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.
We talked to Food + Tech Connect founder Danielle Gould about Edible Institute and why there’s hope at the intersection of food and tech.
Eating bugs? Now there’s an idea with legs.
An evangelist for vertical farms.
It’s never been a better time to be a food entrepreneur.
Frank Giresi recently opened Whiskey & Wine Off 69, a home mixologist’s dream of a shop on the Upper East Side.
Brenne Patel’s single-malt whisky greets the palate with a smooth sendup of ripe figs, warm citrus, chocolate and balanced barley.
This is it — this is the year that you’re going to make your Halloween treats at home instead of hurriedly picking up a jumbo bag of Tootsie Roll pops on your way home from work.
In August, we spoke with Erik Andrus to learn about his mission as project director at the Vermont Sail Freight Project. First mate Jordan Finkelstein, a recent Binghamton grad, came on board earlier this year to help build Ceres, their handmade boat. We spoke with him to learn more about his interest and work with the Vermont Sail Freight Project.
Through ‘Global Kitchen,’ immigrants teach New Yorkers the recipes they grew up on.
At the end of September, Erik Andrus will take his handmade sailing barge on a 10-day journey down the Hudson River to deliver Vermont potatoes, apples, maple syrup and the like to hungry New Yorkers, an event that will be remarkable only because this is 2013.