Fourth-grade students in Wisconsin recently learned where their food comes from as part of a national effort by Food For America. Students took field trips to three locations, where they learned about the animals, plants and equipment that go into growing and producing food.
Too few food-focused venture capitalists ask the necessary science-based questions before investing in startups, said Patrick Brown, CEO of 5-year-old startup Impossible Foods, known for its plant-based burger. The company, which has raised over $200 million so far, isn't looking for a quick exit or to be acquired, but it does expect to disrupt the traditional meat industry, Brown said.
Lunch-delivery startup Eat Club brought in $30 million during its latest funding round, which it plans to put toward an expansion into New York City. The company aims to replace the office cafeteria with a limited menu that employees can select from each day.
Led by TPG Growth, Brava Home has raised additional funding for its suite of domestic hardware and software products for home cooking. Although the company has not revealed the amount of its latest funding round, it indicates that it has more than doubled its 2016 Series A funding level of $12 million.
Jacques Pepin, who was one of the first chefs to cook on television alongside Julia Child in their show "Jacques and Julia," is the subject of a PBS "American Masters" documentary debuting next week. In this interview, Pepin talks about the food that first inspired him to be a chef, what it's like to be a pioneer of the cooking show and how American food culture has changed.
At his restaurant Nerua in Spain's Guggenheim museum, chef Josean Alija draws on classic Basque influences to create modern, seasonal menus. "In my kitchen, I want to recover the traditional values that have impacted our gastronomy, temporality and the use of local products," he said.
A forthcoming Los Angeles restaurant from Jonathan Waxman will feature dishes in the chef's signature style: contemporary California cuisine with Italian influences. The yet-to-be-named eatery will open in the Westfield Century City complex in early 2018.
The Rhone Valley in France produces a range of white wines, several of which pair well with the smoky flavors of grilled foods, Dave Eckert writes. The region's most common white wine, Cotes du Rhones, complements grilled fish, chicken or pork, he writes.
Burrata is an Italian specialty cheese that envelopes a gooey center of cream and curd in a mozzarella ball, and it is beginning to gain traction in the US. The cheese has a short shelf life, but when it's fresh burrata doesn't need anything more than fresh bread, olive oil and a garnish of seasonal vegetables to make for a delicious dish.
The fermentation process carried out by yeast is key to the production of beer and wine, but a lot can go wrong in the process, Anne Krebiehl writes. Winemakers have learned which yeasts yield reliable results, but some still experiment with spontaneous fermentation that some say produces more nuanced wines.