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As organic food continues to move into the mainstream, a wealth of companies, from the family-run to the multinational, are taking advantage of this popularity, with new products and line extensions. Many were exhibiting at this year’s All Things Organic trade show in the US
Full article at Just Food
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As McDonald’s and Wendy’s introduce healthier options amid rising obesity levels and a general interest in healthier foods, some fastfood companies have been going in the opposite direction, introducing ever more calorific and fat-laden burgers in a bid to win customers. And these so-called “big food” products are proving surprisingly popular, as David Robertson reports.
Despite “fastfood made me fat” lawsuits and negative publicity from films like Super Size Me and books like Fast Food Nation, the American food industry continues to tempt consumers with massively calorific products. These “big food” products have become surprisingly popular given the recent backlash against the fastfood industry.
Read more at Just Food
Amid concerns about food safety and supermarket buying power, more and more consumers are choosing to buy their produce from other sources. Farmers’ markets, wholesale markets and community supported agriculture programmes are all proving successful, along with a new retail format – the fresh-food supermarket. David Robertson reports.
Full article on Just Food
What an amazing world we live in. Information flying about at the speed of light. Cures or treatments for many major diseases. Airplanes. Food for many, if not most. Cat food that tastes like pate.
It almost feels churlish to complain.
But here’s the deal: almost everything is lousy.
More on this from Seth Godin to me he has it spot on.
Today is our last day – we shall start bright and early with a visit to the market in Toulouse.
Fond memories of the cold carrot soup at Le Companie des Comptoires before we head back for Copenhagen
Today we are going for simplicity.
Lunch will be virtually on the beach overlooking the oyster beds. Crustacea and Grilled Seabass followed by a ‘Tarte Maisson’ is today’s treat.
Followed by a visit to the 12th century abbey & winery L?Abbeye de Valmagne
From the Abbey we shall cross Le Corbiers on our way to Touluse where we are having dinner at L?Emile on the famous Place St Georges.
Bar managers are getting creative with their cocktail concoctions, and it’s giving hotel bars a good name, says Dave Kelleher, Washington, D.C., area general manager for Kimpton Hotels. He oversees Bar Rouge, the Helix Lounge, and the Topaz Bar in Washington, D.C., each named for their Kimpton host hotels.
With Kimpton chefs painstakingly creating menus for the dining room, Kelleher says bar managers are looking to complement the food instead of overpower it. “Bar managers are bringing ingredients from the kitchen into the bars to make the drinks more palatable,” he says. “They’re trying to get away from sugared down drinks. They are pushing the envelope to find things in the kitchen that will enhance the flavor of the drinks.”
Many of his bar managers are mixing their own syrups to create natural flavors to add to their cocktails. “I see a lot of the bar guys actually making syrups with mint or ginger clove. They are using coconut milk, which will be big this year,” Kelleher says. “They are infusing tequila with jalapeños, things like that.”
Lodging Magazine