These beloved desserts preserve sugar’s historyInle Lake, Myanmar (CNN) — The smell of smoke and boiling sugar filled the air as I pedaled a bicycle along the shore of Myanmar’s Inle Lake.
5 Trends Defining The Food And Beverage Industry, And Retail In GeneralIf you’re in the retail real estate business, there are likely two words you’ve heard incessantly over the past year: “dining” and “entertainment.” But while they are certainly buzzy terms at this point, they are not in the same league as the most dreaded buzz word of all.
That, dear reader, is because food and entertainment options, in various forms, are actively being implemented across the industry. New food uses in particular are serving up (couldn’t help myself) some of the most interesting concepts for shopping centers to pay attention to, which is particularly important given that American now spend more money on dining out than they do on groceries.
Dating back to the days of the Greek agora, shopping centers have been social, well, centers of their local areas. While food has always played a role in shopping centers, as more channels evolve to handle the mere transactional nature of commodities, shopping centers would be wise to place greater focus on the experiential.
According to a study released from JLL, shoppers who stop to eat spend 35 minutes and 12% more at a property, than those who forgo a bite. That’s quite a lot of dough (ok, I’ll stop … promise), when you extrapolate it over thousands of shoppers. To take advantage of that, the report outlined five mega-trends in consumerism that are impacting the F&B and retail real estate industries.
The Best Coconut Water You Can Buy at the Store
Epicurious editors tasted 19 brands of coconut water to determine the best-tasting (and most hydrating) version around.
Champagne Makers Bubble Over A Bumper Crop Caused By European Drought
“What I’m hearing around me, even from people older than 80 years, is that this is the best harvest they’ve ever had,” says Philippe Schaus, the CEO of Moet Hennessy.
Experts are predicting a sharp rise in production — perhaps up as much as 50 percent from last year. Schaus says some of the excess wine will be stored for use in leaner harvest years. But that still leaves a lot to be bottled.
The Champagne region typically produces 300 million bottles a year. 2018 will yield at least 10 million more bottles than last year, and it is expected to be some of the best bubbly in history.
Read more from NPR
At Seasoned Vegan in Harlem, Soul Food That Never Harmed a Soul
Chef Brenda Beener’s family roots go back to New Orleans, and the food she grew up with — crayfish and shrimp, the bounty of the bayous and the Gulf of Mexico — did not prepare her for the day her husband announced, “I’m just going to eat plants now.”
Plant-Based Purees: Hummus and Beyond
With so much momentum behind hummus innovation, a new opportunity has taken shape, where chefs are looking beyond traditional hummus and exploring the menu potential of other plant-based purées.