Foodservice
Top stories summarized by our editors
6/27/2017

A number of programs across the country train former prison inmates for restaurant careers, including a program created by Edwins, a fine-dining restaurant in Cleveland. The training helps stem recidivism while providing restaurants with a source of much-needed trained labor.

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Eater
6/27/2017

Restaurant chains are heralding summer's arrival with health-focused limited-time options, from the Strawberry Summer Salad at Uncle Maddio's to the summer fruit-flavored sweet treats at Yogurtland.

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FastCasual
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Yogurtland
6/27/2017

Poke, a fish-and-rice-based Hawaiian street food, is soaring in popularity nationally as consumers catch onto the high-protein health aspects and wallet-friendly price. Poke restaurants are relatively low-cost to set up and the number of Hawaiian eateries across the US has grown by nearly 300 over the past two years.

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Bloomberg
6/27/2017

The School Nutrition Association of Wisconsin recently hosted about 300 of the state's school nutrition professionals for its annual conference. Michael Gasper, president-elect of the School Nutrition Association of Wisconsin, said nutrition professionals will take what they've learned at the conference back to their schools.

6/27/2017

A "pollinator garden" -- meant to attract bees and encourage outdoor learning -- has been installed at an elementary school in New Hampshire. Students helped with the garden and will learn how bees and other pollinators help fruits and vegetables grow.

6/27/2017

Startup Infarm wants its indoor vertical farms to be not just inside warehouses, but also to occupy consumer-focused areas like grocery stores, malls, schools and restaurants. The company's system makes it possible to farm in areas with limited space, and it uses an internet-controlled database to determine the amount of water and light delivered to the plants.

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TechCrunch
6/27/2017

Andrew's Honey in New York City is raising bees in four of the city's five boroughs to offer 15 unique neighborhood honeys. The family-run operation hosts rooftop honey tours complete with tastings.

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Saveur
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Andrew
6/27/2017

Kwame Onwuachi's first Washington, D.C., restaurant closed after just three months, but he's giving the city another taste of what he's made of with a restaurant inside the InterContinental Hotel at The Wharf. The former "Top Chef" contestant also has plans in the works for a fast-casual concept in the city.

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Kwame Onwuachi
6/27/2017

Chefs are finding innovative uses for food scraps from nut shells to vegetable stems in an effort to minimize food waste. Coffee grounds are finding a second life in spice rubs for meat, and orange juice pulp is being used to create jam and marmalade.

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Food Newsfeed
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food waste
6/27/2017

Hugh Acheson shared his tips for cooking with tomatoes at the Food & Wine Classic in Aspen, including a recipe for a simple Bloody Mary made with blanched fresh tomatoes and gin instead of vodka. For most tomato dishes, Acheson recommends using plenty of pepper because "pepper and tomatoes love each other."

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Hugh Acheson