The Flamin’ Hot ‘custody battle’ continues… Self-proclaimed ‘inventor’ Richard Montañez and his former employer, Frito-Lay, were back in court last week as the battle entered a new round of appeals and counter claims. Millions in ‘compensation’ could be at stake…Read More →
WARNING: I’m developing a perhaps-unnat-ural fascination with the old concept of ‘the sublime vs. the ridiculous’. Where do you draw the line? Especially when you’re tweaking re-cipes or playing around with creating your own? It’s not always easy to tell…Read More →
I’ve been musing about the future of Fast Food, the role that automation will play, and where we’re at with that… AI is lagging behind robotics in fitness for deployment. And both tech-front efforts are being skewed by eco-nomic and cultural shifts…Read More →
I often have folks ask me – as someone who’s been exposed to a greater variety of recipes than most – what’s the best, easiest way to get into home cooking? I’ve uncovered a small but invaluable trove of ‘absolute-easiest reci-pes’ any newbie can master!Read More →
It’s been another week of unexpected, and – on the whole – disappointing business news from the Foodsphere. More major players in all niches reporting ‘disappointing’ fiscal re-sults for Q1 – 2025. And more than one con-sidering ‘desperate measures’…Read More →
When I think of ultra-processed food, one of the first products that comes to mind is…. Cheez Whiz! The humble, ultra-meltable pro-duct has travelled across the Atlantic and back about three times. But I’m proud to say, Cheez Whiz was perfected by a Canadian!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 →
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 →