It’s been a tough few months for Beyond Meat… And now the plant-based faux foods pioneer has secured a $100 M loan to help pay down its soaring debt. Beyond’s Q1 US retail sales fell 15.4 percent to $31.4 million, and product volume slumped 23.3 percent.Read More →
A refreshing take on calorie cutting to lose weight or maintain weight loss makes other approaches seem like overkill. New science suggests we can all encourage our stomachs to crave less stuffing just by adding a little spice to our food…Read More →
During Campaign 24, Donald Trump promised restaurant servers he’d cancel the income tax on tips. In spite of warnings from economists and lawmakers, he’s gone ahead with that. Now, Trump’s No Tax On Tips Act has received Senate approval…Read More →
Did you notice? Jalapeño peppers seem to have been getting milder lately. It’s no illu-sion. Nor is it mass hysteria. Plant breeders have been toiling away, making the ‘heat’ level of Jalapeños more ‘consistent’ for foods like salsa…Read More →
I think I’ve finally found THE optimum way to use up surplus Zucchini at summer harvest-glut time. That’s a long way away, yet, I know… But you have to post these tweaks when they’re top of mind or they fall through the cracks and get lost…Read More →
Almost a decade ago, Subway promised ani-mal rights activists it would convert to ‘cage-free egg sourcing. But it appears little or nothing has been done on that front. Now, The Humane League is holding Subway to account over its ‘cage-free’ commitment…Read More →
Used to be that doctors and nutritionists had a pat answer for the question, “How much water should I drink per day?” They auto-matically said every adult needed 8 x 8 oz. glasses. But science is now say-ing that one size does not, in fact, fit all…Read More →
If you find traditional Soy Sauce too ‘harsh’, earthy or salty for your taste, think about trying Kecap Manis – a well-kept Indonesian secret no serious Southeast Asian chef would dream of being with-out. It may be the next ‘swavoury’ sensation!Read More →