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Hey all, hope everyone's week is off to a great start. The application deadline for this year's FoodTrekking Awards is coming up (May 31st!) and this year, we are excited to announce the addition of the Best Use of Technology in a Culinary Experience award! Apply now https://bit.ly/3FN17N3
“Known as the "Hebridean Baker", Coinneach MacLeod is an unlikely TikTok sensation who is bringing the best of the islands' culture to the world.” Even though I have my reservations about some of the food trends that TikTok has viralized I thought this was super cool https://bbc.in/36SF4r3 Feeds into another discussion, but what do you all think about the presence of the platform in preserving food traditions? Does it do more harm than good in preserving culinary traditions? (i’m thinking along the lines of the baked feta pasta craze, Dalgona coffee etc.)
At the restaurant located inside of the Machanents Center in Ejmiatsin, Armenia diners choose "sunny meals" which feature options such as beef, chicken, eggplants, or trout from nearby Lake Sevan. But the use of local products isn't the only sustainable initiative in place - rather than firing up a stove, the restaurant's chefs cook these meals via satellite dishes in the backyard, where each dish will be cooked by sunlight! More https://bit.ly/3LHm0vQ
"We want to break down each of the barriers to conscious living. We want to make it affordable. We also want to make it really easy and really seamless." Check out this NY Times interview with Nick Green, CEO and Co-Founder of Thrive Market, a subscription service that's democratizing the delivery of health food in the United States https://nyti.ms/3BmvJCF Has anyone here heard of Thrive Market? I hadn't - I think its a really great initiative to help combat the nutritional inequality present throughout the US.