These entrepreneurs are using technology to turn a profit on food waste: Food waste is bad for our wallets. It’s also bad for the environment — the equivalent of throwing away the water, energy, and other resources that go into growing it in the first place. But as interest in reducing food waste grows, so does innovation to make it happen. Take a look at what some creative … [Read more...]

You can buy a cheap chicken today, but we all pay for it in the long run: Have you ever asked yourself why an everyday “value” chicken can now be cheaper, pound for pound, than bread? Cheap chicken has become the “healthy” meat of choice for most shoppers and sales are booming, up 20% since 2000 in the UK. But is it really either cheap or healthy? Enigma chef Frantzen to open … [Read more...]

Restaurants are struggling to make ends meet and rising rents and changes in labour laws in various countries have made it even harder. David Chang has a great article on the subject. Called the earthquake that is about to hit restaurants he says razor-thin does not even begin to describe just how slender the margins are in the restaurant business, and that’s if you’re one of … [Read more...]

Identita Golose has published Massimo Bottura's speech that was delivered at the event in Milan earlier this month. It is worth reading. Entitled the contemporary chef's manifesto, here is the first paragraph. "Creativity is a happy hindrance. When you have mastered a technique, you’ve become aware of your means, you have developed a critical ability and most of all you know … [Read more...]

It has been 20 years since "Under the Tuscan Sun" was published. The book became iconic and was also turned into a film. The New Yorker revisits the book that made people dream of going to live in Tuscany. The author of the article says it reads slightly better now though he has a longtime love-hate relationship with the book as its success has haunted him, teased him … [Read more...]