We often talk (and post) about the upcoming food trends, but usually aren’t looking much farther than the next year. An exciting new project from National Geographic is taking the future of food to a whole new level. They’re taking a look at what the world’s food needs will be nearly 40 years in the future, and what we can do today to maybe ease any future burdens.
- The projected population of the world in 2050 is more than 9 billion people. It was 7.158 billion as of March 26 according to the United States Census Bureau.
- It is speculated that we will need to double food production numbers to not only keep up with the growing population, but the increasingly rich diets of countries with growing economies. (more…)
Ashley Judd appeared on Jimmy Kimmel Live! last night to talk about all of our favorite things—especially food. Here’s part 1 of the interview (you can find the rest of their hangout at ABC.com or on YouTube).
In the spirit of SXSW, Kimmel and Judd joked about their love of food, with Judd saying that she had “eaten her way through the lone star state.” Judd admitted that she spends a majority of her time in a new film role planning the food she will eat on set, and she also thoroughly discussed her love of Do-Rite Donuts in Chicago. Judd shared that good ol’ old fashioned doughnuts are her favorite kind, so much so that a whole box of them ended up on her chair on the set of her latest film Divergent. (more…)
For many of us, our smartphone serves less of a purpose as an actual phone and instead, is becoming increasingly more about the services it connects us to and the other gadgets or processes it replaces. We don’t use watches to check the time, we don’t use alarm clocks to wake up in the morning, we don’t use phone books, we don’t write letters on paper, or pull out an atlas for road trips. We don’t carry an MP3 player, digital camera, or day planner anymore, either. All of these things (and more) are part of the device we already carry everywhere we go.
Apple founder Steve Jobs often talked about the place technology has in our lives. He said on multiple occasions that the best implementation of technology is the kind that empowers you to do things, but without requiring a new learned process or behavior.
One thing we can add to that list that wasn’t possible just a few years ago: ordering and paying for food. We’ve talked about Amazon Fresh, the grocery delivery service you can access from your computer, tablet or smartphone, but that’s just the beginning.
Large restaurants and grocery stores are launching new mobile apps that enable you to order and pay with your smartphone.
Already, you can build your perfect Chipotle burrito and pay for it before ever stepping foot in the door. In fact, they’ll have it waiting for you at the register. Talk about grab and go.
Pizza Hut also has a mobile app you can use to craft the perfect pie. Delivery or carry out? Cash or credit? And most importantly, how long until it’s ready? Their mobile apps have you covered. (more…)
2013 was a year full of food crazes. We’re still reeling from the Siracha excitement! Whether you craved sweet, spicy, natural or crazy food combinations, 2013 was the year to find it. But we’re guessing there’s even more food fun in store for the future.
The National Restaurant Association and restaurant-research firms have shared what they think we’ll all see on our plates this year. Now it’s DietInReview.com’s turn to predict the biggest food trends of the upcoming year.
Locally Sourced Food
Though there’s still no real standard for what makes something local, we expect that people will still place the origin of their food as a top priority in 2014. More restaurants are promoting local ingredients and more consumers are demanding local meat, fish, and vegetables.
Pizza is everywhere in our culture, whether we realize it or not. It’s the one food that most people can agree that they like, and a favorite of millions.
It can be found at chic restaurants as well as gas stations, and is eaten hot, cold, and even for breakfast. So isn’t it hard to believe there is no museum dedicated to the preservation of all things pizza? Well, not until now. One man, Brian Dwyer, is about to change that with the opening of a Philadelphia pizza museum and restaurant, Pizza Brain, in August.
What interests us as much as a whole building dedicated to pizza memorabilia, however, is how Dwyer and his friends plan to operate their restaurant. Besides wanting to be thought of as a family restaurant where everyone is welcome to affordable, familiar pizza, Pizza Brain is also committed to working in a “socially, ethically, and environmentally responsible fashion,” according to their website. (more…)
Arugula is most commonly known as a salad green. But had you ever cooked with it? If not then get ready, because digging into this nutrient-rich green and showing you all the versatile ways it can be used so it can become a healthy staple in your kitchen in no time.
What is it? When I think arugula, I think leafy green with a peppery taste. And that’s true. But more accurately, it’s a cruciferous veggie that’s been dubbed a superior salad green. Arugula is in the same family as broccoli, brussels sprouts and kale. And compared to iceberg lettuce, arugula – also known as rocket or rucola – has 70% more calcium, 50% more magnesium, 60% more beta-carotene, and 60% more Vitamin A. Now that’s one seriously nutrient-packed green.
Health benefits: Arugula is an excellent source of folate, a B Vitamin that supports the health of red blood cells and helps with energy production. A 2-cup serving contains plenty of Vitamin K and Vitamin A, and is a plant-based source of iron, making it an incredibly healthy nutrient option for vegans. (more…)
Ever felt afraid of cooking with unfamiliar ingredients, like jicama? Well fear not because we’re digging into the health benefits of this versatile food, and showing you several cooking techniques and recipes so it can become a healthy staple in your kitchen in no time.
What is it?
Jicama (pronounced HEE-KA-MUH) is a round, bumpy root vegetable that’s actually in the legume family. It can be recognized by its brown, paper-like skin and white starchy flesh. It’s similar in texture to an apple or celery and takes on the flavor of the dishes it’s added to incredibly well, much like water chestnuts in Asian food. Jicama is also commonly referred to as a yam bean or Mexican turnip or potato.
Jicama has fewer carbohydrates than a potato, making it a great option for those watching their weight. And it’s also high in fiber, vitamin C, potassium, and contains a lot of water to help you stay hydrated. (more…)
Ever felt afraid of cooking with unfamiliar ingredients, like quinoa? Well fear no more because we’re diving into the health and nutrition benefits of this versatile grain, and showing you several cooking techniques and recipes so it can become a healthy staple in your kitchen in no time.
What is Quinoa?
Quinoa is a small, whole grain substitute that’s completely gluten-free. It takes on a rice-like texture when cooked and comes in a variety of colors – including red, gray, green and white – depending on where it’s grown. It’s been speculated that quinoa has been around for nearly 5,000 years and was first cultivated in the Andes throughout Peru, Bolivia and Chile. And although it’s commonly thought of as a grain, the individual beads are actually the plant’s tiny seeds.
Quinoa is extremely healthy. It’s low in sodium and high in calcium, and a high-quality protein containing all nine essential amino acids. It’s also rich in phosphorus, magnesium, potassium, iron, copper, manganese and zinc. And it’s widely praised as a great option for those trying to consume less meat without missing out on protein.
One cup of cooked quinoa contains roughly 220 calories, 3.5 grams of fat, 39 grams of carbohydrates, 3.5 grams of fiber, and 8 grams of protein. (more…)
Obesity rates and other related statistics are rolled out every year, sometimes even more frequently, with each seeming worse than the last. The U.S. is on a fast train that’s heading towards a brick wall, unless something can be done to put on the brakes, and better yet, put it in reverse!
The overriding question that has to be on everyone’s mind is how did we get here and why does it seem we are helpless when it comes to making better food and lifestyle choices?
There is no doubt that a major component to our growing obesity problem is that we are less active than ever before. We live in a technology-based world where more and more of us sit in front of computers and televisions (remember when you didn’t have 300 channels and the entire world’s information at your fingertips?). Even careers in manual labor fields that provide some form of physical exercise have become more automated. (more…)
Ever had an important decision to make and been told to “sleep on it”? I bet you’ve never been told to “eat on it”, but after reading about this new research, you just might consider it.
The graph below illustrates the likelihood of a favorable decision from a judge based on when he or she takes a break to eat. At the start of each session, Israeli prisoners were likely to be granted parole 65% of the time, but that certainly was not true right before the judge decided to take a break.