Delivery biz dislikes paid Facebook placement, breaks up
March 31st, 2014
02:00 PM ET
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A food-delivery website is parting ways with Facebook in a snarky "breakup" letter. And Facebook, like spurned lovers through the ages, is telling the cheeky startup not to let the door hit it on the way out.

Eat24, based in San Bruno, California, lets users enter their address to find restaurants that will deliver to them. They then select a restaurant and order online.

The site has more than 70,000 "likes" on Facebook. But last week, it announced it just wasn't that into the social media giant anymore.
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Filed under: Facebook • Restaurant News • Social Media • Technology


March 10th, 2014
06:30 PM ET
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Take one big, bad, legendary computer, a social network and a team of adventurous chefs, then mix them up inside a food truck. Serve up the results to a line of curious, hungry festival-goers eager to sample the world’s first man-machine fusion food.

It's called "cognitive cooking" and here is how it works: Twitter users employing the hashtag #ibmfoodtruck and voters on IBM's website pick a familiar dish like kebabs or fish and chips. Then IBM's Watson supercomputer (best known to non-techies for its appearance on the TV show "Jeopardy") creates a long list of eight or more ingredients based upon a chemical analysis of their flavor compounds. Finally, the dish is conceived, prepared and served from a food truck by a team of cooks co-led by Michael Laiskonis and James Briscione of New York City's Institute of Culinary Education.
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Filed under: Chefs • Events • Food Science • SXSW • Technology • Twitter


Hershey's 3-D printer: dream it, print it, eat it
January 16th, 2014
11:45 PM ET
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Because apparently Americans don't have easy enough access to junk food, soon getting a candy bar could be as easy as hitting "print."

3D Systems announced a deal with Hershey's Thursday to collaborate on developing a 3-D printer that makes chocolate and other edible products.
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Filed under: Food Science • Technology


Drones, drones on the range
December 10th, 2013
11:30 AM ET
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Editor's Note: Brian Scott farms with his father and grandfather on 2,300 acres of land in northwest Indiana. They grow corn, soybeans, popcorn and wheat. He blogs about it at The Farmer's Life.

Farmers and ranchers are going to take flight to improve the profitability and sustainability of their operations. Unmanned aerial vehicles (UAVs) are on the verge of playing a big part in modern agriculture. In fact, many people expect agriculture to be the top market for UAV technology when, by 2015, the FAA lays out regulations pertaining to the commercial use of these systems.

These Aren’t The Drones You’re Looking For

Farmers interested in being on the ground floor of farm UAVs have already learned that "drone" is a dirty word. Proponents of putting this technology in the hands of civilians believe the term conjures images of missile strikes and secret surveillance.

Rest assured that the farms and ranches of America won’t be putting Global Hawks and Predator drones to work. Agricultural devices will be something carried around in the back seat or bed of a pickup truck used to take photos and videos of farmland.
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November 20th, 2013
11:15 AM ET
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Noodle chefs beware, a noodle making robot is coming for your job. CNN's David McKenzie has the story of the Noodlebot.
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Filed under: China • Technology


November 14th, 2013
09:00 AM ET
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"Are you open yet?" a passerby asked. It was 10 a.m. on a sunny fall day here, where a small group of staffers met a CNN camera crew outside of Smitten Ice Cream.

By the time the doors officially opened two hours later, a handful of others had inquired about when they could get a scoop. The people wanted their ice cream.

You see, this is not your typical ice cream parlor.

"Here at Smitten we actually make every single batch of ice cream to order," explained store founder Robyn Sue Fisher. "So nothing is frozen until you order it, and we make everything from scratch that morning."

Using seasonal and local ingredients, Fisher's team creates creative flavors like cinnamon apple crisp, maple brown sugar squash and Meyer lemon gingersnap. Smitten doesn't use preservatives, emulsifiers or stabilizers in any of its ingredients.

And because its creations are frozen before your eyes in seconds, the process involves some serious science.
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Filed under: Technology • Think • Video


Stumped by soup? Campbell's brews up a simple solution
September 5th, 2013
06:15 PM ET
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The reason that ramen noodles and soup packets have never really caught on with college kids and other busy, broke folks is that they're just too time-consuming and complicated to make. You have to find a water source, a heat source, and if you're feeling all elegant, a bowl and a spoon.

Well no more, fellow noodle slurpers, no more. Fancy-pants kitchen tools like ovens, microwaves, faucets and pans will soon be a thing of the past, thanks to Campbell's new line of Fresh-Brewed Soup K-Cup packs.
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August 16th, 2013
06:00 AM ET
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With enough practice any hack can create a CAD rendering of a blender or produce an iPhone mockup that'll earn hundreds of likes on Dribbble, but designing a device that convinces people to make a meal out of maggots? That requires a special level of skill. Designer Katharina Unger is on a mission to make eating insects irresistible.

The recent graduate from the University of Applied Arts in Vienna and current Fulbright Scholar devoted her thesis project, called Farm 432: Insect Breeding, to developing an appliance that incubates insects for human consumption. The striking blue and white vessel is stocked with one gram of black soldier fly eggs, and over a period of 18 days, the eggs move through the device's chambers, gestating, reproducing, and ultimately producing 2.4 kilograms of nutritious, if slightly nauseating, fly larva.
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Filed under: Food Science • Insects • Technology


Leftover app like 'Craigslist for your unfinished pizza'
August 2nd, 2013
01:00 PM ET
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Editor's note: Each week in "Apparently This Matters," CNN's Jarrett Bellini applies his warped sensibilities to trending topics in social media and random items of interest on the Web.

When I was growing up, to open my parents' refrigerator was to take a magical journey deep into a strange land of Tupperware that ultimately ended in sadness, confusion and some sort of round, congealed blob of food that may or may not have dated to the Carter administration.

"Mom, what is this?"

"Does it look like it might cause infection?"

"Kinda."

"It's soup."

Yes, we were a leftovers house. Be it chicken or rice, you were gettin' it twice!

Though, in all fairness, mom has always been a great cook. So, it was definitely tolerable.

Nevertheless, Day 7 of lasagna never quite had the same pizazz as Day 4. And opening that container on Day 60 risked introducing a newly formed, unknown invasive species into the ecosystem.
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Filed under: Leftovers • Technology


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