About the author: Janet Forgrieve | SmartBlogs
The popularity of craft and small-batch brews has been growing steadily, fueled in part by a growing awareness of the ways beer and food work together to tempt increasingly adventurous palates in search of new flavors.
Berries have gone from a seasonal treat to a year-round staple, as global trade makes it possible to have fresh fruit year-round, new packaging and shipping technologies keep the berries fresh longer and an increased focus on the perceived health benefits of berries fuels a rise in demand.
The news this week of confirmed cases of H5N2 Avian Flu on turkey farms in Missouri and Arkansas put the issues of food safety and traceability in the spotlight once again. It’s a topic that seems to stay in the headlines quite a bit, from tales of foodborne illness outbreaks to trend stories about millennials hungry for information about where their food comes from to research tying future food safety to climate change.[…] Continue Reading »
Denver’s identity as a hub of fast-casual innovation is by now well-cemented, as the Denver Post reported last week. The Mile High City was the birthplace of Chipotle Mexican Grill, Qdoba and Noodles & Company, stars in the first generation of what has become the industry’s fastest growing segment nationwide.
One of those pioneers was Aaron Kennedy, the founder of Noodles and Company, who came up with the idea for an eatery serving noodles and pasta inspired by the world’s favorite cuisines in 1993, after passing a noodle shop in New York City, where he was living and working as a corporate marketer.[…] Continue Reading »