Foodservice
Top stories summarized by our editors
5/23/2018

Some overlooked reasons for a vitamin B12 deficiency include autoimmune disease, inflammation, bacterial overgrowth in the small intestine, and tapeworms or surgery that affect digestive system anatomy, registered dietitian Tamara Duker Freuman writes. It can be more common for older adults to develop a B12 deficiency, Freuman noted, but younger people who eat a healthy diet should investigate the cause of a deficiency with their physician.

5/23/2018

One in eight individuals will develop type 2 diabetes and almost one-quarter of the world's population will be obese by 2045 if current trends continue, according to a study to be presented at the annual meeting of the European Congress on Obesity. Researchers evaluated World Health Organization data for all countries and found that the US can expect an increase in obesity rates from 39% to 55% and diabetes rates from 14% to 18%.

5/23/2018

Walking or riding a bike to work reduced the risk of ischemic heart disease by 11% and the risk of death from heart disease by 30%, researchers reported in the journal Heart. People who also walked or rode bikes when not traveling to work had even lower risks of fatal cardiovascular disease.

5/23/2018

Dishes that highlight vegetables and take inspiration from global cuisines are top trends that can help restaurants lure diners, The Kruse Co. President Nancy Kruse said at the National Restaurant Association Show. In addition to taking a starring role in foods, Kruse predicted that vegetables will also show up in more cocktails and mocktails.

5/23/2018

California chefs whose heritage is both Mexican and American are showcasing how both cultures have influenced their cooking. Chef Ted Montoya serves up a pambazos sandwich made with chile-soaked white bread, fried egg and hashbrowns at Calo Provisions, and Thomas Ortega uses Doritos in the chilaquiles at Playa Amor.

5/23/2018

A chronicle of historic California recipes has been preserved in a series of published collections over the past 100 years, showing the influence that Spanish, Mexican and native cultures have had on the state's cuisine. Spanish, Mexican and native cooking styles and ingredients all helped shape early California cuisine.

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TASTE
5/23/2018

Atlanta chef Todd Richards has released his first cookbook, called "Soul: A Chef's Culinary Evolution in 150 Recipes." The book highlights Richards' personal connections to soul food and includes riffs on classic Southern dishes and ingredients, such as grits croutons and shrimp cooked hot chicken-style.

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Todd Richards
5/23/2018

A series of wineries along the Sonoma Coast in California are offering a fresher, higher-acid take on classic California chardonnay. Many of these wines come from vineyards with some altitude or that get ocean winds because the cooler weather helps acidity form.

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Sonoma Coast
5/23/2018

Switzerland offers a long winemaking tradition that includes over 400 years of pinot noir production, among many other high-quality varieties, Ray Isle writes. The most popular grape is chasselas, which is used in white wines that can vary widely based on the producer.

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Smithsonian
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Ray Isle
5/23/2018

Dave Arnold and Don Lee both have well-established reputations for cocktail creativity, Robert Simonson writes. Therefore, their work together to open Existing Conditions, a bar in New York's Greenwich Village, means that the two are striving to harmonize their creative visions.

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Punch