Dallas restaurants are drawing in customers with innovative pizzas, including take-and-bake pies meant to be finished in customers' home ovens. Homewood boasts topping combos such as fermented green garlic and wine-marinated mushrooms on a crispy-yet-chewy crust, while the Better Half Pop-Up is mixing things up with Detroit-style and New York-style pies.
Second-label wines, typically produced on the same estate and by the same winemakers as high-end wines but using fruit not selected for the flagship vintage, should be viewed as approachable wines with their own merits rather than the inferior cousin of the winery's premium bottling, Lettie Teague writes. Among Teague's recommended second-label wines from premium producers are the 2018 Cloudline Willamette Valley Pinot Noir and the Delamotte Brut Non Vintage Champagne.
The cilantro lime rice at CaCao Mexicatessen in Los Angeles has earned a following for its light, fluffy texture and refreshing flavor. Chef Christy Lujan cooks the rice with cilantro, spinach, lime, pasilla chile and plenty of oil to achieve a toasty flavor with just the right amount of spice.
Trinidadian chow is a simple and spicy dish that can be made with an array of fruits and vegetables, such as cucumber, green mango or pineapple. The herb shado beni, also known as culantro, is a key component to the salad but can be substituted for cilantro, and a Scotch bonnet pepper turns up the heat.
The term "ethnic food" hints at a continuing racial bias that suggests such cuisines are inferior, and American society as a whole expects to pay less for them, writes Nancy Kruse, president of Kruse Company and menu trends analyst. Writer Bret Thorn argues that "ethnic" is often a pejorative term that "implies that something isn't normal" and that chefs and recipe writers should be specific when referring to what culture inspired their dishes.
A bill being considered in California would require companies to have at least one person of color on their corporate boards by the end of next year. "[People of color] need to have the same access as those who have benefited for so long, and the time is now," says Chris Holden, Assembly member.
Kanika White, Tanika Harper, Deidra Harper, Dasha Lundy and Angela Dennis have banded together to tackle the 42% poverty rate among Black residents in Knoxville, Tenn. They have formed The Women LLC of Knoxville and The Women Foundation, which help revitalize Black communities by redeveloping affordable residential and commercial real estate and helping Black entrepreneurs get loans.
Chef and author Klancy Miller is creating the first food magazine dedicated to and created by Black women. "For the Culture" is scheduled to publish its first issue this fall and will use Patreon for additional members-only content.
A commitment to diversity means more than diversity training and public promises, writes The LEE Group CEO Mark Lee. Leadership teams should reflect the communities they serve and real changes in hiring practices and intentional inclusion at higher company levels must be addressed, Lee elaborates.
Former Starbucks CEO Howard Schultz organized a group of more than 100 executives at top US companies in a letter to Congress calling for a long-term relief package to help small businesses weather the coronavirus pandemic. The letter proposed a new small business loan program that expands on the Paycheck Protection Program to offer "more significant and sustained" support.