10 Great Food Shows That Aren’t About Food

In recent years, food styling — that is, the job of preparing and arranging food for film, TV, and photos — has become more important than ever. At first, says food stylist Sienna DeGovia, the food styling industry was primarily about longevity; food had to be built to last under hot lights and long shoots. Now that technology has lessened those difficulties (though they certainly still exist), food stylists can focus more on making things look amazing. “People do pay more attention now than they did in the past,” she says.” Adds fellow food stylist Janice Poon: “I want my food to be so compelling that the camera will just go to it, as if it’s a beautiful starlet.”

– Vulture

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Skiing, with a side of wine or axe throwing: Winter festivals draw mountain lovers to resorts

Giddy from an evening spent sipping small-lot, Okanagan Valley wines paired with Canadian scallops, duck and lamb, I buckle my ski boots, affix a headlamp to my helmet, and prepare to ski from the mid-mountain Sunburst Lodge back to the base at Sun Peaks Resort. Using only the dim glow emitting from my head and the bobbing light cast by the skier in front of me, I swoop exhilarating turns down the inky slope, my fear firmly on hold thanks to the liquid courage innervating my bloodstream.

– Calgary Herald

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Where To Eat This New York City Restaurant Week

New York City Restaurant Week returns on January 21, offering two-course lunches for $26 and three-course dinners for $42 at hundreds of restaurants across the city. Running through February 8, the twice-yearly stretch of specials not only allows diners to grab a seat at an otherwise prohibitively expensive eatery, but also brings out some creative seasonal specials from kitchens eager to celebrate Restaurant Week. Yes, the ingredients featured on the prix-fixe menus are occasionally lower in price than standard menu items, but the quality and technique with which they are prepared is identical to the standard any diner should expect. Book a table at one of these New York City restaurants for a great deal this winter.

– Forbes

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New technology promises to tell us everything about the food we eat.

To read it in the news, last year was not gentle on our nation’s stomachs. McDonald’s salads gave 500 people Cyclosporiasis. Two hundred million eggs were recalled. In July, Chipotle faced its umpteenth food-safety problem when 650 customers in Ohio fell sick with clostridium, a pathogen that was new to the chain. Multidrug-resistant salmonella infected turkeys just in time for Thanksgiving, and the country’s supply of romaine lettuce was pulled off shelves not once but twice. All told, the FDA issued food-safety warnings nearly every two days in 2018, and the Centers for Disease Control investigated 24 foodborne disease outbreaks, more than in any other year this decade. Eater recapped the year in food recalls under the headline “11 Foods That Tried to Kill You in 2018.”

– Grub Street

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Ancient Japanese Food Craft Brings Persimmons To American Palates

Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don’t bother harvesting their crop.

Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.


Read @ NPR

10 Macro Trends Impacting Food And Beverage Innovation In 2019

Food developers love thinking about which “it” flavor is going to pop this year, or which vegetable will replace kale and cauliflower. But there are generally bigger, longer-term societal changes that drive these things. We call them Macro Trends, and we’re thinking about them in the short term, and considering how they will impact things in the long term. Here are our picks for 2019.

– Forbes

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19 food predictions for 2019

Food is always a reaction. What we want to eat reflects what is happening in the world around us. This past year, it was no accident to find restaurant culture embracing diversity and individuality, to find people interested in discovering one another through the dishes we consume and the stories behind them. Appetite is also highly suggestible. When we see someone else eating something delicious, we want it immediately. Instagram is one vast visual craving, and ideas travel from coast to coast and continent to continent faster than ever before. At the start of this new year, it’s time to look ahead. What’s in store for the world of food and restaurants? Here are 19 predictions for 2019, from the sweeping to the granular.

– The Boston Globe

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A new pilot program is ‘growing #food and farmers’ in one of Pittsburgh’s food deserts

Yes, we have farmers in Pittsburgh — we just call them urban farmers — and if you’re one of them, you’re in luck.

The 2019 Pilot Farmer Incubation Program at the Hilltop Urban Farm in St. Clair, a planned 23-acre urban farm nonprofit, is now accepting applications from experienced urban farmers to farm 5.75 rehabilitated urban acres for the 2019 growing season.

Read @ The Incline