MOFAD Roundtable: NYC Soda Regulation

November 21, 2013 by Leave a Comment

On Thursday, December 5th from 6:30-8pm, The Museum of Food and Drink will host a free roundtable event in which participants will debate their philosophies on soda regulation. Debaters will hail from a wide range of backgrounds including the New York City government, the beverage industry, public health professionals, small business groups, journalists and academics in the fields of public policy, philosophy, public health, and behavioral economics. The MOFAD roundtable will take place at CUNY School of Public Health, 2180 Third Ave, New York, NY. To RSVP, visit mofadroundtable.eventbrite.com.

 

Filed Under: Events

Jubilee Conference in March

November 20, 2013 by Leave a Comment

The biannual magazine that celebrates women and food, Cherry Bombe, will be hosting its first food conference, “Jubilee,” in NYC on March 9th, 2014. Details such as venue and lineup will be revealed in January, and the conference promises to be much more than just another networking event. The magazine’s Editorial Director, Kerry Diamond, envisions a half-day conference with single person presentations, similar to Ted Talks, panel discussions, one-on-one interviews, and of course lots of eating. Tickets will go on sale in January; in the meantime, if your’e interested in participating contact the Jubilee team.

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Whole Foods Coming to Gowanus

November 19, 2013 by Leave a Comment

Mark your calendars for Tuesday, December 17th— Whole Foods will be making its grand premier on Third and 3rd in Gowanus, Brooklyn, after eight tedious years of construction. This isn’t just any Whole Foods— the most highly-anticipated Brooklyn location will boast a rooftop farm and beer bar, a take-out noodle shop from Yuji Ramen and an array of artisinal specialties from Brooklyn producers.

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“Food Box” Specialty Market Opens in Long Island City

November 19, 2013 by Leave a Comment

Jamestown Properties, owners of Chelsea Market, recently opened “Food Box,” Long Island City, Queens’ newest specialty food market, inside the Falchi Building. So far four vendors have claimed their territory, selling Jamaican, Peruvian, Thai and Texan specialties, and an artisinal cheese shop is in the works. Food Box could just be be the “Chelsea Market” Long Island City has been longing for.

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Thanksgiving Cronut Auction

November 18, 2013 by Leave a Comment

Today marks the first day of the Thanksgiving-themed God’s Love We Deliver Cronut auction. Winners will receive two special pumpkin-cream filled Cronuts delivered in a designer carrier created by celebrities like Heidi Klum and Sandra Lee to their door Thanksgiving morning. Bid fast, the auction ends Nov. 26th!

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Isis Mobile Wallet: An Easy Way to Pay

November 18, 2013 by Leave a Comment

Isis Mobile Wallet is a fast and secure way to pay using select Android phones. All it requires is for you to link an eligible American Express or Chase debit or credit card to your phone, hold the back of your phone to the contactless symbol at checkout, and your purchase is complete. This convenient Android app also consolidates offers and loyalty apps from nearby participating merchants so you no longer have to store coupons and cards in your wallet.

Jamba Juice is currently promoting the Million Free Smoothie or Juice Giveaway in partnership with Isis Mobile Wallet. Patrons who download the free app on their smartphone can receive one small smoothie or 12 oz. juice per day at all participating U.S. Jamba Juice retail locations until the company gives away one million of the juices and smoothies.

“Jamba Juice is committed to encouraging Americans to live a healthy lifestyle,” said Julie S. Washington, senior vice president and chief brand officer Jamba Juice Company. “Through this partnership with Isis, we are offering new and existing customers an easy way to enjoy more fruits and vegetables in their diets with just one tap on their smartphone.”

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20 Best Cities to Open a Food Truck

November 15, 2013 by Leave a Comment

Mobile Cuisine developed an algorithm that determines the twenty best cities to open a food truck, based on a number of factors including city population and current size of the local food truck industry. Originally considered naming cities in which food trucks are the most prevalent, such as Los Angeles, Portland and Austin; however, newcomers would have a tough time amidst the competition.

The top 20 cities are…

1) San Antonio, TX

2) Tampa, FL

3) Raleigh, NC

4) Albuquerque, NM

5) Indianapolis, IN

6) Nashville, TN

7) Lexington, KY

8) Charleston, SC

9) Louisville, KY

10) Sacramento, CA

11) Kansas City, MO

12) New Orleans, LA

13) Portland, ME

14) Tulsa, OK

15) Phoenix, AZ

16) Columbus, OH

17) Philadelphia, PA

18) Honolulu, HI

19) Champaign, IL

20) Seattle, WA

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Chef John Besh’s Latest Venture: The BeshBox

November 15, 2013 by Leave a Comment

Acclaimed New Orleans born-and-bred Chef John Besh recently added one more concept to his ever-growing brand: The BeshBox. Subscribers can find everything from edible delicacies to kitchen tools to signature washcloths. In response to what triggered him to develop his newest project, Chef Besh claimed, “It’s all part of the same thing, trying to make people happy through food and making the world a better place. That’s my line, and I’m sticking to it.”

One BeshBox is priced at $55; three are $160 and six months are $330.

As for the benefits of The BeshBox, Besh reveals, “I always thought if it’s handled properly, it would be such an asset. It’s not just a small gift every month. It starts to stock pantries and spice racks, and you can have the recipe cards all together. This thing can, and will, continue to grow and evolve.”

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Poultry and Pork Prices Expected to Fall in 2014

November 14, 2013 by 2 Comments

Poultry and pork prices are expected to fall 5-9% and 4-13% next year, respectively. The decrease in chicken breast meat prices could result in cheaper menus at fast casual and fast food retailers including McDonald’s, who recently abolished the Dollar Menu. The price of pork reached a record high this year, so the dramatic price cut will come as a relief. Bloomberg News attributes the price decrease of poultry to the 20% decrease in the price of corn, a dietary staple for chickens. On the contrary, beef costs will most likely not decrease until mid-2015 at the earliest, according to a report by purchasing co-op SpenDifference LLC.

Here are some tips for controlling costs:

  • Because of the predicted drop in wheat prices, look at breads and identify savings.
  • Both canola and soy oil are forecast to increase in 2014. If possible, take coverage at today’s levels to add price protection.
  • Take coverage in the front half of 2014 to protect from seasonal increases in the back half of the year for cheese.
  • Draft a food-cost purchasing forecast to identify areas of savings and potential cost increases.
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“Copycat Cuisine”: Is it Sharing or Stealing?

November 14, 2013 by 2 Comments

Nancy Kruse of Kruse Company, a company that analyzes food and menu trends, debates whether chefs’ culinary creations should be protected under “trade dress” intellectual property rights. Some wonder why recipes do not have the same legal protection as other operational attributes like logos, signage and decor. Trade dress currently protects authors and musicians, but chefs do not benefit from the same security.

In all fairness, the restaurant world has shrunk. Chefs respond to trends similarly and consequently use the same seasonal and/or trending ingredients to accommodate their target market. It’s no wonder resembling recipes appear in multiple venues, probably in an unintentionally sinister way.

Certain chefs advocate for recipe copyrighting because developing a recipe can be a lengthy process. Seeing their idea on another chef’s menu feels like a violation, understandably. Other chefs however, like Eric Ripert of Le Bernardin and Ferran Adrià of the former elBulli, perceive recipe imitation as a form of flattery. In fact, Chef Adrià encourages the free sharing of recipes and ideas amongst the chef community, and Chef Ripert admits to borrowing ideas from fellow chefs, including Chef Adrià.

Is recipe borrowing menu plagiarism, or just that— borrowing?

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