About the author: Janet Forgrieve | SmartBlogs
Janet Forgrieve is a freelance writer and SmartBrief contributor who writes for restaurant and retail briefs. A former business journalist, Janet spent several years covering the restaurant and retail industries for the Rocky Mountain News in Denver. She earned her bachelor’s degree in mass communications from the University of South Florida and spent six years covering business at The Tampa Tribune.
Summer officially begins Friday, but the Garden State has been turning greener and more lush for weeks. Fields boast robust-looking rows of corn plants that seem to grow several inches every day, our favorite farmers markets are filling the bins with early lettuce and the first of the state’s namesake tomatoes, and some of us dream of the big South Jersey blueberries that are just around the corner.[…] Continue Reading »
Organic devotees might be getting fewer chemical fertilizers and pesticides, but are they also better protected from foodborne illness than those who buy conventional produce?
Science largely is still out on whether organic food is more nutritious, but it’s widely assumed that organic produce is at least safer, especially when it comes to fruit such as berries, which tend to soak up pesticides.[…] Continue Reading »
Consumers might be downing fewer sugary drinks overall than they were a decade ago, but you wouldn’t know it looking at fast-food chains, where specialty-beverage sales are on the rise. American adults cut their consumption of sugary drinks by 45 calories per day between 1999 and 2010, according to the Centers for Disease Control and Prevention, and youths cut 68 calories per day, Food Consumer reported.[…] Continue Reading »
The healthy-dining trend comes as no surprise to Berge Simonian — he’s known for a while that tasty better-for-you choices can score big with consumers. The Beirut-born restaurateur left engineering school at the University of Texas at Arlington after his third year to help his parents, who wanted to open a deli in Houston.
“They wanted to be their own boss.[…] Continue Reading »
It’s no secret that, while many of us believe we would be happier without taxes and regulations, we recognize the need for at least some of them to keep our communities running and our patrons from getting sick.
Still, some restaurateurs worry that too much of a necessary evil may be just plain, well, evil. Portland, Ore., restaurant owner Ken Gordon spelled out his concerns in a recent Oregonian guest column that began with a question — Why does the city seem bent on derailing its thriving food scene?[…] Continue Reading »
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