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What the heck does tech have to do with wine making? St. Francis Vineyard and Wineries vineyard manager Jake Terrell lets us in on just how integral a handful of technologies are to his sustainable grape growing operation.
From Virginia to Arkansas, Texas to New York, we’re seeing chefs adopt a “sea-to-table” approach to sourcing fish. And there are people on both ends of the chain doing the right thing: farmers growing the right vegetables, fishermen catching the right fish, chefs and diners cooking and eating the right food. Sea2Table is pioneering this shift.
Julie Brothers believes we need to bolster the connection between local, sustainable producers and like-minded restaurants. And at FoodShed Exchange, she’s striving to do just that.
The future of food apps is lookin’ a little brighter, folks.
Klappo dives into how we can harness big data to build better food and wellness apps.
Meet the urban farm / community center / R&D, design, science and technology laboratory that’s using tech to cultivate community & improve environmental health.
We really need this right about now.
MIT Students Create An Ice Cream Printer
“You scream, I scream, we all transform an off-the-shelf Cuisinart soft-serve maker to extrude super-cooled and 3D-printed shells of ice cream! Three students at MIT, Kyle Hounsell, Kristine Bunker, and David Donghyun Kim, have created a homemade ice cream printer that extrudes soft serve and immediately freezes it so that it can be layered on a cooled plate.”
School done right
Our future of dining series marches on, and week 6 was jam packed with innovative ideas. Nicolette Hahn Niman of BN Ranch explores how the future of food depends on grass, Darren Wan weighs in on using tech to drive restaurant growth, Local Orbit and Sourcery dive into the future of food sourcing and supply chains and much more.
We think this list is eggceptional.
10 foods to improve your mood
Spoiler alert: Those so-called comfort foods aren’t doing you any favors.