It’s rare to see something so stylish, easy-to-use and on point released by a government organization.
Food for Thought
In anticipation of our upcoming innovations issue, we’re exploring some of the latest free food-related apps and how they might transform how we shop for, cook, eat and relate to food.
Each successful applicant is overseen directly by Food-X and a panel of hand-picked experts including Food Tank president Danielle Nierenberg, Food+Tech Connect founder Danielle Gould, chef Dan Barber and journalist Michael Moss to name a few.
Since he clearly has a gifted eye, we asked our photo editor Scott Gordon Bleicher to round up his favorite shots of 2014 for your viewing pleasure.
The debate primarily focused on safety issues and environmental impact, and discussion on copyright and labeling was essentially nonexistent. And, oh yeah, Bill Nye was there.
Unilever — maker of blockbuster brands like Lipton, Knorr, Vaseline, Skippy, Dove, Klondike and Slimfast — is in a tizzy over a groundbreaking, data-driven maker of mayo. And the debate is only starting.
This new podcast explores the science and history behind what we eat.
You have another ten days to donate anywhere from $1 to $5,000 (and if you do donate the $5,000 and need a friend to bring to the Christina Tosi baking lesson, we’ll be happy to join you.)
In response to the urgent need for organic and regenerative agriculture, the Natural Gourmet Institute offered its first certificate in sustainable farming this summer.
In partnership with Breville, we hosted a Juicing Summit for journalists and members of this trending industry.
There’s a lot more that needs to be done for farmers, for the improved eating habits and health of consumers, and for the health of our land in general. Hopefully, this particular addition from last February’s Farm Bill is good start.
Just before he left last month, we asked him to tell us the things he’ll miss the most about NYC.
