Global Warming is Changing the Wine Business

By on Thursday, August 8th, 2013

We often think about climate change as something that will increase the intensity of storms and raise sea levels, but it will also have an impact on wine production and other agriculture. It’s not hard to imagine since hotter summers and shifting weather will change growing conditions in some of the most prestigious regions for wine growing, including Bordeaux and Rhône Valleys in France and Tuscany in Italy. A paper published in the Proceedings of the National Academy of Sciences, examined how the changing climate will alter how wine cultivators will need to adapt their irrigation and even planting seasons to maintain production as the environment becomes more challenging. Businessweek explains the complications further.

NoWait Restaurant App Revolutionizes Dining Out

By on Thursday, July 25th, 2013

No Wait iPad App

Banner photo © Jasperdo/flickr. Product photos © NoWait

Developer: NoWait, Inc.
Runs on: iPhone, iPad
Cost: Free (premium services available)
Version: 1.0.2

Whether a restaurant offers reserved seating or simply places you on a waiting list for first come, first served seating, neither option has scratched the surface of understanding the all-important patron. What does a plastic hockey-puck-looking device that lights up and buzzes know about the person holding it? The field was wide open for a sophisticated communication app that provides vital dining information to the customer, the host and most importantly, the restaurateur. Two decades after the plastic buzzer came along, that app has arrived.

That Cheeseburger Will Require 90 Minutes of Exercise

By on Friday, July 5th, 2013

Anyone watching their weight will choose a 500-calorie item over a 950-calorie item listed on a restaurant menu. But what does that really mean?

A group of public health experts think a better way to influence the public would be to recommend “sweat equivalents,” as in, that ice cream sundae will require 45 minutes of jogging to burn off. The idea was published in the New England Journal of Medicine and explained further in this article from the Chicago Tribune.

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