First there was Twitter. Then there was Yelp, and Foursquare. Then came Foodspotting. And Instagram. Social and check-in apps gave us entertainment, and power. We looked for interesting restaurants, showed off the awesome dish we just ate and left a scathing review when our service took too long. For many years, the dance of engagement has been skewed towards consumers…
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How Beer Breweries Are Burnishing the Rust Belt
It’s no secret that craft breweries are popping up left and right across the United States. Boulder-based Brewers Association counted 2,538 breweries in 2013, topping the previous high of 2,011 in 1887 before prohibition killed all the fun. One region that has taken a particular liking to the craft brewery crazy is the Rust Belt. Given the area’s manufacturing roots…
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Global Warming is Changing the Wine Business
We often think about climate change as something that will increase the intensity of storms and raise sea levels, but it will also have an impact on wine production and other agriculture. It’s not hard to imagine since hotter summers and shifting weather will change growing conditions in some of the most prestigious regions for wine growing, including Bordeaux and…
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NoWait Restaurant App Revolutionizes Dining Out
NoWait Developer: NoWait, Inc. Runs on: iPhone, iPad Cost: Free (premium services available) Website: http://nowaitapp.com Version: 1.0.2 Whether a restaurant offers reserved seating or simply places you on a waiting list for first come, first served seating, neither option has scratched the surface of understanding the all-important patron. What does a plastic hockey-puck-looking device that lights up and buzzes know…
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That Cheeseburger Will Require 90 Minutes of Exercise
Anyone watching their weight will choose a 500-calorie item over a 950-calorie item listed on a restaurant menu. But what does that really mean? A group of public health experts think a better way to influence the public would be to recommend “sweat equivalents,” as in, that ice cream sundae will require 45 minutes of jogging to burn off. The…
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The King of Salumi is Coming to the U.S.
Have you ever heard of Culatello? Don’t worry, most Americans haven’t; and that’s because it hasn’t been allowed into the U.S. from Italy. Well, a few weeks back the USDA decided it was time to clear six Italian provinces for export of pork products, including Lombardy, Emilia-Romagna, Venice, Piedmont, Trento and Bolzano. That means we’re about to finally get culatello…
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