Mona Esposito, aka “The Grain Lady,” is an activist and advocate of restoring heritage grains to Colorado. She is a resource for all things grain, in the field and in the kitchen through the Noble Grain Alliance she co-founded in 2016 and The Colorado Grain Chain.
From first selling sausage for a local 4th of July Festival in 1990, Loree Mulay Weisman is proud to run the 31 year old food company that sells all products that are clean, paleo-friendly, gluten-free, and top 8 allergen free. Learn how this woman is making HERstory.
Caroline McCann is assisting communities across southern Africa to develop local food economies; Giving Others the Basic Skills to Grow. Learn more about her for Women’s History Month.
Food has become a central utensil in diplomatic toolkits across the world. Culinary diplomacy is today in the academic world what we call soft power — a tool of persuasion. Countries are branding their cuisines or their unique foods as a way to track business and tourism.
The coronavirus pandemic has brought food safety to the limelight while pushing sustainability to the wayside. But, can they coexist? Eric Wallinger, Director of Sustainability of MeetGreen says YES! Learn how providing safe and inclusive food and beverage events in the middle of a pandemic can also be sustainable. Eric offers his advice and resources to help event organizers maintain and increase their sustainability efforts.
While composting is good, Tinia Pina thinks there are more efficient ways to use food that otherwise would go to a landfill to provide the nutrients plants need to grow and thrive.
Lotta Boman of Sigtunahöjden is making her own history, overcoming crazy odds to build a sustainable, allergy-friendly, welcoming space for business and beyond.
Aimee Francaes and her husband designed a restaurant like no other — locally sourced ingredients prepared, butchered, and preserved in house, a comprehensive accommodation of those with food allergies, and a staff so well-trained that everyone can feel safe that their needs will be met. Oh, and the food is amazing. When a friend heard I was going to celebrate women who are making history in food and beverage for Women’s History Month, Aimee Francaes immediately sprang to mind. Aimee and the love of her life, Jesse Hassinger opened Belly of the Beast almost three years ago with a…
For Women’s History Month, we’re highlighting chef and caterer Hillel Echo-Hawk who is making industry in the food and beverage industry by infusing her food with a passion for foods that are native to pre-colonial America.
World Wildlife Fund Hotel Kitchen Program offers Guidance on how to reduce, recycle and repurpose throughout the event food chain Why would the World Wildlife Fund, get involved in what happens in hotel kitchens? After all, WWF is all about protecting species and habitats and natural resources conservation, not bagels, brioche, and breakfast buffets. But when you consider that World Wildlife Fund also aims to transform markets and policies to reduce the impact of the production and consumption of commodities, it starts to make sense. In the U.S. alone, we waste or lose 30% to 40% of all the food…
