Yeah I admit that I’m a “head”, grew up in the 60s & 70s. Seen all the grades of #cannabis starting when I was twelve years old. The first three-finger bag or “lid” cost me my weekly allowance, $5.00 dollars! You newbies have no idea what a Thai Stick, Michuacon, Blond Lebenese hash or Columbian… Continue reading How are we feeling now that #cannabis #weed is legalized or at least groovy again??
The straight POOP on what happened to Chipotle…. THE STRAIGHT POOP ON WHAT HAPPENED TO CHIPOTLE Andrew I Jaffee Business I originally intended this blog to be a potent reminder of how little we know about foodborne illnesses and how much you are at risk for it in your restaurant. While certainly a worthy discussion,… Continue reading Chipotle failed, the straight poop! Poop, really!
Fruity and citrus flavors are most popular among leading energy drink brands. Anton Angelich, group vice president, marketing, for flavor house Virginia Dare (Brooklyn, NY), says, “The characteristic and iconic tutti-frutti–type flavor of Red Bull leads the category’s flavors.” Still, today’s energy drink makers are also inspired by other botanical flavors, says Tina Rzeha, marketing… Continue reading Which flavors are trending in energy drinks??
Salmon is now the most popularly traded fish, overtaking shrimp which was two percentage points below salmon’s total traded value, according to figures from the United Nations Food and Agricultural Organization (FAO). Shrimp was the most traded seafood for decades, but its production and price volatility due to disease has reduced its share. Production of… Continue reading Salmon is now more popular than prawns….
The first-ever algal cooking oil in the United States is now on shelves. Thrive’s Algae Oil offers numerous benefits, including a high smoke point, neutral taste, and, most importantly, a healthy dose of monounsaturated fat, giving consumers and chefs “a better choice for their everyday oil,” the firm says. Created from chlorella algae, the zero-trans-fat… Continue reading First Algae Cooking Oil on Grocery Store Shelves….
In the last year, U.S. sales of products labeled as “made with ancient grains” have grown by 35% to reach more than $209 million, according to SPINS1 (Schaumburg, IL). And while quinoa may still be the most ubiquitous, much of the growth is driven by up-and-coming ancient grains, such as farro. SPINS data indicate sales… Continue reading Farro is driving the ancient grain thang….
Story by Sarah Shemkus at Civil Eats Under the glass-and-metal canopy of a sprawling greenhouse in Yardley, Pennsylvania, BrightFarms is growing salad greens. A lot of salad greens. Arugula and herbs and the occasional tomato–about 360,000 pounds per year–sprout up in white hydroponic trays. When the plants are ready, they are harvested, packed, and driven… Continue reading Can large corporate urban farms grow “local” produce??