My teeth pierce the crisp outer shell and sink through a fine layer of honey-infused dough, allowing the creme fraiche with its precious cargo of glossy caviar to spill over my tongue. The little black pearls pop like starbursts between my teeth, each sending a salty hit into the creamy, crispy, fluffy mix.
Chef Eduard Xatruch of Disfrutar in Barcelona likes to call this dish “the best sandwich in the world.” I choose to fondly remember it as a fried pillow of joy sent from heaven to save my tastebuds from yet another plate of patatas bravas.read more
Even though it’s not an official holiday, Halloween is much beloved by children and adults alike. What could be more fun than trick-or-treating, apple bobbing, or costume parties?read more
Lopez and Boutcher are food science chemistry majors at Mount Mary University in Milwaukee, a program of study on which the school has placed a major new emphasis.
On Wednesday, the school unveiled a new food science technology lab on the campus.read more
Forty years ago, with a bachelor’s degree in sociology and few job opportunities, I realized it was time to reevaluate where my professional passion was and whether could I make a living following the dream. As a child I spent weekends working in my father’s deli, making thick roast beef sandwiches and trying my best to slice a thin sliver of lox. I also saw my father suffer most of his life with ulcers, ultimately getting half his stomach removed. It seemed the study of nutrition would combine my love of food with the tools to help people with digestive disorders.read more
Our client is a new division of a $20 billion conglomerate that was established in 1953. They have developed their business portfolio into four core sectors, Food and Food Service, Bio and Pharma, Entertainment and Media, and Retail and Logistics. They are seeking a Regional Account Manager to be based in the New Jersey/New York area.read more
Our client is a global manufacturer of fiber additives used in the food, pharmaceutical, and industrial markets. The Company has assets in the US and Europe, with plans for expansion in South America and Asia. Sales in 2013 exceeded $100MM and the Company is experiencing impressive revenue growth from on-going acquisition and market-share expansion. This dynamic company is positioned to double revenue and earnings over the next 4-5 years. They currently have a new opportunity for a Plant Manager at their plant in the Midwest.read more
Our client is a major pet food company dedicated to nutrition technology. They are a leader in developing innovative, cost-effective, healthy and flavorful products. They currently have a new opportunity for an Associate Manager, Food Safety and Microbiology, located in the Midwest. If you’re interested in work that matters, fueled by passion for pets, we invite you to apply to this position.read more
A second pathogen is in play in a northeast Louisiana outbreak thought to be caused by jambalaya served at a softball fundraising event Monday.
By Friday afternoon, 125 people were confirmed sick and investigators found some of them are positive for the bacterium Clostridium perfringens. Thursday state health officials said they had confirmed Salmonella in some victims.read more
Jeannie Guffey, administrator of the Agape Help House food pantry and the Tri-County Senior Center, does not want to see food boxes placed in public places in Pacific for people to take free food.
Guffey said she had read in The Missourian about food boxes being placed around town and had concerns over it.
She said the Franklin County Health Department inspects the two organizations she runs, and also the U.S. Department of Agriculture inspects the Agape House, which Lensures that the food provided there is safe.read more
People have been losing weight by counting calories for years. But some recent medical studies are trying to prove that if you want the ultimate benefit of better dietary habits — less diseases and a longer life — your body may need to think you’re eating less often, too.hardfood science, foodread more
Moira is by far the best recruiter I have ever worked with. She goes beyond what’s expected of her, not only finding the perfect fit for both the candidate and the employer, but also making sure the candidate feels comfortable throughout the interview process. She was always up front with information and gave me tips on how to communicate with each person I interviewed with. She truly cares about the candidate and the employer and what’s best for each, not just filling a position and moving on.Sarah E.
I have known Moira McGrath since 1993. She is a true professional with a vast knowledge of the Food and Beverage industry. She is approachable, honest, trustworthy and a true pleasure to work with. She has placed me in two excellent roles and I am grateful for her “partnership” in the process.Mary M.