how to cook lamb korma.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: how to cook lamb korma.jpg was originally uploaded to Lamb Korma Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

what does lamb korma taste like.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: what does lamb korma taste like.jpg was originally uploaded to Lamb Korma Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

what is lamb korma made of.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: what is lamb korma made of.jpg was originally uploaded to Lamb Korma Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

what is lamb korma.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: what is lamb korma.jpg was originally uploaded to Lamb Korma Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Lamb Korma Recipe Images

Moms Kitchen Recipe NetworkSource: Lamb Korma Recipe Images was originally uploaded to Lamb Korma RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Traditional Lamb Korma Recipe.pdf

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: Traditional Lamb Korma Recipe.pdf was originally uploaded to Lamb Korma Recipe PDFMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Lamb Korma Recipe PDF

Moms Kitchen Recipe NetworkSource: Lamb Korma Recipe PDF was originally uploaded to Lamb Korma RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Lamb Bhuna Gosht Recipe PDF

Moms Kitchen Recipe NetworkSource: Lamb Bhuna Gosht Recipe PDF was originally uploaded to Lamb Bhuna Gosht RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Mom's Kitchen Recipe Network Lamb Bhuna Gosht Recipe

Moms Kitchen Recipe NetworkSource: Mom's Kitchen Recipe Network Lamb Bhuna Gosht Recipe was originally uploaded to Lamb Bhuna Gosht RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Lamb Bhuna Gosht Recipe

Moms Kitchen Recipe NetworkSource: Lamb Bhuna Gosht Recipe was originally uploaded to LambMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Orkla Indian subsidiary MTR linked with deal for local peer Eastern Condiments

MTR Foods, an India-based business owned by Norway's Orkla, has been linked in media reports to the acquisition of a controlling stake in a local peer.

via Food news - from just-food.com Food news - from just-food.com

Grocemania teams up with Unilever for ice cream delivery

Grocemania, a London-based grocery delivery service, has teamed up with Unilever to supply ice cream direct to consumers.

via Food news - from just-food.com Food news - from just-food.com

New products - Kellogg's Kashi rolls out "protein-packed" waffles; Surya Foods enters hot sauce segment; Kerry takes Richmond meat-free into frozen; Wessanen's Kallo "veggie cakes"

Our pick of the new products this week includes protein-filled waffles from Kellogg's Kashi and vegan-friendly snacks from Wessanen.

via Food news - from just-food.com Food news - from just-food.com

Tyson 'to shut Iowa plant following following Covid-19 outbreak'

US meat titan Tyson Foods is reportedly closing a pork processing plant following a mass outbreak of Covid-19 amongst employees.

via Food news - from just-food.com Food news - from just-food.com

Grilled Shrimp Salad with Avocado Green Goddess Recipe

Servings: 4
Prep time: 15 minutes
Total time: 40 minutes

Ingredients

for the green goddess dressing:
½ cup|15 grams cilantro
½ cup|15 grams dill
½ cup|15 grams parsley
½ cup|120 grams sour cream
2 tablespoons|30 grams dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, juiced (about 2 tablespoons)
1 garlic clove
1 ripe avocado, halved, peeled, and pitted

for the shrimp salad:
1 pound|430 grams large peeled and deveined shrimp
2 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
½ English cucumber (5 ounces|140 grams), cut into ½-inch pieces
½ cup|48 grams chopped, toasted walnuts
1 small shallot, diced
3 heads endive, leaves separated, to serve (optional)
pita bread, to serve (optional)

Directions

1. Make the green goddess dressing: In a blender or food processor, combine all of the green goddess ingredients, reserving one half of the avocado. Puree until smooth and reserve.

2. Make the shrimp salad: Light a grill. Toss the shrimp with the olive oil and season with salt and pepper. Grill, flipping once, until lightly charred and pink on each side, 3 to 4 minutes. Place in a large bowl until completely cool.

3. Once cool, cut the shrimp into ½-inch pieces and cut the remaining half of the avocado into ½-inch cubes. In a large bowl, toss the shrimp and avocado with the dressing, cucumber, walnuts, and shallot. Serve scooped into endive leaves as an appetizer or stuff it into a pita and eat it as a sandwich.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .

via VICE US - undefined US VICE US - undefined US

Meat giant Thomas Foods International invests in Australian peer Frew

Thomas Foods International, the Australia-based meat group, has snapped up a stake in a lamb- and goat-processing peer in its domestic market.

via Food news - from just-food.com Food news - from just-food.com

Muller weighing up options for Homann division

German dairy giant Müller is weighing up options for the salad division of its subsidiary Homann, it has revealed.

via Food news - from just-food.com Food news - from just-food.com

Covid-19 - Australia's Freedom Foods expects "material" impact on profits

Australia's Freedom Foods Group has said in a trading update it expects full-year profits to be "materially impacted" by the Covid-19 outbreak.

via Food news - from just-food.com Food news - from just-food.com

Costa Group CEO Harry Debney plans to retire next year

Australia's Costa Group, a fruit and vegetable supplier, has announced its chief executive plans to retire and is launching a recruitment process to find a successor.

via Food news - from just-food.com Food news - from just-food.com

Lamb Bhuna Gosht Recipe Images

Moms Kitchen Recipe NetworkSource: Lamb Bhuna Gosht Recipe Images was originally uploaded to Lamb Bhuna Gosht RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Indian Lamb Bhuna Gosht Recipe.pdf

Moms Kitchen Recipe NetworkSource: Indian Lamb Bhuna Gosht Recipe.pdf was originally uploaded to Lamb Bhuna Gosht Recipe PDFMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Bar May Finally End 43-Year-Old Tradition of Screening Porn on Weekends

For more than 40 years, a Wisconsin bar has hosted something it calls "Smut and Eggs" every Saturday and Sunday morning, which gives its customers the opportunity to eat reasonably priced breakfast specials while watching hardcore porn in a room filled with bleary-eyed semi-strangers.

"Why porn? Why not?" Gene Bennett, the now-late owner of Bennett’s Meadowood Country Club, told a Madison news outlet several years ago. “It’s better than a gay bar. You can put that in the fucking paper if you want.”

Despite the name, Bennett's isn't a country club. It's a bar down the street from a couple of auto body shops and an HVAC repair company, with a brick chimney and a cupola that are slightly at odds with the Heileman's Old Style Beer sign mounted on the roof (and the "Celebrating 40 Years of Porn in the Morn!" banner that was once casually draped underneath the windows.)

So yes, from 6 a.m until noon on weekends, Bennett's shows a curated assortment of skin flicks from its own 8,0000-hour collection (it has previously specified that it doesn't air "men-on-men pornography") and serves menu items with names like "Eggs Bennett-Dick" and it's fine, it's all fine, and it's covered by the bar's entertainment establishment license.

But on a Sunday afternoon in late January, before we were all torn away from our favorite dives from the hell contagion known as coronavirus, Bennett's hosted what it described as "an all-female revue," but some attendees described as "a sex show." Regardless, the Isthmus reported that the show featured three female strippers, who crawled across the bar, allowed customers to lick whipped cream off their bodies, and would take paying guests "behind a tarp" for private lap dances.

At the time, the bar manager said that it was legal for the bar to host the live show, because it had a burlesque license. But the city says that kind of license isn't a thing in Madison, and those three strippers could cost Bennett's its ability to serve booze, screen its porn flicks, or both.

On Wednesday, Madison’s Alcohol License and Review Committee (ALRC) "reluctantly recommended" the renewal of Bennett's alcohol and adult entertainment licenses, under the condition that it doesn't ever repeat that live performance. But according to the Wisconsin State Journal, some ALRC members have "extreme concern” about Bennett's, and they're debating how to handle it.

The City Council has to approve license renewals at their meeting next week, and the city's attorneys are worried that they don't have time to schedule a non-renewal hearing between now and then; the only other option would be to hold a hearing later this year to revoke Bennett's license.

“I’m looking at a non-renewal when we bring them back or significant restrictions in the licensing,” ALRC member Fernando Cano Ospina said. "I really need to hear plans, ideas, what they’re going to do to make it a good business that follows the law every single day."

Assistant City Attorney Jennifer Zilavy said that she sent Bennett's a cease-and-desist in 2018 after learning about its plan to host an event that featured strippers, and that some of Bennett's social media pages mentioned the possibility that strippers could become a regular thing at the bar.

Joseph Klein, the attorney representing Bennett's said that the bar had only held that one event, and that the strippers wouldn't be doing an encore, ever. (The Journal added that Klein was totally unaware that Bennett's had received a previous cease-and-desist, even though he was their attorney at the time.)

The fate of "Smut & Eggs" seems to hinge on who the ALRC believes: whether it will listen to the city attorneys who suggest that the bar has been a repeat offender, and whether it read the interview with the bar manager who said that Bennett's had a stripper show every January, or talked to the longtime customer who said that he'd been watching live nudes at the bar for "15 or 20 years." Or will they take Klein's word, when he says that, going forward, the only sex acts at the bar will be the ones that are a part of its video library. (VICE has reached out to both Zilavy and Klein for comment but has not yet received a response.)

When contacted by phone, a Bennett's employee told VICE that the bar had reopened and yes, it will be showing porn this weekend. Better get your Smut and Eggs while you still can.

via VICE US - undefined US VICE US - undefined US

TikTok Is the Food Platform of the People

Tway Nguyen, also known as @twaydabae, isn't totally sure why a video of her cooking fried rice on TikTok blew up to 5.5 million views, but her guess is that it's because she cracked two eggs at the same time. She thinks that's why TikTok's algorithm pushed it onto the For You page, the assortment of recommended videos you see when you open the app. Though she used to post dancing videos and makeup tips with no real rhyme or reason, Nguyen has used TikTok exclusively for cooking ever since, picking up millions of views and gaining a following of over 282,000 users.

Since that video on March 22, TikTok has been a fast-growing space for Nguyen, who decided to take her kitchen experience online after finishing culinary school last year. She'd initially planned to work on the line in a kitchen, but now, social media is her full-time job. Though she's been making food content on YouTube and Instagram for longer, her following on those platforms has grown slower. "A really good thing about TikTok is it's still in the beginning stages where we're still getting a lot of genuine and original personalities rather than just a lot of people copying each other," Nguyen told VICE. "Right now is like the golden time."

If you want to make food videos in 2020, and all you have is a phone, your home kitchen, and not much of an online following, where do you start? For people at the beginning of their path in food, TikTok is increasingly the answer. There, there's still a chance to become a food star.

In the food world, TikTok is the anti-YouTube. At 15 years old, YouTube now feels like the old guard, while TikTok, which was released worldwide in 2018, has been called the "wild west." On YouTube, food videos are like TV shows—Bon Appétit's now push the 30-minute mark—but TikTok videos max out at one minute. As YouTube has become another product for influencer chefs and media publications like this one, the expectations for content and production are high. TikTok, meanwhile, has the DIY appeal of a new platform.

There's a lo-fi, unpolished quality to TikTok's food world, where videos are often taken by a person holding the phone in one hand and cooking with the other. Sometimes, the kitchens are dirty, the shots are blurry, and the omelettes flip imperfectly, but that doesn't stop the views; the popular user @blockboyjmomey posts cooking videos made in a cell at a California prison. "A good phone, a good mic, a tripod, and some window light—that's what I use. There's nothing fancy about my kitchen. It's just simple, relatable," Nguyen said. Everything feels like you could do it too, without a production crew, a test kitchen, or even high-end cookware.

The style of overhead shots and floating hands pioneered by Tasty became the norm on other platforms, but there isn't a formula for a TikTok food video yet. Some clips on the platform are narrated in quick hits of instructions; others are set to popular audio clips, which allows food creators to ride on the buzz of songs backing viral dance trends or memes.

Only so much can be explained in one minute or shown in a meaningful way through un-narrated clips, so TikTok food videos focus on quick techniques, replications of well-known dishes, and "hacks." The effect of this is that the food is simple, and one of Nguyen's early goals was to show young Asian Americans how easy their cultural foods are.

TikTok food is best explained by its big trends: the viral one-pan breakfast sandwich showed a lifehack for a common meal; the three-ingredient dalgona coffee can be made by anyone who can vigorously whisk; the tiny pancakes are just regular pancakes but small. Consider the Hot Cheetos-crusted mozzarella sticks, the Oreo cake, and the bread pizza, and it's clear that TikTok foods draw on familiar, easy-to-recreate elements instead of introducing people to entirely new concepts.

Sisters Ashley and Taylor Johnston have made it big on TikTok by making nothing but smoothies. As @twincoast, their feed is a rainbow grid of Vitamix containers full of blended fruit. They uploaded their first smoothie video on TikTok in November 2019 and "it went pretty much viral overnight with over 500,000 views," the sisters told VICE in an email. Today, that video has over 1 million views.

"We think that our smoothies have been popular on TikTok because it is different from the other content being uploaded," the Johnston sisters said. On YouTube, where they've had an account since 2012 and occasionally post food tutorials, they have a following of 61,000, but on TikTok, they've gained over 757,000 followers since last November. Their audience is excited to watch videos that show little more than a smoothie being scooped and smoothed with a spoon. There's a market for that though, the sisters said: "Our followers have grown to know what our smoothies look like and the exact spoon we use for our scoop videos."

Mike Spurlock, who posts videos on TikTok as @spurweezy, sees TikTok as a space to be realistic about home cooking. An event planner by trade, Spurlock previously shared his home-cooked meals in private group chats, but last July, he began cooking on TikTok to show a long-distance romantic partner what he was up to in the kitchen. Even after the relationship ended, he stayed on the platform, where his videos have gained him 62,000 followers. "People like to know that you don't have to be a world-star chef with world-star equipment to make a great meal," he told VICE.

Users who've found followings primarily on TikTok attribute their success to "the algorithm." As Instagram influencers and YouTubers see their view counts slide, they see "the algorithm" as something to be blamed, but on TikTok, the algorithm offers promise. Creating good, grabby content is king, both Nguyen and Spurlock acknowledged, but the algorithm—which dictates what ends up on the For You page—is necessary for being discovered.

"The way the TikTok algorithm works is you can not have any followers and overnight, your video can go crazy because of just... something," Spurlock said. The first video of his that got the algorithm's attention was one of him cooking bratwurst, because people in the comments began arguing over whether or not he'd burnt them, he said. Despite all the videos and articles offering ways to "hack" the TikTok algorithm, there's still a sense that no one really knows how it works—after all, if these tutorials really nailed it, wouldn't everyone be a TikTok star? When you look at it that way, "the algorithm" is another way of saying "luck."

No matter how the algorithm works, home cooking has worked for Spurlock on TikTok, though it hasn't been the same on other platforms. On Instagram, his follower count hovers under 1,000; one day, he wants to make the jump to YouTube. "I think [TikTok] users are a little bit more forgiving of, I guess, more home-styled content. The professional stuff is out there, but when I check on the OG TikTok chefs, what kinda brought everybody together was that we're all just focused on home cooking," Spurlock said. "On Instagram, it feels a little bit more commercial. Yes, you can have your own style, but it's way more curated. TikTok just feels more authentic."

That perception of authenticity could explain why big food brands haven't quite cracked TikTok, even if they've found monumental success on YouTube and Instagram. Perhaps the best example is Bon Appétit's absence from the platform, despite its huge YouTube presence. Though accounts with the handles @bonappetit and @bonappetitmag exist, they're blank and don't carry the magazine's branding.

With 1.2 million followers, Tasty runs one of the largest accounts in the TikTok food space, but its content appears to be cut from existing videos. First We Feast's page is similarly popular, though it mostly reposts random TikTok users. Thrillist, with 581,000 followers on YouTube, has just over 46,000 on TikTok; though its videos are more in line with TikTok's style, they rarely break 2,000 views.

Part of that, according to Alessandro Bogliari, CEO and co-founder of the Influencer Marketing Factory, is likely because of who runs media companies. "It's management that is definitely older. They might not understand what TikTok is," he told VICE. TikTok might seem too new to invest resources into, and the platform can change faster than companies might strategize around it. "It's relatively new, and the rules are changing every single day and every week. I think that a lot of brands are usually slower in decision making."

To Nguyen, part of the appeal of social media is that she controls the whole process. "I don't have to go through a boss to say, 'Okay, you can post your video,'" Nguyen said. With conventional food media catching well-earned criticism for gatekeeping, breaking into the field through traditional means can feel like an uphill climb. Jobs are scarce and landing them can be a mix of luck and connections. On TikTok, meanwhile, you don't need to worry about that: Anyone can hit record, publish, and have a similar shot at getting swept into the algorithm.

"On YouTube and Instagram, I feel like you almost have this pedigree," Spurlock said. "You know, just like the picture-perfect everything. TikTok is a little bit more open to everyday people."

Follow Bettina Makalintal on Twitter.

via VICE US - undefined US VICE US - undefined US

Nestle partners with Deliveroo platform for confectionery

Nestlé has partnered with Deliveroo to provide a range of its confectionery directly to customer's doors.

via Food news - from just-food.com Food news - from just-food.com

Samworth Brothers could re-purpose UK facility for plant-based production

UK food group Samworth Brothers is considering turning a domestic facility into a manufacturing centre for plant-based products.

via Food news - from just-food.com Food news - from just-food.com

French poultry firm LDC in negotiations to acquire peer Ronsard

French poultry giant LDC has entered exclusive negotiations to acquire a local counterpart to head-off foreign competition.

via Food news - from just-food.com Food news - from just-food.com

Iceland better-for-you food group Good Good backed in funding round

Good Good, the Iceland-based food company specialising in no-added-sugar products, has received investment backing, it has announced.

via Food news - from just-food.com Food news - from just-food.com

Indian Chicken Madras Recipe.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1q6 Hot, red, spicy, spicy, and sour: Chicken from Madras in southern India has proved to be a big favorite in curry restaurants all around the world. It is packed witSource: Indian Chicken Madras Recipe.jpg was originally uploaded to Chicken Madras Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Madras Recipe Images

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1q6 Hot, red, spicy, spicy, and sour: Chicken from Madras in southern India has proved to be a big favorite in curry restaurants all around the world. It is packed witSource: Chicken Madras Recipe Images was originally uploaded to Chicken Madras RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Authentic Chicken Madras Recipe.pdf

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1q6 Hot, red, spicy, spicy, and sour: Chicken from Madras in southern India has proved to be a big favorite in curry restaurants all around the world. It is packed witSource: Authentic Chicken Madras Recipe.pdf was originally uploaded to Chicken Madras Recipe PDFMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Madras Recipe PDF

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1q6 Hot, red, spicy, spicy, and sour: Chicken from Madras in southern India has proved to be a big favorite in curry restaurants all around the world. It is packed witSource: Chicken Madras Recipe PDF was originally uploaded to Chicken Madras RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Crispy Sesame Chicken Sandwich Recipe

Serves 6
Prep time: 20 minutes
Total time: 45 minutes

Ingredients

for the cilantro mayo:
3 ounces|80 grams cilantro leaves and stems
1 cup|250 ml canola oil
¾ teaspoons white vinegar
½ teaspoon Dijon mustard
½ teaspoon kosher salt
1 large egg yolk

for the chicken:
4 boneless, skinless chicken thighs
kosher salt and freshly ground black pepper, to taste
¼ cup|40 grams all-purpose flour
2 large eggs, beaten
¾ cup|45 grams panko breadcrumbs
1 tablespoon white sesame seeds
1 cup|250 ml canola oil

for the sandwich:
3 ounces|90 grams thinly sliced red cabbage
3 Persian cucumbers, smashed
1 ½ teaspoons kosher salt, plus more to taste
1 ½ tablespoons white vinegar
1 ½ tablespoons chili oil
1 ½ tablespoons sesame oil
1 ¼ teaspoons chili flakes
1 small garlic clove, minced
2 scallions, thinly sliced
4 sesame buns

Directions

1. Make the mayo: Blend the cilantro and oil in a high-powered blender until smooth. Place in a wet cheesecloth in a fine mesh strainer set over a bowl in the refrigerator overnight. The next day, discard the solids, saving the oil. You should have about ½ cup|125 ml.

2. Place the vinegar, mustard, salt, and egg yolk in a small bowl. Slowly whisk in the cilantro oil until emulsified. Cover and refrigerate until ready to use.

3. Cook the chicken: Season the chicken all over with salt and pepper. Place the flour and eggs in two separate, shallow bowls. Place the panko in a third shallow bowl with the sesame seeds. Dredge each chicken thigh in the flour, then the egg, then coat completely in the panko mixture.

4. Heat the oil in a medium skillet over medium heat. Working in batches, cook the chicken, flipping once, until golden on each side and the chicken is cooked through, 6 to 7 minutes. Transfer to a plate and season with salt. Keep warm.

5. Make the sandwich: Toss the cabbage and cucumbers with the salt and let sit for 5 minutes, then mix in the vinegar, chili oil, sesame oil, chili flakes, garlic, and scallion.

6. Toast the buns however you feel like. Smear the inside of each bun with the cilantro mayo. Top each bottom bun with a chicken thigh and some of the cucumber and cabbage salad, then the top bun. Get into it.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .

via VICE US - undefined US VICE US - undefined US

Mexican-style food firm Del Real Foods names Viviano del Villar Jr. as COO

Del Real Foods, an investor-backed Mexican chilled foods maker, has appointed a new chief operating officer. 

via Food news - from just-food.com Food news - from just-food.com

Good Planet Foods secures funding to support dairy-free cheese maker's growth

Good Planet Foods, a US-based dairy-free cheese maker, has secured a round of funding to support its growth.

via Food news - from just-food.com Food news - from just-food.com

Comvita looking to raise cash despite Covid-19 sales boost

New Zealand Manuka honey maker Comvita has updated the market on plans to raise cash which were postponed two months ago.

via Food news - from just-food.com Food news - from just-food.com

NH Foods among investors in Japanese cell-based start-up IntegriCulture

IntegriCulture, a Japanese firm developing cell-based foods, has received a round of funding from an investor consortium.

via Food news - from just-food.com Food news - from just-food.com

Mom's Kitchen Recipe Network Chicken Madras Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1q6 Hot, red, spicy, spicy, and sour: Chicken from Madras in southern India has proved to be a big favorite in curry restaurants all around the world. It is packed witSource: Mom's Kitchen Recipe Network Chicken Madras Recipe was originally uploaded to Chicken Madras RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Madras Recipe

Moms Kitchen Recipe NetworkSource: Chicken Madras Recipe was originally uploaded to ChickenMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Authentic Chicken Pasanda Recipe.pdf

Moms Kitchen Recipe NetworkSource: Authentic Chicken Pasanda Recipe.pdf was originally uploaded to Chicken Pasanda PDFMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Biryani Recipe Article

Moms Kitchen Recipe NetworkSource: Chicken Biryani Recipe Article was originally uploaded to Chicken Biryani RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Biryani.jpg

Moms Kitchen Recipe NetworkSource: Chicken Biryani.jpg was originally uploaded to Chicken Biryani Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Biryani Recipe Images

Moms Kitchen Recipe NetworkSource: Chicken Biryani Recipe Images was originally uploaded to Chicken Biryani RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Barry Callebaut buys Australia chocolate manufacturer GKC Foods

The business-to-business chocolate behemoth has snapped up a contract and private-label manufacturer of chocolate based in Australia.

via Food news - from just-food.com Food news - from just-food.com

Hershey to step up "direct sourcing" of cocoa in Africa

Reese's maker Hershey has pledged to increase the "direct sourcing" of its cocoa supplies from two key markets.

via Food news - from just-food.com Food news - from just-food.com

Japan joins roster of markets for meat-free supplier Naturli'

Naturli' Foods, the meat-free supplier backed by Nordic food giant Orkla, has entered a market in Asia where the company sees "huge, untapped potential".

via Food news - from just-food.com Food news - from just-food.com

Hershey launches online store in India with Swiggy, Dunzo

US-based confectionery maker Hershey has partnered with two delivery firms in India to launch an online store.

via Food news - from just-food.com Food news - from just-food.com

New products - Surya Foods enters hot sauce category; UK's Baxters moves into salad dressings; Kerry takes Richmond meat-free into frozen; Wessanen's Kallo "veggie cakes"

Our pick of the new products this week includes UK soup specialist Baxters moving into salad dressings and the latest offerings from companies such as Kerry Group and Wessanen.

via Food news - from just-food.com Food news - from just-food.com

Germany's Ritter to acquire Mars assets in Austria

Germany-based chocolate maker Alfred Ritter is to buy Austrian assets from a US confectionery giant, it has announced.

via Food news - from just-food.com Food news - from just-food.com

France's Agrial to re-build fire-hit cheese plant

Agrial, the French agri-food major, has announced its decision on the future of cheese production on a site hit by fire in February.

via Food news - from just-food.com Food news - from just-food.com

Easy Salmon Rillettes Recipe

Makes about 2 cups
Prep time: 20 minutes
Total time: 1 hour 20 minutes

Ingredients

2 bagels, sliced into ¼-inch thick rounds
3 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste
1 lemon
4 ounces|125 grams smoked salmon, finely chopped
¼ cup|70 grams sour cream
1 ½ tablespoons|20 grams Dijon mustard
1 tablespoon finely chopped chives, plus more for garnish
1 tablespoon minced capers
1 small shallot, minced
8 ounces|225 grams boneless, skinless, center-cut salmon fillet, cut into 1-inch pieces
2 tablespoons white wine

Directions

1. Heat the oven to 450°F. Toss the bagel rounds on a sheet tray with 2 tablespoons of the olive oil and salt. Bake, flipping once, until golden on each side, 10 to 12 minutes. Set aside to cool.

2. Zest the lemon into a large bowl with the smoked salmon, sour cream, mustard, chives, and capers. Cover and refrigerate until ready to use.

3. Season the salmon all over with salt. Heat the remaining oil in a small skillet over medium. Add the shallot and cook until soft, 3 minutes. Add the center-cut salmon pieces and cook until almost cooked through, about 2 minutes. Add the wine and squeeze in the juice of half of a lemon. Cook until the salmon is completely cooked through, 2 to 3 minutes more then remove from the heat to cool completely.

4. Once cool, add the cooked salmon to the bowl with the smoked salmon and sour cream. Squeeze in the juice from the other lemon half and season with salt and pepper. Cover and refrigerate for 1 hour. Serve chilled with the bagel chips and garnish with chopped chives.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .

via VICE US - undefined US VICE US - undefined US

UK food-to-go firm Adelie Foods appoints administrators

Adelie Foods, the UK food-to-go supplier, has announced a major change in the future of the business, with Covid-19 a key factor in its decision.

via Food news - from just-food.com Food news - from just-food.com

Meat processor Marfrig forms PlantPlus Foods joint venture with ADM

Brazilian meat processor Marfrig Global Foods has entered a new joint venture with a US agri-food business.

via Food news - from just-food.com Food news - from just-food.com

Shareholder group pressing for change at Aryzta expands to three

The shareholder group pressing for a more simplified business model at Swiss-Irish bakery business Aryzta has added another investor to its roster.

via Food news - from just-food.com Food news - from just-food.com

Chicken Madras Recipe Articles

Moms Kitchen Recipe NetworkSource: Chicken Madras Recipe Articles was originally uploaded to Chicken Madras RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

8 Risotto Recipes Because Even the Worst Cooks Can Stir

Risotto is a pretty simple food if you think about it: You can make a bowl of risotto with just short-grain rice (like Arborio or carnaroli), butter, and stock. From there, the magic of starch and the physical effort of constant stirring—like, so much stirring that it feels like an actual workout—combine to make a bowl of rice that's so much more than just the sum of its parts.

With an assortment of add-ins (wine, vegetables, cheese, herbs, spices, or all of the above), you can make risotto a meal of decadence. When you don't have as much, a creamy bowl of risotto helps you fake it until you can make it; the technique slowly turns plain rice into something that seems kinda restaurant-worthy. Plus, in stressful times like these, there's something meditative about standing there and mindlessly stirring as you stare at the wall and sip a glass of wine.

From classic Milanese risotto to mushroom risotto that'll literally take you on a trip, here are our essential risotto recipes.

Risotto Milanese Recipe

With white wine and dried porcini mushrooms, this is the classic risotto you oughta know. And since this risotto recipe comes from Aurora Leveroni—the Italian grandma also known as "Nonna Marijuana"—we definitely wouldn't judge you if you swapped in weed-infused olive oil or cannabutter.

Beet Risotto with Goat Cheese and Balsamic Reduction Recipe

Beet salad with goat cheese and balsamic is decidedly 90s, and while we're not ready to take the time machine back to the days of JNCO jeans and frosted tips, we've gotta acknowledge that flavor profile was so popular for a reason. Chef Lidia Bastianich turns it into a showstopper beet risotto that you'll want to make for decades.

Butternut Squash Risotto Recipe

Cooked in butternut squash broth and finished off with even more squash puree, this risotto tastes like a big spoonful of autumn flavor, even when it's not pumpkin spice latte season.

Shroomy Risotto Recipe

As the recipe's written, this mushroom risotto isn't exactly for the faint of heart since by "shroomy" we mean, well, psilocybin mushrooms. For something more appropriate for the casual weeknight or the psychedelic-unfriendly, replace the 'shrooms with dried porcinis or shiitakes.

Salt Cod and Artichoke Risotto Recipe

Salt cod is a traditional technique for preserving fish by drying it and—you guessed it—salting it heavily. The trick to eating it without getting a licking-a-block-of-salt vibe is to soak the cod first. After that, we like using it in salt cod risotto that's mellowed even further by fresh artichoke hearts.

Sausage and Chianti Risotto Recipe

Sausages and wine are basically always a winning combo. That remains true in this easy sausage and red wine risotto, which is also the best way to use up any awkward amounts of old wine lingering in the fridge.

Farro and Asparagus Risotto Recipe

Yep, you don't need rice to make a risotto. Grains like farro, a nutty-flavored type of wheat, cook into creamy risotto, too, but with a little more bite—perfect for anyone who's ever compared the dish to baby food. Plus, with asparagus and fennel, this farro risotto tastes like springtime.

Cheesy Arancini Recipe

"Oh no! I have too much risotto," said... no one ever. In fact, we'd argue that the best thing about risotto is the leftovers, which you can mix with cheese, roll into bite-sized pieces, batter, and fry. Like a mozzarella stick but maybe even better, those crispy rice balls are known as arancini, and MUNCHIES culinary director Farideh Sadeghin will teach you how to make them.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .

via VICE US - undefined US VICE US - undefined US

Blaze hits Thai Union plant in Canada

Seafood titan Thai Union Group has reported a fire at a processing plant in North America has "significantly affected" operations at the facility.

via Food news - from just-food.com Food news - from just-food.com

New products: UK's Baxters moves into salad dressings; Kerry takes Richmond meat-free into frozen; Wessanen's Kallo "veggie cakes"

Our pick of the new products this week includes UK soup specialist Baxters moving into salad dressings and the latest offerings from companies such as Kerry Group and Wessanen.

via Food news - from just-food.com Food news - from just-food.com

The Endless Promise of the Mission-Driven Restaurant

This article appears in VICE Magazine's Means of Production issue. Conceived of pre-COVID-19 and constructed during it, it explores the organization and ownership of our world.

The first time Brad Reubendale visited the SAME Café in Denver was around 2012, when he really needed its help. (1) Reubendale was experiencing homelessness and food insecurity after he, a former pastor and religious nonprofit worker, was excommunicated from his church for coming out as gay. He figured that SAME—shorthand for So All May Eat, a “pay-what-you-can” restaurant where meals are exchanged for donations of money, produce, or volunteering—was a place where he could access healthy food.

(1) While I was reporting this story, the global COVID-19 outbreak forced the government to mandate the closure of restaurants and food businesses around the U.S. We’ve annotated the ways the pandemic has affected the restaurants mentioned in this piece.

Reubendale was right. He would continue to visit SAME, drawn to its healthy, good-tasting food, while he got his life back together. In 2014, he reentered the nonprofit sector through work with homeless and neglected youth.

Three years ago, SAME founders Brad and Libby Birky decided to take a step back from the day-to-day of the almost 14-year-old restaurant. “I said, ‘I want that job. I want to be able to expand SAME Café and help keep it operational,’” Reubendale told VICE. Now, he said, it’s more than that: , and as he’s gone from diner to director, Reubendale is tasked not just with raising enough funds to keep the cafe churning, but also with thinking of ways to expand—to spread the idea of SAME beyond Denver. (2)

While most restaurants put the focus on food and service with a goal of creating a thriving business, the mission-driven restaurant looks beyond innovation in the kitchen or the experience of dining. While food is still the center of the equation, mission-driven restaurants attempt to tackle larger issues like food insecurity, access to healthy food, sustainability, and more; it’s not just about turning a monetary profit. To run a restaurant guided by a philanthropic goal is a recurring dream across the industry, one that isn’t shared by all chefs or all restaurateurs but by enough that new iterations continue to pop up. Even as some mission-driven models prove unsuccessful, like the now-defunct pay-what-you-can chain Panera Cares, the possibility remains for the concept to be reworked. “Mission-driven” is a dream with endless promise.

That promise doesn’t come with a guarantee, but a sense of what the restaurant industry could look like: Wouldn’t a restaurant that can both feed and fix—and stay afloat while doing it—be a better way to operate? In an industry where traditional business models already hover on razor-thin margins, it’s a luxury that many restaurants can’t afford. But as bold as it may be to suggest that restaurants can do more and extend themselves further, people won’t stop trying.

The exterior of Everytable in Los Angeles, coutesy of Everytable

At SAME, the menu feels like the one at your standard hometown cafe, and that’s the point. SAME is structured as a nonprofit, but it’s meant to feel like a restaurant, where dishes like quinoa salad, chicken chili, and barbecue chicken pizza share space on a handwritten menu board that changes by the day and where the food doesn’t feel like a handout—it’s not a soup kitchen, with a set selection of food provided for free—or an afterthought.

The difference comes in how you settle up, and while not every mission-driven restaurant follows a pay-what-you-can approach, that model has worked for SAME. Similar cafes exist through the nationwide group One World Everybody Eats, whose pay-what-you-can model inspired SAME’s.

The approach has been less successful for one larger company who attempted it. In 2010, beginning with its home state of Missouri, Panera Bread launched Panera Cares, its philanthropic arm, with a pay-what-you-can premise that expanded to Michigan, Oregon, Illinois, and Massachusetts.

But by 2013, flaws in the Panera Cares model made themselves known. Locations lost money and cracked down on how often visitors could dine, after complaints arose about students eating there daily and people who were experiencing homelessness eating there multiple times per day. According to a study in the Journal of Business Ethics of Panera Cares’ Yelp reviews, people with resources found it “unpleasant” to face the realities of food insecurity, while people with fewer resources were demoralized by having to publicly pay what they could, and they experienced issues like profiling and limited bathroom access.

As of February 2019, every Panera Cares location had closed, and a representative for JAB Holding Company, which acquired Panera Bread in 2017, told Bloomberg at the time, “Despite our commitment to this mission, it’s become clear that continued operation of the Boston Panera Cares is no longer viable.”

Even high-profile chefs have given the mission-driven restaurant model a shot. Despite name recognition and restaurant expertise, the results proved similar.

In 2014, the esteemed Philadelphia restaurant owners Steve Cook and Michael Solomonov began crowdfunding for Rooster Soup Co. As the owners of the chicken-focused restaurant Federal Donuts, the pair had 1,000 pounds of extra chicken parts per week that were otherwise going to waste, and this, they hoped, could be turned into soup. Instead of a pay-what-you-can model, Rooster Soup Co. would generate a profit, all of which would go to the Broad Street Ministry, which provides social services and community engagement across the city.

With Rooster Soup Co. forecasting $50,000 in annual net profits in its first year, more than 1,500 backers contributed a total of nearly $180,000 toward the endeavor, which opened in 2017. But when soup proved to be an unsustainable year-round focus, Rooster Soup Co. rebranded as The Rooster, a Jewish deli, the following year. In the summer of 2019, Cook and Solomonov announced that The Rooster was coming to an end.

Pulling in little foot traffic, the restaurant didn’t generate much profit; it donated just$16,000 in its first year. “For a restaurant whose fundamental premise is to generate funds for our non-profit partner, this has become an untenable and counterproductive situation,” Cook and Solomonov wrote in a statement at the time. (In a separate blow to Philadelphians experiencing food insecurity, the city’s first pay-what-you-can restaurant, the Drexel University–affiliated EAT Café, closed the same year because of rising operating costs and loss of funding.)

In 2016, the Los Angeles–based chef Roy Choi, who popularized Korean tacos through Kogi BBQ, and the Bay Area chef Daniel Patterson, of the Michelin-starred Coi, started Locol. With better-for-you burgers and bowls, locations in underserved areas of Watts and Oakland, and community-focused hiring practices, Locol was a new vision for cheap fast food.

If change happens one restaurant at a time, how much change can we really expect?

But the idea of Locol was more successful than the reality, according to a review by the New York Times’ Pete Wells. “The neighborhoods Locol is targeting have serious nutritional problems, from hunger to obesity,” he wrote, “but the solution isn’t to charge people for stuff that tastes like hospital food.”

While Wells’ heavily criticized zero-star review didn’t sink the Locol operation, the project wasn’t successful. Finances were a problem, and the neighborhood audience was indeed unexcited about Locol’s food. By August 2018, Locol had closed all four locations.

Between 2016 and 2019, Mission Street Food founders Anthony Myint and Karen Leibowitz ran San Francisco’s The Perennial, a restaurant whose goal was to be the city’s most sustainable through agricultural and business practices intended to minimize environmental damage.

But by early 2019, Myint and Leibowitz realized that their mission could be accomplished without so much stressful overhead. “At some point we started to feel like we could do more work on [improving the food system] if we could devote all our time and energy to it and not be losing money also,” Myint told Eater at the time. They’d become skeptical that a single restaurant could yield systemic change.

The pair have since shifted their efforts to the nonprofit sector through the Perennial Farming Initiative (PFI), which supports progressive agriculture and includes a collective of restaurants who commit 1 percent of revenue to farmers with soil-enriching projects. Instead of keeping one restaurant afloat, PFI can rely on the shared resources of many.

It’s clear that there isn’t one way to run a restaurant with a mission, but there also isn’t broader consensus (or broad governmental support) on how to solve problems like food deserts or environmental damage or homelessness, and as a result, perhaps one reason why so many mission-driven restaurants struggle is that there’s no guidebook on how to run them. Brad Reubendale eventually hopes to provide resources for running a restaurant structured like SAME, but individuals will always attempt their own approaches. While these restaurants can do their best to find solutions for societal problems, what they’re attempting to confront is ultimately rooted in institutions. If change happens one restaurant at a time, how much change can we really expect?

A volunteer cleans green beans outside SAME Cafe, 2019. Photo by Letisha Steele, courtesy of Same Cafe

Three years into his work at SAME Café, Reubendale doesn’t feel like it’s all hanging on a thread. “For me, it feels completely secure and comfortable,” he said in late February. “The only tenuousness is because I’m ambitious, and I’m trying to move forward.” Reubendale attributes that security to his fundraising experience and SAME’s 501(c)(3) structure, which classifies it as a tax-exempt charitable organization. That’s where he thinks some mission-driven restaurants go wrong: by trying to operate as for-profit businesses with a philanthropic goal.

“They’re trying to make a for-profit business. [SAME’s pay-what-you-can structure] is a great nonprofit model and a really terrible for-profit model. You have to have the nonprofit thing,” Reubendale said. SAME relies completely on funding from donors, which allows it to focus on its mission instead of pleasing investors. “[Investors] make decisions, generally speaking, around middle-class and upper-class folks, and they’re not as picky about what it feels like to be on the need end of the spectrum.”

When it comes to pay-what-you-can models, as with Panera Cares, those decisions may take the form of a clearly stated suggested donation. “You want to know how much you should give, and you can give a little extra,” Reubendale said, referring to middle- or upper-class diners. “The problem is, if you can’t achieve that, then you feel less-than in the space and you’ve now created two classes of people.”

Perhaps a factor of his own experience dining at SAME all those years ago is that Reubendale puts a strong focus on recognizing everyone’s dignity: Guests who don’t have money to throw into the bucket have time and value to contribute. “We want to have a place where everyone feels like they actually legitimately belong. Some people will say, ‘You give dignity to people.’ No, we recognize the dignity that people already have,” he said.

The list of social issues that a restaurant could tackle never ends, and for every mission-driven restaurant that has closed, there’s one that’s still bright-eyed and ready to get started. Not all share Reubendale’s point of view or business model, but they’re trying to make it work.

Sam Polk, the CEO and co-founder of Everytable, used to be a senior trader at “one of the largest hedge funds in the world,” one where they actually made money during the stock market crash of 2008, he said. But Polk “was sort of empty. I was reading a lot of civil rights stuff, and I was coming to understand that the career path I was on didn’t have a lot of meaning behind it.” He saw the dark side of the finance industry—where people complained about the size of their bonuses despite massive layoffs and foreclosures nationwide. As he started to think more about inequality, he saw food as “one of the most pure expressions of that.”

After leaving his job in finance, Polk’s first approach to solving the food inequality puzzle was to start a nonprofit called Feast in 2013. Its aim was to work with families who wanted to get healthy but felt challenged by the options in their neighborhoods in South Los Angeles. The nonprofit structure and the inevitability of being beholden to donors wore on Polk, though. “I got frustrated with the fundraising process of the nonprofit model, and I started to see it as the other side of the inequality coin,” he said. The show of putting on and organizing events, for example, seemed to suit donors, and not the people he was hoping to help.

While Polk remains on the board of Feast, he and co-founder David Foster launched Everytable in 2015 with the goal of directly bringing healthy, high-quality food with affordable prices to marginalized communities. It’s easy to call Everytable a restaurant, because it has them: nine brick-and-mortar locations so far, all in the LA area from Brentwood to downtown and Compton. But Polk doesn’t necessarily see it that way, because Everytable’s approach is greater than just in-store dining.

Everytable relies on a single, central kitchen that supports three offshoots: There’s the restaurant, which provides low-cost, nutritious food that Polk likened to Sweetgreen in quality. Then, there’s the subscription service, which delivers premade meals on a weekly basis. Finally, there’s the smart fridge, which Everytable stocks with meals for businesses and offices. (3)

“The structure of most restaurants is pretty inefficient, where you have a single location that is making food from scratch and then selling it to customers right away, and there’s no economies of scale, there’s no volume efficiencies,” Polk explained. “But because we can have a single kitchen supporting all of our locations, we can have basically the same kind of efficiencies that massive manufacturing plants have. That’s how we can get super low prices.”

From there, Everytable’s variable pricing model comes into play, adjusting prices depending on what neighborhood the restaurant is in. A meal that costs $4.50 to produce might sell for $5 in an underserved neighborhood but $8 in a more affluent one. The science of it, Polk said, is in figuring out average household income, what margins Everytable needs to make, and what nearby fast food is charging. The art of it is in figuring out what exactly each neighborhood will find attractive.

“There’s a lot of talk about food deserts and food justice,” Polk said, “and the sad truth is that we don’t have many competitors selling healthy food in underserved neighborhoods.” He thinks Everytable’s mission is an interesting value proposition to people across the food spectrum: Corporations that could invest in it are always interested in figuring out how to sell healthy food for lower prices, while food and social justice advocates are also rallying around Everytable’s goals.

What Everytable wants to change goes beyond food accessibility. A fair-chance employer, Everytable hires from marginalized groups including former foster children and the formerly incarcerated, and in January 2020, Everytable won a $2.5 million investment to recruit franchisees of color. As the company started to consider franchising, Polk realized that the practice gives an advantage to people with capital; capital, clearly, isn’t equally distributed. With this investment, he hopes not just to expand access to healthy food but to extend the opportunity of owning a business to people who might not otherwise be able to start one.

“At the end of the day, for us, mission is everything—like the only reason that this company exists and that people come to work every day is because we have this core belief that healthy food is a human right and should be affordable and accessible to everyone,” Polk said. “If you took that away, then Everytable would just fizzle and disappear.”

Similarly, Camilla Marcus of west~bourne, an all-day cafe in New York City’s SoHo, has been guided from the beginning by the idea of neighborhood-focused hospitality. (4) She opened the cafe in January 2018 after attending culinary school, law school, and business school and working as the director of business development of Danny Meyer’s Union Square Hospitality Group. Her background is varied, and her approach to community is, too, mostly with an eye toward wellness and collectivism.

Central to the idea of west~bourne is a partnership with a local nonprofit. “They were the first people I ever mentioned the word west~bourne to. The original concept was always what it is today: One percent goes to a local grantee called The Door,” Marcus said. The Door is a youth development program that provides counseling, food services, and job training across the city, and it’s supported by the poverty-fighting Robin Hood Foundation. “To start our own charitable arm at the start seemed too big a mountain to climb.”

As of early March, west~bourne was about to pass the $50,000 donation mark; aside from donating 1 percent of all sales, west~bourne also hires around 30 percent of employees through The Door. But the cafe diverges from the typical restaurant structure in other ways, beginning with the meditation that kicks off service each day.

Instead of employing front-of-house and back-of-house staff, Marcus reduces division by cross-training employees in all positions, and since late 2019, west~bourne has partnered with the childcare center Vivvi to provide employees with subsidized child-care from 7 a.m. to 2 a.m. since, as Marcus pointed out, restaurant shifts are rarely compatible with day-care hours. It’s also currently on track to be Manhattan’s first certified zero-waste restaurant. “For us, it’s an evolution as much as it is a revolution,” (5) Marcus said.

The problems that mission-driven restaurants attempt to solve are rarely rooted in the restaurant industry alone: Restaurants aren’t to blame for food insecurity, environmentally harmful farming practices, the scarcity of affordable housing, or the lack of adequate childcare support. Amid institutional and government failings, it’s clear that people are trying to find any other means, and American individualism has always promoted personal responsibility over the expectation that the government will provide. But in an industry where so many businesses already hang by a thread, how much more of a burden can restaurants shoulder?

No matter how mission-driven restaurant owners approach the problems they’re trying to solve, they’re constrained by a system that relies on the flow of money, whether it’s to please investors in a for-profit restaurant model or to sway donors to continue giving funds. If keeping a restaurant open is hard, then keeping a restaurant that’s also trying to be something bigger than that is even harder. (6)

(2) As of late March, SAME Café was providing food for pickup only and increasing its services in the face of coronavirus-related layoffs. With the economy in a downturn, Reubendale shared concern about the flow of donations needed to keep SAME running.

(3) In response to COVID-19 and bans on dine-in restaurant service by the city of Los Angeles, Everytable shifted to a pickup only model at its restaurants and started a helpline to provide food for senior citizens, school districts, and anyone else in need.

(4) In mid-March, west~bourne announced that it would be closing “in the name of public health interest.”

(5) In response to mass layoffs across the restaurant industry, Marcus partnered with the Independent Restaurant Coalition to ask legislators to protect America's restaurants.

(6) This problem, however, is now happening on a scale too large for the solution to be on diners. When it comes to the restaurant industry, which is already picking up the slack of so many social failings, at what point do the institutions above stop adding more burden?

Follow Bettina Makalintal on Twitter.

via VICE US - undefined US VICE US - undefined US

Canada meat processor HyLife takes controlling stake in US peer Prime Pork

HyLife, a Canada-based pork producer, has increased the size of its US footprint by acquiring a 75% equity stake in an American peer.

via Food news - from just-food.com Food news - from just-food.com

Fire halts production at Bakkavor UK plant

A Bakkavor factory manufacturing garlic bread and doughballs has seen output hit by a fire over the weekend, the UK private-label supplier has confirmed.

via Food news - from just-food.com Food news - from just-food.com

Danish Crown to close domestic plant

Danish Crown has decided to shut one of its domestic facilities, with the Denmark-based meat co-op wanting to "maintain competitiveness".

via Food news - from just-food.com Food news - from just-food.com

Easy Tomato Rice Recipe

Servings: 4
Prep time: 15 minutes
Total time: 1 hour and 15 minutes

Ingredients

6 tablespoons|90 ml olive oil
4 large shallots, thinly sliced
1 pint grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup|200 grams basmati rice
1 teaspoon kosher salt
crispy shallots, for garnish

Directions

1. Heat 3 tablespoons olive oil over medium in a medium saucepan. Add the shallots and cook, stirring occasionally and adding in about a tablespoon of water every 7 to 10 minutes, until caramelized, about 40 to 45 minutes. Transfer to a bowl and set aside.

2. Heat the remaining olive oil in the saucepan over medium. Add the tomatoes and cook until the skins burst and blister, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute, then stir in the tomato paste. Cook until the paste darkens in color slightly, about 2 minutes, then add the rice. Stir to coat and toast the rice, 1 to 2 minutes. Add the reserved shallots, the salt, and 1 cup water and season generously with salt and pepper. Bring to a simmer over low, cover with a lid, and cook, undisturbed until the rice is tender, about 18 minutes. Remove from the heat and let sit for 5 minutes, then remove the lid and fluff gently with a fork. Serve with the crispy shallots over the top and cooked fish or chicken.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .

via VICE US - undefined US VICE US - undefined US

PE firm DPI pumps multi-millions into Tunisian food business Sicam

UK-based private equity firm group Development Partners International (DPI) has backed a North African food business to the tune of US$56m.

via Food news - from just-food.com Food news - from just-food.com

Fresh Del Monte starts operations at new Japan plant

US-based fruits and veg giant Fresh Del Monte Produce has opened a new fresh cut plant in a key Asian market.

via Food news - from just-food.com Food news - from just-food.com

Two suitors table bids for up-for-sale Tiger Brands meat assets

Tiger Brands has issued fresh details on the interest in the "value-added" meat business the South Africa-based consumer-goods group has put on the block.

via Food news - from just-food.com Food news - from just-food.com

Hochdorf appoints Nanette Haubensak as new finance chief to replace Juergen Brandt

Hochdorf has appointed a new finance chief to replace Jürgen Brandt, who will leave the business following a handover period.

via Food news - from just-food.com Food news - from just-food.com

Aryzta agrees to shareholder request to hold EGM as third-quarter revenues slump

Aryzta has agreed to a request from a shareholder group to hold an extraordinary general meeting as it reported a slump in revenues.

via Food news - from just-food.com Food news - from just-food.com

Covid-19 - Output halted at meat group Vion plant

Dutch meat supplier Vion has seen output at one of its domestic sites halted – and all staff sent home for a fortnight's quarantine – after dozens of workers tested positive.

via Food news - from just-food.com Food news - from just-food.com

India's ITC to snap up local spice maker Sunrise Foods

Indian consumer-goods giant ITC is to acquire a local spices business for an undisclosed sum, it has announced.

via Food news - from just-food.com Food news - from just-food.com

Hochdorf appoints new finance chief to replace Juergen Brandt

Hochdorf has appointed a new finance chief to replace Jürgen Brandt, who will leave the business following a handover period.

via Food news - from just-food.com Food news - from just-food.com

Mom's Kitchen Recipe Network Chicken Rogan Josh Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1n0 Rogan Josh is is traditionally made with lamb or goat but can be used with almost any meat like chicken or even just vegetables if you are looking for a healthier mSource: Mom's Kitchen Recipe Network Chicken Rogan Josh Recipe was originally uploaded to Chicken Rogan Josh RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Rogan Josh Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1n0 Rogan Josh is is traditionally made with lamb or goat but can be used with almost any meat like chicken or even just vegetables if you are looking for a healthier mSource: Chicken Rogan Josh Recipe was originally uploaded to ChickenMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Download Chicken Tikka Masala Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: Download Chicken Tikka Masala Recipe was originally uploaded to Chicken Marsala Recipe ArticlesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Marsala Recipe Articles

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: Chicken Marsala Recipe Articles was originally uploaded to Chicken Tikka Marsala RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

BEST Chicken Tikka Masala.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: BEST Chicken Tikka Masala.jpg was originally uploaded to Chicken Marsala Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Tikka Masala Marinade.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: Chicken Tikka Masala Marinade.jpg was originally uploaded to Chicken Marsala Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

chicken tikka masala paste.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: chicken tikka masala paste.jpg was originally uploaded to Chicken Marsala Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

chicken tikka masala sauce.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: chicken tikka masala sauce.jpg was originally uploaded to Chicken Marsala Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

indian chicken tikka masala recipe.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: indian chicken tikka masala recipe.jpg was originally uploaded to Chicken Marsala Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Marsala Recipe Images

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: Chicken Marsala Recipe Images was originally uploaded to Chicken Tikka Marsala RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Marsala Recipe PDF

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: Chicken Marsala Recipe PDF was originally uploaded to Chicken Tikka Marsala RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Miso-Glazed Green Beans and Radishes Recipe

Serves 4
Prep time: 15 minutes
Total time: 20 minutes

Ingredients

3 tablespoons|55 grams red miso
2 tablespoons mirin
1 pound|450 grams green beans, trimmed
1 bunch radishes, trimmed and quartered
3 tablespoons olive oil
kosher salt and freshly ground black pepper, to taste

Directions

1. Heat oven to broil.

2. In a small bowl, whisk together the miso, mirin, and 2 tablespoons water.

3. Toss the green beans and radishes on a sheet tray with the dressing, olive oil, salt, and pepper. Broil, tossing once halfway through, until charred, 10 to 12 minutes. Transfer to a platter and serve.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .

via VICE US - undefined US VICE US - undefined US

Mom's Kitchen Recipe Network Chicken Tikka Masala Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: Mom's Kitchen Recipe Network Chicken Tikka Masala Recipe was originally uploaded to Chicken Tikka Marsala RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Tikka Marsala Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1nl The origin of chicken Tikka Masala is not set in stone. Some people say that it originated in the Asian restaurant community in the UK, others say it comes from theSource: Chicken Tikka Marsala Recipe was originally uploaded to ChickenMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Authentic Chicken Pasanda Recipe

Moms Kitchen Recipe NetworkSource: Authentic Chicken Pasanda Recipe was originally uploaded to Chicken Pasanda ArticlesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Pasanda Articles

Moms Kitchen Recipe NetworkSource: Chicken Pasanda Articles was originally uploaded to Chicken Pasanda RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Pasanda Paste.jpg

Moms Kitchen Recipe NetworkSource: Chicken Pasanda Paste.jpg was originally uploaded to Chicken Pasanda ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Mom's Kitchen Recipe Network Chicken Pasanda Recipe

Moms Kitchen Recipe NetworkSource: Mom's Kitchen Recipe Network Chicken Pasanda Recipe was originally uploaded to Chicken Pasanda RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Mom's Kitchen Recipe Network Chicken Vindaloo Recipe

Moms Kitchen Recipe NetworkSource: Mom's Kitchen Recipe Network Chicken Vindaloo Recipe was originally uploaded to Chicken Vindaloo RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Jalfrezi Recipe PDF

Moms Kitchen Recipe NetworkVisit Our Website:https://gmb.pw/1ls Chicken Jalfrezi originally comes from Bengal but is popular all over the subcontinent of India. This dish can be made with lots of different types of meat or vegSource: Chicken Jalfrezi Recipe PDF was originally uploaded to Chicken Jalfrezi RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Mom's Kitchen Recipe Network Chicken Jalfrezi Recipe

Moms Kitchen Recipe NetworkVisit Our Website:https://gmb.pw/1ls Chicken Jalfrezi originally comes from Bengal but is popular all over the subcontinent of India. This dish can be made with lots of different types of meat or vegSource: Mom's Kitchen Recipe Network Chicken Jalfrezi Recipe was originally uploaded to Chicken Jalfrezi RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Jalfrezi Recipe

Moms Kitchen Recipe NetworkVisit Our Website:https://gmb.pw/1ls Chicken Jalfrezi originally comes from Bengal but is popular all over the subcontinent of India. This dish can be made with lots of different types of meat or vegSource: Chicken Jalfrezi Recipe was originally uploaded to ChickenMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Korma Recipe Articles

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1kt Chicken Korma is very popular across India, in the south of India they're typically prepared with coconut milk and ground nuts and in the north, they're largely nutSource: Chicken Korma Recipe Articles was originally uploaded to Chicken Korma RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Korma Recipe 2 - Copy.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1kt Chicken Korma is very popular across India, in the south of India they're typically prepared with coconut milk and ground nuts and in the north, they're largely nutSource: Chicken Korma Recipe 2 - Copy.jpg was originally uploaded to Chicken Korma Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Korma Recipe caramelized Onions.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1kt Chicken Korma is very popular across India, in the south of India they're typically prepared with coconut milk and ground nuts and in the north, they're largely nutSource: Chicken Korma Recipe caramelized Onions.jpg was originally uploaded to Chicken Korma Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Korma Recipe Cinnamon.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1kt Chicken Korma is very popular across India, in the south of India they're typically prepared with coconut milk and ground nuts and in the north, they're largely nutSource: Chicken Korma Recipe Cinnamon.jpg was originally uploaded to Chicken Korma Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Korma Recipe Images

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1kt Chicken Korma is very popular across India, in the south of India they're typically prepared with coconut milk and ground nuts and in the north, they're largely nutSource: Chicken Korma Recipe Images was originally uploaded to Chicken Korma RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Chicken Korma Recipe PDF

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1kt Chicken Korma is very popular across India, in the south of India they're typically prepared with coconut milk and ground nuts and in the north, they're largely nutSource: Chicken Korma Recipe PDF was originally uploaded to Chicken Korma RecipeMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

How Chefs Are Handling This

Drone delivery. Single-use menus. Fine dining drive-thru. Bingo cards with every delivery? In response to the COVID-19 pandemic, restaurant owners are developing new and creative ways to maintain social distancing to keep staff and customers safe. MUNCHIES and SAPPORO have partnered to check in on chefs and restaurateurs across the US to find out how they’re handling this incredibly difficult time.

“Restaurateurs are some of the most creative people I’ve ever met,” said Lisa Schroeder, Executive Chef and Owner of Mother’s Bistro in Portland, Oregon. “They came up with the great ideas for the restaurant, they’ll find a great way to sell the food they’ve made.” For Schroeder, that means utilizing the ample square footage of Mother’s, spacing tables and moving many outdoors. It’s also meant re-imaging every aspect of her business: making single-use or laminated/washable menus, no-touch sink and paper towel dispensers, and plexiglas in front of the hostess stand.

Mark Canlis, owner of Seattle’s highly-touted “tweezer food” fine dining spot Canlis, brought his staff together when it became apparent they’d need to close or find an inventive way to stay open. They settled on a drive-thru, serving customers the high-end eats they’re known for right at their cars. When that gummed up traffic around the restaurant—not to mention their growing uncomfortable with servers doing “thousands of credit card swipes” a day—they further reduced exposure by going delivery only and splitting their kitchen staff into AM and PM crews. Also, duh, they offered Bingo cards in their food deliveries, and encouraged customers to play along with them virtually via a link to a livestream on the card.

Greiner’s Deli Sub Shop owner Todd Tyrone went (literally) above and beyond that, taking to the sky to give Indianapolis, Indiana his famous Meathead Meatball and Mother Clucker Chicken sandwiches delivered via drone, an ingenious, touch-free method that’s so popular they can’t keep up with orders.

And finally, David Hahn, owner of the Richmond, Virginia eatery Salt and Forge set his small nine-person team up in a food truck which acts as a “mobile drive-thru” in the neighborhoods it sets up in each day. Payments are made virtually when the orders are made, eliminating the need for contact for those picking up from the truck. Hahn further posts online what precautions customers need to take to pick up his signature sandwiches and Big Time Biscuits. He, in turn, abides by the different rules of the Home Owners Associations that govern each of the neighborhoods he serves in.

“There’s something about the human spirit that wants to endure and so if Canlis can be even a small example of that... I would be so proud of this place,” said Canalis. “If you could just turn off and just enjoy a delicious meal,” seconds Canalis’s Executive Chef Brady Williams, “It’s a blessing to be an arbiter of that.

SAPPORO and MUNCHIES are partnering to support the food industry and those in need. Join SAPPORO in donating to these causes by clicking below.

via VICE US - undefined US VICE US - undefined US

kashmiri rogan josh recipe.jpg

Moms Kitchen Recipe NetworkSource: kashmiri rogan josh recipe.jpg was originally uploaded to Chicken Rogan Josh Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

8 Curry Dishes You Can Serve At A Dinner Party.png

Moms Kitchen Recipe NetworkSource: 8 Curry Dishes You Can Serve At A Dinner Party.png was originally uploaded to Chicken Rogan Josh Recipe ImagesMoms Kitchen Recipe Network

via Posts of Latest Moms Kitchen Recipe Network Articles Posts of Latest Moms Kitchen Recipe Network Articles

Saudi Arabia's Salic acquires minority stake in India's Dawaat Foods

Saudi Arabia's Salic has taken a minority stake in India's Daawat Foods, a rice producer owned by the country's LT Foods.

via Food news - from just-food.com Food news - from just-food.com

Dairy Farmers of America, Dean Foods deal hit with anti-trust lawsuit

Dairy Farmers of America (DFA) is facing a legal challenge over its agreed deal to buy assets of bankrupt dairy peer Dean Foods.

via Food news - from just-food.com Food news - from just-food.com

Paris Hilton among celebrity investors in US faux seafood firm Gathered Foods

Gathered Foods, the US seafood alternative company behind the Good Catch plant-based 'tuna' brand, has announced further investment backing.

via Food news - from just-food.com Food news - from just-food.com

Atlantic Natural Foods builds plant-based facility in Bangkok with JV partner Pataya Food Group

Atlantic Natural Foods, a plant-based products manufacturer in the US, is building a new facility in Bangkok with its joint-venture partner.

via Food news - from just-food.com Food news - from just-food.com