The ice cream business is fierce. Dairy prices tend to fluctuate, affecting the cost of ingredients. The market is also highly seasonal, so stores open year-round must weather the winter.
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SILICON VALLEY – There’s no such thing as a free lunch. This household phrase harkens back to the once common practice of offering a free lunch to saloon patrons who purchased at least one drink. It was believed that the provided meals were deliberately high in salt, intended to keep bar customers thirsty. Embedded in the phrase, and its origin, is the idea that one can never get something for nothing — there is always a hidden cost.
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PALO ALTO — A group of nine representatives from Hawaii traveled to Palo Alto, Calif. in May to participate in the first National Food System Resilience and Equity Workshop. They joined teams from five other states during the two-day event to address issues of hunger, instability and inequity within regional food systems.
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SILICON VALLEY — Happy cows supposedly come from California. Maybe it’s because they see into the future of food and agriculture technology in Silicon Valley.
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STANFORD — Sichuan peppercorn defies traditional flavor descriptors. At once sharp, meaty and citrusy, it neither bites like the familiar, sneeze-inducing black pepper, nor burns the way sweat-inducing chili peppers do.
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While aid in the form of food is appropriate in times of war or natural disaster, the vast majority of food aid has been given to relieve poverty. It’s had the opposite effect.
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ECUADOR — An ecolodge deep in the Ecuadorian Amazon is home to Chef Alicia, a Quechua woman who is helping transform indigenous practices around sustainability, conservation and even vegetarianism.
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