Food

Five Companies Giving Back

“I would like to think that, given the option, if somebody could eat chocolate that was delicious, that is as indulgent as it gets, but know that it actually comes from farmers who own their little piece of land or who are able to care for their families—that that’s going to taste better to them.” Read more …

Food Day Readies its Debut

Food Day

Food Day has a three-pronged approach as Smelkova describes it: raising awareness and educating; advocating for policy reform at local, state and federal levels; and strengthening the movement with a unified platform for the wide-ranging issues. That middle prong—government involvement—has been, to put it mildly, less than satisfactory thus far. Read more …

Edible DIY: Mushroom Garden

Mushroom Growing Kit

I may have created a monster: Three giant, thick, gray-white mushrooms bored out from the box a mere handful of hours after the previous snapshot. With their exponential growth with each day, I know harvest time is fast approaching. Read more …

Profile: Artfully Chocolate/Kingsbury Confections

An air of sophistication is palpable in ACKC, bolstered by the quality of products, the art and the store’s atmosphere and appearance. While bold décor and Nelson’s original artworks appear in all three locations, the D.C. shop is tailored more for romantic allure. “You walk in and you kind of have a feel of adventure or romance,” Nelson says. Brightly painted walls are accented by Nelson’s equally bold and bright original artworks, all of which are for sale—right down to the café tables. “That helps us quite a bit in the financial aspect,” he adds. Read more …

Shrinking Products for Foodservice

Single-serve foods are a staple of the travel and luxury industries, whether it’s special airplane snacks and drink mixers, smaller products for the hotel room minibar or grab-and-go promotional items at spas or country clubs. As national interest continues its shift toward better-quality food products and ingredients, many foodservice clients want to upgrade their offerings and are reaching out to specialty food companies. Read more …

Redesigning the Dinner Plate

Nowhere on (or near) this plate will you find a dessert dish. Nor will you find convoluted jargon like carbohydrates, cholesterol or saturated vs. unsaturated fats. Actually, you won’t find fats at all. The now-retired pyramid graphic inadvertently emphasized that category in the original pyramid, vaulting it to the apex; in the 2005 redesign (which never really caught on) the Fats category maintained its individuality, as if a separate entity from protein, dairy or fruit and necessary to seek out in chocolate, cupcakes or greasy snacks. Read more …

Outstanding Retailer Awards

Across the lot, a Trader Joe’s is soon to open, but Zubay doesn’t see it as competition. “They have nice produce so you can run over and get that,” she says, “but when you want to finish it off with an amazing olive oil, then you come and see me.” Read more …

Promoting Hometown Passions

Hodge’s goal is to deliver the atmosphere and wonder that comes with the idea of a candy shop. “It sparks something in the mind of people, and you can’t let 
them down,” he says. “If you’re putting up a sign that says Candy Store, that’s sort of a contractual agreement with the public consciousness.” Read more …