Category: Thought For Food
Posts Archive
Don’t Just Cook. Cook Different.
In his September 2017 Harvard Business Review article, author Eddie Yoon grabbed the food industry’s attention with the headline “The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking.” In the opening paragraph, he asserts: “Although many people don’t realize it yet, grocery shopping and cooking are in a long-term decline. They […]
Indigenous Cuisine: As Local As It Gets
This past month, I made my way to Southeast Minneapolis for a cookbook launch party featuring a type of cuisine few of us in the food industry have heard of: indigenous. Using ingredients that are strictly native to the United States–particularly the Midwest–guests feasted on fare featured in Chef Sean Sherman’s new cookbook, The Sioux […]
Private Label is in the Public Eye
Calling itself the “Procter & Gamble for Millennials,” San Francisco e-commerce company Brandless™ made its U.S. debut this past July eager to disrupt the CPG industry. The startup, which has secured over $50 million in funding, sells a variety of organic food and home goods all for an everyday low price of $3. Brandless™ says […]
The Rising Cost of College Dining
“Like many college students, I have a full bookcase and an empty fridge.” In a March 2017 Op Ed, Olivia Ellison–a senior at University of Colorado majoring in Exercise Science–shares her experience and thoughts on an alarming C&U student trend: food insecurity. Ten years ago, Georgia State University officials became worried about the impact of […]
Lessons From Organic Water
This past July, Vermont businessman Adam Lazar celebrated a remarkable achievement: getting USDA organic certification on his new line of bottled water, Asarasi. Asarasi; the USDA’s first certified-organic water Yep, you read that right. Organic water. Because water has no carbon molecules and is therefore technically inorganic, the USDA has previously excluded water as an […]
Winning with Big Food: Part 3
“Is Blue Apron a tech startup or a food company?” was the question CNBC writer Todd Haselton set out to answer in his recent article “Every Company Is a Tech Company Now.” Haselton writes that though the company provides perfectly portioned farm-fresh ingredients and modern chef-inspired recipe guides, Blue Apron is also using highly sophisticated […]