Food & Drink

Human-generated carbon emissions are causing the world’s oceans to become more acidic. Since the start of the industrial revolution, when mankind’s emissions began ramping up, the world’s oceans have already become about 30% more acidic. For shell-building animals in particular, like oysters and snails, ocean acidification’s impacts can be devastating. Marine scientists have suspected for
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It’s been a difficult time for Champagne producers recently, no doubt due to the COVID crisis. Below average sales across the board have been due to several reasons including restaurant closures around the world, and the uncertain economy in many nations. As Champagne is thought of by many as a celebratory beverage, many consumers have
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The vast majority of the billionaires on this year’s Forbes list hail from these 10 sectors. There are a record-smashing 2,755 billionaires in the world, according to Forbes’ 2021 World’s Billionaires list. How did they make their mega-fortunes? By doing everything from starting hedge funds and tech companies to breeding pigs and brewing kombucha.  But
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Hopscotch, a unique, immersive art experience that opened in San Antonio last fall, announced the launch of a new restaurant incubator series, Hop-Up. The interactive art gallery, created by entrepreneurs Nicole Jensen and Hunter Inman, is currently soliciting proposals for unique pop-up food concepts to be included in its inaugural Hop-Up series benefiting the San
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If Le Déjeuner sur l’herbe was any indication, dining al fresco was obviously alluring way before 2020. But if the pandemic taught restaurants anything, it’s how to pivot and do things even better—and diners, in turn, have certainly learned how to appreciate their third places more. So for those seeking something beyond a fancy “streetery,” OpenTable—one
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Springtime. For wine lovers, it’s practically synonymous with rosé. This year, as the wine industry and consumers alike emerge from the dark depths of COVID, “rosé season” has taken on an even more welcome and refreshing character than usual. Each glass of rosé I’ve enjoyed within the past few weeks has felt like a gentle
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Burgers are one home delivery item that are best prepared on arrival. A cooked takeaway burger inevitably requires reheating and ideally taken apart to avoid ruining the fillings. It’s never going to taste as good when reheated. Many burger restaurants have realised this and have created DIY home burger kits with raw patties and all
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Do Americans need to drink more water? A growing list of private equity firms, venture funds, strategics, athletes, and celebrities sure think so. An estimated 75% of Americans suffer from chronic dehydration. To help combat that, there are now several brands marketing better-for-you electrolyte powders, many of them formulated around the World Health Organization’s recipe
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The craft brewing industry’s continual run of positive growth rates has come to a halt due to the pandemic. According to the recently released annual production report from the Brewers Association (BA) -the not-for-profit trade association representing small and independent American craft brewers- 2020 saw only 23.1 million barrels of beer produced a 9% decline
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Restaurants have notoriously been behind the tech curve–particularly compared to their retail peers. This is no surprise, really. Razor-thin margins will affect priorities in a way that elevates foundational food and service investments over shiny new tech products with relatively unproven returns. COVID-19 shifted these priorities significantly, however. Now, shiny new tech products are table
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In 1987, a little-known New York lawyer became a master of the universe when he led a takeover of the food conglomerate Beatrice International, creating the first Black-owned billion-dollar company. Robert Smith, Michael Milken, Henry Kravis and others recall the life and legacy of Reginald F. Lewis. On November 30, 1987, an army of 180
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While visiting Florida’s Panhandle city Destin over several 70-degree days in mid-March, longtime Waffle House chairman Joe Rogers Jr. checked in on fry cooks and managers at three of his 24-hour diners, all just steps from dunes, a sunset or a boardwalk. He coached his workers through some of the biggest crowds they’ve experienced in
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