Sallie Krawcheck, CEO of Ellevest, says current ideas among companies on how to promote diversity, such as unconscious bias training and diversity committees, are not working. She suggests hiring with the goal of matching the current population, closing the pay gap and adjusting family leave policies as ways to improve.
Aging a wine isn't a finite process, with one perfect time to open the bottle and really enjoy it, Eric Asimov writes. Picking the right time is a subjective process, ideally with a choice reflecting what qualities of the wine the consumer enjoys best, Asimov writes.
Mulled wine can be a strong seller for the fall and winter seasons, with sweet notes that can give it broad appeal. "Wine drinkers love it for obvious reasons, but non-wine drinkers are fans, too," said Caer Ferguson, bar manager of The Eleanor in Austin, Texas.
Dishes that combine seafood and pasta are a favorite of chef Yotam Ottolenghi, and he includes several examples in his latest cookbook, "Ottolenghi Simple." His shrimp-based version of Bolognese "does what pasta does so well, offering a quick solution with little fuss," he writes.
Black culinary heritage takes center stage in "Carla Hall's Soul Food: Everyday and Celebration," which features dishes the chef remembers from her childhood. "I set out to tell the story so that African-Americans could appreciate the food more and people outside the community could understand what it is, and maybe be inspired to not only cook this food but also to look at what their personal terroir is and what the food from their culture looks like," Hall said.
Chefs are finding savory uses for figs, like the grilled fig jam and cheese sandwich at Tom's Urban in Las Vegas. Chicago's River Roast serves a smoked boar and fig terrine, and New York's Papilles pairs black mission figs with duck breast dressed with duck jus and Tasmanian black pepper.
A Georgia school district is featuring meals with locally grown produce and meat, such as smoky rib sandwiches and "parm-roasted" cauliflower. "We are constantly holding taste test opportunities for students to try possible new menu options," said Cheryl Jones, Hall County's director of school nutrition and president-elect of the Georgia School Nutrition Association.
The author of "Bruce Aidells' Complete Sausage Book" offers a primer on the different types of German sausages that are standards on Oktoberfest menus. Bockwurst is a mild white sausage made of ground pork and sometimes veal flavored with chives, leeks or green onions; blutwurst is made with pork fat and blood, and knockwurst is a smoked sausage with a strong garlic flavor generally made of pork and veal.
Restaurants and food retailers are experimenting with blockchain technology as a means to improve food safety and transparency in the supply chain. Walmart and Kroger are working with food makers and IBM on a blockchain project and restaurant companies including Bloomin' Brands and Sweetgreen are also testing the technology.
Nearly 16% of teens and young adults have used Juul e-cigarettes, compared with 30% who have used other e-cigarettes and 24% who have used traditional tobacco, according to a study in JAMA Network Open. Those using Juul e-cigarettes "were using them a significantly greater number of days, which gives us a concern whether they are addicted to those products," said senior researcher Bonnie Halpern-Felsher.