Beyond Daily Break

Last Call: Experiential Dining & Raising Ethical Meat

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Written by Korsha Wilson

Welcome to “Last Call” where you can find some of the best and most interesting articles about food and restaurants that were published this week. Perfect for reading during the commute to work or for discussing over a post-shift drink.

Gather around: Hangouts, Food Halls Encourage More Experiential Dining via SmartBrief Dining & Restaurants
People don’t want to go out and just eat a meal anymore, they want to experience something new with their meal. Experiential dining venues are taking root in the American restaurant scene with new concepts that incorporate arcades, food stalls, and more . Food halls like ‘Eataly’  combine shopping and dining while events like ‘Paint Nite’ draw diners and painters to restaurants. What’s most interesting to me is that this trend is evolving to include one of a kind pop-ups like The Grand Gelinaz Shuffle that took place earlier this month and had the world’s best chefs swap kitchens.

Why the Pig is the Most Loved and Most Loathed Animal on the Plate via NPR’s “The Salt”
In the US, pork is having a moment. You’d be hard-pressed to find a menu at a top restaurant that doesn’t have a pork dish on it. Globally, diners relationshipScreen shot 2015-07-24 at 12.27.17 PM
with pork is a bit more complicated with cultural influences and religion impacting whether it’s okay to eat the meat or not. The Salt looks at the history of pig farming and consumption in this informative blog post.

What it Takes to Make a Decent Living Raising Ethical Meat via Civil Eats
Civil Eats talks to Rebecca Thistlethwaite and Jim Dunlop, Oregon farmers who are writing a book about the business side of running a farm and how to make a living. Thistlethwaite and Dunlop used to run a farm in California where drought and crime are impacting farmers and hard decisions have to be made to stay afloat and to provide a high-quality product. This is an eye-opening look at what it takes to successfully run an all-natural farm and make a living doing it.

California’s Drought Changes Habits in the Kitchen via New York Times
For most residents of California, the water ban in effect means that you don’t get to water your lawn or wash your car. In restaurants, water is crucial to everyday operations. How dire is the situation? In San Francisco, servers cannot pour water for a table unless they specifically ask for it or the restaurant will be fined $500. In the wake of fines and laws to cut water consumption, chefs and restaurant owners are trying to find ways to cut back on their water usage while still keeping the same level of quality.

About the author

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Korsha Wilson

Korsha is a contributing editor for the Industry Press and a freelance food writer. She loves hospitality and is obsessed with the restaurant world and the people that work in it. She loves salt cod, Old Bay seasoning and french fries.