School nutrition professionals at a Virginia school recently helped a group of seventh-grade students prepare lunch in the cafeteria for their classmates. The students prepared the meal after winning a competition, which school officials say they plan to hold several times each year.
Dannon's DanoneWave Public Benefit Corp. has opened applications for its Sixth Annual Yogurt, Probiotics and the Gut Microbiome Fellowship Grant. The company will award two $25,000 grants to graduate students who aim to research gut microbiomes, probiotics or yogurt.
Fast-casual Asian eatery Wow Bao, in partnership with Eatsa, is launching an automated meal experience in Chicago. Guests can order from an app or kiosk and then pick up their food from a numbered window, without having to interact with a human.
Food insecurity is on the rise, which could lead to conflict and a lack of peace in global communities, writes Rick Leach, CEO of World Food Program USA. "Stemming the tide of global fragility will require the United States and our allies to utilize a range of strategies across defense, diplomacy and development spheres, with efforts that address food insecurity featuring centrally in any response," he writes.
After working for two years at Noma in Denmark as a pastry chef, Malcolm Livingston II has returned to the Bronx to work with Ghetto Gastro, a five-year-old culinary collective. The group aims to turn the borough into a food destination and blend its high-end culinary events with community activism.
The Russian honey cake at Michelle Polzine's 20th Century Cafe in San Francisco captivates customers with its complex flavor and stack of thin layers. It features caramelized honey for acidity and dulce de leche frosting.
Frank Caiafa, longtime bartender at Peacock Alley in New York's now-closed Waldorf Astoria Hotel, recommends using cream or half-and-half instead of milk for the richest eggnog. Vanilla extract, fortified wine or cold brew coffee can be added to classic eggnog for a new twist.
Black cardamom's flame-dried preparation gives the spice a smoky scent and strong flavor. The spice works well in savory, long-cooking recipes but can also be used in sweet dishes such as the black cardamom-orange flourless chocolate cake recipe found in this article.
Calif. vintners are making great wines using grapes such as valdiguie that have been overshadowed by the world's more popular varieties, writes Napa-based sommelier Eduardo Dingler. Counoise is another less common varietal that creates a light wine with notes of fruit, he writes.