Papa John's has launched a new TV ad that replaces former CEO John Schnatter, the longtime face of the brand, with a group of 24 franchisees and employees. The spot is set to run during the season premieres of popular shows including "This is Us" and "How to Get Away With Murder."
Students in a Kentucky school district are purchasing school meals using a biometric technology that allows them to access funds through their fingerprints. Dalla Emerson, the district's director of food services operations, says the IDconnect system is intended to help students purchase meals faster, so they have more time to eat.
There may be a connection between the time that school starts and students' weight, according to a study of about 30,000 students ages 10 to 18 in Canada. The study found that students who started school earlier in the day tended to weigh more than their peers who were the same age, height and sex.
Cookbooks give chefs a means to explore how the African diaspora has influenced various cuisines in a way that is more permanent and wide-reaching than restaurants, writes Therese Nelson, founder of the website Black Culinary History. "When we open a cookbook, the author grabs our attention, and the instruction and narrative that follows is not simply about a delicious meal, but about the humanity of the person sharing their story," she writes.
From Greek souvlaki and Peruvian anticuchos to Turkish kebabs and Japanese yakitori, foods cooked and served on sticks are a feature of many cuisines. Many New York City restaurants feature skewered foods, such as the tamago bacon finished with truffle salt at Nonono and the miso-marinated, deep-fried salmon kushiage at Yamada Chikara.
Chef Amninder Sandhu spotlights traditional Indian cooking methods at her Mumbai restaurant, Arth. She combines family recipes, regional ingredients and sandpit and coal- and wood-fired ovens for a menu that celebrates India's culinary history.
The Doors Open Dishes project in Chicago connects people with developmental disabilities with chefs who craft dishes based on their specific tastes. At Cindy's in the Chicago Athletic Association, a portion of proceeds from a chicken Milanese dish inspired by a participant's favorite flavors goes to Gateway to Learning, a program helping adults with developmental disabilities.
Chef and restaurateur Eric LeVine reflects on his experience walking away from two restaurants he helped create and discusses how to move forward from such a decision. "When you lose a restaurant you've created, you lose a massive piece of yourself, your identity, maybe even your mind for a moment," he writes.
Part of the enjoyment and exploration of wine is to find offerings that defy the given rules about what pairs well with a certain dish, Tom Marquardt and Patrick Darr write. One of their favorite rules to break: white wine with fish and red with beef.
When considering buying or selling wine at auction, first look at the auction house to see whether it meets your needs and has the right audience, Melanie Young writes. For those who want to buy or sell in a shorter time frame than waiting for the next major auction, an online auction might be the answer, she adds.