Kraft Heinz Away From Home US’ Post

Behind the camera lens, I uncover the essence of Just Baked's culinary artistry, one click at a time. 📸🎂 #FoodPhotography In Frame : Black Forest Cake. Styled & Shot for Just Baked cake #cake #cakedesign #foodstylingandphotography #foodstylist #visualcreators #foodcomposition #contentmarketing #sweets #biskfarm #bestfoodphotographer

The Amazing Benefits of Collard Greens. Renowned for their thick leaves and earthy flavor, collard greens are a culinary staple and Source https://lnkd.in/dqkggjX5

If you’ve ever walked the streets of NYC, you know that bodegas are the lifeblood of many neighborhoods. They’ve long been cornerstones of their communities, offering convenient and affordable options for a diverse group of people. Plantega’s founder Nil Zacharias wants to introduce delicious vegan options in every one of these beloved businesses! Zacharias himself spent his first US dollar at a bodega and has long been looking for a vegan sausage, egg, and cheese—the superior bodega sandwich, in his opinion. With Plantega, instead of finding it, he made it. And in the process, created so much more. He wants to transform the food landscape within NYC and beyond by making plant-based food easier to access. Bodegas are just the starting point. By including different vegan flavors, bodegas are celebrating the rich cultural mosaic of NYC. Visiting the city? You need to try their beef burrito (pictured below). You’ll find yourself coming back for more 🌯 . Have you tried one of Plantega's subs? #nyc #newyork #veganfood

Discover the world’s most luxurious potato, grown in sandy, seaweed-fertilized soil, and hand-picked for its delicate nature.🥔With subtle ocean flavors, this rare gem is a true culinary treasure. Perfect for gourmet dishes, it’s a symbol of heritage and craftsmanship. Stay tuned for more exciting potato varieties, and follow us at PotatoPro.com for all the latest updates! 🥔 ㅤ #bonnottedenoirmoutier #bonnottesdenoirmoutier #potatovarieties #potatopro #AgriBusiness #potatonews #potatoevents #potatoindustry #potatosupplychain #bonnotte #bonnottenoirmoutier #varieties

25 Best Dijon Mustard Substitutes For The Perfect Recipe ▸ https://lttr.ai/AN0ql #Raepublic #CookingEssentials #CulinaryExploration #MustardAlternatives #FoodSubstitutions #DijonMustardSubstitutes #BlackMustard #MustardGreens

Knives clash, egos burn Old dog, new tricks — kitchen churn Tradition's chains, innovation's spark In food and life, we leave our mark #Consistency #FoodPreparation #RestaurantBusiness #RestaurantOperation #FastFoodBusiness #CasualDiningBusiness #FoodandBeverageBusiness #HospitalityBusiness

How we're feeling about Dry January being over 🎉 You made it through. We're proud of you. And we've got some good news for those who've missed wine... At Presqu'ile, we pride ourselves in crafting elegant, cool-climate wines with limited intervention. Our vineyard is @sipcertified (Sustainability in Practice) because we're serious about protecting the planet and the people that drink our wines. What does that mean? We do what we can to use alternative energy sources (we've got a solar barn and solar panels on site), practice Integrated Pest Management (such as using raptor perches in our organic garden), and use cover crops between the vines. Plus, our famous pigs? They're part of our sustainability promise, too. And those are just a few of the ways we give back to the planet each day. So, the next time you pop open a bottle of Presqu'ile wine, you can ensure you're doing something good for the environment and yourself. #winemarketing #winery #californiawines #sipcertified #sustainabilityinpractice #sustainablewines

For me, every day in our vineyard is a lesson in sustainability and good-for-the-earth practices. I'm constantly learning about new ways that we practice our SIP certification. Recently, I toured the property with our vineyard manager, Andrew, and learned even more about our pruning process across the various vines. One of the most insightful moments that day was discovering how the discarded bud wood (the pieces cut off during the pruning process) is turned into mulch and integrated into the soil. Learning that you could take a piece of budwood and replant it to create a new "own-rooted" vine was even more exciting. By sticking one end of the bud wood (with at least four buds) into the dirt, showing it the care it needs, the wood above ground will start producing vines (and eventually grapes). In fact, the Aligoté we planted on our property was grown exactly that way. Needless to say, I may have walked away with some bud wood that day. This is just one of those little ways we continue to try to give back what we take away. What sustainability practices have you learned about that surprised you? #winemarketing #winewriter #winery #californiawine #santabarbaracounty

The humble strawberry 🍓/ perfect for 3-6 weeks of the year, and then either tastes like nothing at all or travels from farther distances than most people travel in their lifetimes… So how do we work with plants to make them more amazing in our drinks and dishes? Focusing on local, seasonal is always preferred, but sometimes the ingredients don’t taste as amazing as they should (or as they used to…). Training culinary & wider hospitality (+ creative) skills to bartenders is paramount. Back at Barometer Bar Show in 2018, I taught a session called, “Flora Fragaria” - I decided to focus this lecture on plants (flora), and the anatomy of breaking down each part of the plant that inspires my creative process. What makes ME a hybrid? (And what makes YOU a hybrid?) A product of lived experiences & training - I guess this concept exists in every industry 🤓🤓🤓🤓 imagine the possibilities of each person’s blend! Mote’s Hybridism // I’m a sommelier, cook, bartender, story-teller, academic, and researcher. Through an understanding of our ancestral background, farming/agriculture, basic principles of flavour/aroma, sensory perception and a strong desire for celebrating each plant’s innate character, we can all be “hybrid bartenders”. I even wrote a book indirectly covering the subject. The examples within the presentation are related to the strawberry (fragaria), a fairly common, historically significant, “delicious” and often mutated species from our ingredient universe – but it needs help. Certainly the most arrogant of all the fruits (and they know it). Should we bring this session back and teach? #education #skills #training #seminars #barometerbarshow #strawberries #plants #drinks #cocktails #tequila #patrontequila

What’s your 'food forest style'? Answer a few questions and get over a dozen customized expert tips for getting started! Take the quiz now: https://bit.ly/45wUNGc #FoodForest #FoodForestDesign #Permaculture #PermacultureDesign