How Airplane Food Goes From The Kitchen To Your Flight
Gate Gourmet is one major player in the airplane catering game, feeding about 750 million passengers a year in about 60 countries. On a typical day at its Dulles International Airport branch, in suburban Washington, the company is responsible for getting 18,000 meals onto 275 flights.
Sperm, Skulls And Scandal… The Hidden History Of Coffee
Sperm, skulls and scandal… who knew coffee had such a dark history! Food historian Annie Gray reveals the hidden history of coffee.
Guatemala Is The Land Of Unknown Ancient Food Traditions
Guatemala remains one of the Western Hemisphere’s last true culinary terrae incognitae. Due to centuries of isolation in the volcano-strewn highlands, many members of the 23 distinct Maya groups in rural Guatemala still wear the same outfits that their great-great-great-great-grandparents did.
The American Restaurant Is On Life Support
The restaurant industry is in a scary place, one that fairly guarantees heartbreak. We’re eating at street-corner stalls and food trucks, in front of the TV and at the grocery—everywhere but restaurants. They might not be here when we get back.
Meet China’s Take On The Classic British Chippie
Architect studio Unknown Works 3D-scanned fish and chip shops across the UK to create the ultimate chippie in China’s Chengdu. The end result isn’t exactly as you might expect, but there are some definite recognizable details – such as the square white tiles, and the engraved salt and pepper pots and fish menu.
Hunger Is Psychological — And Dieting Only Makes It Worse
We all feel hungry before dinner and full after a banquet, but those moments are the tip of the iceberg. Hunger is a process that’s always present, always running in the background, only occasionally rising into consciousness. It’s more like a mood.
Why Are These Foods Named After Places?
Chicken Kiev. Baked Alaska. London broil. Singapore noodles. When food is named after a city or country, you’d think this would indicate that the dish was either connected to or concocted in that place. But the reality is often lost in translation somewhere between an actual origin story and a marketing campaign.
What Does Uber Love More: Restaurants or Investors?
Eateries are getting squeezed by delivery apps. Restaurants can enjoy a 69% profit margin onsite, versus just 38% from deliveries. Uber could give up profit to keep them happy, but that’s not what IPO investors want to hear.
If You Feed Them, Will They Vote?
Billionaire presidential candidate Mike Bloomberg is enticing voters with unprecedented amounts of free food and booze — and not the cheap stuff, either. Is the way to a voter’s heart through their stomach?
How Artificial Intelligence Could Revolutionize Coffee
The coffee supply chain is rife with uncertainty, unfairness, and even corruption. Bext360 wants to change that. This video looks at how they’re using machine vision, artificial intelligence, and blockchain payments to bring the largest un-automated system in the world into the digital age.
The Man Behind India’s Favorite Snack Foods
Like Indian migrants through the ages, I had a contingency plan for homesickness—and it included condiments and ready-to-eat meals by Maiyas. The food company, the brainchild of Dr. Parampalli Sadananda Maiya, is widely credited with pioneering Indian ready-to-eat food.
How Much McDonald’s Franchise Owners Really Make Per Year
The food at McDonald’s has always sold like hotcakes but once the restaurant started franchising, the world began eating up the brand. But being a franchise owner isn’t as easy, or profitable, as you might think. Buying into a McDonald’s franchise is expensive, between $1 million and $2.2 million.
Why A Struggling Rust Belt City Pinned Its Revival On A Self-chilling Beverage Can
Welcome to Youngstown, Ohio, home of Chill-Can, the self-chilling beverage container you’ve probably never heard of. Officials have gambled millions of dollars and demolished a neighborhood for the product. Not one job has been created yet.
Nothing Does It Like 7up: The Rise Of The Lemon-lime Soda
The soft drink we now know as 7UP was invented and made its way onto the soft drink market in 1929. Created by Charles Leiper Grigg, the drink was called Bib-label Lithiated Lemon-lime Soda before Grigg eventually changed the name to 7UP. This was probably because the drink had seven ingredients.
In the Future, Everything Will Be Made Of Chickpeas
Once hummus became a widely enjoyed grocery-store staple, people at every level of the American food industry saw opportunity in the legume’s versatility. In the Middle East, South Asia, Africa, and the Mediterranean, chickpeas have been a common ingredient in everyday cooking for thousands of years.
How IKEA Helped Swedish Meatballs Go Global
Swedish meatballs are no longer just a domestic dish. They have gone global, thanks to the efforts not of Sweden’s mothers but of one giant furniture company: IKEA. The firm wanted to make something that was easy to serve, tasty and affordable for most people.
Substituting Beans for Beef Would Help The U.S. Meet Climate Goals
Even if nothing about our energy infrastructure or transportation system changed—and even if people kept eating chicken and pork and eggs and cheese—this one dietary change could achieve somewhere between 46 and 74 percent of the reductions needed to meet the target.
Barilla Pasta’s Turnaround From Homophobia To National Pride
After chairman Guido Barilla rebuked gay families on national radio, his CEO spent five years cleaning up the company’s reputation. Barilla transformed from a pasta giant that would never feature homosexuals in its campaigns into one that sells spaghetti in homoerotic packaging.
What Fruits And Vegetables Looked Like Before Humans Intervened
The fruits and vegetables we know and love are a lot more complicated than you’d think. They didn’t always look like they do. In fact, it took decades of human intervention to transform them into the delicious, nutrient-rich morsels they are today.
“A Failure Of The Imagination”, The Story Of A Zero-Waste Restaurant
Five years ago, Douglas McMaster opened the restaurant Silo, hoping to change the unsustainable practices of modern food systems. His aim was simple, yet frighteningly ambitious: create an award-winning menu using a zero-waste food system designed from scratch. This is the story of that restaurant’s first five years.
The Unhealthy Truth Behind ‘Wellness’ And ‘Clean Eating’
I thought about food all day; I woke up at night thinking about sausage rolls, pizza, roast chicken with crisp, lemon-rubbed skin. Food friends and foes drew into two distinct camps in my mind, and I saw ill-health at every turn and in every mouthful. I became fearful and thin. I had found wellness. I was not well.