Goat gets a spot on more U.S. menus
Restaurants including Craft in New York are adding goat to the menu as beef prices remain high and populations of immigrants are rising from the Middle East, South America and other regions where goat is a staple. "There are clear price advantages to putting goat on the menu, over beef, because you don't have to charge an arm and a leg for it," said Taylor Naples, chef de cuisine at Craft. Reuters (2/27)

Chefs gather for Spain's women's culinary conference
Spain's female culinary leaders came together for a two-day congress to highlight women in the industry, who are often overshadowed by their male counterparts. About 40 men and women attended the conference, which was organized by Spanish chef Celia Jimenez and a journalist from online culinary magazine Al-Salmorejo. The Guardian (London)/The Observer (2/28)

The Healthy Kitchen

National Nutrition Month puts spotlight on healthy diet, dietitian says
National Nutrition Month is a time to recognize how the diet influences physical, emotional and mental well-being, registered dietitian Samantha Telle writes. Her tips for healthful eating include portion control, being mindful of the body's satiety cues, planning meals ahead of time and choosing nutritious snacks. Staten Island Advance (N.Y.) (2/27)

SmartBrief Exclusives

Michelle Obama lauds food companies for calorie cuts
First lady Michelle Obama applauded food and beverage makers that have cut 6.3 trillion calories from their products since the launch of her Let's Move campaign. A coalition of 16 food brands including General Mills, Kraft Foods and PepsiCo spearheaded the calorie cuts. "Over the past five years we have truly changed the culture around health and living in this country," she said at the Partnership for a Healthy America Summit last week. SmartBrief/SmartBlog on Food & Beverage (3/2)

Beverage News

Madeira plays well with food, lives long on the shelf
Madeira wine has an illustrious history and complex taste, writes Lettie Teague. The aged wine from Portugal, which was extremely popular in the U.S. before Prohibition, stays palatable long after being opened, and its high acidity makes it perfect for pairing with myriad foods. The Wall Street Journal (tiered subscription model) (2/27)

A Side of Business

Eateries raise wages as good help gets harder to find
Employment in food service has grown twice as fast as overall employment in the past six years, and wage growth has begun to follow, the U.S. Labor Department says. Restaurant wages grew at an annualized rate of 3% in the second half of 2014, and operators say they're raising pay to compete for employees in a tighter labor market. The Wall Street Journal (tiered subscription model) (2/27)

Restaurant operators see sales growth ahead, survey says
About 70% of restaurant operators saw same-store sales rise in January and 57% expect to see sales grow in the next six months, according to the National Restaurant Association's Restaurant Performance Index. Restaurants created 34,600 new jobs during the month, boosting employment 3.9% over the same month last year, said Senior Vice President Hudson Riehle. Nation's Restaurant News (free registration) (2/27), QSRWeb.com (2/27)

Local & Sustainable Spotlight

Former chef hunts down specialty fare for top restaurants
Chef-turned-supplier Javier Arze supplies the country's top chefs with unique fowl, game and seafood, from squab and duck eggs to sea urchins and yak meat. "He's the go-to guy for specialty items," said Fabio Trabocchi of Fiola in Washington, D.C. "The advantage is his culinary background. ... He knows what we are looking for and what the process is behind what we are doing. He's not just some salesperson from some company." The Washington Post (tiered subscription model) (2/28)

Star Ingredient

Foraged nettles offer flavor, versatility
Stinging nettles offer a rich, robust flavor packed with nutrients such as calcium, magnesium and potassium. The greens are perfect for turning into pesto and can be dried and ground to add to soups and casseroles. Lincoln Journal Star (Neb.) (tiered subscription model) (3/1)

CIA Offerings

Full program now posted!

(CIA)

To see what our 60+ guest chefs and international culinary authorities will be talking about at Worlds of Flavor "Asia and the Theater of World Menus," have a look at the program schedule. Topics include the impact Asian cuisines have had on American dining, the flavor development opportunities of umami, and Asian style from the humblest of street foods to some of the finest culinary artistry in the world. High-impact demos and marketplace tastings have made Worlds of Flavor a must-attend for 16 years, not to mention more than a dozen options for intimate kitchen workshops, limited to 20 attendees. Learn the mastery of Japanese knife technique, taste the diversity of Asian greens, and smell the aromas of breads from around the Asian continent. Check out the list -- you'll want to register today to reserve your place!

Build on your experience at the CIA
Did you know that when you add a credential from the world’s premier culinary college to your existing degree, your opportunities for career success will be even greater? With so many exciting and diverse paths in the food industry, now is the time to start your journey and have the career that you always wanted. Learn about the Top Trending Culinary Careers this free guide and get started on the career path of your dreams. It all starts at the CIA! Learn more and get your free guide today.

Food for thought