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.
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.
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.
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.
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.
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.
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.
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.
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."