The daily work of the Made in New Orleans Foundation is about building racial equity in the local hospitality sector. Now, a wide-ranging slice of that sector is coming together to support its work through a week-long fundraiser, and they’re inviting the public to do the same just by going out for a meal.

MiNO, as the nonprofit is known, is bringing back its Pass the Peas Week, Nov. 5-11, as a citywide event held at many different restaurants and bars, including a special community dinner led by a rising star of modern New Orleans hospitality.







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Cobia topped with crabmeat

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Pink pineapple is one of the ingredients that’s in the pink for 2023. /Photograph: Shutterstock

Pink foods are trending on menus, but they’re doing more than looking pretty on the plate. That rosy color is a sign of healthy antioxidants.

The pink trend is one of seven predicted by Restaurant Business’ sister company, Technomic, in its U.S. trend whitepaper released last week, “What We Foresee for 2023.”

According to Lizzy Freier, Technomic’s director of Menu Research & Insights, “this happy, photogenic color for food and drink also denotes antioxidant-rich health benefits in some cases.”

Smoothie, juice and health-focused fast casuals

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Europe’s energy crisis – which has been sparked mainly by Russia’s invasion of Ukraine and President Putin’s subsequent curtailing of natural gas flows to the EU – is swiftly turning into a food crisis. With the costs of maintaining their operations spiralling out of control, many farmers are being forced to curb production. The situation is particularly serious coming against a backdrop of global food shortages and after a summer of devastating droughts which had already brought the agricultural sector to its knees.

Under the circumstances, it’s clear that the pivotal European agricultural industry is in dire need of greater

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The recipes in Julia Celeste Rosenfeld’s latest book, San Antonio Cooks, may have come from professional chefs, but they still required testing. Rosenfeld, a professional food writer and tour guide (and longtime former SAM contributor), knows chefs too well to simply trust what they write down.

“For the most part, these folks are going from feel and touch and experience, so to write it down, and for six portions as opposed to 25, is tough,” says Rosenfeld, who introduces groups of locals and visitors to San Antonio’s best eats on her Food Chick Tours. “You have to test it.”

So,

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In September, AFFIA held its annual conference meeting in Bangkok entitled ‘Forward with Fervour – the Asian Insect Industry.’ Photo: AFFIA

How the quest is going to develop the insects-for-feed and food supply chain within Asia and beyond. Now 7 years old, the Asian Food and Feed Insect Association (AFFIA) is gaining momentum.
Like other organisations of its kind in other parts of the world, it’s working to bring industry and research stakeholders from the insect sector together in a collaborative movement to develop insect farming and to boost insect use for food, feed and other applications.
Knowledge sharing
To

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