Foodservice
Top stories summarized by our editors
10/18/2018

About 15,000 students in Oklahoma were served after-school meals in October 2017 -- up 121% from the year before -- according to a study by the Food Research and Action Center. Officials attribute the spike, in part, to a new Welcome Table program, in which students receive free meals and spend time with mentors.

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Tulsa World (Okla.)
10/18/2018

Sunflower seeds are high in nutrients, and registered dietitian Alissa Rumsey says they have mono- and polyunsaturated fats associated with cardiovascular benefits. Sunflower seeds can be eaten raw or roasted, but RD Maxine Yeung says since they are high in fat, portion control is important to limit calories.

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TIME online
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Alissa Rumsey
10/18/2018

Plant-based food startup Beyond Meat has hired three investment firms to prepare for an initial public offering, sources report, but no immediate valuation information is available. The company has sold 25 million meatless Beyond Burgers over the last two years and is backed by investors such as Bill Gates, Tyson Foods and Kleiner Perkins.

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CNBC
10/18/2018

Noma chefs Rene Redzepi and David Zilber opened a fermentation lab to experiment with fermentation techniques on ingredients including clams, plums, miso and stale bread. They documented their successes in the cookbook "The Noma Guide to Fermentation," which Redzepi calls a book of "happy accidents."

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Rene Redzepi, David Zilber
10/18/2018

Although most pumpkin-flavored foods are sweet and lean heavily on fall spices for flavor, pumpkin puree can be used to add mild flavor to a sandwich loaf, Stella Parks writes. The pumpkin's flavor lends a muted earthiness, while its orange color adds visual interest.

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Serious Eats
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Stella Parks
10/18/2018

Raw garlic, blanched almonds, oil and sherry vinegar combine to form a sauce inspired by the Spanish cold soup ajo blanco. The versatile sauce complements fish, vegetables or bread, and the pungent flavor of raw garlic intensifies as it sits.

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Bon Appetit
10/18/2018

Braised chicken gets a kick of brightness from dry hard cider, which is available in several local varieties, Meredith Deeds writes. The meat picks up even more flavor after being mixed with sauteed red onion and garlic and whole-grain mustard and then simmered in apple juice and chicken broth.

10/18/2018

Many restaurants have reinvented the standby house wine into a special private-label offering worth ordering, Lettie Teague writes. Some, such as French chef Alain Ducasse's Champagne, even turn up on store shelves as a retail release.

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Alain Ducasse, Lettie Teague
10/18/2018

The Pink Bottle Boys are upending the flowery reputation of rose wine, building a lifestyle brand focused on fun. "When you're drinking [rose] with the people you love, you're creating memories, and we hope to share that feeling and emotion with everyone who picks up a bottle," said Jesse Bongiovi, who previously founded the Hampton Water label with his dad, rocker Jon Bon Jovi.

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Forbes
10/18/2018

The high cost of liquor licenses is creating frustration for people in New Jersey who want to open restaurants. Some changes to the restrictive rules on licenses may be on the horizon, even though many license holders consider theirs to be valuable investments.