There's too much news to digest out there. Every Friday, we'll give you a taste of the biggest news from across the food world this week. PS - Hi, I'm Bettina Makalintal, a senior reporter at Eater and the writer of this newsletter. I'll be in your inbox Monday through Friday, though you'll also find cameos from other staffers. |
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Dania Maxwell / Los Angeles Times via Getty Images |
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Here's what you might have missed: - What the federal government shutdown means for restaurants: A government shutdown started on Wednesday due to an impasse over a spending bill. D.C.'s restaurant industry, which has already been dealing with the effects of increased National Guard presence and ICE raids, is feeling the hit.
- The Trump administration is no longer releasing data about food insecurity: In The Conversation, a political scientist explains why that matters.
- Erewhon teased a (frankly, disappointing) expansion: Erewhon, the status symbol Los Angeles grocery store known for $32 ice and supplement-filled celebrity smoothies, hinted in a vague Instagram post that it would be hitting more cities. But all it seems to mean is expansion of the company's shippable DIY smoothie kits.
- Walmart cuts synthetic dyes: The megachain proposed that it will eliminate more than 30 food additives, including Red 40 and Yellow 5, from private-label products, like the popular Great Value line, by January 2027. Under pressure from Secretary of Health and Human Services Robert F. Kennedy Jr., major food producers including Kraft Heinz have committed to similar action in the coming years (and mint chip ice cream will never be the same, as I wrote for Eater).
- Starbucks panders to the protein craze: Starbucks, which continues to flounder as it recently announced the closure of hundreds of stores nationwide, seems to be trying anything to win customers back. Now it's launching a new line of protein drinks — including banana protein matcha lattes and protein cold brew — and even adding protein to its popular cold foam.
- As did Uncrustables: A few months after a protein-packed competitor came for the Uncrustables' hold on the crustless-sandwich-pocket market, the brand has officially launched a higher-protein option, too.
- Chef's Table is becoming a podcast and a podcast video series: Because of course it is. Director David Gelb is interviewing guests such as B.J. Novak, who is behind the food venture Chain, and Phil Rosenthal of Somebody Feed Phil. Chef's Table: Talks drops this Monday.
- This book smells like garlic: Hellmann's partnered with romantasy author Jennifer L. Armentrout for a garlic-scented edition of her vampire book The Primal of Blood and Bone.
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What say ye on this restaurant innovation? |
I missed this when it ran in Expedite a few weeks ago, but writer Adam Reiner brought it up during our conversation this week about dining etiquette: At Lamar in Copenhagen, the booking platform requires the reservation-maker to indicate that the restaurant can "count on [them] as an ally." This was apparently inspired by an increase in inappropriate diner actions toward Lamar's female staff. Diners don't seem especially stoked by it, but as the de facto server whisperer of most of my friend groups, I'm not opposed to the idea, though I'm curious how well it actually works in curbing bad behavior. |
What I'm consuming this weekend |
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