Brick and mortar going to be a reality! Having cultivated many friends and contacts throughout the years I became good friends with a guy I met on Twitter. We were tweeting about craft beer and agreed there is loads of commercially-produced swill on the market. You know the crap!! Well it turns out this guy… Continue reading Bent Kettle Tap Room a Reality….
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….
Over the past couple of years, the craft beer revolution has gained serious momentum, especially in the United States. Back in 2008, there were 1,500 US craft breweries and this figure grew to 3,400 in 2014, according to the Brewers Association. A report from Alltech has now revealed that there are 4,483 craft breweries operating… Continue reading The countries with the most craft breweries….
This blogger has produced, hosted, written, sold ad space, booked talent and secured sponsorships for many TV cooking shows and segments for nearly 20 years. I know the ins and outs on how it works and the content you see! The networks all have budgets per show. Most of the cooking shows you see on… Continue reading TV food shows, best this, greatest that….
It’s no secret that eating too much sugar can cause you to gain weight, leading to diabetes and a slew of un-fun health problems. Now, the FDA is recommending Americans limit their daily added-sugar intake to just 12.5 teaspoons (or 50 grams) a day. While this number may initially seem high, it is easier to… Continue reading Hidden sugars are everywhere!
By Kelly Magyarics What makes a spirit smoky, and how does that affect a spirit’s character? Those were the two main questions posed by moderators Dave Broom and Ryan Chetiyawardana at “For Peat’s Sake: A Study of Smoke,” a seminar held at New Orleans’ Hotel Monteleone during the annual Tales of the Cocktail in July.… Continue reading For Peat’s Sake, Smoky Libations….
Story courtesy of the Bitchy Waiter…. As if we need to hear another excuse as to why some cheap asshole doesn’t want to leave a tip at a restaurant, we have been presented with a new reason. A server sent me a photo of a credit card card receipt and scrawled in the tip line… Continue reading The newest pathetic excuse for not leaving a tip….