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Posts Tagged ‘Population’

Ricky Martin

Despite their star status, these actors, comedians, and musicians (and one prince!) think fatherhood is the best job.

 

Jimmy Fallon

“Moms should know that even the manliest guys will become softies when they have daughters,” the dad of daughters Winnie, 1, and Frances, 5 months, told Parents. “Dads immediately fall in love with their little girls, and will let them get away with everything. So moms are going to have to be the disciplinarians when it comes to daughters.”

Jimmy Fallon

 

 

Justin Timberlake

“I can’t wait to see our greatest creation yet,” said Timberlake at the iHeartRadio Awards, just weeks before the April birth of son Silas with wife Jessica Biel. “Daddy’s heading home right now to innovate by learning how to change a poopy diaper and get my swaddle on!”

Justin Timberlake

 

David Beckham

“He tells me to park around the corner, and then he gets out and he walks around to his school,” the soccer star told Jimmy Kimmel in January about his 16-year-old son, Brooklyn. “So he did it to me the other day, after doing it about five times on the trot. So I’m driving around, and he’s just walking in his school, and I open the window and I said, ‘Brooklyn! I love you!’ And, you know, obviously it didn’t go down very well.”

David Beckham

Ashton Kutcher

“When you first get them … you’re all excited, and you’re ready to do all these things,” the new dad to daughter Wyatt said on The Ellen DeGeneres Show in 2014. “Then you realize it’s like getting a new cell phone where all the features don’t work yet. It’s like a phone [that] won’t take pictures, and you’re like ‘Why won’t my phone take pictures?!’ And it won’t make calls, and it doesn’t do a lot. But it looks really cute!”

Ashton Kutcher

Ricky Martin

“‘Dad, was I in your belly?’ and I told him, ‘You were in my heart and you are still in my heart’,” said Martin in a 2014 radio interview explaining how one of his twin sons questioned his origins. (Sons Matteo and Valentino were born via surrogate in August 2008 to the single dad.) “So I explained further, because I couldn’t just leave it at that: ‘There was a woman that I adore with all my heart that helped me bring you into this world. She lent me her belly so that you could come and when you were born she put you in my arms.’ And he said, ‘ah, ok’ and he kept playing.”

Ricky Martin

Taye Diggs

“The most ridiculous thing I have heard myself say is, ‘Do you want your pop-pop, your banky or your baba?'” Diggs said in 2011, about his then two-year-old son Walker with former wife Idina Menzel. “Translation: ‘Do you want your pacifier, your blanket or your bottle?'”

Taye Diggs

Dave Grohl

“When you have kids, you see life through different eyes,” the Foo Fighters frontman and dad of three told Time in a 2010. “You feel love more deeply and are maybe a little more compassionate.”

Dave Grohl

Mario Lopez

“No matter what drama I deal with at work, when I get home and hear them scream, ‘Daddy!’ I forget whatever it was I was stressed about,” Lopez told People in 2014 of daughter Gia Francesca, 4, and son Dominic, 1, with wife Courtney. “The hardest part of my new life as a dad is leaving for work in the morning. These kids have totally changed my life. They are simply fantastic!”

Mario Lopez

Prince William

“I did the first nappy, it’s a badge of honor,” the Duke of Cambridge told CNN after wife Catherine gave birth to their first child, George, in 2013. “I had every midwife staring at me, saying: ‘You do it, you do it.'”

Now a father of two, including daughter Charlotte, the royal says becoming a dad has made him a lot more emotional. “I never used to get too wound up or worried about things,” he said in an interview for a British TV documentary on his family. “But now, the smallest little things, you well up a little more, you get affected by the sort of things that happen around the world…a lot more, I think, as a father.”  Will also revealed that, as a parent, he has some anxieties about his children growing up without a father. “You realize how precious life is and it puts it all in perspective,” he said.

Prince William

Ben Affleck

“They’re most important in my life,” Affleck said in Us Weekly in 2013 about his kids Violet, 9. Seraphina, 6, and Samuel, 3, with wife Jennifer Garner. “Family is a wonderful thing, but it doesn’t mean you can’t do other stuff in your life. In fact, having a family makes whatever other thing you have that much richer.”

Ben Affleck

 

Hugh Jackman

“The things that I really cherish are the everyday moments, like sitting around cooking pancakes together on Sunday morning, or getting home after a tough day and my kids come up and give me a hug and remind me what’s really important,” Jackman told Parade of being a dad to daughter Ava and son Oscar with wife Deborra-Lee Furness.

Hugh Jackman

Ryan Reynolds

“We could end wars if we just carpet-bombed places with baby-head smell,” Reynolds told Jimmy Fallon on The Tonight Show in March when talking about his daughter, James, with wife Blake Lively. “We’d just be like, ‘What are we doing, guys? Come on. Let’s lay down our arms. Let’s high-five each other to death.'”

Ryan Reynolds

Chris Rock

“When I hear people talk about juggling or the sacrifices they make for their children, I look at them like they’re crazy, because ‘sacrifice’ infers that there was something better to do than being with your children,” said Rock in a 2012 interview on NPR’s Fresh Air. “And I’ve never been with my kids and gone, ‘Man, I wish I was on my stage right now.’ I’ve never been with my kids and gone, ‘Man, it’d be so great if I was on a movie set right now.’ But I’ve been doing a movie and wished that I was with my kids, I’ve been on tour and wished that I was with my kids. Being with my kids is the best, most fun thing, it’s a privilege. It’s not something I call a sacrifice.”

Chris Rock

 

Dax Shepard

“When I look at her, it’s like when I was in 7th grade and fell in love for the first time, where it’s debilitating,” said Shepard in 2013 of his then four-month-old daughter, Lincoln, with wife Kristen Bell. “That’s available 24/7 if I want, which is amazing.”

Dax Shepard

 

Chris Pratt

“I’ve done all kinds of cool things as an actor: I’ve jumped out of helicopters and done some daring stunts and played baseball in a professional stadium, but none of it means anything compared to being somebody’s daddy,” said Pratt about his now almost three-year-old son, Jack, with wife Anna Faris, during a 2014 speech at the March of Dimes Celebration of Babies. Born nine weeks early, Jack spent time in the NICU. “I made promises in that moment about what kind of dad I wanted to be and I just prayed that he’d live long enough that I could keep them,” he said.

Chris Pratt

Written By: Ellen Sturm Niz

College 101

Increase your chances of getting in with these winning college application tips and techniques.

Applying to college is an involved process and with the right direction you can get into the colleges of your dreams. Prepare for applications by exploring our top 10 tips for college application success!

1. Meet College Application Deadlines, Apply Early

If you want to apply to several colleges, be aware of every deadline. Keep in mind that admissions panels across the board receive thousands of applications at once so beat the rush by submitting yours early!

 

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2. Complete the Entire Application

Take your time with each college application; fill it out carefully and double-check each section. If you submit an incomplete application, the panel may believe you are not a serious or qualified candidate. Take the required admissions tests well in advance in case you don’t earn a qualifying score the first time you take them.

3. Include Your Extracurricular Activities

Admissions officers look for students who have maintained a strong academic standing and a proven track record of extracurricular activities. Admissions panels usually give priority and scholarships to well-rounded students who lead a balanced, driven and active life.

4. Be Neat and Organized

College admissions review panels do not appreciate misspellings, grammatical and syntactical errors. Technical issues discredit you as a serious applicant and if you turn in a hard copy application, be sure to write as neatly as possible. Also, it helps to have a friend, teacher, or family member look over your college application before submission to assure that it is neat and complete.

5. Write a Stellar Essay: Avoid the Fluffy Stuff

When you answer application questions and essay prompts, steer clear of “the fluff”. The redundant filler words and phrases can bore the reader and will not help your college admissions essay stand out from the rest. Write clear and concise sentences that directly answer the prompt, conveying exactly who you are and why you want to go to that school. Admissions officers are more impressed by simple and articulate essays than wordy, unintelligible language that “sounds smart” or is “trying too hard.”

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6. Be Creative

There is a distinct line between creative writing and fluff, so if you feel confident enough in your writing, take a chance and have fun with your essay. This is your opportunity to “wow” the panel and show off your skills. Applications officers review hundreds and thousands of applications in a very short period, so make yours shine. However, make sure to use tact and keep it appropriate. If your essay is in any way offensive, you may not be considered.

7. Don’t be Cliché

Stay true to yourself. Depending on the essay prompt, reflect on your experiences or express your opinions with sincerity and originality. This is your chance to demonstrate your individuality so avoid regurgitating the stale “shoot for the stars” speech.

8. Honesty is the Best Policy

Don’t lie on your college applications. Embellishing the truth will only hurt you in the long run and admissions officers are authorized to check your claims and references. Allowing your parents to complete your application is also dishonest. You are the person who is applying to college, not your parents. It’s fine to ask their opinions about it, but it’s cheating to have someone else write your essay or fill out your application.

9. Don’t Forget Essential Documents

Don’t forget to provide your high school transcript, SAT/SAT II/ACT test scores, and letters of recommendation as needed. Take the required admissions tests well in advance in case you don’t earn a qualifying score the first time you take them. One tip: DO NOT send the admissions panel flowers, chocolates, balloons or muffins.

10. Get Awesome Letters of Recommendation

Many colleges require one or more letters of recommendation from a teacher, coach, administrator or other adult who knows you well. Ask for a recommendation well in advance to ensure that you meet your deadline.

 

 

 

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Food Trends 2018

We took a look at reports released by Whole Foods, The National Restaurant Association, and more to identify the top food trends for 2018. Examples include doughnuts with unique fillings, nontraditional cuts of meat, fermented vegetables, meat alternatives, ancient grains, soft serve, and edible flowers. Cuisines that will be hot include Middle Eastern, Peruvian, and Filipino.  From gigantic soup dumplings to chicken waffle cones, there were plenty of viral foods to try in 2017. As the year comes to a close, we took a look ahead to see what food trends will shape 2018. Using reports released from Whole Foods, The National Restaurant Association, and more, we identified the foods you’ll be seeing on menus everywhere in the coming year. Keep scrolling to see what you’ll be indulging in throughout 2018.

 

 

10 Below Rolled Ice Cream 1
The National Restaurant Association named rolled ice cream a top trend for 2018. goodebba/Instagram

Doughnuts with unique fillings

Gone are the days of chocolate-glazed doughnuts. Boutique doughnut shops have been popping up all over the world, serving up unique flavors and fillings, like LA-based Cafe Dulce, which stuffs their doughnuts with Snickers bars. Australia’s Donut Papi offers treats filled with custard, and NYC-based Du’s Donuts come in flavors like banana malt, pear clove, and espresso cardamom. The National Restaurant Association named doughnuts with non-traditional fillings one of the 10 trends that are heating up for 2018.

 

Doughnuts with unique fillings
Doughnuts from Donut Papi.  donutpapi/Instagram

Thai rolled ice cream

Originally from Thailand, this unique style of ice cream has become popular around the world, thanks to the intriguing method behind its preparation. Liquid ice cream is poured onto a cold slate, which causes it to freeze; meanwhile it’s chopped and rolled by hand and then served in a cup with various toppings. The National Restaurant Association named rolled ice cream one of the top 15 trends for 2018.

 

Thai rolled ice cream
Rolled ice cream from 10 Below in New York City.  10belowicecream/Instagram

Naked layer cakes

Milk Bar Owner Christina Tosi was one of the first bakers to open the food world’s eyes to the “naked cake” — a tiered cake whose unfrosted sides show its layers and give it its name. Her naked birthday cakes are a favorite among Milk Bar devotees, and the less-is-more cake trend has spread to weddings and at-home baking. Tosi predicts that the trend will continue to spread in 2018.

 

Naked layer cakes
A naked cake from Milk Bar.  milkbarstore/Instagram

Soft serve

Tosi cited soft serve as another dessert trend that will continue to grow in the coming year. Plenty of funky flavors started to make their way into the viral food sphere this year. There was watermelon and corn soft serve at Dominique Ansel Bakery in Tokyo, and flavors like green tea matcha, black sesame, and purple ube at Soft Swerve in NYC.

 

Soft serve
Soft Swerve’s soft serve.  stuffbeneats/Instagram

 

 

Croissants with unique fillings

Dessert mastermind Tosi also says that laminated dough— the dough used to make pastries such as croissants — will become a staple for bakeries in 2018.

This trend isn’t completely new either. NYC-based restaurant Union Fare burst onto the hybrid food scene last year when they started selling a birthday cake croissantstuffed with with a creamy, Funfetti-flavored filling. Their other croissant flavors include matcha and red velvet.

Croissants with unique fillings
Union Fare’s birthday cake croissant.  Sarah Schmalbruch / INSIDER

 

Breakfast items with an ethnic twist

Brunch seems to be the only meal millennials want to eat on weekends, so it’s fitting that restaurants are coming up with new twists on old breakfast classics. According to the National Restaurant Association, many restaurants are turning to recipes with an ethnic flare like chorizo scrambled eggs and coconut milk pancakes. The Association named ethnic-inspired breakfast foods one of the top five trends for 2018.

 

Breakfast items with an ethnic twist
Pancakes.  Gianna Ciaramello/Unsplash

 

 

Meat alternatives

Impossible Foods’ meatless burger went mainstream when it was first served by an NYC restaurant — David Chang’s Momofuku Nishi — in the summer of 2016. It has since been hailed as a viable meat alternative for both vegetarians and carnivores alike, and has appeared on additional restaurant menus on both the East and West Coast.

The meatless burger’s appeal is all thanks to heme, a molecule that gives meat its pink color, makes it bleed, and gives it its flavor. BBC named heme a top trend for 2018,calling it “a possible stepping stone to more environmentally sustainable meat alternatives.”

 

Meat alternatives
Impossible Foods’ meatless burger.  impossible_foods/Instagram

 

Poké

Poké — a raw fish salad native to Hawaii — first made its way to mainland America by way of California. Soon after, the trend went bicoastal and spread to New York City, where the dish is now served at a number of fast-casual restaurants that allow diners to customize their poké bowls with things like kale noodles, avocado, and seaweed salad.

There are still plenty of large cities like London who haven’t been hit by the poké craze just yet though, and BBC predicts that will change in the coming year. According toEater, the number of Hawaiian restaurants on Foursquare doubled from 342 to 700 from 2014 to 2016; by 2020, that number could reach over 1,000.

 

Poké
A poké bowl.  INSIDER

 

Non-traditional cuts of meat

Although 2017 saw a rise in the plant-based diet, the National Restaurant Association says meat will be just as crucial this year. The association named new cuts of meat like shoulder tender, oyster steak, Vegas strip steak, and Merlot cut, the top trend for 2018.

 

Non-traditional cuts of meat
Steak.  Jason Leung/Unsplash

 

 

Fermented and pickled veggies

According to BBC, the coming year will be all about gut health, which is why there will be a rise in pickled and fermented vegetables. While some veggies have been known to contribute to stomach bloat, veggies that have been fermented or pickled — like in the case of miso, kimchi, and kefir — can actually aid with digestion.

 

Fermented and pickled veggies
Kimchi.  casanisa/Shutterstock

 

 

Heritage meats

The cut of meat isn’t the only trend carnivores will be focusing on in 2018. The National Restaurant Association named heritage-breed meats one of the top 20 trends for the coming year. This refers to meat that comes from non-commercial livestock breeds that were raised by farmers in the past but have now become scarce due to industrial agriculture. These breeds have unique genetic traits and are raised on sustainable or organic farms.

 

Heritage meats
Heritage-breed meats.  Max Delsid/Unsplash

 

 

Unique spins on veggies

Farm-to-table food and plant-based diets dominated last year, and it looks like these vegetable-centric trends will continue into 2018. For only the second time since 1900, the number of farmers under 35 has increased, according to the most recent USDA Census of Agriculture, something that’s likely to lead to plenty of innovation in the farming sector.

Whole Foods also says that a push to reduce food waste will lead to chefs using every part of the vegetable, including stems, leaves, or rinds, which were often discarded in the past.

 

Unique spins on veggies
Organic vegetables.  NeONBRAND/Unsplash

 

Peruvian food

Three restaurants located in Peru made it onto this year’s World’s 50 Best Restaurants List, including one — Central in Lima— that made it into the top five. This is no small feat for a relatively small country, and it’s also a sign that Peruvian cuisine is on the rise. The National Restaurant Association named this kind of food one of 2018’s top 20 hot trends.

 

Peruvian food
A dish from the Llama Inn, a Peruvian restaurant in Brooklyn, New York. Lou Stejskal/Flickr

Ancient grains

Ancient grains are making a comeback — specifically as ingredients in cereals, snacks, noodles, breads, and other bakery products. According to Innova Market Insights, 2.5% of new products launched during the period of June 2016 to June 2017 featured ancient grains, a significant jump from the 0.05% of products that featured the grains in 2007.

Examples of ancient grains include spelt, amaranth, kamut, and lupin.

 

Ancient grains
A sourdough loaf made with spelt.  niki georgiev/Flickr

 

Filipino food

Once underrepresented in the US, Filipino cuisine is currently having its moment.Jollibee— the chain that’s known as the “McDonald’s of the Philippines — is expanding, and ube — a purple yam that’s native to the Philippines — was everywhere this past year. From chicken and waffles to numerous baked goods, there’s almost no food the root vegetable’s purple color didn’t touch. NYC-based Flip Sigi is another favorite among food Instagrammers, thanks to its tantalizing Filipino-style tacos, burritos, and sandwiches.

Filipino food was also named a top trend for 2018 by the National Restaurant Association.

 

Filipino food
A burrito from Flip Sigi.  brunchboys/Instagram

 

Protein-packed grains and seeds

2013 was named the official year of quinoa, but it turns out the protein-rich grain is still popular five years later, along with plenty of other seeds that are packed with protein. Hemp, chia, and flax are just a few additional examples that have become common add-ons in foods like yogurt, oatmeal, and peanut butter.

The National Restaurant Association named protein-rich grains and seeds one of the top food trends of 2018.

 

Protein-packed grains and seeds
Chia seeds.  Toa Heftiba/Unsplash

 

Edible flowers

Considering the push for photogenic food, it makes sense that edible flowers are making their way into everyday dishes and drinks. Whole Foods named floral flavors one of the top trends for 2018, saying that petals can make for a “a subtly sweet taste and fresh aromatics.”

Edible flowers are often used as herbs — think lavender lattés, or rose-flavored foods. One chef in Tel Aviv even uses them on his sashimi pizza.

 

Edible flowers
Sashimi pizza with edible flowers.  INSIDER

 

Chips that are popped or puffed instead of fried

Potato chips are deliciously addictive, but also undeniably unhealthy. This is likely the reason behind why many brands have turned to snacks that are popped or puffed as a healthier, lighter alternative. And according to Whole Foods, who named puffed and popped snacks one of 2018’s top trends, new technology is behind this shift as well.

“New extrusion methods (ways of processing and combining ingredients), have paved the way for popped cassava chips, puffed pasta bow ties, seaweed fava chips and puffed rice clusters.”

 

Chips that are popped or puffed instead of fried
Popchips.  popchips/Instagram

 

Middle Eastern spices and dishes

According to Whole Foods’ 2018 trend report, Americans will be indulging in authentic Middle Eastern cuisine in the coming year.

“Things like hummus, pita, and falafel were tasty entry points, but now consumers are ready to explore the deep traditions, regional nuances, and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian, and Lebanese influences rising to the top,” Whole Foods said. Spices and ingredients such as harissa, cardamom, za’atar, pomegranate, eggplant, parsley, and tahini will become more common on restaurant menus across the country.

 

Middle Eastern spices and dishes
Za’atar and other spices.  LucyCaldicott/Flickr

Homemade condiments

Store-bought condiments can be full of not-so-good-for-you ingredients like sodium or sugar. In fact, just one tablespoon of ketchup has as much sugar as a typical chocolate chip cookie. So it’s no surprise that next year, people will be taking the time to make their own condiments. The National Restaurant named house-made condiments thesecond hottest trend for 2018.

 

Homemade condiments
Mustard.  Ryan Snyder/Flickr

 

 

Written By: Sarah Schmalbruch

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Botanicals, transparency, sustainability and ethnic cuisine are among the movements worth watching this year, according to major manufacturers and research firms.

Consumer demand for healthy ingredients, complex flavor profiles and environmentally sustainable offerings greatly shaped the food industry in 2017. With these trends deeply entrenched, expect many of them to dominate again this year.

Botanical flavors, science-based foods and indulgent products are just a few product attributes expected to be top of mind for consumers in 2018, according to major manufacturers and research firms. Other ares to watch include transparency, sustainability and ethnic offerings.

“We’re seeing food trends emerge and shift at an ever-increasing rate. … Whether you’re an accomplished chef, bona fide foodie or have a passing interest in food, you should keep a look out for these trends and incorporate some into your cooking and eating habits,” Thomas Griffiths, vice president of Campbell’s Culinary & Baking Institute, said in a release. Time will tell how these six projections will impact this year’s product offerings, but several food company experts and industry analysts have already seen these trends start to make their way into the marketplace.

1. Botanicals

Plants and flowers are springing up in food and beverage items as more consumers become interested in their potential healing properties. They include the leaves of the moringa oleifera tree, ashwagandha (Indian ginseng), lavender and curcumin, the active ingredient in turmeric.

McCormick & Co. embraced the trend early by purchasing Botanical Food Company of Australia in 2016. The company manufactures packaged herbs designed for busy consumers who want an easy way to incorporate the fresh ingredient in their meals.

 

Credit: Flickr

Campbell’s Culinary & Baking Institute, part of food giant Campbell Soup, included botanicals in the company’s six trends to watch in 2018 list. Griffiths told Food Dive that Asian ingredients such as ginger, lavender and cardamom are standouts right now.

“[The trend is] exciting because it’s natural and global, very chef-friendly and clean label, and it has potential for health and wellness, which Campbell is very interested in,” he said. “If our consumers are eating matcha or cardamon, it’s something we’re going to source.”

2. Transparency

This trend began with the clean-label movement, driven by consumer demand for more product information, fewer artificial ingredients and more sustainable production and packaging. Recently, it has extended beyond labels to include product traceability as shoppers grow more interested in where their food comes from and how it was handled along the supply chain.

 

Credit: Farmhand Organics

Only a few food makers print the name and location of the farm, along with the signature of the producer, on their packaging, but that’s the practice of Farmhand Organics. The Colorado-based company also uses transparent jars to display its fermented and preserved food products, which are both locally sourced and certified organic.

Other brands taking transparency the extra mile include One Degree Organics, which uses an on-package QR code that shows farmer profiles, and Bellucci, which lists the harvest date, type of olives and lot number on its extra virgin olive oil bottles.

Technology is playing an ever-larger role in transparency as brands adopt applications that allow shoppers to scan a package and learn immediately about where it came from. Blockchain is the latest innovation in supply chain transparency, especially when it comes to seafood. With this digital ledger, shoppers can trace a fish’s entire journey from ocean to plate.

Consumers increasingly prefer presentation, packaging and marketing approaches that tell a story about the product and how it was produced so they can feel a personal connection to their food. Shoppers also want to know that companies they buy from reflect their values by embracing missions such as environmental sustainability and ethical treatment of workers and animals. According to Label Insight, food manufacturers that adopt “complete transparency” are rewarded with consumer loyalty of about 94%.

“Brands are increasingly realizing that to differentiate themselves, they need to demonstrate the values they promote, and visibility into their products and company is one way to do this,” Jamie Katz, a member of the Whole Foods Market quality standards team, told Food Dive in an email. “If you’re a company [that] has a social responsibility program, you’re going to tell that story.”

 

3. Ethnic cuisine

Asian and Middle Eastern flavors have struck a chord with consumers who are seeking new and intriguing items beyond the well-known standbys such as sushi, tempura, hummus, tahini and yogurt. Asian flavors balance the five basic tastes — sweet, salty, sour, bitter, and umami — while Middle Eastern ones range from spice blends with texture — such as za’atar and dukkah — to labna, a soft and spreadable cheeses made from strained yogurt.

Spicy flavors do well in the U.S., and many shoppers are exploring beyond basic hot sauces as food makers highlight more authentic, ethnic flavors. Changing demographics are behind some of this trend, particularly as the purchasing power of the millennial demographic increases and companies target growing Hispanic and Asian populations.

 

 Credit: Taken

According to Statista, retail sales of ethnic foods will jump from $10.9 million in 2013 to an estimated $12.5 million this year.

Molly Siegler, Whole Foods’ associate culinary and hospitality coordinator, told Food Dive she thinks consumer interest in ethnic flavors will only expand the footprint for these products in the company’s stores, as well as in other retail outlets.

“It’s a wonderful way to travel without having to leave the comfort of your home. It’s only going to grow,” Siegler said. “From a prepared foods perspective, we take a real restaurant-style approach to hot bars and salad bars and other venues within the stores, and look forward to bringing more of these flavors into our stores.”

 

4. Science-based foods

Food made from technology  — such as cell-cultured meat and highly realistic plant-based meat analogues — is no longer the stuff of science fiction. A few futuristic products are already in stores and restaurants, and more will soon be on the way as companies work to develop and scale up state-of-the-art foods to meet the public’s growing appetite for these innovations.

Credit: Beyond Meat

Beyond Meat, known for its successful plant-based burger products, recently launched Beyond Sausage that is made with pea protein isolate, coconut oil and sunflower oil. The vegetarian product is designed to mimic the flavor, texture and shape of pork sausage without the hormones, nitrates, soy and gluten.

Sales of plant-based foods grew 8.1% during the past year, according to the Plant Based Foods Association and The Good Food Institute. Nielsen estimated that plant-based meats accounted for 2.1% of sales in refrigerated and frozen meat products sold at retail.

Cell-cultured meat also is gaining traction, and startups have begun to experiment with fish as well as beef and poultry. Finless Foods is developing a cell-cultured Bluefin tuna that the company hopes can achieve price parity with the real thing by next year. While the initial lab prototype weighed in at about $19,000 per pound, Finless Foods recently said that production costs have been cut in half since September.

Science-based foods certainly can carry an “ick” factor, but the purported environmental and nutritional benefits of “clean meat” may prove enticing.

“Consumers today eat meat despite how it’s produced, not because of how it’s produced,” Bruce Friedrich, co-founder and executive director of The Good Food Institute, said in a blog. “Once clean meat is commercially available and is offered alongside conventional meat — and consumers are thereby informed of all its advantages — we at GFI have no doubt that consumers will opt for the former.”

5. Sustainability 

This trend has moved beyond merely producing food in an environmentally conscious ways and selling it in recyclable packaging. Consumers are taking a more active role in the battle against food waste, a mindset that is leading many shoppers to try and use all parts of a plant or animal, rather than cherry-picking some and throwing the rest away.

Also called “root-to-stem” and “nose-to-tail” eating, this expanded type of sustainability is likely to appear equally in meat and produce departments. According to Siegler, who spends her time in the Whole Foods’ test kitchen in Austin, Texas, the company has always bought entire animals and made sure that everything was utilized in some way. Applying the same approach to produce is just an extension of that mindset, she said.

“When you think of the most beautiful carrot, it’s not the ones already bagged with their tops off. It’s the ones with the tops and [that] are multi-colored and gorgeous,” she told Food Dive. “People are attracted to that sort of produce but may feel some sense of guilt. You have these gorgeous green tops but don’t know how to use them except putting them in compost or throwing them away.”

 

Credit: Whole Foods Market

A solution is to use the typically tossed-out parts — broccoli stems, watermelon rinds or cantaloupe seeds — in restaurants, prepared foods and at-home recipes to reduce waste and create an interesting eating experience.

One example from the Whole Foods root-to-stem playbook features shaved fennel bulbs, along with the fronds and stems, which are topped with a lemon vinaigrette. The company highlights these products with in-store signage, and provides root-to-stem recipes at its retail outlets and online.

“Part of what that’s doing is getting some interest going for some new products, but also allowing our teams to partner better,” Siegler said. “So the produce teams and prepared foods teams work together to make these salads happen. It’s a better way to utilize products within the store.”

 

6. Indulgence foods

Comfort foods containing butter, lard and other fats and oils are back in style. Today’s consumers seem more interested in reducing the amount of sugar and sodium they consume than about the amount of fat in their diet. As many large CPG manufacturers limit sugar and sodium levels to meet consumer demand, saturated fats are being added back in to some foods to compensate.

For some shoppers, stress about the economy, the weather or the future encourage people to reach for indulgent treats such as premium chocolate, pizza or macaroni and cheese — nostalgic foods that remind them of a simpler time, but can’t be considered low-calorie or particularly healthy.

Healthier versions of popular comfort foods are making their way on to the marketplace. In 2015, Kraft Heinz reformulated its iconic macaroni and cheese to remove artificial dyes and preservatives. Some processed foods have been reformulated to contain less sodium, while many chips now have less salt and fat. Some comfort food is even sporting added vegetables.

 

Credit: Pixabay

A recent Packaged Facts report on fats and oils pointed out that less blame is being placed on those products for America’s health problems. It noted there is growing recognition “that certain fat and oils can actually make positive health contributions.”

According to David Sprinkle, research director for Packaged Facts, U.S. consumers have changed their perceptions of how unhealthy these products really are. The reason is partly because of the popularity of the so-called Mediterranean diet that features less red meat and salt and favors using olive oil instead of butter.

“While artificial trans fats top the list of bad fats to avoid, certain types of fats such as omega-3s and monosaturated fats have been shown to have positive health benefits,” he told Food Dive. “In addition, many consumers — especially millennials and Gen Z shoppers — are more concerned about choosing non-GMO, organic, clean-label products than avoiding high-fat ingredients.

Another element playing into the indulgence trend is that consumers generally value food products they view as “natural” over items that are more highly processed. It’s no wonder that butter consumption is skyrocketing, reaching its highest level in more than 40 years in 2017, while demand for margarine and other spreads continues to slump.

Indulgence foods will always fit somewhere within the American diet, since nearly everyone has a tendency to eat food once in a while that isn’t especially nutritious.

“We all have contradictory impulses on occasion, and over-the-top indulgences are always going to be here,” he noted. “It shouldn’t be a staple or your breakfast, but all-out indulgence always has a place.”

 

Written By: Cathy Siegner

 

City Rentals

In 2016, the Empire State Development Corporation gave a tour of Penn Station to many large landlords and builders to submit proposals to overhaul the station by improving the facility, upgrading the interior spaces and entrances, adding new retail, building a large glass opening on Eighth street…

 

 

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What dresses we will wear this summer? The trends for Summer 2018 suggest various styles, colors and patterns. With a constant thread: a nostalgic penchant for vintage styles. Like the pretty 50s style dresses  worn by  Saoirse Ronan in Brooklyn, or the patterns sported by  Duchess Sarah Ferguson in the 80s. A strong-hued déjà-vu with a few pastel tones.

Of course, there are also more innovative styles that play with patchwork and layering, but the apron and baby doll dresses will be all the rage on the beach and in town. See in the gallery a selection of the best summer dresses spotted on the runway and follow our smart guide to choose the dress that will suit you best:

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  • The patterned summer dress, patchwork styles featuring different layered panels and patterns for a vibrant look. Try an oversized and light style also for work
  • The check & plaid mania: not just for winter, as seen at Prada, where models wore ample pinafore dresses over polo shirts or lightweight blouses. A perfect multi-layered ensembleto flaunt come Spring.
  • The oversized, lightweight dress. Perfect for those who are looking for comfort without sacrificing glamour.
  • The shirtdress: a totally versatile garment, especially in classic white. It’s like a white canvas you can personalize with accessories.
  • The floral dress: leave in your closet tropical prints and embrace botanical patterns. Pastel hued micro florals are back.
  • The polka dot dress: in our opinion it’s the must-have piece for this Summer
  • The baby doll dress: from Chanel to Emporio Armani to John Galliano, many designers offered romantic mini dressesin lace, satin and tweed, perfect for a ‘Lolita’ lows
  • The sequined dress: a go-anywhere and go-to piece for the Summer, see the long style from Attico in lavender tones, or the short cocktail dresses from Alcoolique and Halpern

 

Trends for Summer 2018

 

 

 

 

Written By: Selene Olivia

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The tacro is the latest foodie trend to take over Instagram.

Vive La Tarte debuted the part-taco, part-croissant creation in January. The San Francisco bakery offers three version of the tacro: pulled pork with pineapple, chicken with avocado, and barbecue jackfruit.

 

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The bakery’s creative director, Jimmy Houghton, explained how the tacro was born in an interview with SF Gate published Friday.

“We took our regular croissant dough that we make and we tried to fill it with pulled pork or with chicken, and we found that the flavors didn’t combine well. The pastry was way too rich, way too buttery, way too sweet,” Houghton told the site. “We went back to the drawing board and we said it needs to be saltier, needs to be a bit more savory.”

A Vive La Tarte spokesperson told BuzzFeed the bakery will likely add more flavors, “including a potential breakfast version.”

Food mashup crazes have been constant since New York City’s Dominique Ansel Bakery created the uber-popular Cronut, a croissant-doughnut, in 2013. San Francisco responded with the cruffin, a croissant-muffin, in 2015. Now the Bay Area also has the tacro.

 It may be a bit late for West Coast foodies to celebrate Tuesday’s National Croissant Day, but fortunately Taco Tuesday comes around every week.
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Written By: Carolina Moreno
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Discover Good Food’s hottest trends in food and drink for 2018, including meat-free burgers, alcohol-free spirits and more innovative ways to eat healthy.

Over the last year, we’ve seen a wide range of food and drink trends reflecting changing attitudes towards health, community and the environment. We’ve seen a brunch boom, buddha bowls aplenty and of course, the avocado craze.

It seems 2018 is set to be a year of even more adventurous veggie and vegan cuisine while the rise of hyper-local cooking and exciting advances in technology take a firmer hold on British food culture. Wondering what to expect from the future of food and drink? Check out the BBC Good Food team’s predictions for the coming year.

1. Gut-friendly food

With fermenting, pickling and preserving reaching the mainstream, our panel agree that gut health is set to be a big food trend for 2018. This includes probiotics like kimchi, miso and kefir and prebiotics such as onions, garlic and other alliums.

 

Pickles in jar

2. Booze-free beverages

Good Food columnist Tony Naylor cites non-alcoholic drinks as a growth area in the food and drink industry, and our supermarket forecasters say that health-conscious millennials are drinking booze less and less. Premium tonic waters with interesting flavours, non-alcoholic ‘spirits’ and botanical mixes are flooding in to fill a gap in the market.

 

Rhubarb cordial

 

3. Hawaiian food

Poke bowls are everyday food in Hawaii – essentially sushi without the fussy presentation. Still relatively hard to find, even in London, next year they will likely cross over into the mainstream. These bowls are endlessly customisable and can be economical, too.

 

Poke bowl

4. Timut pepper

We love exploring new seasonings and we’re not afraid of hot spices. Timut pepper, from Nepal, is spiky, zesty – surprisingly grapefruity – and leaves a tingly residual heat on the palate. It’s also been tipped by sous-chef.co.uk and supermarket giant Asda as being the next big condiment for 2018.

 

5 ways with gin and tonic

5. Specialised tea

Good news for fans of a cuppa – tea is even more popular than before. Sales of herbal and green tea, in particular, continue to rise for consumption at home, so it’s likely that the small number of tea ‘bars’ that we’ve seen popping up may also start to proliferate on the high street. People are beginning to think of tea with the same reverence as coffee for its many varieties.

 

Jasmine & ginger festive tea

6. Hyper-local food

In the UK and many other countries now, there is a growing trend for dishes created with ingredients sourced within walking distance. One of the figureheads for this movement is Danish chef René Redzepi who is doing just that at his two-Michelin-starred Copenhagen restaurant Noma. Tony Naylor observes that at home, too, there are more and more “restaurants are applying a Redzepi-like sense of localism to their ingredients”.

 

Foraging for apples

 

7. Heme

Not available to buy yet, heme – pronounced ‘heem’ (from the Greek word for ‘blood’) – is at the cutting edge of food science, and is a possible stepping stone to more environmentally sustainable meat alternatives. Tech-food start-up Impossible Foods are already using it to bring a meaty quality to their plant-based burger including, yes, the bloodiness of meat cooked rare.

 

Impossible burger

8. Plant-based protein

With more and more chefs embracing ingredients such as tofu, tempeh and quinoa, veganism is on the rise. Food blogger Angry Chef  talks about redefined Indian cuisine (rich with pulses) as a growing trend, with restaurants taking dishes back to their plant-based roots with originality and mass appeal. There’ll be more meat-free days in 2018.

 

Avocado burrito bowl

 

9. Everyday food tech

Having recently purchased Whole Foods, Amazon is now competing with a clutch of smaller outfits who specialise in delivering recipe kits to home chefs, which means an emerging trend is set to become even bigger. Tying in with this, the development of smart fridges will take the hassle out of ordering ingredients by snapping ‘shelfies’ of your food to keep you well-stocked. We can also look forward to more voice-operated gadgets such as Google Home and Alexa to record and order your shopping lists.

 

Food tech

10. South American cuisines

Mexican, Peruvian and Brazilian food along with Japanese-Mexican fusion could well be big this year. ‘Arepas’ [pronounced ‘uh-rey-puhs’, which are corn pizzas-cum-muffins], chicha [‘chee-chuh’, a fermented maize drink] and chulpe corn [‘chool-puh’, used to make snacks] will be prevalent,’ says Georgina Lunn, Product Development Manager at Sainsbury’s. Quinoa and chia seeds have peaked, but purple potatoes, white and purple corn, black quinoa and kiwicha seeds are on the up.

 

Purple potatoes on yellow wooden board

11. Foreign farming in Britain

Luke Farrell from Dorset’s Ryewater Nursery, who has encyclopedic knowledge of Malaysian and Sichuan cuisines, is harvesting rare Asian plant varieties like som saa and pandan (Nigella reckons the latter is the avocado of 2018). Meanwhile, there’s sustainably farmed British tilapia in east London (growup.org.uk), with the waste produced used as fertiliser to grow veg. British farmers are even producing txuleton (pronounced chuleton), the Galician old ox or dairy beef that foodies go wild for.

 

Pandan in serving dish with shaved coconut

 

12. The fourth meal

Brunch, brinner, lunch… are you confused too? Now, we have a fourth meal to contend with. ‘We’ve been watching the fourth meal for months,’ says Jonathan Moore, Waitrose’s executive chef. ‘We’re eating differently. We have breakfast for dinner, dinner for lunch – everything is less structured. The fourth is the final meal, which is normally a treat.’ So, four meals a day – if you have the appetite for it!

 

Two bowls with noodles, broth and meal on bamboo mat with chopsticks

13. Nootropics

The health-conscious will be consuming nootropics – that’s brain food, to you and me – according to trends prediction agency Pearlfisher. Gut health is still a major focus but cognition may now start to take over. Look out for turmeric, salmon, eggs, dandelion greens and jícama (Mexican yam).

 

Bowl of turmeric powder

14. Craft butter

Grant Harrington, of Butter Culture, is elevating the humble yellow block. After a year of research into dairy fermentation, when he built a cabin on a farm in Oxfordshire, the ex-Fäviken chef started supplying butter locally. Now, his rich, buttercup-hued fat, heaped with naturally occurring diacetyl acid – the stuff that makes butter buttery – is omnipresent. Diners are eulogising it in restaurants from Sat Bains in Nottingham to London’s Bibendum.

 

Butter block on knife

15. West African cuisine

Zoe Adjonyoh’s recent cookbook, Zoe’s Ghana Kitchen, about growing up eating grilled tilapia and gingery Scotch bonnet stew, has been influential. Thanks to her, ‘there is scope to show customers how to use different spices,’ says M&S’s Head of Food Product Direction and Innovation, Cathy Chapman. Additionally, Yeo Valley is releasing a limited-edition baobab and vanilla yogurt.

 

Spicy rice in serving dish with spoon on board with peppers

 

 

Written By: BBC Good Food team

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E665TT Baltimore George Peabody Library one of the most beautiful famous libraries in the world.

Correctly submitting all the different pieces of your college application is like a test — one you can easily pass. While the process may seem complicated, a little organization and attention go a long way.Image result for college application

Start early and beat the deadline.

Getting Organized

You can apply to colleges online or through the mail. Online applications can be processed quickly and may have built-in checks to ensure all materials are included. Mailed applications are easier to proofread. Either way, following this advice will set you up to succeed.

Start early. Set deadlines for completing essays, collecting recommendations and filling out forms a few weeks before they’re actually required. Mark these earlier deadlines on your calendar and don’t miss them. College websites are the best place to find accurate deadline information.

Be consistent. Using the exact same name on all your forms makes things easier for admission officers. Decide if you want to use a shortened version of your legal name or your middle name, and then always use the same version. Switching names — going from Bill to Billy, for example — increases the odds that your materials will get misfiled.

Be careful. Careless mistakes on your application can hurt your chances of getting accepted. After you finish an application, put it aside for a day and then check it over for errors. If you can, have a teacher or parent proofread it as well. Save and review online applications before you submit them.

Alert your school. You need to let school officials know which colleges you’re applying to so they can send along your transcripts. The people you ask to write recommendation letters also need to know where you’re applying if they’re mailing the letters themselves.

Completing the Package

Once you’ve completed your application, follow these tips to make sure all the parts get where they’re going.

Don’t wait. Anything that needs to be mailed, including your application itself, should be sent in several weeks before it is due. This allows time for delivery and processing. Online materials should be sent weeks before the deadline as well.

Submit once. When yImage result for college applicationou apply online, you’ll usually get an automated response saying your materials have been received. If you don’t, contact the college’s admission office. Don’t apply online again or mail in another application.

Keep copies. Make a copy of each piece of each application. Save personal identification numbers, passwords, canceled checks and notes or emails from admission officers. This documentation can save you if a problem arises.

Get confirmation. If you mail applications, put a stamped postcard addressed to your house in each package so admission officers can let you know that your materials arrived. The U.S. Post Office also offers a similar “return receipt” service. It may take a few weeks for confirmation cards to reach you.

If you get a notice saying something is missing, don’t panic. Just call the admission office and calmly ask what steps you can take. This is why you wisely saved copies of everything and sent in your application early!

 

 

 

 

 

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What is blockchain technology?

For the past several weeks, you’ve likely heard some of the following terms if you’ve paid attention to the world of finance: Cryptocurrency, Blockchain, Bitcoin, Bitcoin Cash, and Ethereum. But what do they mean? And why is cryptocurrency suddenly so hot?Bitcoin and Blockchain Financing Trend

First, we’ll explain the blockchain basics.

As society become increasingly digital, financial services providers are looking to offer customers the same services to which they’re accustomed, but in a more efficient, secure, and cost effective way.

Enter blockchain technology.

The origins of blockchain are a bit nebulous. A person or group of people known by the pseudonym Satoshi Nakomoto invented and released the tech in 2009 as a way to digitally and anonymously send payments between two parties without needing a third party to verify the transaction. It was initially designed to facilitate, authorize, and log the transfer of bitcoins and other cryptocurrencies.

How does blockchain technology work?

Blockchain tech is actually rather easy to understand at its core. Essentially, it’s a shared database populated with entries that must be confirmed and encrypted. Think of it as a kind of highly encrypted and verified shared Google Document, in which each entry in the sheet depends on a logical relationship to all its predecessors. Blockchain tech offers a way to securely and efficiently create a tamper-proof log of sensitive activity (anything from international money transfers to shareholder records).

Blockchain’s conceptual framework and underlying code is useful for a variety of financial processes because of the potential it has to give companies a secure, digital alternative to banking processes that are typically bureaucratic, time-consuming, paper-heavy, and expensive.

 

FILE PHOTO: Bitcoin (virtual currency) coins are seen in an illustration picture taken at La Maison du Bitcoin in Paris, France, May 27, 2015. REUTERS/Benoit Tessier/File Photo

What are cryptocurrencies?

Cryptocurrencies are essentially just digital money, digital tools of exchange that use cryptography and the aforementioned blockchain technology to facilitate secure and anonymous transactions. There had been several iterations of cryptocurrency over the years, but Bitcoin truly thrust cryptocurrencies forward in the late 2000s. There are thousands of cryptocurrencies floating out on the market now, but Bitcoin is far and away the most popular.

How do you mine cryptocurrency?

Bitcoin, Litecoin, Ethereum, and other cryptocurrencies don’t just fall out of the sky. Like any other form of money, it takes work to produce them. And that work comes in the form of mining.

But let’s take a step back. Satoshi Nakamoto, the founder of Bitcoin, ensured that there would ever only be 21 million Bitcoins in existence. He (or they) reached that figure by calculating that people would discover, or “mine,” a certain number of blocks of transactions each day.

Every four years, the number of Bitcoins released in relation to the previous cycle gets reduced by 50%, along with the reward to miners for discovering new blocks. At the moment, that reward is 12.5 Bitcoins. Therefore, the total number of Bitcoins in circulation will approach 21 million but never actually reach that figure. This means Bitcoin will never experience inflation. The downside here is that a hack or cyberattack could be a disaster because it could erase Bitcoin wallets with little hope of getting the value back.

As for mining Bitcoins, the process requires electrical energy. Miners solve complex mathematical problems, and the reward is more Bitcoins generated and awarded to them. Miners also verify transactions and prevent fraud, so more miners equals faster, more reliable, and more secure transactions.

Thanks to Satoshi Nakamoto’s designs, Bitcoin mining becomes more difficult as more miners join the fray. In 2009, a miner could mine 200 Bitcoin in a matter of days. In 2014, it would take approximately 98 years to mine just one, according to 99Bitcoins.

Super powerful computers called Application Specific Integrated Circuit, or ASIC, were developed specifically to mine Bitcoins. But because so many miners have joined in the last few years, it remains difficult to mine loads. The solution is mining pools, groups of miners who band together and are paid relative to their share of the work.

Blockchains in Commercial Production at Scale

Current & future uses of blockchain technology & cryptocurrency

Since its inception, Bitcoin has been rather volatile. But based on its recent boom — and a forecast by Snapchat’s first investor, Jeremy Liew, that it would hit $500,000 by 2030 — and the prospect of grabbing a slice of the Bitcoin pie becomes far more attractive.

Bitcoin users expect 94% of all bitcoins to be released by 2024. As the number moves toward the ceiling of 21 million, many expect the profits miners once made from the creation of new blocks to become so low that they will become negligible. But as more bitcoins enter circulation, transaction fees could rise and offset this.

As for blockchain technology itself, it has numerous applications, from banking to the Internet of Things. In the next few years, BI Intelligence expects companies to flesh out their blockchain IoT solutions. Blockchain is a promising tool that will transform parts of the IoT and enable solutions that provide greater insight into assets, operations, and supply chains. It will also transform how health records and connected medical devices store and transmit data.

Blockchain won’t be usable everywhere, but in many cases, it will be a part of the solution that makes the best use of the tools in the IoT arsenal. Blockchain can help to address particular problems, improve workflows, and reduce costs, which are the ultimate goals of any IoT project.

 

 

Written By: Andrew Meola