April 16, 2021
The Friday Feed
New this week
Farmers markets have seen business surge amid pandemic
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Tips for reducing food waste on Earth Day and every day; Recipes for Ramadan; Winemakers test underwater aging
Emphasis on sustainability in the food world has been on the uptick for several years, with more chefs and home cooks focusing on sustainable sourcing and reducing food waste. Earth Day serves as an annual reminder to make choices that protect the environment, and restaurants have announced a variety of events to observe the holiday next Thursday.

Chef Marcus Samuelsson is partnering with food rescue company Full Harvest to serve dishes made with rescued produce at his New York City restaurant Red Rooster Harlem all week long. In California, burger chain Carl's Jr. will offer a plant-based menu at one of its Los Angeles stores, with complimentary items made with Beyond Meat, VegNews reports. Panera Bread is hosting a giveaway to highlight its efforts to reduce its carbon footprint. The chain will give away 30 bicycles with insulated baskets designed to look like its signature bread bowls.

To observe Earth Day at home, a great place to start is considering ways to reduce food waste and plastic use in the kitchen. Anne-Marie Bonneau shares tips for shopping for and storing food in her new book "The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet." She offers advice for using glass containers in the freezer, and suggests shopping at farmers markets -- which have seen a huge surge in business over the last year. Check out the SmartBrief Originals post below to read more about how farmers markets and community supported agriculture programs have adapted to feed more people during the pandemic.
Recipe roundup
The flavors of strawberry and grapefruit work well together in these fruity bars, and poppy seeds add floral flavor and crunch. Be sure to let the bars cool fully before cutting so they don't crumble. Wit & Vinegar
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Lamb chops with fava beans
(The Culinary Institute of America)
Fava beans cooked with pancetta are a perfect side dish for lamb chops seasoned simply with salt, pepper and rosemary. Before cooking, fava beans need to be hulled and sometimes peeled if they are large. CIA Foodies
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King oyster mushrooms stand in for scallops in this cold salad made with soba noodles. Slicing the mushrooms into thick discs before marinating and searing them gives them the look of scallops, and they have a similar chewy texture. Sweet Potato Soul
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Let's cook
Grape and brie quesadillas with green grape and arugula salad
(The Culinary Institute of America)
Pairing traditional Mexican flavors with grapes and brie makes these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet, appetizing element of surprise that balance the hot jalapenos in the quesadilla. The green grape and arugula salad can be served as an appetizer or as a side with this delicious entree.
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What's on tap
Numerous winemakers are experimenting with underwater aging, but the jury is still out on whether the practice is truly beneficial or simply a fad. Argentinian winemaker Patricia Ortiz is among the believers, saying, "We tasted the underwater-aged wine and the cellar-aged counterparts blind, [and] the difference was stunning: the former was rounder, more elegant and with fresher fruit."
Full Story: Decanter (4/10) 
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A new distillery in Texas Hill Country is setting itself apart by using "ozone-infused Texas rainwater" to mellow its whiskey blend. Sisterdale Distilling uses five bourbons from Indiana and ages the whiskey for at least 40 months in charred oak barrels.
Full Story: San Antonio Current (4/14) 
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Japanese whisky is making a strong comeback this year, with a number of new bottlings from distillers large and small. The wave of offerings and creative approaches to distilling prompted the Japan Spirits & Liqueurs Makers Association to draw up new labeling standards and definitions, writes Kara Newman, who explores four newcomers in detail.
Full Story: Wine Enthusiast Magazine online (4/12) 
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The inside scoop
Here's a look at some of the most-clicked stories in SmartBrief's publications for professional chefs and sommeliers: ProChef SmartBrief and CIA Wine & Beverage Edition
SmartBrief Originals: Food industry insights
Farmers markets have emerged as essential sources of safe food shopping in communities around the country during the pandemic, spurring farmers to embrace direct-to-consumer sales and digital payment technology. "A lot of things happened because of COVID that never would have happened otherwise," said Megan McBride, market district director in Easton, Pa.
Full Story: SmartBrief/Food & Travel (4/14) 
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The future of food
Your take
Here are the results from last week's reader poll.
Have you ever foraged for wild food?
Yes, I forage for food often.
Yes, I have foraged once or twice.
No, but I am interested in learning about foraging.
No, I have no interest in foraging.
On the menu at the CIA
5 easy tips to take to the grill
(The Culinary Institute of America)
Spend more time chilling, and less time prepping, with these top five tips to make the most of grilling season from CIA Foodies. Whether you're looking for a quick and easy weeknight meal for one, or a backyard barbeque feast for several -- the good 'ol grill has got you covered. Read the article.
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Cook like a pro at home
(The Culinary Institute of America)
Learn to cook like a pro at home with The Culinary Institute of America! For a limited time, get 50% off DISH -- an at-home culinary program for foodies! As a DISH member, you'll receive exclusive access to the CIA's library of tested recipes, weekly menu plans, techniques, demonstrations, chef Q&As, discounts and more! Start your free trial today and you'll also receive a grilling cookbook, courtesy of the CIA.
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Feed Your Joy™ at CIAFoodies.com
Classes  |    Bootcamps  |    Recipes  |    Membership
About the editors
Tricia Contreras
Tricia Contreras
I joined SmartBrief in 2011 as an intern fresh out of journalism school, and over the years I have covered food news from grocery to culinary.

Farmers market trips have become a weekly habit for me during the pandemic, since they let me shop outside and give extra support to local farmers. One of my favorite farmers market purchases is collard greens, which are a great alterative to kale and equally delicious in stewed dishes as they are in salads.
Amy Sung
Amy Sung
Since I joined SmartBrief in 2013, I have produced content on topics ranging from food retail and consumer packaged goods to the wine and spirits industry and the produce world.

About a whopping 40% of food in the US is wasted, according to the USDA. And while the government can play a role in reducing food waste, a lot can be done at home, by us, too. Here are just a few facts and tips to keep in mind and start putting into practice at home, like knowing that food can be stored for up to four days in the refrigerator, and simple ways to repurpose leftovers.
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