The end of October is near, the holiday season is nigh, and we’re still not sick of pumpkin-spiced beverages. So grab one of those sugary delights, settle into your easy chair, and enjoy this week’s selections of interesting food reads.
+Celebrity chef Carla Hall divulges six lessons she learned from her shuttered Brooklyn restaurant.
+Eatsa, the automated food kiosk company, has announced a scale-back of their Bay Area businesses.
Eatsa explained on its blog that it expanded too quickly. “In particular, operating in four different markets has made it difficult to quickly test and iterate our food product,” the company wrote. Closing the five Eatsa locations will allow for its San Francisco eateries to serve as its testing grounds. “We hope that with fewer locations, we can experiment and innovate faster, and resume our retail expansion in the future.”
+Think immersion circulators are sexy? One GQ writer provides her opinions on the so-called “Sous Vide Bro.”
+As part of Hurricane Maria relief efforts in Puerto Rico, chef Jose Andres has served over one million meals to those in need.
…according to Grub Street, with the combined efforts of countless volunteers; his nonprofit organization, World Central Kitchen; and the chefs of Puerto Rico working in 14 other satellite kitchens, Andrés has now been able to feed well over 120,000 people a day in the American territory ravaged by Hurricane Maria.
+Smart kitchen startup Winnow is on a mission to reduce food waste using technology, and they’re on a roll: they’ve received $7.4 million in recent funding, worked with 600+ clients, and saved an estimated 4300 tons food.
+Famed chef and restaurateur Thomas Keller is closing a restaurant…for the first time in 30 years.
+Debris from a recently-launched satellite may pose a risk to food security of Inuits.
Most, but not all, of the rocket’s highly toxic fuel is burned during the launch. So, when the second stage of the rocket detached and fell back to Earth, it may have contained up to a tonne of unburned hydrazine fuel that was “deliberately deposited” into the North Water Polynya in northern Baffin Bay, between Nunavut and Greenland.