Shareable: Q&A with Anna Davies, project lead for the ShareCity project. “We wanted to know what was out there already and needed to map these initiatives, with limited time and resources — we couldn’t visit all these countries. So we took 100 cities where we knew that there was some food sharing going on already, as a prerequisite. From this research we built the ShareCity 100, which is available on the website. It’s an interactive online database, you can search by city, by what is shared, and by the mode of sharing.”
1888PressRelease: New Website to Find Black Owned Eateries in Every Town (PRESS RELEASE). “Supporting minority owned businesses is very important for the economy. Finding these businesses is not always an easy task. That was the driving force for Edward Dillard to create Eat Black Owned. He set out to design a website for visitors to easily find black owned restaurants, cafes, diners, and bakeries.” I checked a 20-mile radius of my town, and it found several businesses but I know there are others it missed. Obviously a work in progress but enough there to make it worth a visit.
NOLA: After a Facebook fracas, online map, new support network for black New Orleans restaurants. “In mid-July, with some unexpected time on his hands as Tropical Storm Barry effectively shut down the city, [Westley] Bayas decided to do something about it. He created an online map to help connect the dots, and connect more people with more of these restaurants, the Where Black NOLA Eat maps (see the map here and below). Today it shows 116 businesses, from full-service restaurants to bars and sno-ball stands.”
Tech Xplore: Kitchen disruption: better food through artificial intelligence. “Looking for that perfect recipe, or a new flavor combination that delights the senses? Increasingly, players in the food industry are embracing artificial intelligence to better understand the dynamics of flavor, aroma and other factors that go into making a food product a success.”
New Zealand Herald: Niki Bezzant: Shining light on food facts. “We still don’t have, for example, proper country-of-origin labelling on foods. We’re maybe halfway there — fresh and frozen fruits, vegetables, meats, fish and seafood will soon be required to display their country of origin, and that’s a great start. But we’re a long way from easily knowing where everything we eat has come from. A couple of good initiatives have recently started, though, which give us access to more information about some of our food if we want it.” One of the resources mentioned looks very NZ-oriented, but the other, about added sugars in foods, looks useful to everybody…
Refinery29: Cheese Board Influencer Is A Real Job Thanks To A Growing Instagram Trend. “The Instagram trend may be recent, but cheeseboards have been trending on and off since the early 1900s. As prohibition came to an end in the United States, the popularity of cocktail hours at hotels and other social gathering sites soared and so too did the popularity of snack trays, which often included cheese.”
Folio: U of A researchers create ‘encyclopedia of milk’ . “What’s in that glass of milk you’re drinking? Now you can find out, thanks to a new database created by University of Alberta researchers. The newly launched, one-of-a-kind Milk Composition Database (MCDB) lists more than 2,000 compounds found in one of the world’s most popular drinks. ”