October 27, 2016

Although the world’s population is always increasing, the physical size of the globe stubbornly remains the same. As a result, humans might soon face a shortage of some key resources, including food with high protein content. But here’s where the humble cricket hops in: while many Americans may consider them pests, crickets can be a nutritious and environmentally sustainable food source. This video takes a look at the ways one cricket farm operates and how its owners hope to market Continue reading

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October 18, 2016

LindsayHolmwoodThe grisly nature of the meat industry practically ensures that the business will never be pretty. Still, conditions in a slaughterhouse can always get worse if management marginalizes their workforce. According to the global development agency Oxfam America, that’s precisely what’s happening at a number of U.S. poultry plants. In facilities owned by big names like Tyson, Perdue and Pilgrim’s Pride, workers complained that superiors regularly denied them bathroom breaks. Some even reported wearing diapers while working on the line. Continue reading

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October 7, 2016

DamianSFor those who have spent years ordering items from online retailers like Amazon, setting foot inside a store can sometimes seem like taking a trip back in time. But while the shift away from brick-and-mortar locations has utterly changed industries like music and clothing, grocery stores have remained largely the same since the dawn of the digital revolution. After all, most people still prefer to examine food in person before they buy it.

But that hasn’t stopped a collection Continue reading

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September 20, 2016

FriedDoughThe family-owned berry grower Driscoll’s is looking to become more of a household name. With new packaging and a retooled online presence, the company wants to let the U.S. know why their berries are unique. “You have to find a way to say this strawberry is different from that strawberry, which isn’t necessarily an easy thing to do,” said executive vice president Soren Bjorn. “But our strawberries actually are different — no one else grows the strawberries we grow.” Along Continue reading

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September 2, 2016

As Americans become more health conscious eaters, food companies have taken advantage of this trend by producing an abundance of items labelled “organic” and “natural.” However, one of these words is not like the other. This video takes a look at what “natural” means when it appears on food packaging and how this potentially misleading word could soon be subject to stricter regulation.

Questions:

 

  1. What is the difference between the words “organic” and “natural” when it comes to food Continue reading
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August 18, 2016

OlympicImageWhen master salami maker Elias Cairo opened his restaurant Olympic Provisions in 2009, the company’s name seemed to be a gift from fate. Not only did the brand resonate with his Greek heritage, but it also paid tribute to the original resident of his eatery’s building, Olympic Mills. Early success allowed Cairo and his partners to expand the packaged salami-selling side of the business, which eventually grew into a major operation with distribution in 46 states. More restaurant openings and Continue reading

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July 22, 2016

Chances are that if you hear the word “Hershey” the first thing that comes to mind is “chocolate.” Last year the Pennsylvania-based company earned $7 billion in revenue from selling the sweet treat in all kinds of varieties. But as consumer tastes change to healthier options, Hershey’s candy sales have started to dwindle for the first time in 10 years. In order to prevent any further losses, the company wants to hop on the recent protein craze with new items Continue reading

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For more than a century tipping has been the preferred method for American restaurants to pay their servers. The idea is that customers will tip more if they receive good service, thus giving employees incentive to do well. However, the system doesn’t always work out that way. Besides getting outright stiffed by diners, on slow nights servers can earn as little as $2.13 an hour, the legal minimum that tipped employees can be paid. Given these less than ideal outcomes, Continue reading

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April 29, 2016

A few years ago, we took a look at the confusing nature of “sell by” dates printed on food packaging. Many often assume that these numbers show when a particular item will spoil and thus become inedible. On the whole, however, sell by dates indicate when food starts to become less flavorful, not dangerous to eat. As a result, each year thousands of people as well as supermarkets toss tons of otherwise edible food into the trash.

While changing the Continue reading

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April 28, 2016

The rising demand for locally sourced food has placed some major cities in an awkward position. While farm-to-table eating interests many consumers in major urban centers, their location away from rural areas can sometimes make it difficult to obtain the right ingredients. To fix this supply problem, in recent years enterprising farmers have been moving into cities to cultivate their crops in unconventional places. Gotham Greens, for instance, operates four rooftop greenhouses located throughout New York City, including one that Continue reading

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