Foodservice
Top stories summarized by our editors
1/19/2018

Red Lobster is heading into its 50th year with a plan to grow through online ordering, delivery and a focus on snack-size dishes, said Chief Executive Officer Kim Lopdrup. "Earlier this month, we turned on online ordering at 54% of our restaurants and we are now at 95%. We'll be at 100% by the end of the month," he said.

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Kim Lopdrup
1/19/2018

Schools in Hawaii will have access to about 34,000 pounds of locally sourced bananas this month through the Hawaii State Department of Education's 'Aina Pono Harvest of the Month Program. One school will use the bananas in menu items, such as banana pie and banana crumble.

1/19/2018

Certifications in the beverage industry require a sizable commitment in time and effort and can be key to showing a person's commitment in the field, David Flaherty writes. "A certification is a positive flag that a candidate is serious about the industry, especially if it's someone who's trying to make a career change," said Christy Frank of Copake Wine Works in Copake, N.Y.

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David Flaherty
1/19/2018

Burger King has launched the premium-priced Double Quarter Pound King Sandwich, made with two quarter-pound beef patties with cheese. The new burger, which will sell for around $5.39, is expected to compete head-on with rival McDonald's Double Quarter Pounder with Cheese.

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Burger King, McDonald
1/19/2018

The James Beard Foundation has named this year's five winners of its America's Classics award, which it bestows on regional eateries with "timeless appeal." They are: Sun Wah in Chicago, Galleria Umberto in Boston, Los Hernandez in Union Gap., Wash., El Guero Canelo in Tucson, Ariz., and Dong Phuong Bakery in New Orleans.

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James Beard Foundation
1/19/2018

The top fine-dining restaurants in the world have figured out how to serve consistently excellent dishes while also making time and space to innovate new culinary styles. The owners of Spain's El Bulli began closing during the slow winter months in 1987 to travel and seek out new flavors, and eventually the eatery launched its own R&D lab.

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El Bulli
1/19/2018

Students at 34 schools in a Missouri district have access to in-class breakfasts. Officials say that, in some cases, students have been tardy less frequently and have improved behavior since implementing the Breakfast in the Classroom program.

1/19/2018

Adolescents who lived in areas with the highest-quality green space had an 11% reduced risk of developing high depressive symptoms, compared with those who lived in areas with the lowest-quality green space, researchers reported in the Journal of Adolescent Health. However, the findings, based on data involving 9,385 adolescents, showed that exposure to bodies of water wasn't associated with reduced depressive symptoms.

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Reuters
1/19/2018

The garlic spread called toum is a staple of Lebanese cuisine and has a texture similar to mayonnaise, but is made without the use of eggs. Toum uses the emulsifying properties of garlic to stabilize a mixture of oil and water, creating a versatile spread that can also be used as a marinade or stirred into soups.

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Serious Eats
1/19/2018

Black chickpeas have an earthier flavor than more common white chickpeas and are also high in iron and fiber. They need to soak and cook longer due to their thick skin but hold up well even after long cooking periods, making them a good addition to stew.

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