There is no doubt that the popularity of smart phones has had an impact on the restaurant business. Customers have a way to express their delight in what they see by snapping images of their food and posting it on their own social media sites, or review sites like Yelp.There is no doubt that the popularity of smart phones has had an impact on the restaurant business. Customers have a way to express their delight in what they see by snapping images of their food and posting it on their own social media sites, or review sites like Yelp.
Robert Grieves recently created a fun short film on sausage. SAUSAGE, the multi award winning and Oscar long-listed animated short film was picked by “Short of the Week” and “Cartoon Brew”, as well as Vimeo’s “Staff Pick”. Grieves describes the film as this: [A] retro animation [that] introduces us to two artisan stallholders whose idyllic […]
National Geographic Channel, will run a six part mini-series on the history of food. Nat Geo promises to bring viewers on an “unbelievable and unforgettable culinary voyage through time.” Throughout the series, they will discover and explain the story of food…how it’s derived, prepared and evolved worldwide. It will begin with the history of cave […]
As the days cool off and the evening is met with a chill, there’s nothing like a hot drink to warm the bones–especially since ½ of our country is experiencing an artic chill! One of the most popular is a nice cuppa hot tea. In fact, there’s been an explosion of growth in the world […]
Back in the day I was living on campus during college, there was dorm room ramen. I’m sure you sure ate it, too – it was ubiquitous. It was in either highly toxic Styrofoam cups you microwaved, or little packages full of MSG and other preservatives that cost about $.05 to make. Well, New Jersey […]
There’s an interesting marketing trend becoming a bit more mainstream in the food industry. For years I’ve heard of “secret” menus, but the veil has been lifted from those left in the dark and restaurant secrets have been decoded. San Francisco co-founders of #HackTheMenu are constantly adding new items to the online list. For instance, […]
It appears that I am particularly fashionable. Finally! I am a part (granted, a small one) of the massive online presence that espouses the virtues on the wonderful world of food. In fact, “food” is a significant part of my social media channel. While I am not wont to post photos of food I am […]
Recently, the United States Post Office released a new line of stamps celebrating chefs who have had an impact on the American food scene. “These chefs expanded our collective palates and refined American kitchens, with many people across the nation tapping into the techniques and flavors that they introduced,” explained Susan McGowan, the USPS director […]
Bay Bridge Light Show Last night I checked out the current exhibit at Pier 24 called “Secondhand” here in San Francisco, CA. If you haven’t visited Pier 24, it is a photographic wonder. Pier 24 on the Embarcadero promenade was built in 1935, but stood vacant from 1980 until it was purchased by philanthropist and […]
Well, my brain certainly is. And new evidence suggests that yours is, too! "The human brain is built for art appreciation," The Wall Street Journal reports. It's a "natural biological process. The smarty-pants at The University of Toronto just released a paper titled “Neural correlates of viewing paintings: Evidence from a quantitative meta-analysis of functional […]
There’s only a few rivals to my lifelong love of chocolate, and one would be bacon. JCombine food and science (and almost everyone’s love of bacon), and how could I not dedicate this month’s infographic to The Aroma of Frying Bacon? And just in time for International Bacon Day, to boot! The smarties at […]
While the use of food-based dyes has been a practice seen as far back as a millennia ago, today there is a new take on that idea. Hong Kong based KaCaMa Design Lab specializes in reusing post-consumer waste materials, i.e., left-overs from our tasty meals. Their goal is to not only to “delight people’s lives […]
Two of the best known brands in their respective industries have joined together to create a fragrantly tasteful dessert! Momofuku Milk Bar’s Christina Tosi and The Estée Cookie Cosmetic giant Estee Lauder teamed up with restaurant fave David Chang’s Momofuku Milk Bar to create the Estee Cookie…which is a cookie infused with the Bulgarian rose […]
Media artist Persia Tatar von Huddleston boldly proclaims to worship at the altar of the holy trinity of art, fashion and food. (You might see what grabbed my attention…food/art/fashion!) As a digital marketer and lifelong candy lover, she’s had the idea of creating a chocolate Jesus sculpture since she was a child, growing up in […]
Blueberries are one of my favorite summer fruits, in fact—I even photographed one under a scanning electron microscope as part of my terra cibus series.
This summer infographic illustrates how to store and use them—in all their wonderful sweetly tart forms. Consider this your public service announcement for how to make the most of your precious little gems.
For instance, when there is a silvery bloom to the berry, you’ll want to eat the berries fresh within 10 days…rinsing them only before you eat them.
The already washed flash-frozen ones last about 10x times longer…10 months! These are delicious in fruit smoothies, sorbets and pancakes.
The glossy infused-dried berries are best in trail mixes, baked goods and salads.
The crunchy freeze-dried versions last up to 10 YEARS. Yes, years! They can be reconstituted with liquids, or used dried.
Powdered, liquid and pureed versions are all wonderful in sauces, dressings and desserts.
Have a gander of your own, and big thanks to PadillaCRT for this great infographic.
Dr. David Edwards, an inventor and biomedical engineer, made his fortune in the 90s in aerosol re-engineering that changed the way medicines were delivered. Might sound dry, but this creator (oh, and current Harvard University prof) was always a dreamer and used his early training in a very imaginative way. Dr. Edwards created Le Laboratoire […]
I suspect that it won’t be long before we are walking into our kitchens, and telling our refrigerators that we’d be delighted to have it serve us up a slice of tasty cheese pizza, with a side of hot fudge sundae for dessert. And, it just might not be as far-fetched as it first seems. […]
Restaurant reviewer Pete Wells of the New York Times has recently written a critical essay entitled “Your Eyes Are Happier Than Your Stomach: Dishes Worthy of Instagram, but Not Your Appetitle”. In it, he notes that “cameras are on chefs’ minds far more than they were a decade or so ago, when most pictures of […]
Here in San Francisco, the real estate is some of the most expensive in the country. The SF Giants’ Major League Baseball team plays out of the AT&T Park, which takes up a nice chunk of downtown San Francisco, sitting on the bay with a view that goes on for miles. So unless you lived […]
Nationally, but especially here in the Bay Area, there is a huge Farm to Table movement. This basically means producing foods locally and then delivering that food to local consumers. This infographic, created by the science editor of Mother Nature’s Network Russell McLendon, espouses the idea of not just going local, but for individuals growing […]
I love it when I find products that combine great design, function and a cool dose of science – especially when it involves food. Voilá! Meet the Vyssel. It’s a smart cup. A beautiful vessel that revolutionizes the drinking cup. Connected to an app downloaded to your smart phone, this cup is created with a […]
