The James Beard Foundation will honor five restaurants nationwide for creatively re-imagining the iconic burger in the third annual Blended Burger Project, a competition challenging chefs to blend finely chopped mushrooms with meat for more delicious, nutritious and sustainable burgers. …
It’s that time of year when a lot of people hunker down indoors to watch sports and eat chicken wings. Just as sports enthusiasts choose a team, wing enthusiasts choose their type of chicken wing, either bone-in or boneless*, says The NPD Group, a leading global information company. With 45 percent of the population ordering chicken wings at restaurants and foodservice outlets and servings on the rise, it behooves restaurant operators to know who is on team bone-in and who is on team boneless. …
This country has a major food problem. About 40 percent of food goes to waste and 66,500 acres of fields are left unharvested each year. In North Carolinaalone, 1.2 million tons of food is wasted annually while 1 in 4 children live in food insecurity. Hungry Harvest, a farm to doorstep produce delivery service, enters the Triangle market January 13 to bring solutions to these food waste and hunger problems. …
The California Dried Plum Board announces a new partnership with Chef’d that will make it simple for people to enjoy cooking at home with California prunes. …
The MAIA-1 apple – marketed as EverCrisp® – is tracking for explosive growth in the produce aisle in the coming years. Big on sweet flavor and juicy, crisp texture, EverCrisp apples have won over customers in orchards and at select retailers, establishing a foundation of early fans. …
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