“Amazon is closing its U.S. restaurant delivery service, a 4-year-old business that failed to take off amid fierce competition.” | learn more
The world’s oldest vegetarian restaurant
“Today, Haus Hiltl isn’t just one Zürich’s most popular dining options; it’s recognised by Guinness World Records as the world’s oldest continuously run vegetarian restaurant – a gourmet temple of ‘healthy indulgence’, founded in 1898 and operated by the fourth generation of the Hiltl family.” | learn more
Ultra-processed food causes weight gain
“Studies have already found an association between junk foods and weight gain, but this link has never been investigated with a randomised controlled trial (RCT), the gold standard of clinical studies.” Until now. Some of the findings of the underlying study are interesting! | learn more
Good food is bringing people to the mall
“Mall owners are increasingly building out food halls with local chef-driven eateries, sushi bars and premium coffee shops.” | learn more
How to spot fake Saffron
If you will believe the internet, a significant portion of Saffron on the market is fake – often colored with red food coloring or made of corn silk. | learn more
Inside the cult of Mariano’s orange juice
“At a glance, Mariano’s orange juice is no different from other fresh-squeezed juices. Yet its quality ranges from supernatural to sainthood.” For the record, the O.J. at Albert Heijn supermarkets in the Netherlands is amazingly even fresher. | learn more
The 1886 Coca Cola recipe, on video
This is geeky and fun.
Tomato pan-genome makes bringing flavor back easier
“With the availability of this wide array of specific genetic information, breeders should be able to work quickly to increase the flavor of store bought, mass production tomatoes while preserving the traits that make them an economically advantageous crop.” As a side note, I think Mighty Vine tomatoes are FULL of delicious flavor. | learn more
Guardian columnist says to stop eating fish
He says it’s the only way to save the life in our seas. “If governments won’t take on the lethal fishing industry, we must, says Guardian columnist George Monbiot” | learn more
New technique improves on pasteurization, keeps milk fresh for 90 days
“An Australian company called Naturo has revealed the development of a breakthrough milk processing technique that is heat-free, eliminates more pathogens than pasteurization, and leaves the milk with a refrigerated shelf life of up to 90 days.” Caveat: most of this reporting seems to come from the company itself. | learn more