Fast food joints have made condiments harder to get ahold of. You can’t grab them off the table anymore; you have to ask the staff for the taste-enhancers that should be your right as a consumer.
Daniel Frank, a Canadian law student, wrote an homage to economist Tyler Cowen describing how to be a “frugal foodie”
McDonald’s is announcing plans to raise its minimum wage to “an average of $9.90 an hour.”
Is a McMuffin a better value than a Big Mac?
Big news in “brightly colored viscous liquid foods:” Heinz is buying Kraft and, with their powers combined, are becoming Kraft Heinz.
My friend Liz and I recently discussed something we both have in common: As we’ve gotten increasingly more busy at work (she works for the city, I’m traveling more), we’ve cut down on the amount of time we used to spend planning meals and preparing them by eating the same easy-to-prep things over and over again (spinach or kale salads, avocado on toast, grilled cheese). To get out of this rut, Liz recently started using Plated, one of those meal-delivery companies that sends you ingredients from local farmers that you use to whip up dinner in 45 minutes or less (i.e. “braised chicken with gnocchi and artichokes,” or “cod with garlic potatoes”).
If certain types of Seattle small businesses are temporarily exempt from the minimum wage increase (at least until 2021, when all Seattle employers are required to pay $15 an hour), all businesses should be temporarily exempt, because businesses are people and people are required to be equal under the law. It says so right there in the Fourteenth Amendment.
What’s the best possible use of a vacant lot? Besides a tiny house, of course. A vertical farm!
Now, this is not an obvious answer, especially not in Jackson, Wyoming, where tourists swoop in and out like birds and a vacant lot can go for $1 million. But it is a potentially exciting one.
the town is about to become home to one of the only vertical farms in the world. On a thin slice of vacant land next to a parking lot, a startup called Vertical Harvest recently broke ground on a new three-story stack of greenhouses that will be filled with crops like microgreens and tomatoes.
“We’re replacing food that was being grown in Mexico or California and shipped in,” explains Penny McBride, one of the co-founders. “We feel like the community’s really ready for a project like this. Everybody’s so much more aware of the need to reduce transportation, and people like to know their farmer and where food’s coming from.”
The small plot of land is owned by the town, and the building that houses the farm will be owned by the town as well, as part of a partnership. The founders spent five years working with the city to fully vet the idea—from how well the business model can support itself to how the efficient the new building will be.
Growing up, my family rarely went out to dinner due to financial constraints, and if we did for a special occasion, we never ordered dessert. My father believed desserts were a waste of money, and my mother didn’t have much of a sweet tooth.