The recent Winter Fancy Food Show in San Francisco featured what may be the next big trends in the food and beverage market, such as more palatable apple cider vinegar drinks and bottled gazpacho. Other trending items included aloe vera yogurt, mushroom jerky and salted caramel walnut butter.
All students in an Arizona school district are expected to have access to in-class breakfasts within the next year and a half, said Dale Ponder, chief of finance and operations. He noted that the program will begin in preschools and elementary schools.
Elementary- and middle-school students need more time to eat lunch, assert students enrolled in a government course at a Colorado high school. The students have proposed a 30-minute lunch period, citing research that students with less than 20 minutes consume less of their meals.
When schools are closed for inclement weather, children in an Iowa community still can receive free meals. The program is believed to be the first of its kind in the state, and school nutrition professionals say their goal is to expand the free meals to adults as well.
The "I'll Drink to That" podcast, hosted by former sommelier Levi Dalton, has become a fascinating look inside the world of winemaking, Eric Asimov writes. The stories told by players in the wine industry, whether globally known or local figures, offer great insights into the field, he writes.
Borrowing from winemakers, brewers are using large wooden containers called foudres to age their beers in large quantities and give them a smaller amount of oak than a barrel provides. New Belgium uses its foudres to make its sour La Folie, while Brooklyn's Threes Brewing makes pilsner using the containers.
More coffee bars in Chicago are serving ink-black lattes made with charcoal, a creation that has been a favorite on Instagram. "The whole premise of a charcoal latte is that it's a detoxifying drink because charcoal itself is a detoxifying agent," said Lindsey Reason of Werewolf Coffee Bar.
For some armchair travel, enjoying an iconic drink is a great way to evoke a place, such as a glass of vintage port summoning up memories of Portugal. Lambic beers bring with them the flavors of Belgium, while Mirto is an evocative liqueur made by Sardinian locals from abundant nearby fruit.
Many cocktail customers want to enjoy new experiences, and that includes drinks that bring along spice or actual heat, Barney Wolf writes. "The cocktail menu is constantly evolving with new ideas, including using heat," said Derick Baumgartner, a mixologist for Back Bar USA.