Kokteiliretseptid, piiritusjoogid ja kohalikud baarid

Demours Coffee püüab muuta seda, kuidas Ameerika kohvi hankib

Demours Coffee püüab muuta seda, kuidas Ameerika kohvi hankib


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Enamik ameeriklasi haarab teel tööle kohvi lähimast ketist või keedab kiiruga geneerilisi ube, mõtlemata sellele, mida nad joovad.

Demours Coffee soovib muuta Ameerika ja maailma kohvi tarbimise kogemust, tuues meie tassidesse parimatest parimatest kohviubadest kogu maailmast.

Tegevjuht Jennifer Stone hakkas kohvikunsti ja -kultuuri vastu huvi tundma Hispaanias välismaal õppides. Ta armus riigi kohvikukultuuri, mida määratleb sisukas vestlus tassi intiimselt valmistatud kohvi ääres, ning on sellest ajast alates pühendanud oma elu parimate ja haruldaste kohviubade otsimisele. Varsti pärast seda hakkas ta otsima ja tooma oma klientidele parimaid ja haruldasemaid kohviube. See viis lõpuks selleni, et ta lõi kaubamärgi Demours. Täna valib ta käsitsi iga Demoursi valiku jaoks ainult parimad oad, kohtudes ja luues sügavaid suhteid kasvatajatega üle kogu maailma.

Demouride kohta lisateabe saamiseks (slaidiseanss) klõpsake siin

Pr Stone, kes on 100 parima litsentsiga Q Graderi ja Cup of Excellence'i kohtunik, ütleb, et ükski teine ​​ettevõte ei tooda ainult kõige haruldasemaid (üks protsent ülemisest ühest protsendist, nagu Stone ütleb) ja see kajastub kindlasti ka aroom ja maitse. Meil oli võimalus proovida mõningaid kohvivalikuid ja ütleme nii, et need ei olnud midagi Folgersi sarnast ega tegelikult kõike, mida oleme kodus oma paberfiltritesse pannud. Proovisime valikuid Keeniast, Panamast ja Etioopiast; iga valik sisaldas hulgaliselt erinevaid noote aprikoosist marjani, šokolaadist banaanini.

Demours soovitab kohvi valmistada, eelistatavalt ülekandmismeetodil ja kui see pole võimalik, prantsuse ajakirjandusega, ülekandmisega või espressona, et paremini soovitud maitseid tabada. Pr Stone ütles, et usub, et ameeriklased võiksid õppida eurooplastelt, kes võtavad tee aega tõsiselt. Ta ütleb, et kohvi saab sama hoolikalt valmistada ja põhjalikult nautida kui kuuma teed või isegi spetsiaalset veini.

Demours Café Prive Select kohvid on vahemikus 78–84 dollarit 9,7 untsi kohta, mis maksab 4–6 dollarit tassi (mitte seda palju rohkem kui jook kohalikus Starbucksis). Iga pakendiga on kaasas autentsussertifikaat, milles on kirjas, kui palju piiratud väljalaskega karpe toodeti, eristudes veelgi teie keskmisest Joe tassist.


Kodu abinõud abordi jaoks

Sissejuhatus tõhusatesse koduvõimalustesse loodusliku abordi tegemiseks, et katkestada soovimatu rasedus kodus. Rasedus on naise elus üks erilisemaid hetki. Rasedus on väärtuslik aeg, mis on täis hellust ja tulevikulootust. Paarile, kes on plaaninud last saada, või paarile, kes ei pahanda! Beebi, positiivne rasedustest on pidustuste põhjus.

See on ainult rasedusmündi üks külg. Teise poole naiste jaoks võib rasedus olla nende elu kõige reetlikum aeg. Mõnikord võib rasedus tulla halvimal ajal. Erinevatel aegadel võib see olla kuritarvitamise tagajärg või emale eluohtlik. Mis tahes põhjusel võib ühel või teisel naisel mõnikord rasedus katkestada.

Raseduse katkestamise otsus ei saa olla raskem kui see juba on. Kui naine või paar nii kaldub, on kasulik omada täpset teavet selle kohta, mida protsess endast kujutab ja kuidas see kulgeb. Lõppkokkuvõttes vajab ema või paar tagajärgede lahendamiseks nõustamist.

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Ilmselt on planeerimata raseduse katkestamiseks palju meditsiinilisi protseduure ja ravimeid. Need protsessid ja kemikaalid avaldavad teie kehale tõenäoliselt negatiivset mõju. Eksperdid soovitavad raseduse ohutuks lõpetamiseks kasutada looduslikke meetodeid ja tooteid. Selles artiklis käsitleb fogut.com kõige usaldusväärsemaid viise, kuidas oma kodus mugavalt aborti teha.


Šveitsi veekeetja

Kogu meie kofeiinivaba on veetöötlus, mis tähendab, et kofeiin eemaldatakse ilma kemikaale kasutamata. Uuenduslik protsess eemaldab kofeiini õrnalt puhta veega. Selleks kastetakse kofeiiniga roheline (toores) kohv eelnevalt kofeiinivaba rohelise kohvivee lahusesse, osmoos eemaldab kofeiini üsna selektiivselt. See annab meile kofeiinivaba kohvi lõpptulemuse, mis maitseb sama maitsvalt kui kofeiini sisaldav kohv.
Lisateavet protsessi kohta leiate siit: https://www.swisswater.com/our-process/


Tööstuse liider De’Longhi America kuulutab välja uusi tooteid kohvi-, köögi- ja kodumugavuses, et pakkuda rohkem kvaliteeti, rohkem uuendusi ja rohkem võimalusi

De’Longhi America kuulutab välja uued kevadised ja suvised tooteuuendused auhinnatud majapidamistarvete kaubamärkides De’Longhi ja Braun Household. Kõik oodatud tooted jõuavad esmaesitlusele 2021. aasta suve alguses.

See pressiteade sisaldab multimeediat. Vaata kogu väljaannet siit: https://www.businesswire.com/news/home/20210504005969/et/

De’Longhi La Specialista Maestro (Foto: Business Wire)

Ajal, mil pered valmistavad kodus rohkem kohvi ja toitu ning soovivad luua rohkem kvaliteetseid elamusi, on De’Longhi ja Braun laiendanud oma valikuid, et jätkata nende vajaduste ja soovide rahuldamist. Nende käivituste hulka kuuluvad Dinamica Plus, La Specialista Maestro ja Prestigio La Specialista mis tõstavad jätkuvalt koduse kohvirutiini latti ja aitavad kasutajatel hõlpsalt espressot ja piimapõhiseid jooke valmistada. Uus De’Longhi 24L Livenza õhu praadimisahi mis sisaldab suuremat õõnsust, mahutab sööki kogu pere toitmiseks. De’Longhi Kaasaskantav kliimaseade UV CareLight mis tagab võimsa jahutuse, tappes samal ajal baktereid ja viirusi. Ja Braun Householdist uus TriForce Power Blender mis automatiseerib tekstuurieelistusi kohandatud segamiseks suurema võimsusega kui kunagi varem.

Kohvi- ja espressokategooria juhtiv asutus De’Longhi on aasta -aastalt märkimisväärselt kasvanud, jätkates juhtpositsiooni tarbijauuringutest ajendatud nutika innovatsiooniga. Nõudlus esmaklassilise kohvi järele on kasvanud ja seetõttu investeeritakse rohkem kvaliteetsesse espressokogemusse. Rohkem kui 40 -aastase kaasaskantava kütte- ja jahutuskogemusega De’Longhi uus UV Care kaasaskantav kliimaseade tugevdab brändi juhtpositsiooni selles kategoorias. Nii De’Longhi kui ka Braun laiendavad oma portfelli uute toodetega köögikategoorias. Uued tooted ja üksikasjad hõlmavad järgmist:

De’Longhi Dinamica Plus-Täisautomaatne oa-tass espressomasin, millel on patenteeritud LatteCrema ™ süsteem piima automaatseks vahustamiseks ja uus rakendus, mis pakub kõrgeimat isikupärastamist.

De’Longhi La Specialista Maestro -esmaklassiline käsitsi pumbatav espressomasin, mis võimaldab kasutajal patenteeritud sensori jahvatustehnoloogia ja nutika tampimise abil hõlpsasti oma lemmikjooke valmistada, pakkudes samal ajal automaatset vahustamist LatteCrema ™ süsteemiga ja käsitsi piimavahustamist.

De’Longhi La Specialista Prestigio - Kaunilt kujundatud ja konstrueeritud espressomasin, mis sisaldab kuut eelseadistatud retsepti ja My LatteArt ™ süsteemi.

De’Longhi 24L Livenza õhu praadimisahi - 24 -liitrine konvektsiooniga ahi, mis võib ka teie lemmiktoite õhu käes praadida.

De’Longhi Pinguino UV-CareLight kaasaskantav kliimaseade - Kaasaskantav kliimaseade, mis tagab võimsa jahutuse, kõrvaldades samal ajal bakterid ja viirused. Tipptasemel UV-C tehnoloogiaga mudelil 3-in-1 on jahutus-, kuivatus- ja ventilaatoriseaded, mis kaitsevad 96,4% bakterite ja 99,5% viiruste eest teie toas. Sellel uuel seadmel on ka eelmiste EX2-seeria seadmetega võrreldes maksimaalse kiirusega jahutusrežiimis müra kuni 50% väiksem.

Braun TriForce Power Blender -Võimas 1600-vatine blender koos TriAction tehnoloogiaga kiiremaks ja peenemaks segamiseks, sisaldab kuut programmi (smuuti, supp, karbonaad, jääpuru, külmutatud magustoit ja määrde) ning kolme erinevat tekstuurivõimalust.

Pärast eelmiste kohvitoodete turuletoomise edu laiendab De’Longhi oma pakkumisi, uuendades mudeleid ja pakkudes uusi funktsioone oma espressomasinate tippperekondadele, Dinamica ja La Specialista. Laiendatud tootevalik pakub De’Longhi masinat, mis sobib igaühe eelistustele ja õlle valmistamise oskustele.

"Kohvikategooria ülemaailmse liidrina toob De'Longhi kunstilisuse ja uuenduslikkuse pidevalt muutuvale kohvimaastikule, täites samal ajal tarbijate vajadusi," ütles Mike Prager, De'Longhi Groupi Põhja-Ameerika president ja tegevjuht. & quot; Usume, et iga õlletegemiskogemus peaks tooma värskuse otse tarbijale koju ja demonstreerima ühemõttelist De’Longhi kaubamärgi kvaliteeti. Tänu Dinamica Plusi, La Specialista Maestro ja La Specialista Prestigio kasutuselevõtule saame pakkuda rohkem võimalusi rohkematele tarbijatele ja tagada, et espresso valmistatakse kodus, olenemata sellest, kuidas seda valmistatakse. "

Ainult Williams-Sonomas debüteerivad uued Dinamica Plus ja La Specialista Maestro tooted on kohustuslikud kõigile, kes otsivad elegantselt disainitud ja professionaalselt inspireeritud espressomasinaid, mis valmistavad vaevata käsitsi valmistatud espressopõhiseid jooke.

The De’Longhi Dinamica Plus on täisautomaatne oast tassini kohvi- ja espressomasin, millel on kõrge eraldusvõimega puutetundlik ekraan intuitiivseks navigeerimiseks ja kohandamiseks. Ühe puudutusega saab tarbija valmistada üle tosina erineva ja maitsva kohvi- ja espressojoogi, sealhulgas TrueBrew Over Ice. Rakendus Coffee Link suurendab isikupärastamist nagu kunagi varem, salvestades kuni kolm kohandatud profiili koos retseptide lemmikutega. See võimaldab kasutajal sirvida 16 retsepti ning reguleerida pikkust, tugevust ja temperatuuri, et valmistada ja alustada pruulimist - seda kõike läbi nutitelefoni. Patenteeritud LatteCrema ™ süsteem vahustab piima automaatselt ideaalse tiheduse ja tekstuurini, muutes espressoklassika nagu latte ja cappuccino rikkalikuks, kauakestvaks vahuks. See süsteem on loodud kasutamiseks koos kõige rasvaste piimatoodete ja piima alternatiividega nagu kaer ja mandel. Võimalikult värske joogi valmistamiseks jahvatab Dinamica Plus revolutsiooniline tehnoloogia täiusliku koguse teie lemmikube, jätmata kohvijääki kohvimasinasse ja tagades iga kord värskeima tassi kohvi.

The De’Longhi Dinamica Plus on praegu saadaval ainult Williams Sonomas ja USA-s Delonghi.com/en-us hinnaga 1499,95 dollarit MRSP US ning see on saadaval üleriigilistes jaemüüjates Kanadas ja veebisaidil Delonghi.com/en-ca juunis hinnaga 1 999,99 dollarit MRSP CA.

The De’Longhi La Specialista Maestro on uuenduslik espressomasin, mis võimaldab kasutajatel hõlpsalt ja täpselt valmistada täiuslikku espressot. Uus La Specialista Maestro pakub digitaalset liidest, kuut eelseadistatud retsepti (espresso, Americano, latte, cappuccino, tasane valge ja kohv) ning täiustatud LatteCrema ™ süsteemi, et luua mis tahes vahustamisstiil, olgu see automaatselt kvaliteedi ja mugavuse huvides või käsitsi. selle kommertstiilis aurutoru mikrotekstuuri ja latte kunsti jaoks. La Specialista Maestro on varustatud kahe sõltumatu küttesüsteemiga ja Thermoblock süsteemiga, mis võimaldab temperatuuri stabiilsust ja viit temperatuuriprofiili, mis parandavad maitseprofiili. Luksusliku kohvielamuse saamiseks avage espresso tõeline maitse, keetes kohvi koos La Specialista Maestroga.

De’Longhi La Specialista Maestro on praegu saadaval ainult veebisaidilt Williams Sonoma, aadressil Delonghi.com/en-us ja USA-s 1 299,95 USD MRSP ning see on saadaval üleriigilistes jaemüüjates Kanadas ja Delonghi.com/en-ca juunis hinnaga 1699,99 USD MRSP CA.

Juunis debüteerib teine ​​La Specialista perekonna masin: Prestigio La Specialista. Sellel kaunilt kujundatud espressomasinal on sujuvamad võimalused kui La Specialista Maestrol, mis pakub lihtsamat kohvikogemust madalama hinnaga. Masin pakub kolme eelseadistatud retsepti (espresso, kohv ja Americano) ja My LatteArt ™ süsteemi ning sisaldab kommertstiilis aurutoru, mis võimaldab täiuslikult kontrollida piima tekstureerimist, käsitsi valmistatud jooke ja latte arti. Kui La Maestrol on viis temperatuuriprofiili, siis La Specialista Prestigio on varustatud kolme temperatuuriprofiiliga ja sellel on analoogliides.

The De’Longhi La Specialista Prestigio on saadaval alates 2021. aasta juunist USA -s ja Kanadas soovitatud jaehinnaga 849,95 dollarit MRSP, soovitusliku jaehinnaga 999,99 dollarit MRSP CA.

"Lisaks kohvikategooria laiendamisele on meil hea meel teatada ka uutest köögi- ja kodumugavuse uuendustest," ütles De’Longhi turunduse ja tarbijakogemuse asepresident Maria Colon. & quot; Kuna tarbijad on viimase aasta jooksul kodus rohkem aega veetnud kui kunagi varem, oleme märganud tohutut nõudluse kasvu kvaliteetsetesse kodutoodetesse investeerimise järele. De’Longhi ja Braun tegelevad jätkuvalt selle nõudmisega läbimõeldud uuenduste abil, mis aitavad luua mugava majapidamise. Alates uuest suure võimsusega segistist, mis aitab teil hommikused smuutid õigeks saada, kaasaskantava kliimaseadmeni, mis kaitseb viiruste ja bakterite eest, on meil hea meel jagada oma uut tehnoloogiat ja edusamme mõlemas kategoorias. "

The De’Longhi 24L Livenza õhu praadimisahi lõpetab Livenza kollektsiooni ja pakub peredele vajalikku suurust. See küpsetab, küpsetab, praadib ja nüüd õhutab friikartuleid, kõrvaldades samas täissuuruses ahju vajaduse, liigse energia ja kuumuse. 10 toiduvalmistamisfunktsiooni ühendavad sujuvalt kõike, mida konvektsioonpliidiplaat pakub, ning lemmiktoite õhuga praadida, et saada tervislikum ja krõbedam tekstuur, jäädes samas õrnaks ja maitsvaks. Tõelise Euroopa konvektsiooni- ja õhufriisisüsteemiga varustatud De’Longhi 24L Livenza õhu praadimisahi pakub kiireid, krõbedaid ja kuldseid tulemusi iga kord, kui õli on vähe või üldse mitte, ning kuuma õhu täpne ja ühtlane ringlus toidu ümber. Kuumuslukustussüsteem hoiab temperatuuri ahjus, eraldades samal ajal klaasukselt kuni 50% vähem soojust.

The De’Longhi 24L Livenza õhu praadimisahi on saadaval alates 2021. aasta juunist soovitusliku jaehinnaga 349,95 dollarit MRSP USA -s ja Kanadas, soovitusliku jaehinnaga 449,99 USD MRSP CAD.

Kas jahutamine, kuivatamine või ventilaatori seadete kasutamine, uus De’Longhi Pinguino UV-CareLight kaasaskantav kliimaseade on 3-ühes seade, mis kaitseb viiruste ja bakterite eest ning millel on tipp-UV-C tehnoloogia, mis kaitseb 96,4% bakterite ja 99,5% viiruste eest teie toas. 1 tõhus bakterite, viiruste, hallituse ja hallituse vastu. Võrratu võimsus, kuni 50% vähem müra 2 ja ECO Real Feel tehnoloogia tagavad tõhusa jahutuse, mis kaitseb ka UV-C tehnoloogiaga. See kaasaskantav õhukonditsioneer sisaldab uskumatult vaikses pakendis suurt võimsust ja muudab mugavaks olemise nauditavamaks. Eco Real Feel tehnoloogia on 30% tõhusam ja keskkonnasõbralik gaas on kolm korda vähem kahjulik. Tarbijad saavad oma kodu ja pere turvalisemaks, õnnelikumaks ja tervemaks hoida aastaringselt tänu uuenduslikule De’Longhi Pinguino UV-CareLight kaasaskantav kliimaseade.

The De’Longhi Pinguino UV-CareLight kaasaskantav kliimaseade on USA -s saadaval alates 2021. aasta juunist soovitusliku jaehinnaga 649,95 dollarit.

The Braun TriForce Power Blender on Brauni esimene suure võimsusega blender TriAction tehnoloogiaga, mis toimib 60% kiiremini ja pakub 4 korda peenemat segamist 3. Ainulaadse konstruktsiooniga kolmnurkne kann välistab koostisainete nurkades takerdumise ja tagab nende kiirema suunamise segamispiirkonda. Kuus toiduprogrammi (smuuti, supp, karbonaad, jääpuru, külmutatud magustoit ja määre) ning kolm erinevat tekstuuri (ühtlane, keskmise suurusega ja muidugi) võib segada kõike alates maapähklivõist ja margariididest kuni kuuma supi loomiseni. Tänu 1600-vatisele võimsusele ja Saksamaal Solingenis sepistatud PrecisionEdge-terale tagab segisti vastupidavuse ja jõudluse isegi kõige raskemate koostisosadega töötamisel. Braun TriForce Power Blender, mis sobib ideaalselt suvehooaja tööpinnale, saab kiiresti lemmik köögitööriistaks, olgu selleks siis smuutide valmistamine või kodune külmutatud jogurt perele.

The Braun TriForce Power Blender on saadaval alates 2021. aasta juulist soovitusliku jaehinnaga 249,95 dollarit MRSP USA -s ja Kanadas, soovitusliku jaehinnaga 299,99 USD MRSP CA.

Uued De’Longhi spetsiaalsed kohvimasinad, mugavus- ja köögitarbed ning Brauni majapidamistarbed saavad toetust mitmesuguste turundustegevustega, sealhulgas avalike suhete, meediatoetuse, jaemüügiedenduste, integreeritud partnerluste ja kampaaniatega.

Köögi- ja kodumugavustoodete täieliku valiku kohta lisateabe saamiseks külastage veebisaite www.delonghi.com/en-us ja www.braunhousehold.com/en-us.

De’Longhi Grupp asub Itaalias Trevisos ja on väikeste kodumasinate kategooria esirinnas, pakkudes esmaklassilisi tooteid kolme rahvusvaheliselt tuntud kaubamärgi De’Longhi, Kenwood ja Braun all. De’Longhi grupp on pühendunud oma missiooni jätkamisele, luues erakordseid tooteid, mis parandavad tarbijate elu uuenduslike tehnoloogiate ja võrratu disaini kaudu.

De’Longhi kaubamärk asub Itaalias Trevisos ning on espresso- ja mugavustoodete ülemaailmne liider. Kõrgeim kvaliteet, kõrge Itaalia disain ja sisukad tooteuuendused on De’Longhi kaubamärgi põhiväärtused. De’Longhi on esindatud enam kui 123 riigis ja toodab tooteid kolmes põhikategoorias: espresso, eriline toiduvalmistamine ja kodune mugavus. Pärast enam kui sajandi pikkust toodete täiustamist on De´Longhi pühendunud uuenduste loomisele, mis toovad mugavuse ja stiili iga kliendi koju, muutes igapäevaelu paremaks. Lisateabe saamiseks külastage veebisaiti www.delonghi.com.

1921. aastal Saksamaal Frankfurdis asutatud ettevõte arendab ja toodab laias valikus väikeseid kodumasinaid, mis ühendavad innovatsiooni, läbimõeldud disaini ja töökindluse. Saumikserite ülemaailmsed liidrid Braun töötas välja esimese saumikseri Smart Speed ​​tehnoloogiaga - lihtsa ja intuitiivse kiiruse reguleerimise, mis pakub uusi võimalusi loominguliseks toiduvalmistamiseks. Kuna Braun tähistab sel aastal oma 100. juubelit, on bränd jätkuvalt pühendunud suurepärase jõudlusega toodete kujundamisele, mis muudavad elu köögis lihtsamaks, mugavamaks ja nauditavamaks. De’Longhi kontsern omandas kodumajapidamiste divisjoni püsilitsentsi 2012. aasta sügisel. Lisateabe saamiseks külastage veebisaiti www.braunhousehold.com/en-us.

1 Surmamiskiirus: 94,6% baktereid (Escherichia coli) ja 99,5% viirusi (H1N1) 3 m³ testkambris 2 tunni pärast, jahutusrežiimis, madalal kiirusel.

2 Maksimaalse kiirusega jahutusrežiimis vähendatakse müra kuni 50% võrreldes eelmiste EX2-seeria seadmetega.


Viimased värskendused

Aga kui McDonald’s selle Ameerika Ühendriikidesse tagasi tõi, kukkus Premium McWrap läbi. McDonald’sil kulus kaks aastat lihtsalt kurkide tarneahela loomiseks, mida ta polnud kunagi varem kasutanud, ning pakendite kokkupanek osutus kuradima keeruliseks. Frantsiisivõtjate sõnul kulub töötajal Premium McWrapi kokkupanekul keskmiselt 60 sekundit, burgeri kokkupanekul aga umbes 10 sekundit.

Eelmisel suvel teatas McDonald’s, et katsetab ümbristega seotud probleemide lahendamiseks „suure tihedusega ettevalmistuslaudu”. See valmistas pettumust ainult frantsiisivõtjatele, sest nad pidid tabelitesse veel ühe investeeringu tegema, et parandada toodet, mis ei müü hästi.

"Probleem ei seisne selles, et tarbijad ei taha hamburgereid, nagu võivad teile öelda kõik, kes on hiljuti käinud Five Guys'is," ütles endine McDonald'si juht, kelle lahkumisleping ei võimaldanud tal ettevõttest avalikult rääkida ilma raha võtmata. tabas. "Nad ootavad McDonald'si paremat hamburgerit, mitte mähist."

Barry Klein, endine McDonald’s turundusjuht, kes lõi Ronald McDonaldi, nõustub. "Ma arvan, et näete, et see ümbris kaob," ütles ta. "Tundub, et Thompson arvas, et püüdes olla kõigile inimestele kõik, lisades rohkem tooteid, suudab ta säilitada mahtusid," ütles hr Klein, viidates Don Thompsonile, kelle hr Easterbrook asendas. "Selle asemel muutusid toimingud nii keeruliseks, et ooteajad läksid pikemaks ja inimesed ei tulnud uute menüüelementide järele."

Hr Klein on üks väheseid tarbijaid, kellel on olnud võimalus proovida McDonaldi uusimaid jõupingutusi-tahvelarvuti loomine, mis võimaldab inimestel oma võileibu liha, lisandite ja kuklite menüüst eritellimusel valmistada. Ta ütles, et burger, mille ta sai, võiks võistelda mahlakamatega näiteks Elevation Burgeris.

Kuid see oli ka umbes 1,50 dollarit suurem kui Big Mac ja nõudis, et ta ootaks laua taga, et seda serveerida. Uusi burgereid saab tellida ainult restoranides ja kuna need on valmistatud toorestest pirukatest, mitte tavalises burgeris kasutatud eelküpsetatutest, kulub nende valmistamiseks seitse või kaheksa minutit, mis on tüüpiline McDonald’s klient. "Kui umbes kaks kolmandikku ärist on läbisõit," ütles hr Klein, "see pole lahendus."

Samuti pole frantsiisivõtjad unustanud, et McDonald’s proovis juba kõrgema hinnaga burgerit Angus Deluxe ja ebaõnnestus. See eemaldati menüüst 2013. aastal pärast nelja-aastast jooksu. Frantsiisivõtjast pöördunud konsultandi hr Adamsi sõnul on nad uue ehitamisburgeri idee suhtes ettevaatlikud.

Adams küsitleb kvartalis umbes kolmandikku McDonald’s frantsiisivõtjatest. "Viimase kolme või nelja aasta jooksul on nad öelnud, et suurim probleem on menüü keerukus," ütles ta. "Nüüd räägib juhtkond lõpuks ühest küljest menüü lihtsustamisest ja teisest küljest selle loo oma asjaga, alustades restoranides täiesti uue restoranisüsteemi juurutamist."

Härra Adams ütles, et seadistuse loomine maksab frantsiisivõtjatele umbes 100 000 dollarit poe kohta. Need, kes investeerivad, peavad kindlasti olema raseeritud parmesani, lisaks tavaliste burgerite jaoks kasutatud hakitud salatit, rääkimata grillitud sibulast, jalapeñost, avokaadost ja veel 30 lisandist. "McDonald'sil on palju tugevaid külgi, mis tal on olnud juba aastakümneid," ütles Janney Montgomery Scotti investeerimisanalüütik Mark Kalinowski. "Kohandamine pole üks neist."

Halo poole jõudes

McDonald’s on tegutsenud juba üle 60 aasta. See on üle elanud halbu aegu ja taastunud. Arvestades selle erakordset kaubamärgi tuntust, ei saa seda tagasi lükata. Pudel selle salajast kastet müüdi hiljuti eBays rohkem kui 14 000 dollari eest.

Samuti on see uuendusi teinud isegi ebaõnnestumise tõttu. Kiirtoiduhommikusöök on nüüd nii oluline, et unustame, et McDonald’s leiutas selle 1970ndatel koos muna McMuffiniga.

"Atlanta oli hommikusöögi prooviturg ning see ebaõnnestus ja ebaõnnestus halvasti," ütles Michael McDonald, endine reklaamijuht, kelle ettevõte töötas toona selle lõunaosas McDonald'sis. Probleem oli selles, et Atlanta elanikel polnud õrna aimugi, mis on inglise muffin. "Meile meeldivad pehmed, tainased küpsised," ütles hr McDonald. Raadioreklaamide seeria, mida väljendas paks lõunamaise aktsendiga mees, kes selgitas, et seal on "see muffin Inglismaalt" ja "Kanada peekon, mis on tõesti nagu sink", päästis muna McMuffini.

Täna moodustab hommikusöök umbes 25 protsenti McDonald’s müügist.

Hiljuti lisas McDonald’s 2009. aastal McCafé menüüdesse espressojooke, püüdes konkureerida Starbucksiga. Mitmete endiste juhtide sõnul maksid espressomasinad 13 000 dollarit tükk ja olid suures osas jõude, investeerinud frantsiisivõtjate pettumuseks. Nii koondus ettevõte uuesti, lisades puuviljamaitselisi külmutatud jooke, mis kompenseerisid huvi puudumise espresso vastu.

"McDonald's väldis seal kuuli, sest järgmisel kevadel rullisid ettevõtted kiiresti purustatud jääjoogid, mis on olnud tohutu edu," ütles hr Adams. Täna tõmbavad McCafé letid kliente pärastlõunastesse poodidesse, traditsiooniliselt tuulevaiksel perioodil, ja tass McDonald’s kohvi konkureerib nii hästi Dunkin ’Donutsi ja Starbucksiga, et McDonald’s hakkab toidupoodides jahvatatud kohvi müüma.

Endine kommunikatsioonijuht Donahue ütles, et ettevõte on lasknud end teistel määratleda. "Selle asemel, et öelda tarbijatele, et nad müüvad rohkem kana kui veiseliha ja on näiteks õunte müüja nr 1, on nad lubanud ääremaade rühmadel ja nn mõjutajatel määratleda McDonald'si ettevõtteks, mis on Ameerika paksuks muutnud," ütles ta. ütles.

Uus turunduskampaania “Meie toit, teie küsimused” on McDonald’s katse oma lugu tagasi võtta. Tarbijad saavad vaadata lühikesi videoid, mis vastavad küsimustele, näiteks kas iga muna McMuffin on valmistatud värskelt pragunenud munast - see on - ja „Mis on kana munajuust?” (liha kana rinnast, sisefilee ja ribid, mis on jahvatatud väikese koguse kananahaga).

Kuid turunduseksperdid kahtlevad, kas see pingutus toimib nii, nagu McDonald’s kavatses. Tarbijad tõid näiteks, et McDonald’s kasutab Ameerika Ühendriikides oma kuulsate friikartulite valmistamiseks 19 koostisosa, sealhulgas dekstroosi ja dimetüülpolüsiloksaani, kui Suurbritannias läheb friikartulitesse vaid viis koostisosa.

"Läbipaistvus on hea," ütles hr Adams. "Aga ma ei usu, et keegi ja eriti emad tahavad näha suuri veiselihaplaate hamburgeriks jahvatatuna."

See uus turunduskampaania pärineb otse hr. Ka eelmisel nädalal Las Vegases selles päevakorras: „Muutke vestlust McDonald’s: Counterattack brändi halvustajate kohta, pakkudes pidevalt positiivseid uudiseid toidu kvaliteedi ja tööhõive kuvandi kohta.”

See, et härra Easterbrooki esimene suur turunduskäik puudutas põhitõdesid - kuidas McDonald'si tooteid valmistatakse - näitas, et ta sirutas käe mõne konkureeriva ettevõtte kohal hõljuva halo juurde.

Aga kui palju saab McDonald’s endale lubada? Vähem antibiootikumidega kasvatatud kanaliha maksab rohkem. Ja kuigi ettevõte ei oota, et need kulud kannataks praegu tarbijatele - mis tahes menüüelemendi hinnastamisel on palju tegureid -, kui ta soovib konkureerida Smashburgeri, Shake'i ruumis „jätkusuutlik, kohalik, ehita oma toit” Shack või Panera Bread, see ei tule odav.

"See ei saa kõigile inimestele kõik olla," ütles hr Donahue. "See peab otsustama." McDonald’s ei saa endale lubada, et kvaliteetsed koostisosad oma põhikliente välja hindavad. See ei saa endale lubada, et ei jää ilma jõukast turust, mis soovib kvaliteetseid koostisosi. Ja kindlasti ei saa see endale lubada, et ükski neist klientidest sekundit kauem ootaks.


Kencko

Kõik teavad, et puu- ja köögivilju on oluline süüa, kuid paljud inimesed lihtsalt ei söö neid piisavalt. Nutikas toidufirma Kencko-asutatud 2016. aastal New Yorgis-üritab igaühel lihtsamini oma soovitatud igapäevaseid portsjoneid kätte saada, tuues otse oma ukseni pakke kiirkülmutatud, aeglaselt kuivatatud tooteid. Iga pakend sisaldab 7 untsi puu- ja köögivilju ning seda saab loksutades kergesti veega või piimaga segada - seadmeid pole vaja. 20 pakki pakke müüakse 58 dollari eest.


Õiglase kaubanduse föderatsioon vaatab praegu üle selle saidi suurepärast teavet - ja me oleme pühendunud sellele, et hoida need ressursid avalikkusele kättesaadavana. Palun jälgige meie edusammude värskendusi.

Töötajad ja juhatus teatavad, et õiglase kaubanduse ressursside võrgustik suletakse alates 31. maist 2019. Kuigi oleme pettunud, et me ei saa oma organisatsioonilt õiglast kaubandust edendada, pühendume õiglase kaubanduse toetamisele teiste organisatsioonide kaudu ja tegevused. Oleme uhked kõige selle üle, mida FTRN on 15 aasta jooksul koostöös teie, liitlasorganisatsioonide ja tuhandete inimestega saavutanud.

Peamine põhjus, miks me sulgeme, on see, et FTRN ei ole suutnud kaasata jätkusuutlikku rahastamist. Suhteliselt väike liikumine on viimastel aastatel üsna killustunud, mistõttu on kaasava õiglase kaubanduse katusorganisatsiooni ülalpidamine väga keeruline. Loodame, et sulgedes vabastame ressursse ja ruumi õiglase kaubanduse huvide ümberhindamiseks, tugevdamiseks ja kasvamiseks.

Oleme uhked töö üle, mida FTRN on aastate jooksul teinud, et pakkuda liikumisele ressursse ja toetada kõiki õiglase kaubanduse süsteeme. Koos teiste partneritega oleme näinud õiglase kaubanduse kasvu ja mitmekesistumist. Hindame kõigi meie toetajate toetust ja toetust ning soovime julgustada teid kõiki liikumisega tegelema. Siiani on allpool loetelu organisatsioonidest, kes tegelevad õiglase kaubanduse hariduse ja propageerimisega ning mida soovitame teil järgida või osaleda, et jätkata missiooni muuta õiglane kaubandus reegliks, mitte erandiks.

Kanada õiglase kaubanduse võrgustik

Katoliku abiteenistused ja muud usul põhinevad organisatsioonid

Sertifikaadid (õiglane kaubandus USA, Fairtrade America, Fair for Life jne)

FTRN on koostöös kümnete tuhandete inimeste ja sadade organisatsioonidega saavutanud vähese ressursiga palju, sealhulgas:

- Ülemaailmse õiglase kaubanduse päeva ürituste koordineerimine ja toetamine, mis on kasvanud üle 100 000 inimeseni üle 1000 ürituse kogu Ameerikas.

- Esietenduse veebisaidi FTRN.org loomine kaasava õiglase kaubanduse hariduse jaoks, kus ainulaadsete külastajate arv kasvab igal aastal umbes 100 000 -ni.

- Koos võõrustada partneritega kõiki peamisi liikumiskonverentse ja tippkohtumisi USA-s, nagu Fair Trade Futures (2011. ja 2006. aastal üle 750 inimese) ja Fair & Alternative Trade Alliance tippkohtumist 2012. aastal (50 liiget).

- Ainulaadsete haridusressursside loomine, nagu iga -aastane seinakalender, fotovõistlus, veebiseminarid võtmeküsimuste kohta, lõplik ülevaade õiglase kaubanduse brošüürist, ainus tasuta Power Pointi show ülevaade ja palju muud, mida kasutavad tuhanded inimesed.

Püüame edastada kõiki huvitavaid materjale ja varasid partnerorganisatsioonidele.

Saavutasime need edusammud ettevõtete, mittetulundusühingute, sertifitseerijate, usurühmade, üliõpilaste, akadeemikute ja üksikute advokaatide kriitilise toe, partnerluse, rahastamise ja osalemisega. Tunnustame kogu südamest neid inimesi, kes on aastate jooksul FTRNiga koostööd teinud. online casino india

Fair Trade remains a deeply inspiring concept. Let’s commit ourselves to further advancing Fair Trade principles in other ways, for the benefit of marginalized producers!


Demours Coffee Seeks to Change the Way America Sources Coffee - Recipes

(c) GMCR is an independent contractor engaged by Tully’s to supply Products under this Agreement. Nothing in this Agreement shall make either party the legal representative, agent, employee, owner or partner of the other nor shall either party have the right or authority to assume, create or incur any liability or obligation of any kind, express or implied, against, in the name of or on behalf of, the other party.

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(i) This Agreement shall be governed by and construed in accordance with the substantive laws of the State of Delaware, of the United States of America without regard to any applicable conflict of law or choice of law rules. The parties agree that irreparable damage would occur in the event that any of the provisions of this Agreement were not performed in accordance with their specific terms or were otherwise breached. It is accordingly agreed that the parties shall be entitled to apply to a court of competent jurisdiction for an injunction or injunctions to prevent breaches of this Agreement and to enforce specifically the terms and provisions of this Agreement, this being in addition to any other remedy to which they are entitled at law or in equity. In addition, each of the parties hereto (a) consents to submit itself to the personal jurisdiction of any New York court in the event any dispute arises out of this Agreement, (b) agrees that it shall not attempt to deny or defeat such personal jurisdiction by motion or other request for leave from any such court, (c) agrees that it shall not bring any action relating to this Agreement in any court other than any New York court and (d) waives any right to trial by jury with respect to any action related to or arising out of this Agreement.

(j) Notwithstanding Section XII(i), all disputes and claims relating to the determination of the appropriate mark-up after the initial Term pursuant to Section II(d) and Schedule A shall be settled by arbitration in New York, under the Commercial Arbitration Rules of the American Arbitration Association or the successor to such rules in effect at the time of the dispute, subject to the following. During the pendency of such arbitration, the pricing in effect immediately prior to such dispute for Products to which such dispute applies shall apply to all orders for such Products until the final decision of the arbitrator or arbitration panel, as applicable, is delivered to the parties. Where such a dispute or claim exists, either party (the “ Initiating Party ”) may submit the dispute or claim to arbitration by giving notice to the other party (the “ Responding Party ”) specifying the matter in dispute and designating an arbitrator. The Responding Party shall, within fifteen (15) days thereafter, be entitled to appoint an arbitrator by written notice to the first party. If the Responding Party fails to appoint an arbitrator within the fifteen (15) day period, then the arbitration shall proceed before the

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arbitrator appointed by the Initiating Party who shall act as a sole arbitrator. If the Responding Party appoints an arbitrator within the fifteen (15) day period, the two (2) arbitrators so appointed shall meet and select a third arbitrator acceptable to both of them. The resulting arbitration panel or sole arbitrator, as the case may be, shall thereupon proceed to set out the procedure for the arbitration, shall hear the submissions of the parties and shall attempt to render a decision within thirty (30) days after the appointment of the final arbitrator or such longer period thereafter as may be required, provided that said arbitration panel or arbitrator shall award, or include in the award, the specific performance of this Agreement unless the arbitration panel or the arbitrator determines that performance is impossible. In the case of an arbitration panel, the decision of a majority of the arbitration panel shall be deemed to be the decision of the arbitration panel. The decision of the arbitration panel or the sole arbitrator, as the case may be, shall be final and binding upon the parties and not subject to appeal. The arbitration panel or the sole arbitrator, as the case may be, shall have the authority to assess the costs of the arbitration panel against either or both of the parties. In addition, the prevailing party in any such proceeding shall be entitled to recover its reasonable attorneys fees and costs incurred in such proceeding. Judgment upon the award of the arbitrator may be entered in any court having jurisdiction thereof or over the parties hereto.

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“ Coffee Business ” shall mean the business of roasting, packaging, brewing, selling, distributing or otherwise providing whole bean and ground coffees, hot or cold coffee beverages or related products including brewers in North America.

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“ Non-Free Standing Licensed Retail Store Requirements ” shall mean no greater than [***] ( [***] ) lbs of Schedule A Retail Coffee Bags per Non-Free Standing Licensed Retail Store per month.

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IN WITNESS WHEREOF, the parties have duly executed this Agreement as of the date hereinabove written.

[Signature Page to Supply Agreement]

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Dan Barber’s long-term mission: to change food and farming for ever

F our or five mornings a week Dan Barber drives out from his home in Manhattan to Blue Hill at Stone Barns, his celebrated restaurant in the Pocatino Hills, north of New York. On a good day the journey takes just under an hour. Barber, 47, is America’s pre-eminent philosopher chef. He has the reed-thin rigour of a stoic and the endlessly curious palate of a hedonist. He is on a cheerfully insane, one-man mission not only to serve some of the best-tasting food in America, but also to change the way America farms and eats for ever. It would be fair to say this mission is much more than a full-time job.

I’d said good night to Barber late the previous evening in the tiny galley kitchen of his Manhattan restaurant – also called Blue Hill – where he had laboured to create one of the most innovative and memorable meals I’d ever eaten and from which he was heading home to the apartment a couple of blocks away where he lives with his wife and two daughters, aged three and one. I’d caught up with him again at 7am at the Green Market at Union Square where he was eagle-eyeing what was new, chatting with old-friend farmers and buying carefully selected boxes of red, yellow and sour cherries and baby fava beans and bunches of the coveted salty Italian herb agretti. Some of that produce was now in the back of his car.

As the traffic starts to thin out of the city Barber is explaining to me how when he started out in life the plan was never to be a chef but to be a novelist. He was a graduate in English Literature from Tufts University in Massachusetts, and he got his first job in a kitchen – at the famous La Brea bakery in LA – to support that ambition. “For a year or two I would bake at night, work the breakfast line of the restaurant there, go home and sleep a couple of hours, and then wake up and try to write,” he recalls. His novel was never published, but the storytelling impulse never left him. It eventually found its expression a couple of years ago in his book The Third Plate, a compelling travelogue of his investigations into cuisine and agriculture, which doubles as a manifesto for the future of food.

That manifesto argues for a radical shift in what our standard plate of dinner should look like: away from a slab of protein (even if grass-fed) with a side of vegetables (even if organic) and toward a plate of great-tasting vegetables with perhaps a seasoning or a sauce of meat. “The balance has to change,” he says. “For all sorts of reasons we shouldn’t be serving a pork chop except on celebratory holidays and special events.”

Barber believes flavour has to start with an understanding of soil. His book is a compendium of experiments in how to improve the taste of food through planting and harvesting techniques – and only afterwards in the kitchen. Most great chefs have made some of those connections, few have taken that understanding to Barber’s logical conclusion: that a cook has a duty to not only know the farmers who provide his or her ingredients, but also to be actively involved from seed to table, by natural selecting for taste.

The Third Plate makes the argument that great cooking has always started with the stuff that there isn’t a market for. “Bouillabaisse, say,” Barber says, “was damaged fish from the dock that the wives knew the captains couldn’t sell and they created soup. Coq au vin was a clever way of tenderising old roosters.” He dissects how the great cuisines of the world all came from utilising the pairings of foodstuffs that kept the soil fertile over generations: rice and beans in Italy, say. Monocultural farming breaks that relationship, but chefs have some power to reconnect it. “Japan is a rice culture but to get the rice you need buckwheat as a rotation crop,” he says. “In the United States buckwheat is fed into dog food. In Japan you make soba noodle.”

Barber has spread this message in TED talks and editorials he was on President Obama’s council for health and nutrition in 2009 Aeg magazine named him one of the world’s 100 most influential thinkers. Does he feel he is winning that argument at all in America?

“No, I am losing,” he says, with a modest laugh. “I am losing in every way. But I am going to go on making it.”

As we talk and drive, Barber’s chat is punctuated by a conversation on the speakerphone with his chef de cuisine, Bastien Guillochon. Listening in to it gives some idea of what is on his mind today.

“Bastion, do we have enough of the skate wing cartilage?”

“Yes,” Guillochon says, a little doubtfully.

“What about those eggs that didn’t have fully formed shells? How about we do them with the crushed new potatoes with the sorrel sauce.”

“Sounds good,” Guillochon mutters, after a moment.

“Bastion, you don’t sound that psyched?” Barber says. “You haven’t had coffee yet?”

And then to me, quietly self-mocking. “Man, it’s not easy being the creative genius. These tattooed chefs don’t give you anything. Especially the French ones.”

He doesn’t stop. “We could do the pea on the half shell thing we talked about. Or, I know, we could do pea Rockefeller? Like oyster Rockefeller, you know, spinach, cream, egg yolk, ‘so rich only a Rockefeller could eat it.’ Who said that? Escoffier?”

There is a longer pause on the line.

Barber thinks some more. “On second thoughts, Peggy Rockefeller is coming tonight. Maybe it’s not the night to try that.”

The Blue Hill at Stone Barns restaurant has 80 acres of organic farmland. Photograph: Jen Munkvold

Barber works every day at Stone Barns without a menu, to conjure a set-dinner feast of around 30 tasting plates that are served over three or four hours. He has a couple of unique resources at his disposal. The first is that Stone Barns is a sort of teaching hospital for his philosophy. The restaurant is at the centre of 80 acres of organic farmland that is set up to experiment with cultivating new varietals of everything from peppers to rye, all selected for taste. The second resource is his commitment to wasting nothing at all, a state of mind that allows all kinds of possibility.

The most eye-catching expression of that determination was a two-week experiment at Blue Hill in Manhattan in 2015. Barber transformed his restaurant into a pop-up called wastED, (the capitalisation signified “education”) where he served, triumphantly, “pock-marked potatoes”, “carrot top marmalade”, burgers made from beetroot pulp and fries repurposed from corn for cattle. The restaurant tables were made from slabs of mycelium, a fungal alternative to plastic. On them, candles flickered, labelled “beef”: the melted liquid was rendered fat, to be poured on bread, made with by-product malt and grain from craft beer breweries. Critics were almost uniformly seduced. Later that year, Barber made headlines by serving his “waste food”, including salads made from vegetable scraps, to world leaders meeting at the United Nations in New York.

In February, after much labour intensive research he will bring a version of this wastED pop-up concept to London. For a month it will operate from the rooftop restaurant of Selfridges on Oxford Street. He wants to give the restaurant a properly British flavour, so when we talk he is trialling and erroring various possibilities. From a salmon processor he is looking to harvest the rich “bloodline” flesh that gets discarded. He is making enquiries about collecting pulp from organic sugar beet farmers, and talking waste products with sympathetic chicken and dairy farms. “A project like the one I am trying to do at Selfridges couldn’t have existed even 100 years ago,” he says. “Because there was no waste from agriculture, everything was utilised.”

The statistics about what has changed since then are stark: 40% of what farms produce goes into the trash or is unsellable. Some of this is “ugly” fruit and vegetables and expired dairy. But really, he suggests, the bigger problem is the structure of the diet itself which creates this waste. “In America we grow 120 million acres of corn that we don’t eat, which leeches the soil and is fed to animals in the most inefficient way. You have heard the expression nose-to-tail eating. What we need to do is really nose to tail of the whole farm.”

The model for this practice is at Stone Barns. The farm was created in the 1920s as a kind of bucolic paradise by the Rockefeller family, in order to educate their children about the land – they used to come at weekends and practise milking in the barns. Barber, who did much of his growing up on his grandparents’ farm 50 miles away (which he still runs with his brother, and which provides most of the dairy produce for the restaurants), has been here for a dozen years. He has a labour-intensive kitchen of about 35, many of whom are seconded from like-minded restaurants around the world. When we arrive at lunchtime, Barber gets straight into briefing these chefs, continuing the conversation from the car.

Afterwards, when he has got various seasonal experiments rolling in the kitchen, he takes me for a walk in the bucolic hills. The 80 acres of organic land include 10 acres of vegetables and a greenhouse complex. A good deal of what is produced ends up on the restaurant table, but beyond that the farm is a demonstration of Barber’s latest thinking.

He starts with the field that was closest to the cow barns. And points to the verdant health of the vegetables in this field even compared to its highly productive neighbours – because it was close to the barns, the cows most often grazed here. “The richness of the vegetables here comes from a century of the hooves of the animals crushing seeds and regenerating grass and from all that manure.”

The field is a microcosm of the Midwest, Barber suggests, which had “a million years of bison running on the ground and laying manure”. That fertility was the source of America’s great food prosperity. Half a century of intensive grain farming has essentially denuded those million years of soil formation, to the extent that farming can only be sustained with fertiliser and pesticides the major casualty of this practice, in Barber’s view, is flavour. “Scientists select for yield and size, but they never put anything in their mouths.”

The antidote to this is an organic system, Barber argues, that allows fields to rest and replenishes soil with rotation crops and occasional grazing. The problem with cover crops, however, is that “no one eats them”. This is something Barber seeks to change. He points out the vetch plants traditionally grown as nitrogen-fixing companion plants to tomatoes and in rotation with grains. He has been using the flowers of the plant to create sweet garnishes. “We are now cultivating vetch to select for better tasting flowers,” he says. “It will take a few generations, but it will become a crop in its own right.”

He is at work creating similar potential markets for his salad crops, again through selecting the whole plant for flavour. “We are doing some interesting dishes with salad butts,” he says, of the parts of lettuces that are often discarded. “I think we have to create a culture in which salad butts become sushi.” He talks me through the ways in which they are creating similar revelations in taste with radishes and cucumbers and parsnips and just about everything else.

The commitment to using what is grown at the perfect moment of freshness is the reason he doesn’t have menus. “I have to give salad to a lot of people,” he says. “I can’t put out a menu and hope people order it. I don’t have a magic wand. I have to take out what is put in.”

His luxury is having enough staff to tell stories. “Last night I put on the menu this bok choi that had a flea beetle attack. I had eight crates of it with bullet holes all through it. It couldn’t be sold at a supermarket or a farmers’ market because it looks ugly but it still has amazing flavour. How do I tell that story? I’m lucky to have a waiter to communicate this, but it shouldn’t really need telling. Slicing a tomato isn’t cooking, or heating up a decent piece of beef. But making tripe taste good, or doing something special with this crate of bok choi – that’s the challenge.”

By this time we have reached in our walk the thing for which Barber has become perhaps most famous: his own variety “Barber wheat”. He has developed it over years selecting from heritage grains, using cutting edge cultivation techniques to produce a particular sweet soft bran which is ground whole. If nothing else, he sees the work that has gone into creating the taste of those seeds as his legacy.

I wonder at one point how he otherwise measures success.

“One way to read it here is the beehives we passed,” he says. “We had 20,000 bees when we started. We now have something like a million and a half bees. That is now what the land can support. In 12 years we have made that change.”

Walking around Stone Barns in the afternoon sun with Barber this all makes perfect sense but it is the dinner he serves in the evening that clinches his arguments about soil and taste. His “Grazing, Rooting, Pecking” menu featuring the best offerings from the field and market is an eye-watering $238 per head – though included in that price is a whole new way of thinking about food. That education begins in the most modest way with a little rack of vegetables on spikes, baby carrots, and asparagus and edible flowers and tomatoes, each of the vegetables tasting more of itself than any vegetable you have tasted. It continues in that spirit for 20 or 30 courses – you quickly stop counting in favour of just enjoying – that include the skate wing cartilage and unformed eggs and crushed potatoes and excursions out to a signature barbecue of bones and branches and crab shells on which mini “beetfurters” are grilled. There is a foray into the world’s most alluring “manure shed” with its open view over the Pocantico hills, for sweet pea gazpacho, and to the kitchen itself for a tasting of Barber wheat breads, concluding with a “200%” wholemeal, (100% wholemeal plus 100% wasted bran) which he has been working on perfecting for two years. The final course is one last experiment – ice-cream made with colostrum, the rich first milk produced by cattle immediately after calving – which, like much of the menu, tastes ludicrously better than it perhaps sounds.

Vegetables on the Fence Photograph: Andre Baranowski

While I’m eating, Barber emerges from the kitchen to say that he has just had a call to tell him that the three-star Michelin chef, Antoine Westermann – a hero of his – has arrived unexpectedly with a party at the Greenwich Village Blue Hill so he is heading back to help cook for him, and I’m welcome to a lift.

We jump in the car and he races as carefully as he can back to the city, now recalling a similar occasion when the Obamas pitched up unexpectedly, now on the speakerphone to the kitchen wondering what Westermann has had to eat so far. At 10pm we are stuck on the freeway. He allows himself a little cry of: “What a life is this, huh?”

Does he ever have a feeling he might be trying to do too much?

“Constantly. But as they say, I try to keep the larger purpose in mind.” He laughs, philosophically. “There are a few times when I wish I could be a guest and come and have dinner.” And then he banishes that thought and looks out for a gap in the traffic ahead.
WastED, Selfridges Rooftop Restaurant, 24 February-2 April reservations: 020 7788 6210 wastedlondon.com

Tim Adams’s flights and accommodation were supplied by Virgin Holidays

This article was taken from Observer Food Monthly on 15 January 2017. Click here to get the Observer for half price.


Demours Coffee Seeks to Change the Way America Sources Coffee - Recipes

Where Did Foods Originate?
(Foods of the New World and Old World)

  • Arts & Humanities
    --Language Arts
  • Educational Technology
  • Science
    --Agriculture
  • Social Studies
    --Economics
    --Geography
    --History
    ----U.S. Ajalugu
    ----World History
    --Regions/Cultures

Students explore how New World explorers helped change the Old World's diet (and vice versa).

  • learn about changes that occurred in the New World and Old World as a result of early exploration.
  • use library and Internet sources to research food origins. (Older students only.)
  • create a bulletin-board map illustrating the many foods that were shared as a result of exploration.

Columbus, explorers, origin, food, timeline, plants, map, New World, Old World, colonies, colonial, crops, media literacy, products, consumer

  • library and/or Internet access (older students only)
  • outline map of the world (You might print the map on a transparency then use an overhead projector to project and trace a large outline map of the world onto white paper on a bulletin board.)
  • magazines (optional)

The early explorers to the Americas were exposed to many things they had never seen before. Besides strange people and animals, they were exposed to many foods that were unknown in the Old World. In this lesson, you might post an outline map of the continents on a bulletin board. Have students use library and/or Internet resources (provided below) to research some of the edible items the first explorers saw for the first time in the New World. On the bulletin board, draw an arrow from the New World (the Americas) to the Old World (Europe, Asia, Africa) and post around it drawings or images (from magazines or clip art) of products discovered in the New World and taken back to the Old World.

Adapt the Lesson for Younger Students
Younger students will not have the ability to research foods that originated in the New and Old World. You might adapt the lesson by sharing some of the food items in the Food Lists section below. Have students collect or draw pictures of those items for the bulletin board display.

Ressursid
In addition to library resources, students might use the following Internet sites as they research the geographic origins of some foods:

Food Lists Our research uncovered the Old and New World foods below. Students might find many of those and add them to the bulletin board display. Notice that some items appear on both lists -- beans, for example. There are many varieties of beans, some with New World origins and others with their origins in the Old World. In our research, we found sources that indicate onions originated in the New and sources that indicate onions originated in the Old World. Students might create a special question mark symbol to post next to any item for which contradictory sources can be found

  • Many sources note that tomatoes originated in the New World The Food Timeline indicates that tomatoes were introduced to the New World in 1781.
  • The Food Timeline indicates that strawberries and raspberries were available in the 1st century in Europe other sources identify them as New World commodities.

Foods That Originated in the New World: artichokes, avocados, beans (kidney and lima), black walnuts, blueberries, cacao (cocoa/chocolate), cashews, cassava, chestnuts, corn (maize), crab apples, cranberries, gourds, hickory nuts, onions, papayas, peanuts, pecans, peppers (bell peppers, chili peppers), pineapples, plums, potatoes, pumpkins, raspberries, squash, strawberries, sunflowers, sweet potatoes, tobacco, tomatoes, turkey, vanilla, wild cherries, wild rice.

Foods That Originated in the Old World: apples, bananas, beans (some varieties), beets, broccoli, carrots, cattle (beef), cauliflower, celery, cheese, cherries, chickens, chickpeas, cinnamon, coffee, cows, cucumbers, eggplant, garlic, ginger, grapes, honey (honey bees), lemons, lettuce, limes, mangos, oats, okra, olives, onions, oranges, pasta, peaches, pears, peas, pigs, radishes, rice, sheep, spinach, tea, watermelon, wheat, yams.

  • Home-school connection. Have students and their parents search their food cupboards at home ask each student to bring in two food items whose origin can be traced to a specific place (foreign if possible, domestic if not). Labels from those products will be sufficient, especially if the products are in breakable containers. Place those labels/items around a world map use yarn to connect each label to the location of its origin on the map.
  • Media literacy. Because students will research many sources, have them list the sources for the information they find about each food item. Have them place an asterisk or checkmark next to the food item each time they find that item in a different source. If students find a food in multiple sources, they might consider it "verified" those foods they find in only one source might require additional research to verify.

Invite students to agree or disagree with the following statement:

The early explorers were surprised by many of the foods they saw in the New World.

Have students write a paragraph in support of their opinion.

LANGUAGE ARTS: English
GRADES K - 12
NL-ENG.K-12.2 Reading for Understanding
NL-ENG.K-12.8 Developing Research Skills
NL-ENG.K-12.9 Multicultural Understanding
NL-ENG.K-12.12 Applying Language Skills

SOCIAL SCIENCES: Economics
GRADES K - 4
NSS-EC.K-4.1 Productive Resources
NSS-EC.K-4.6 Gain from Trade
GRADES 5 - 8
NSS-EC.5-8.1 Productive Resources
NSS-EC.5-8.6 Gain from Trade
GRADES 9 - 12
NSS-EC.9-12.1 Productive Resources
NSS-EC.9-12.6 Gain from Trade

SOCIAL SCIENCES: Geography
GRADES K - 12
NSS-G.K-12.1 The World in Spatial Terms
NSS-G.K-12.2 Places and Regions

SOCIAL SCIENCES: U.S. History
GRADES K - 4
NSS-USH.K-4.1 Living and Working together in Families and Communities, Now and Long Ago
NSS-USH.K-4.3 The History of the United States: Democratic Principles and Values and the People from Many Cultures Who Contributed to Its Cultural, Economic, and Political Heritage
NSS-USH.K-4.4 The History of Peoples of Many Cultures Around the World
GRADES 5 - 12
NSS-USH.5-12.1 Era 1: Three Worlds Meet (Beginnings to 1620)
NSS-USH.5-12.2 Era 2: Colonization and Settlement (1585-1763)
NSS-WH.5-12.6 Global Expansion and Encounter, 1450-1770

TECHNOLOGY
GRADES K - 12
NT.K-12.1 Basic Operations and Concepts
NT.K-12.5 Technology Research Tools

Find many more great geography lesson ideas and resources in Education World's Geography Center.


Vaata videot: Mida on oodata töövaldkonnas? (Mai 2022).


Kommentaarid:

  1. Arlyn

    See teema on lihtsalt võrreldamatu :), mulle väga meeldib.

  2. Kagagor

    i'm better, maybe i'll keep silent

  3. Shaktihn

    Fear the author's wrath, haters!

  4. Jamil

    Suurepärane sõnum)

  5. Keita

    Kinnitan. See oli ka minuga. Saame sellel teemal suhelda. Siin või kell pm.



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