What becomes clear when you survey the frothy, churning plains of foodtech is that things are moving wicked fast.
When Google, Amazon and the White House want to talk food and technology, they call Danielle Gould.
Unilever — maker of blockbuster brands like Lipton, Knorr, Vaseline, Skippy, Dove, Klondike and Slimfast — is in a tizzy over a groundbreaking, data-driven maker of mayo. And the debate is only starting.
‘Tis negroni season. Make your best with Empire State spirits.
In anticipation of the upcoming Food+Tech Connect hackathon, our publisher proposes three ways that foodservice sourcing might be optimized for sustainability.
This May, a who’s-who of the American food movement will be gathering at the New School for two days of discussions on the most important topics determining how we eat and drink. And you can be part of it.
Our Brian Halweil recently joined WNYC’s Amy Eddings on Last Chance Foods to discuss why “squid is the kale of the sea.”
New York-made wine is having its latest moment of fame, just in time for New Year’s Eve drinking inspiration, with a 10-second trailer running on one of the big screens in Times Square.
Earlier this fall, at a sold-out forum in New York City organized by Food Tank, we learned how massive our food waste problem has become. Here are some examples of what Edible communities across the country are doing to combat the problem.
What happens when you assemble eight of the Empire State’s top chefs to prepare an historic brunch? You get to taste what a food and drink powerhouse this great state is.
Our screening of “A Place at the Table” at the Times Center provoked an impassioned post-film Q&A about hunger in New York and beyond, with Edible readers and ‘wichcraft eaters asking, “What can I do to solve this problem?” Here we try to answer.
For more than a decade Dan Barber has been among the most influential chefs working at the intersection of ecology and gastronomy. Last Monday, with a veritable United Nations Security Council of the world’s top chefs as his allies, he exhorted cooks to think not just about how and where their food is grown, but about what forces are influencing the very DNA of our ingredients.