Hispanic and African American youths had higher rates of patient-reported, convincing and physician-diagnosed food allergies, compared with whites, and while most children of color had a similar food allergy diagnosis prevalence as whites by 2018, diagnosis remained low among Asians and those with annual household incomes under $50,000, researchers reported at the American College of Allergy, Asthma and Immunology's annual meeting.
Mowgli Street Food CEO Nisha Katona delighted in the Alaskan king crab with salted duck-egg sauce she had at Dynasty Seafood Restaurant in Vancouver, while Ruth Rogers of London's the River Cafe said eggs prepared various ways at Niddo in Mexico City were the best thing she ate this year. For Mauro Colagreco of Mirazur in France, vegetable and pork dumplings from One Kueh at a Time in Singapore were the most memorable dish of 2019.
Chef Dale Talde said his Chicago upbringing in a Filipino American household is the "single most important influence in my cooking -- besides my education at the Culinary Institute of America." The chef, who recently opened a restaurant called Goosefeather in New York's Westchester County, also credits travel with expanding his culinary horizons, saying, "Anytime you travel and eat outside your country, it helps you think about food in a different light."
At Masala y Maiz in Mexico City, married chefs Norma Listman and Saqib Keval showcase a cuisine they call mestizaje, based on their own heritages and Mexico City's blending of cultures. "I had never given value to my own culture's food, my own heritage's food, because I never saw it valued anywhere else," said Keval, whose family is from India by way of Kenya and Ethiopia.
Australia-based Pernod Ricard Winemakers, a subsidiary of Pernod Ricard SA, has achieved its target of using 100% renewable energy at its wineries, claiming it is the first large wine company in Australia to do so. Wines from its St Hugo, Jacob's Creek and Wyndham Estate labels will be made using only renewable-sourced electricity, the company says.
At renowned local bar La Capilla in Tequila, Mexico, the beloved Batanga house drink is a mixture of tequila, cola, lime juice and salt, but the tipple hasn't caught on in many other places despite its origins in the traditional Mexican style of cocktail known as changuirongo. Meanwhile, bartender Ivy Mix, co-owner of James Beard Award-nominated cocktail bar Leyenda in New York, who includes a recipe for the Batanga in her new book and previously served a version at her bar, maintains "there's lots of opportunity" for the drink.
Albiera Antinori, the first female CEO of the family-run Antorini wine dynasty in Tuscany, Italy, has led the company to invest in vineyards and wineries beyond the country. While she maintains that the highest-quality sangiovese is practically synonymous with Tuscany and nowhere else, "commercial limitations, climate change and declining wine consumption" are among her biggest worries, she says.
As the owner of Denver's Bar Helix, sommelier Kendra Anderson offers patrons a festive atmosphere that blends and high- and low-style cuisine, such as caviar and tater tots, alongside sophisticated options such as Champagne. With a resume that includes stints a culinary-school trained chef, catering company owner and later wine consultancy owner with the social media persona, "Swirl Girl Denver," she decided to become a sommelier at a choucroute and riesling tasting: "Experiencing that magical pairing was the day the lightbulb went off for me."
The World Health Organization reported that measles cases around the world rose from 7,585,900 in 2017 to 9,769,400 in 2018, while measles-related deaths increased from 124,000 to 142,300 during the same period, with most deaths involving unvaccinated children. Meanwhile, a CDC study in the agency's Morbidity and Mortality Weekly Report showed that although yearly global measles incidence and deaths dropped between 2000 and 2018 and vaccination prevented 23.2 million deaths during that period, the number of infections and deaths have increased since 2016.
KFC has grown to 23,000 restaurants worldwide and is further expanding its global footprint with the opening of its first eatery in Madagascar, and plans to open at least 20 units in the Baltic states in the next few years. As the fried chicken category grows more competitive, having a well-known brand and being the first to enter a new market are advantages, KFC Global CEO Tony Lowings said.