Mike Hohnen

Coaching for personal growth, change and development

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What He Ate: A Food Diary From New York

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https://www.nytimes.com/2004/03/31/dining/31YEAR.html

TUCKER SHAW, 35, is a writer who grew up in Denver and went away to Maine for college and moved to New York in 1991 for the reasons people do. Since Jan. 1, he has photographed everything he has eaten.

He has taken more than 600 photographs so far, in restaurants, in the kitchens of friends, on street corners and in the dim light of his own home at 11 at night, when he often has a final bowl of cereal before bed. Taken as a package, and looked at in order, the pictures are dizzying in their effect. They could be postcards from a Martian, lost on Earth and struggling to give order to his experience.

“It’s amazing to me how much food there is in New York,” Mr. Shaw said last week. “It’s like we’re eating in Rome, before the fall.”

Fast-food restaurants herd Angus beef burgers onto menu

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Fast-food restaurants herd Angus beef burgers onto menu
By Bruce Horovitz, USA TODAY

A funny thing’s happening to fast-food burgers: Angus. That’s Angus as in better quality meat. That’s Angus as in beef that’s a tad tastier. That’s Angus as in it’s-sure-as-heck-gonna-cost-you-more-for-the-burger – about a nickel, anyways.
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https://www.usatoday.com/money/industries/food/2004-03-23-angus_x.htm

SUPERFOODS FOR HIGH-TECH FORAGERS

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More snackers are choosing “power” bars instead of candy bars when they
need an energy short cut, according to Carolyn de la Peña, an American
studies scholar at the University of California at Davis.

The result is the growth of a new superfood industry promoting
technological superiority over taste and smell, speed over leisure.
With ingredient labels prominently displayed on packages, consumers can
now choose the snack that has the best formula of calories, caffeine,
sodium, proteins, carbohydrates, fats, vitamins, minerals, or other
ingredients, de la Peña notes.

Marketing to the psychology of consumers is part of what’s driving the
trend, as super-caffeinated drinks like Red Bull are packaged to create
the illusion of power and modernity. As a result, cultural attitudes
toward food may be following attitudes toward technology.

“These superfoods tap into how excited people feel to be in the modern
technological age. Eating these superfoods is seen as a productive,
modern act,” concludes de la Peña.

SOURCE: University of California at Davis,
https://www-pubcomm.ucdavis.edu/search/news_detail.lasso?id=6801

National Restaurant Association SmartBrief's Special Report

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Nutrition and healthy lifestyles are among the most pressing issues facing the restaurant industry today and have sparked public debate over where responsibility for healthy lifestyles rests. This National Restaurant Association Special Report provides resources restaurant operators can use to understand all sides of the question and make decisions that best serve their customers.

Read the full brief [Read more…] about National Restaurant Association SmartBrief's Special Report

Small things about to hit the big time

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Small is big. A nation that until now has been hung up on extra-large SUVs, McMansions and supersized meals is flip-flopping to the other extreme: all things small.

A caterer is offering new Bitty Burgers at ballparks.

The trend goes way beyond food – to cars, computers, condos, cell phones, cameras and more.

“There’s an ‘excess’ fatigue among consumers,” says consultant Pam Murtaugh. “We’ve all gotten too big for our britches.”

https://www.usatoday.com/money/2004-03-25-tiny_x.htm

reveries – scott goodson – frogbull

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https://www.reveries.com/reverb/essays/frogbull/

If Coke and Pepsi and M&M’s can do it, why can’t beer? If Mitsubishi Motors can do it, why not a good cold one? If the alcohol-pops brand eating away at the beer markets can do it, why not a premium lager?

The answer is: Tradition. Namely, the beer brands of Europe remain largely segmented in their regional roles and have yet to make the giant leap to the pan-Euro hall-of-fame.