As companies try to get Americans to eat fewer animal products, “plant-based” is replacing “vegan” and “vegetarian” because of the unappetizing and polarizing associations the v-words might have.
The online retail giant may be hoping to access a market of customers looking for quick-and-easy meals using a technology originally developed for the military to extend the shelf life of foods while retaining flavor, texture, and nutrients.
For the first time, restaurants in US cities will turn over their kitchens to refugee chefs for an evening as part of the Refugee Food Festival, organized by the United Nations Refugee Agency and a French nonprofit. The purpose of the program is to increase awareness about the experiences of refugees.
In Britain, chefs have started concept restaurants, soup kitchens, and social enterprises turning waste into meals. With no national food waste program, nonprofits have been taken the lead to redistribute food and change the way people think about kitchen scraps.
Rodney Scott, who runs a South Carolina barbecue restaurant, was recently named the James Beard Foundation's Best Chef Southeast. Mr. Scott's win, one of three African-American winners this year, reflects the larger embrace of barbecue and Southern cooking in the food world.
Oliver Kelly cries as he is carried off the sheriff's airboat during his rescue from rising flood waters in the aftermath of hurricane Florence in Leland, N.C., Sept. 16.