I am a fisherman. I love to eat fish, catch fish, watch fish, read about fish, and talk about fish. Obviously I’m extremely worried about the state of our fisheries–both commercial and recreational. While we would all probably be healthier if we ate more fish, we have to be sure to make decisions that allows us to keep eating lots of fish well into the future. That’s why Future of Fish was started. They’re a Seattle, WA based non-profit that “envision a global seafood supply chain that produces legal, traceable, trustworthy fish; that rewards responsible fishing with better prices; and that fosters resource conservation.” They’re trying to revolutionize a very old industry, so they certainly have their work cut out for them.
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When it comes to restaurant changes, it’s all about branding. People choose chains because they know they can get exactly the same food experience whether they’re in New York, NY or Dubuque, IA. Since companies are investing so much into building these brands, they might as well extract as much value as they can from them. That’s where Inventure Foods comes in. They’re a Phoenix, AZ based snack food company that offers a “diverse lineup of innovative consumer brands sold both nationally and internationally.” They were formerly a potato chip company (Poore Brothers), but they branched out and started co-branding a variety of snacks with companies like TGI Fridays, Jamba Juice, and Nathan’s Famous.
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While we often think that willpower is the only thing holding us back from a healthy lifestyle, that’s not really true. Most of us have no idea what healthy really means, and we’re also terrible at estimating the health impact of our actions. That “three mile run” that you took might have only been 1.7 miles, and the 650 calorie dinner might have been more like 1,100 calories. How can we get better at measuring the impact of our daily decisions? Technology! That’s why companies like Noom are getting a lot of attention. Noom is based in New York, NY, and they an NYC based company that makes healthy living easy by using “cutting-edge technology to accurately monitor your progress and provide expert advice and analysis to keep you on track.”
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Having a personal chef would be pretty life changing. Not only would it make healthy eating much easier, but it would also free up a ton of time. Unfortunately, most of us can’t afford to employ a chef full-time. So how can regular people get the personal chef experience? Kitchensurfing is a New York, NY based company that matches “up chefs and people who need a cook at high and low price points and for a variety of types of engagements, from cooking lessons for the kids to fried chicken parties to 10-course anniversary dinners.” Almost anyone can afford a personal chef when it’s only for one night.
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As I mentioned earlier in the week, media and advertising are all about demographics. Unless you have the targeting capabilities of a Facebook or Google, it’s almost always better to build your properties targeted at a specific group. For SheKnows it’s all about women. They are a Scottsdale, AZ based company that has built a “women’s lifestyle media platform” that “allows brands to distribute authentic content and integrated advertising at scale.” What kind of scale? 40 million unique visitors per month. That’s a lot.
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I haven’t worked in a real office since my internships during college, but that office had a great cafeteria. The food was always pretty good, and the view was spectacular. The chef also made really great cookies in the afternoons. A lot of companies aren’t big enough to have a cafeteria, but they still want to offer in-house food options for their employees. That can be a huge hassle, but not with Cater2.me. They are a San Francisco, CA based company that “was founded with the goal of connecting inspired kitchens with the masses.” A lot of companies have complicated systems for ordering food in. Cater2.me does all of the administrative stuff so that employees stay well fed and productive.
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This year Amy and I signed up for a CSA (it stands for community supported agriculture). It’s essentially a share of a nearby farm’s output for the growing season. That means we get a ton of locally grown fruits and vegetables every week, and it forces us to eat them. I already feel healthier because of it. The only problem is that it’s pretty expensive. We can solve a lot of societal problems “by increasing affordability and access to fresh, locally grown food.” That’s exactly what Wholesome Wave does. They’re a Bridgeport, CT based non-profit with a mission “to empower people in underserved urban and rural communities to make healthier food choices.” Not only can this be good for the environment and public health, but it can also stimulate local economies.
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The average supermarket is a pretty uninspiring place. It’s filled mostly with packaged, processed foods, and even the good stuff around the perimeter isn’t all that attractive. That’s why more and more specialty and gourmet grocery stores are popping up across the country. Here in Chicago we’re seeing a lot of Whole Foods and Mariano’s locations pop up, but we also got a special treat with an Eataly outpost. They are a New York, NY and Chicago, IL based gourmet Italian marketplace inspired by the famous chef Mario Batali. Their motto is: “We cook what we sell, and we sell what we cook.” It’s still a grocery store, but it’s also way more than that. Eataly is the kind of place that treats food how it should be treated.
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I kind of think of Easter as a spring version of Thanksgiving. Though one holiday is religious and the other isn’t, they both have similar themes and, in my family at least, similar celebrations. Thanksgiving is about celebrating the season past, while Easter is about being hopeful for the coming season. Both have significant agricultural undertones, and that’s why I think we should take a look at Stone Barns Center for Food and Agriculture today. They are a Pocantico Hills, NY based non-profit that is not only hopeful for the coming growing season but also for the future of agriculture. That’s why they “are working to improve the way America eats and farms.”
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There’s something primally satisfying about cooking over an open fire. Maybe I enjoy it so much because I don’t get to do it very often. For a lot of people across the world, it’s an everyday occurrence–and that’s not a good thing. Did you know that “the most dangerous activity a woman can undertake in the developing world is cooking for her family?” StoveTeam International is a Eugene, OR based non-profit that is trying to make cooking safer by helping to start “self-sustaining businesses [that] produce safe, affordable, fuel-efficient cookstoves to replace dangerous open cooking fires.”
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I’m definitely not a chocoholic, but I think that a good piece of chocolate is the perfect dessert for when you want something sweet but don’t want to loosen your belt after. The fun thing about chocolate is that it has a ton of range. Some people are completely happy with a Hershey’s bar, and others want something with a little more thought put into it. One of my favorite chocolate companies is Taza Chocolate. They are a Somerville, MA based company that makes “stone ground, organic chocolate” that is “perfectly unrefined, minimally processed with bold flavor and texture, unlike anything you have ever tasted.” Their Mexicano discs almost have a cookie like texture, and that’s why they’re one of my favorites.
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Ordering food over the phone has always caused me anxiety, so when a site called CampusFood.com offered free food for my first online order, I jumped. I haven’t turned back. Online ordering is pretty much the best thing ever in my book, which is why I use GrubHub all the time. What I never really think about is what online ordering looks like on the other end. That’s what Olo offers: “Reliable, fast, and secure digital ordering for restaurants. Seamlessly synced with your operations, systems, and brand.” The company is based in New York, NY and powers 100s of brands while serving millions of customers.
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In a few months my typical Saturday mornings will include a trip to the farmers’ market, but right now it’s not happening. They may keep the market going indoors, but it’s just not the same. Farmers’ markets have always been a thing, but they’ve surged in popularity over the past decade–especially in urban centers. As more and more markets pop up, they can all gain by banding together. That’s what Mass Farmers Markets is about. They are a Waltham, MA based non-profit that aims “to partner with farmers, consumers, and communities to foster, enhance and sustain farmers market in Massachusetts in order to improve regional farm viability, consumer nutrition, and community social and economic development.”
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About 10 years ago I bought a Magic Bullet (in a store, not through the infomercial). I don’t often need a blender, so it has served me well for making the occasional smoothie, pureeing veggies for soup, and chopping herbs. That’s why when it came to our wedding registry, we didn’t do what many couples do and register for a top of the line blender (though we did register and receive a food processor that haven’t even used yet). The consensus top of the line blenders seem to come from Vitamix, an Olmsted, OH based company that is “improving the vitality of people’s lives and liberating the world from conventional food and beverage preparation boundaries.” That’s the kind of hyperbole that you can only expect from the company that created the first infomercial in the U.S.
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Chocolate and Valentine’s Day are the perfect couple. Whether you’re looking for a gift for your sweetheart or a way to stop feeling lonely, chocolate is the answer. And if we’re talking about chocolate and romance, it’s hard to think of a more romantic chocolatier than Godiva–I mean their logo is a naked lady on a horse. While the company originated in Belgium nearly 90 years ago, it is now headquartered in New York, NY and does all of its U.S. production in Reading, PA. They’ve also opened close to 300 retail locations across the country.
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I used to be an extremely picky eater, but I’ve grown as a person and become a… somewhat picky eater. There are a number of foods that I find completely unpalatable (mayo, eggs, nuts, and most cheeses are the big ones). While the smell of eggs makes me physically ill, it’s not an allergy. I understand that nothing too terrible is going to happen to me if I eat these foods–I’ll just have a terrible taste in my mouth. Unfortunately, it seems more and more people can suffer severe consequences from eating certain things. The Food Allergy Research & Education is a McLean, VA based non-profit that “works on behalf of the 15 million Americans with food allergies, including all those at risk for life-threatening anaphylaxis.”
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Do you know what I do when I’m bored at a holiday party? I eat Christmas cookies. Luckily, I haven’t been to many holiday parties this year. The time between Thanksgiving and New Year’s is a really easy time to let yourself go. You’re going to get back on the wagon at the beginning of the New Year, so why not enjoy life a little more than usual? There’s nothing wrong with enjoying the holidays, but letting go of important things like health (or your job search) is only going to make it harder for you to succeed when you decide it’s time to get serious. Why not enjoy life in a healthy, productive way? That’s what Well+Good is about. They’re a New York, NY based company/website that was started by two journalist “to answer all the questions [their] friends, friends of friends, and perfect strangers wanted to know about health, beauty, fitness, and well-being, as soon as they found out what [they] did for a living.” Their content is about enjoying life without letting go.
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When I was in college, I could get delicious food delivered for really cheap. It wasn’t usually all that healthy, but it always hit the spot. Now that I live in Chicago, I can barely get a good non-deep dish pizza delivered for under $30 (a decent Chinese meal ends up over $60 for two of us). The situations is only worse if I want real food. While my standards have probably increased quite a bit, I still think that the state of food delivery–especially in big cities–is pretty sad. Why can’t I get something healthy, tasty, and reasonably priced brought to me in a reasonable amount of time? That’s exactly what Munchery offers. They’re a San Francisco, CA based company that offers wholesome dinners prepared by top chefs delivered to your door. Instead of searching for a restaurant to order from, you just pick the meal that you want.
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I barely eat turkey during most of the year, but I take the protein very seriously on Thanksgiving. If you cook it right, it’s pretty awesome. But if you aren’t careful, you end up with a dry, flavorless waste of a bird’s life. This year I’m experimenting with a turchetta, but I have no idea how it’s going to turn out. If you prefer to play it safer with your meat products, you may want to check out Hillshire Brands. They are the Chicago, IL based company behind brands like Hillshire Farm, Ball Park, Jimmy Dean, Sara Lee, and quite a few others. They’re also one of the top turkey producers in the U.S. (which is the top turkey producing country) according to this list.
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I went grocery shopping yesterday at Whole Foods. Usually at 2 PM on a weekday, it’s a ghost town, but not during Thanksgiving week. I actually like grocery shopping, so it was fun to be a part of the madness, but I know a lot of people who hate it. Some use services like Fresh Direct or Peapod. I tried the latter once, but it feels like your groceries were picked out by a robot. That won’t cut it if you’re buying meat or produce. Instacart offers a different kind of grocery delivery service. They are a San Francisco, CA based startup that offers personal grocery shopping in a growing number of markets (Chicago and Bay Area right now), and sometimes they can get you your groceries within an hour.
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I’m really excited for Thanksgiving, even though I don’t get to go back home this year. I love having the opportunity to cook new stuff for a big group of people, and I think that meals at a big table are almost always fun. If you agree, you might be interested in Dinner Lab. It’s a New Orleans, LA based “membership-based social dining experiment that unites undiscovered chefs with adventurous diners who are looking for something different from the traditional restaurant experience.” They’re already in Austin, Nashville, New York, Los Angeles, Chicago, San Francisco, Miami, DC, and Atlanta, and it looks like the expansion will continue.
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I cook a lot, but with Thanksgiving only a few weeks away, it’s time to make sure my skills are as sharp as my knives (doesn’t that sound like a promo for some silly cooking show?). Most of my culinary skills are semi-self-taught. Television, cookbooks, and lots of dinners out have exposed me to all kinds of new concepts, but the Internet is where I go to get the definitive answer on how to cook what I want to cook. Often all it takes is a Google search to find what I’m looking for, but sometimes I want to get new ideas. My go to is Serious Eats, but today I found a new site with a similar approach. The company is called Food52, and it’s a New York, NY based online community that brings “cooks together from all over to exchange recipes and ideas and to support each other in the kitchen.” (Side note: Food52 and Serious Eats are celebrating the the one-in-70,000-ish-years holiday of Thanksgivukkah with a cook off.) In their first few years they’ve been able to reach millions of people and get them talking about food, which is no small feat.
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When I was a kid trick-or-treating was a failure if I didn’t reach double digits. I’m not talking about pieces of candy. I’m talking pounds. I laughed at the kids with the jack-o-lantern candy basket. Amateurs. Any real kid would use a backpack, an oversized pillowcase, or–better yet–both. There’s nothing better than getting home, pouring all your candy on the floor, and looking at the majesty of it all. It’s hard to recreate that feeling as an adult, but I kind of get it when I walk into Dylan’s Candy Bar. They are a New York, NY based retailer (with stores in Miami Beach and LA as well) that has merged “the worlds of art, fashion and pop culture with candy” to build “the world’s largest confectionary emporium and lifestyle brand.” Oddly enough, they don’t seem to dedicate much attention to Halloween, but I guess you don’t have to when your brand is all candy all the time.
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I’ve had a cold for the past two weeks. The first week wasn’t too bad, but this past week has been terrible. It’s amazing how something as minor as a cold can remind you how awesome it is to be healthy. There isn’t much that you can do for a cold besides rest, drink a lot of fluids, and wait it out (though hot showers and cough drops can relieve some of the symptoms temporarily), but for many other health issues information is your best weapon. HealthiNation is capitalizing off of this fact by offering “videos to inspire a healthy and active lifestyle for audiences everywhere.” The company is based in New York, NY and offers content on food, family, fitness, and all kinds of other health-related topics.
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I think it’s about time for a puppy update. Garçon is now 14 weeks old, and he’s doing great. He’s sleeping through the night, he hasn’t had an accident in nearly three weeks, and he’s starting to master basic commands like sit, lie down, and come. In fact, he’s supposed to graduate puppy class tonight. A big part of successfully training a puppy is finding treats that he or she loves. I know that some dogs will go wild for anything edible, but our little guy just isn’t that food motivated. It wasn’t until a friend brought him a gift from Stella & Chewy’s that we saw him go nuts for a treat. Stella & Chewy’s is a Milwaukee, WI based company that believes “that dogs and cats deserve to thrive on pure, simple, minimally processed food – the way nature intended.” Their founder, Marie Moody, couldn’t find any commercially available products that lived up to her nutritional standards for her dogs (Stella and Chewy), so with the help of veterinary nutritionists she developed a line of raw, freeze-dried meat treats and meals.
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Whenever Amy and I enter volleyball tournaments, I end up pushing myself too far (it doesn’t help that the tournaments always end up being on 95 degree days). In past tournaments I have burned the arches of my feet on the sand, nearly thrown up in the middle of a match, and collapsed on to my bed convulsing as muscle cramps moved from muscle to muscle. Each of the three situations was preventable, and the latter two were all about hydration and nutrition. Water isn’t enough some days. I’m not a big fan of sugary sports drinks, and coconut water hasn’t seemed to do the trick. Maybe I’ll try Nuun. They’re a Seattle, WA based company that “was the first to separate electrolyte replacement from carbohydrates.” Their flagship product is a “simple, self-dissolving, sugar-free electrolyte tab” that you can pop in a bottle of water before, during, or after intense physical activity.
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I’ve stayed in all kinds of hotels–from the fanciest of the fancy to ones that made my skin crawl. While the main things that I look for are a quiet room, a comfortable bed, and a powerful shower, my truly memorable stays have been at hotels that are interesting outside of the room. Sometimes that comes naturally with a scenic location or a historic building, and sometimes it’s more purposeful. 21c Museum Hotels is a company that is adding to the number of interesting places to stay. They’re based in Louisville, KY, and they now have three properties that are “born out of a desire to integrate contemporary art into everyday life” (the other two are in Cincinnati, OH and Bentonville, AR). The name says it all–they’re museums in hotels, and they’re apparently doing well. 21c Museum Hotels came in at #681 on the Inc. 5000 with 673% three-year growth to $4.6 million in revenue.
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When I was a freshman at Cornell, my dorm had these awesome vending machines from Cornell Dining. Instead of soda, candy bars, and chips, you could get apples (grown on campus), milk (from cows that live on campus), and sandwiches. We had the other kind of vending machines too, but who wants to eat a candy bar when you can get a fresh apple? Ok, maybe that’s not the right question to ask, but vending machine food is usually the lowest common denominator. It may offer a quick fix to your hunger problem, but it’s not really a solution. HUMAN Healthy Vending is changing that. They’re a Los Angeles, CA based company whose “1,000 state-of-the-art machines serve healthy items to thousands of people everyday in 40 States, Canada, and Puerto Rico.” Maybe I was wrong about people wanting candy bars instead of apples considering that HUMAN Healthy Vending landed at #168 on the Inc. 5000 with 2,378% three-year growth to %9.2 million in annual revenue.
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When you look at a bunch of advertising and communications agencies, you start to see a lot of the same words. They all claim to excel in areas like strategy, creative, and insights. You’ll often see the word innovation used, but it’s not always listed as a core competency. One word that I wasn’t expecting to see on an agency’s capabilities page is “culinary,” but that’s the exact word I found on the Sterling-Rice Group What We Do page. They are a Boulder, CO based “strategy, innovation, and communications firm that grows businesses and builds brands in considerable ways,” and they clearly have separated themselves from the pack by being total foodies in addition to everything else that they are.
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There are two kinds of entry level jobs. There are the professional track positions that are typically targeted towards recent college grads (what we try to cover on ODOJ), and the jobs that have very minimal education and experience requirements. Both types are extremely important to our economy because they enable people to learn how to make a living, and both seem to be getting rarer. Today many of the best job opportunities in that second category are in the food service industry. That’s why FareStart is focused on them. They are a Seattle, WA based non-profit that “transforms lives by empowering homeless and disadvantaged men, women, and families to achieve self-sufficiency through life skills, job training and employment in the food service industry.”
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