George Faison’s pushing the envelope on where meats/proteins can go by pushing the idea of quality/flavor by identifying how animals are raised and handled. The big take away was match-making different parts of the animal. Supplying to Morimoto or other
Insightful and generous two days with Cornell Cooperative Extension colleagues in search of deepening the regional food systems question – toured Baldor’s (Michael Music – what a character!), DeBragga & Spitler, Red Rabbit, Finger Lakes Farm, GrowNYC, Green Grape, Meat
As we continue our work deep within the trenches of the food industry, it’s occurred to me that we are not speaking the same language. Hence, our service for cross-cultural communication – not just between ethnic cultures but between food
101 career advice at my 5 cents Asian Lucy table at last night’s Good Food Jobs Fair, following the Just Food Conference. Big question is: how can we operationalize the change that puts young talents to work. There needs to
Why Sustainable Supply Chain Management Isn’t Going Away Wow, trucks and freight containers are sexy now. It wasn’t the case in the late 1990’s post-college job boom where classmates had four or five (.com) offers lined up. Anyone hear the
5 Tips: How-To start effective and sustainable procurement 1. Growth Know what stage of growth you’re in. It’s not as easy when you’ve been doing business for generation(s) and need to start asking qualitative questions to secure supply – not