All Articles Food Restaurant and Foodservice How beer is made, African-American culinary traditions and Gala apples

How beer is made, African-American culinary traditions and Gala apples

2 min read

Restaurant and Foodservice

Every week, Restaurant SmartBrief editors scour the Internet for the breaking news and best-practices stories that restaurant owners and managers need to make their businesses smarter. However, every week, hundreds of fascinating food, beverage and restaurant stories don’t make the cut. Here are a few of my favorite stories from the past week that didn’t make the newsletter:

  • Jessica B. Harris talks about stereotypes of African-American culinary traditions at Zester Daily. Harris is the author of recently published “High on the Hog: A Culinary Journey From Africa to America. “
  • The Root examines IHOP’s recent addition of chicken and waffles to its menu and explores the dish’s history.
  • A “Bill Nye the Science Guy”-type education on how beer is made is presented in this video from the American Chemical Society and the Boston Herald (full disclosure: my husband works for ACS).
  • No Pink Ladies for me! My beloved Gala apple takes over the U.K., according to The Independent.
  • Restaurant Girl interviews culinary prodigy Greg Grossman, who at the age of 15 has already studied with Ferran Adria and recently hosted at The Feast’s pop-up dinner at the Sanctuary Hotel.

Join the conversation in Restaurant SmartBrief’s LinkedIn group. Tell us your favorite food story of the week.

dr3amer via iStock