October 28, 2014

For more than 50 years, the Red Delicious has dominated the American apple market. But while no one can dispute the fruit’s famous color, many consumers have begun to take exception to the “Delicious” portion of its name. Even though the U.S. still produces 54 million bushels of Red Delicious annually, production of the fruit has dropped 40 percent since 2000 as demand for other varieties has increased.

The Red Delicious began its ascent way back in the 1870s when Continue reading

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October 15, 2014

 

mickeydsRussia’s aggression against Ukraine has been widely condemned by the international community. Besides strongly denouncing the nation’s actions, recent U.N. resolutions hit Vladimir Putin’s government with economic sanctions as well. The Kremlin responded to this punishment by banning the importation of food from the U.S., Canada, Australia, Norway and the European Union. Shortly after news of the ban broke, Russia also announced that it was closing down four McDonald’s locations in Moscow for “sanitary violations.”

For outsiders, the link Continue reading

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October 8, 2014

burgAs we mention in Chapter 3 of the textbook, culinary tastes can vary wildly all over the globe. Even the largest fast food chains step out of their comfort zones in order to cater to local flavors. For instance, KFC’s menu in China includes a traditional fried duck wrap, while Japan’s Pizza Hut outlets offer squid and sweet mayonnaise as toppings. But even these items pale in comparison to the latest unusual creation presented to Japanese consumers, this time courtesy Continue reading

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September 26, 2014

 

Although summer is fading, ice cream season remains in full swing for millions of sweet-toothed Americans. Last year consumers in the U.S. bought $13.7 billion worth of the dessert, an enormous number that doesn’t even include restaurant sales. And according to a recent study, 40 percent of Americans will eat ice cream in any given two-week period. Nevertheless, on the whole people consume a lot less of the cold stuff than they did 25 years ago. Back in 1989 Continue reading

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July 28, 2014

As people become more skeptical of the ways science intrudes on the content of their food, controversial products like genetically modified crops face increasing opposition. That’s bad news for AquaBounty Technologies, a company that has been producing genetically modified salmon for more than 20 years. Called the AquAdvantage, the fish reach market size in two years rather than three. In order to engineer the salmon, scientists combine the gene of a large Chinook salmon with a gene from a fast-growing Continue reading

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July 25, 2014

 

loliwareFor many entrepreneurs, the best ideas come around when you least expect it. That’s what happened to Chelsea Briganti and Leigh Ann Tucker after they graduated from New York’s Parsons The New School for Design in 2010. In an effort to expand their portfolios, the pair of young designers entered a number of product creation competitions. At one event centered on Jell-O, Briganti and Tucker designed an edible drinking glass using agar, a seaweed-based gelatin that is odorless and Continue reading

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July 23, 2014

On the surface, it might seem like bungee jumping and fine dining don’t have much in common. But at a company called Dinner in the Sky, elements of these two seemingly unrelated concepts are combined to create an incomparable dining experience.

The business began in 2007 when a European restaurant association hired marketer David Ghysels to put together a suspended aerial dinner for promotional purposes. Ghysels teamed up with bungee-jumping expert Stefan Kerkhofs to design an advanced high-wire table that Continue reading

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diningIn the world of fine dining, the food may be the focus, but the customer is king. That’s certainly the case at New York’s exclusive Eleven Madison Park, where professional servers iron table linens and polish silver before diners arrive. Like any three Michelin-star establishment, they want to ensure that guests will be as comfortable as possible even before they sit down to eat. While this includes primping that is common at other elite eateries, the maître d’ at Continue reading

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April 16, 2014

If there’s one snack Americans love, it’s chips and dip. But more than a few snackers would be turned off if they found a big bowl of hummus next to their tortilla chips. That’s because 80 million people in the U.S. have no idea the popular Mediterranean chickpea dip even exists. Over the last few years the food company Sabra has been trying to change that fact by making hummus more accessible to American palettes. After all, with only 26 Continue reading

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January 19, 2014

Although the American economy is slowly recovering, the job market is not. Low and minimum wage work has driven much of the recovery while mid-level jobs that disappeared during the recession have failed to rematerialize. Confronted with this bleak “new normal,” many people in both the private and public sectors have called for an increase to the federal minimum wage. Advocates for change point to cases like that of Anthony Goytia, who must supplement his salary as a Wal-Mart clerk Continue reading

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