More meatless meat
Lab-grown meat has taken a step forward with the introduction of faux duck and chicken by the producer Memphis Meats. The San Leandro, Calif.-based company aims to avoid killing animals for meat, reduce the environmental impact of raising meat and improve public health. Other producers are also developing meat-like products that aren’t sourced from animals, such as Impossible Foods, which makes the Impossible Burger, pictured. (SFGate)
The hard facts of earning minimum wage as a server.
Minimum wage and tipping are two of the most pressing topics in the restaurant industry today. Take a look at this interactive chart to see exactly what it takes for a server earning the tipped federal minimum wage of $2.77 per hour to reach the Washington, D.C., base level of $11.50 per hour. (FiveThirtyEight)
The buzziest restaurants in California.
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Which new restaurant openings in California garnered the biggest buzz among consumers? While some may be obvious, such as a taco concept founded by a celebrity actor, other openings that caused a stir might surprise you. (The New York Times)
Giving credit to immigrant restaurant employees.
Plaza Cafe Southside in Santa Fe is spelling out its gratitude to its immigrant employees right on receipts. A few months ago, in support of its employees, the restaurant began adding this note to the bottom of customer bills: “Immigrants make America great. They also cooked your food and served you today.” The action is part of a growing movement across the country recognizing the contribution of immigrants to the restaurant industry. (KRQE)
Anthony Bourdain gets real about money. The chef turned media mogul turned food-hall developer is telling all when it comes to his personal finances. While his successful TV programs and forthcoming food hall, among other ventures, have resulted in financial gains, it wasn’t always that way. Bourdain reveals the hand-to-mouth lifestyle he led until his 40s, and how it has influenced his relationship with money today. (Wealth Simple)