Tracy talks to Mark Cooper and Sean Anderson of IACC about talk about catering trends enhancing dining experiences as a result of COVID.
Liz Williams, founder of the The Southern Food and Beverage Museum chats about the intersection between culture and food could be studied.
Fine Water Sommeliers Cori Bokath and Christine Hilgert share how water has unique characteristics and terrior, giving it different tastes.
Food and beverage guesstimations and predictions are beginning to pop up everywhere. If you missed my piece on superfoods trends for 2018, take a look and let me know what you think. This week, I’m taking a stab at drink trends for 2018 and the coming years. Labeling Libations Increasingly, consumer trust has been damaged when it comes to food safety. This is, in large part, a result of lack of labeling and slow-to-respond regulatory systems. The beverage industry is one of the least regulated areas when it comes to ingredients, production processes, and their supply chains. Labels on the…
January is #SlowCookerMonth, and while slow cookers can be a comfort food staple at many cook-offs and potlucks, I want to use this opportunity to separate the idea of slow cookers and slow food. All around us, and in communities across the world, there are distinctive food cultures that combine locally grown foods with generations of tradition and culture to make delectable meals available for mass consumption. We make those local food cultures more vulnerable when we don’t support them in our own diets and grocery budgets. The Slow Food movement is one way we act inclusively toward food culture.…