KIROKAZE
noise dept.
Color Me Curious
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Doug Jones
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Misplaced Lens Cap
🩵 avery cochrane 🩵
let's talk about Bridgerton tea, my ask is open
Interview Vampire Daily
d e v o n
Noah Kahan
One Nice Bug Per Day
if i look back, i am lost
Not today Justin
Keni
pixel skylines
YOU ARE THE REASON
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@foodtechconnect-blog
Major news here, folks! We’re teaming up with ShopKeep to offer 25 restaurants FREE spots ($399 value) to our restaurant branding bootcamp taught by Union Square Hospitality Group’s former COM Felicia Stingone. Confirmed guest speakers include Union Square Hospitality Group’s Danny Meyer and Richard Coraine. Hurry up and apply for a full scholarship today!
Announcing Our New Restaurant Branding Bootcamp
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Wanna take your restaurant to the next level? We're teaming up with ShopKeep to offer 25 free spots (normally $399) to our 1-day restaurant branding bootcamp led by Union Square Hospitality Group's former CMO. So, what are you waiting for, apply today!
We're super excited to announce our new & improved Food Startup Branding 101 course. Sign up by October 19th and get 25% off || More info on our homepage - link in profile.
Sustainable Wine Making & Technology: The Perfect Pairing
What the heck does tech have to do with wine making? St. Francis Vineyard and Wineries vineyard manager Jake Terrell lets us in on just how integral a handful of technologies are to his sustainable grape growing operation.
How Sea to Table Is Using Tech to Grow the Sustainable Seafood Movement
From Virginia to Arkansas, Texas to New York, we’re seeing chefs adopt a “sea-to-table” approach to sourcing fish. And there are people on both ends of the chain doing the right thing: farmers growing the right vegetables, fishermen catching the right fish, chefs and diners cooking and eating the right food. Sea2Table is pioneering this shift.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Bridging the Gap Between Chefs & Sustainable Producers
Julie Brothers believes we need to bolster the connection between local, sustainable producers and like-minded restaurants. And at FoodShed Exchange, she's striving to do just that.
The future of food apps is lookin' a little brighter, folks.
Klappo dives into how we can harness big data to build better food and wellness apps.
Meet the urban farm / community center / R&D, design, science and technology laboratory that's using tech to cultivate community & improve environmental health.
MIT Students Create An Ice Cream Printer
“You scream, I scream, we all transform an off-the-shelf Cuisinart soft-serve maker to extrude super-cooled and 3D-printed shells of ice cream! Three students at MIT, Kyle Hounsell, Kristine Bunker, and David Donghyun Kim, have created a homemade ice cream printer that extrudes soft serve and immediately freezes it so that it can be layered on a cooled plate.”
Read more at techcrunch.
School done right
We really need this right about now.
The Orange Chef Company weighs in ( get it? ) on 'Using Tech to Streamline Home Cooking' in our future of dining series.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Our future of dining series marches on, and week 6 was jam packed with innovative ideas. Nicolette Hahn Niman of BN Ranch explores how the future of food depends on grass, Darren Wan weighs in on using tech to drive restaurant growth, Local Orbit and Sourcery dive into the future of food sourcing and supply chains and much more.
Future of Dining Editorial Series Week 6 Recap
10 foods to improve your mood Spoiler alert: Those so-called comfort foods aren’t doing you any favors.
We think this list is eggceptional.
Come Hangout (Google+ that is) with our Hack//Dining Winners
More than an event, Hack//Dining is about tackling big problems, so we want our winning teams to share what they’ve learned and get feedback from all of you as they continue development. You know you wanna join us for a Hangout or two this Wed - Fri.
Their mission: To boldly go “where no girl geeks have gone before.”
We can't <3 this enough.
In our latest hacking dining piece, Ingredient1 takes a look at 'How Food Data is Personalizing the Feedback Loop' to build a healthier, more efficient and more sustainable future food food.
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Yelp, Munchery & Goji Pave the Way for Food Innovation. Alex Yancher of Pantry envisions how food tech startups can build a more delectable future for dining.
Erika Block of Local Orbit & Nina Misuraca Ignaczak make a case for 'Relocalizing Food Supply Chains Through Tech & the Power of Story' in our Hacking Dining series.
