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August 8, 2012
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  Today's Special 
 
  • Traditional French bakers reject outsourced croissants
    Some French bakeries are causing a stir by serving up croissants made from outsourced frozen dough instead of the homemade versions the country is famous for, but traditional bakers aren't buying it. Esmeralda Cauvet, who owns Boulangerie Cauvet with her family, said she will never buy "industrial croissants," instead relying on her two pastry chefs. "I prefer to hire pastry makers. It's our vocation," she said. "We have to remain artisan bakers. If not, what's the point of doing this job at all?" National Public Radio (text and audio)/The Salt blog (8/7) LinkedInFacebookTwitterEmail this Story
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  Culinary News 
 
  • Food trucks move from fringe to mainstream
    Early food trucks soared in popularity in large part because they were the opposite of corporate chains, but chains have increasingly caught on to the power mobile eateries have to spread their brand buzz, operators say. "Food trucks are like having a roaming billboard in whatever city you're in," said Dennis Suh, operations director of Los Angeles-based truck customizer Mobi Munch. Adweek (8/7) LinkedInFacebookTwitterEmail this Story
  • Dogs trained to find rare truffles
    Truffle enthusiasts in the Pacific Northwest are spending ample time and money to train their dogs to sniff out the prized fungi. At several different training centers, dogs learn to find the delicacies that are hidden on the forest floor. Four known types of culinary truffles can be found in Oregon. The New York Times (tiered subscription model) (8/7) LinkedInFacebookTwitterEmail this Story
  • The truth about tofu
    Tofu can provide a low-fat, protein-rich food source with ample nutritional factors, according to food and fitness writer Julie Wilcox. She shares her recipe for a flavor-packed tofu and broccoli curry along with the health benefits of the soybean product. Forbes (8/7) LinkedInFacebookTwitterEmail this Story
  • Other News

 
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  The Healthy Kitchen 
 
  • Study: Grapefruit juice may enhance effects of anti-cancer drug
    A study showed that drinking just eight ounces of grapefruit juice a day boosted the effects of a drug in patients with incurable cancers, which could potentially allow them to use less of the drug and suffer fewer side effects. "Cancer drugs that are being introduced will cost anywhere from $3,000 to $10,000 per month," says Dr. Ezra Cohen. "Here's a mechanism that might allow us to significantly reduce the cost." U.S. News & World Report/HealthDay News (8/7) LinkedInFacebookTwitterEmail this Story
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  Beverage News 
  • Italy's Aperol aperitif sweeps global bar scene
    Mixologists and home bartenders around the world are snatching up the latest cocktail trend, the slightly bitter yet smooth Italian Aperol liqueur, and pouring it into everything from sundaes to martinis. "I like how it is this very approachable ingredient," mixologist Yana Volfson said. "It can play the part of bitterness, and it can play the role of the sweetener. If you are working with a Negroni with a more viscous vermouth, then Aperol works as a softener. In a martini it can act as the bitterness." The New York Times (tiered subscription model) (8/7) LinkedInFacebookTwitterEmail this Story
  Featured Content 
 

  A Side of Business 
  • Avoiding common food-truck menu mistakes
    Food trucks and quickservice menus run the risk of failure when they try to be all things to all people, fail to focus on high-margin sides, and don't resist the pull to go wild with sauces, add-ons and desserts, consultant Darrel Suderman writes. Instead, focus on a few key items and do them well, he advises. QSRWeb.com (8/6) LinkedInFacebookTwitterEmail this Story
  Star Ingredient 
  • Curry leaves make fusion cooking easy
    Fresh curry leaves can add a wallop of flavor to just about any dish, transforming an average meal into one with a slight Indian flair. The leaves are becoming more widely available at specialty grocery stores and can be thrown into soups, fried to boost a meal's crunchy factor, or simply chopped and added to cold or hot dishes. The Oregonian (Portland) (8/6) LinkedInFacebookTwitterEmail this Story
  Temperature Check 
  • Which of the following social media tools do you use most to promote your restaurant?
    Facebook  68.09%
    Other  19.15%
    Twitter  10.64%
    Pinterest  1.06%
    Foursquare  1.06%
 
Position TitleCompany NameLocation
Management Training ProgramHillstone Restaurant GroupMultiple Locations, United States
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  Food for thought 
If the highest aim of a captain were to preserve his ship, he would keep it in port forever."
--Thomas Aquinas,
Italian priest, philosopher and theologian


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