Chefmax’s Blog

Exploring the Culinary Lifestyle

Wednesday CRU-Whole Foods, Korean taco truck, ROI in sustainable, Mushroom foraging, and Harold McGee

Posted by chefmax on February 25, 2009

WEDNESDAY CRU-CULINARY ROUNDUP

Whole Foods is getting the silver level Certification. From Supermarket News– This is a good step and the fact that they are still moving forward with these type of costly expenditures does show that Whole Foods is dedicated to a better way of doing business. Good job WH.

Form the New York Times– The recent Twitter stalking of  the Korean taco truck may show that Korean food is coming into style. Great food if you are a spice head. This is a good article on the emergence of Korean food in America.

Business is business so we have to find the ROI in sustainable practices. Of course, sustainable should mean all sides of the business. From QSR.

Mushroom foraging. My friend Todd Humphries with his nose in a matsutake. From the Sacramento Bee. I have a hard time with foraging. Even the experts make a mistake sometimes. I like the idea, just not that comfortable with it.

From the New York TimesHarold McGee. Getting crazy with cooking water for pasta. I do not feel convinced though. Sorry Harold. Still love you though and I had a great time talking with you at the Google dinner. 

Thanks for Reading,

Chef Max 2-25-09

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One Response to “Wednesday CRU-Whole Foods, Korean taco truck, ROI in sustainable, Mushroom foraging, and Harold McGee”

  1. […] Wednesday CRU-Whole Foods, Korean taco truck, ROI in sustainable … […]

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