Dining and Restaurants / Eating / Food and Cooking

Kombucha conundrum; say ‘No!’ to kitchen tours; Big Brother couponing;

Reported by www.slashfood.com:
“The distribution of an alcohol beverage product that is not labeled as such misleads consumers and could cause potentially serious consequences,” reported the Treasury Department last Wednesday in announcing its intention to give the kombucha trade more scrutiny. Kombucha — a fermented tea drink that Tina Fey once affectionately described as tasting like “a wine cooler left in a hot car” — has skyrocketed in popularity in the past few years. …But, being a fermented beverage, kombucha also packs a small alcoholic kick. Earlier this month, Whole Foods voluntarily pulled several popular brands of kombucha from its shelves, stating concerns that alcohol levels might be higher than indicated on the labels.

(For the only kombucha industry reportincuding Chromodex testing of brand-name kombuchas: The Kombucha Report: http://www.teareport.com/)

Reported by MediaPost’s Marketing Daily
“Getting people to eat healthier requires more than just posting calories or adding healthy options to the menu. The food also has to taste good.” – Eric Giandelone, Mintel’s director of foodservice research.

Reported by www.guardian.co.uk:
“Chef’s tables in the kitchen? What in the name of all that’s holy is that about? It’s a particular feature of the Gordon Ramsay stable of restaurants. … Who can possibly enjoy this? Sitting in the middle of frantic, sweaty activity while calmly stuffing your face? I seriously can’t imagine anything worse. You’re regarding the chefs as some kind of serf-ish floorshow, all artificially on their best, non-profane behaviour. While they must surely look on you as nothing more than an overprivileged chimps’ teaparty. … I don’t even like it when chefs come out to gladhand customers at the end of the meal…. And if you’re a chef with your name above the door, shouldn’t you be, well, cooking my dinner?”

Reported by www.washingtonpost.com:
Target in March became the first to roll out scannable mobile bar code coupons at its 1,750 stores nationwide. Each month, it offers five coupons on such essentials as cereal. Target’s terms and conditions notes that it can collect “your cell phone number, your carrier’s name and the date, time and content of your messages.” Within a month or so, coupon lovers will be able to walk into a national fast-food chain and shake their mobile phones near a cash register to beam over discounts through a system created by CopiaMobile. Some companies are using data to categorize each customer into one of 67 groups including “Park Bench Senior,” “Young Digerati” and “Heartlander.” “We can already tell if you are near or inside a store and can give you particular offers,” said Robert Drescher, chief executive of Cellfire, a San Jose-based mobile coupon company that works mostly with grocery store chains such as Safeway and Kroeger’s.

Nibbles Food Trend Blog is now featured at: http://blogs.wherethelocalseat.com/Foodies/Denver-Food-and-Dining-Blogs.aspx
Nibbles Dining Column: http://yellowscene.com/2010/06/10/nibbles-nibbling-is-3-d/
Complaints, tirades, comments, critiques? lehndorffj@aol.com

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