Indian cuisine has found immense popularity worldwide, with restaurants and street food chains flourishing in the U.S., U.K., Canada, and Australia. Signature dishes like butter chicken, naan, and biryani are staples in global Indian restaurants.
Saving money on fresh produce while maintaining a healthy diet is achievable by sourcing from discounted suppliers, buying in bulk, and efficiently processing and storing food. Here’s a step-by-step guide to help you find affordable fresh food, preserve it properly, and maximize its use in meals.
In Portland, several grocery liquidators and discount stores sell surplus or near-expiry produce at significantly reduced prices. These stores operate outside traditional retail channels, offering discounts of 25% to 75% on perishable and non-perishable food items.
Eggs are fundamental in both sweet and savory dishes, serving functions such as binding, leavening, and emulsifying. Common preparations include scrambling, frying, poaching, boiling, and baking.
Expiration dates are helpful guidelines, but they’re not absolute indicators of when food becomes unsafeWith a little extra care in handling, portioning, and storing your groceries, you can maximize food safety and minimize waste. Stay informed, get creative, and eat wel
Social capital refers to the collective value derived from networks, relationships, and acts of goodwill that foster trust, reciprocity, and community well-being. Social Pulse redefines altruism by making the invisible visible.
Food donors are essential actors in building a sustainable, equitable food system. By overcoming logistical and regulatory challenges, leveraging technology, and prioritizing nutrition, they transform waste into wellness.
Food processors and manufacturers hold the keys to a sustainable, equitable food system. By prioritizing waste reduction, supporting small farmers, and innovating for health, they can drive profitability while feeding the world responsibly.
Butchers and meat shops are more than purveyors of protein—they are custodians of culinary heritage and innovators in sustainability. By embracing technology, educating consumers, and prioritizing waste reduction, they can strengthen profitability while fostering healthier communities.
Offered by groceries, supermarkets, restaurants, delis, and cafes, these vibrant bowls cater to busy lifestyles while addressing the growing demand for nutritious, grab-and-go options. Yet, behind their crisp appeal lie challenges like perishability, waste, and inventory management.
Prepared ready-to-eat foods are more than a retail trend—they’re a gateway to reducing waste, nourishing communities, and reimagining supermarkets as culinary destinations.
A baker’s day often begins long before sunrise. Tasks include prepping dough, monitoring fermentation, decorating intricate designs, and managing retail operations.
Caterers and private chefs do more than feed people—they craft experiences, nurture communities, and redefine what it means to dine. By embracing sustainability, prioritizing staff well-being, and diversifying their offerings, these professionals can turn challenges into opportunities.
A farmer’s life is shaped by the rhythms of nature. Days begin before sunrise, with tasks ranging from planting and harvesting to caring for animals and repairing equipment. Seasonal demands—like rushing to harvest before a storm—test resilience and adaptability.
