Rethinking restaurants: How COVID-19 is transforming the service industry

The COVID-19 pandemic revealed the brokenness in a restaurant industry that too often exploited workers, perpetuated inequity and deprioritized mental health, all on perilously thin business margins. On this panel, we'll talk about how a time of crisis could lead to radical, positive change. Featuring Ashley Kosiak of the James Beard Foundation, Dave Heide of Liliana's Restaurant and Francesca Hong of Morris Ramen.

Food Safety Experts Shine Some Light on the Glitter Coffee Trend

Whether they needed it or not, what lattes got in 2017 was a sprinkle of fairy dust. In early November, reports began to emerge about shiny gold and holographic-looking “diamond cappuccinos” made at Coffee by Di Bella in Mumbai. A reflection of the shimmery rainbow trend in baked goods and unicorn-themed blended frozen drinks, these blingy capps looked like latte art made with a melted disco ball.
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