Last month we did a TL;DR on The Leaked Innovation Report from the newsroom at The New York Times, which means one lucky D1A’er got to read the entire report. One of the examples used for why metadata tagging is important was the thousands of recipes that were hard to search. We are happy to…
Wowza. This thing is a beaut!
I was sent this article to read more about opposing views (based on the headline). But the article is anything but in support of what we think of “big food.”
Rethinking what’s good food, bad food, and how we reformulate the conversation. Creating a model around “perfect” food. Dude is hitting it outta the park in Atlanta.
*Please excuse my first attempt at grinding my own burgers. While the combination of meat was delicious and grinding my own is probably how I’ll forever make burgers - as you can see I need to trim more of the fat next time. Oops in the most delicious way.
It’s Wednesday - my favorite day for it’s food section day. A whole lotta Bittman on my radar today.
First is his NYT op-ed piece on the true cost of burgers:
Up second, and more useful (read: fun) and less serious, is the why and how of making your condiments at home:
I recently recreated the Shake Shack secret sauce and while I didn’t make the ingredients to go in it at home, I can tell you it was the best thing I’ve ever spread on a cheeseburger, and that I can’t find in the grocery aisle.
How a few simple changes at your farmers market booth can boost your sales.
Some good Do’s here to remember in merchandising and branding a farmers’ market stand/booth/table/tent. I all too often am amazed at how simple things are often overlooked, so the reminders are always good.
Bread!KC (at Maker Village KC)
Another night, another successful bread KC at maker village