Among foodies, pizza tends to conjure images of the kind of artisanal pies dished up at shrines to bubbly crust and leafy green toppings, like New York's Roberta's and Motorino. But conventional, classic pizza - the kind that's more Ninja Turtles than Alice Waters - is hot right now, particularly among millennials.
Last week, we finally received our order of Soylent V1.1 (shipped, we presume, from a space station somewhere in the future) and today we sat down to give it a try. Soylent is a meal replacement, somewhere between a Jetsons-style meal-in-a-pill and the diet shakes of the early '90s. While a Soylent-only diet is possible, and it's that usage that has captured the media's imagination, the product's designers intend it to be used whenever eating a proper meal isn't possible.
Brooklyn's foodie scene just keeps growing; what started as a few farm-to-table restaurants and underground dining clubs has grown into an entire ecosystem. No other place is so closely watched by the big tastemakers - which is why we went to this year's Future Food Expo, part of Taste Talks, keen to interview the latest startups.
In your estimation, how often do low- and middle-income consumers cook at home? A recent study, published in the sociology journal Contexts examined that question in depth, and had some interesting findings. Vox interviewed one of the scientists behind the paper, and the resulting article is absolutely worth reading in full.
Digital Rights Management, or DRM, has long been a hot-button issue in the digital realm; it may not have begun with Napster, but in the post-Napster era we've watched a constant race between users attempting to open up information to the world and content owners trying to keep it locked down. And as our everyday objects become more technologically advanced, we've seen a trend toward DRM popping up in some unexpected places.
Everywhere you look, it’s prime time for foods on sticks – corn dogs at the State Fair, kebabs on the backyard grill, paletas at the Brooklyn Flea. But leave it to the Japanese to combine two great skewered foods in a way that only they could want to eat: Yakitori Popsicles.
Electronic Dance Music is hot. Outdoor music festivals are hot. Sriracha is hot (and also hot). It was inevitable, we suspect, that at some point someone would attempt to merge all three - and now it's happening, at the Electronic Sriracha Festival taking place in San Jose this August. Attendees can enjoy 3 stages of electronic music, dozens of acts, and over 120 Sriracha-enhanced dishes.
Adults don’t get the summer off, the way kids do, but there are some compensatory pleasures – like a nice cold beer. Some recent beer offerings, however, seem to be playing directly to consumers’ nostalgia for childhood.
PBJ (& B)
We all know that when it comes to nutrition, “conventional wisdom” can boomerang in the space of just a few years (just look at the redemption of fat!) – giving hope to even the most demonized of foods.
At the moment, no food has a lower nutritional reputation than white bread (or what, in decades past, would just have been called “bread”). It’s been in a steep decline since 2010, when sales of whole wheat bread surpassed. And, in fact, a full 56% of shoppers say they currently want nothing to do with it.
If the mysterious fifth taste, umami, is still one of your go-to conversation topics at cocktail parties, brace yourself. At some point this summer you'll be at a social event, perhaps a barbecue, telling a gaggle of acquaintances about how roasted tomatoes, red meat and portobello mushrooms all share the same understated, savory flavor notes, when some smooth operator in an apron with a clever slogan on it will sidle up to the crowd and toss off something along the lines of,