EatWith Makes Meal Sharing a Fun New Pastime

By on Thursday, January 19th, 2017

EatWith_meeting_interesting_people“Dinner is not what you do in the evening before something else; dinner is the evening.”__Art Buchwald

Food fit for a king in Saudi Arabia, a big, fat Greek meal in Athens or recipes made from a modern day Julia Child in Columbus, Ohio may be what’s for dinner tonight, tomorrow or as many evenings as you wish–and almost wherever you wish.

Dining in unusual places with strangers is what Eatwith was created to be: a website directory of hosts who cook in their home or a venue of their choice. Users make reservations on the site and choose the venue, menu and host for a particular evening get-together.

With over 60 countries and hundreds of hosts participating, guests can dine while vacationing or traveling for work–anywhere a host has open reservations. Billing itself as “the future of dining,” EatWith has also been compared to ultra successful airbnb, but for meals instead of beds.

Dinner with New Friends

Founded in Tel Aviv in 2012, the young site has expanded into countries such as the US, Japan, Brazil and Italy. According to co-founder Guy Michlin, the desire to build EatWith came to him after a trip to Greece. His family was, by chance, invited into the home of a local family for dinner. Michlin and his family got to enjoy truly authentic Greek food (which he says “bore no resemblance” to that which they’d been served in restaurants) and it was the first time his host family had ever had anyone from Israel around their table. It was a “magical experience” for everyone involved.
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An average EatWith dinner in the United States costs about $50. The meal price covers little more than the cost of food, plus a 15% company service charge. Interested hosts, chefs and guests can go to www.eatwith.com and fill out a host application.

The company has a strict vetting process for its host applicants: an EatWith employee will visit the person’s home to test for food quality, presentation, cleanliness, and safety. Guests can also post reviews online, good or bad.

Diners can also peruse the site to make menu and venue choices, reserve a seat, eat like kings, and make new friends.

Child Obesity Tackled by Restaurants and Schools

By on Tuesday, July 5th, 2016

Familiar foods with healthier ingredients and reduced sodium is a positive start to improving kids’ menus. (Photo: Las Canarias & Ostra)

In the 1960’s, the healthy part of a “kid’s” meal at a restaurant was the cherry in our Shirley Temples.
And who doesn’t remember slathering cold butter on her crackers as the waiter brought us mini steaks and fries, followed by chocolate pudding with a whipped cream topper. Even dentists gave us a lollipop after a teeth cleaning!
But the world has certainly changed – and not a bite too soon when it comes to curbing America’s child obesity epidemic.

The Fat Fight

According to the Centers for Disease Control, children are mirroring their older role models when it comes to excess weight. For sadly, the obesity rate “has more than doubled in children and quadrupled in adolescents in the past 30 years.”
Further, the link between poverty and higher obesity rates is clearly delineated – largely because food deserts, where lower-income families cannot find fresh fruits and vegetables, remain a striking problem in the U.S.

Home Cooking From a Box

By on Monday, March 7th, 2016


Millions of people are ordering boxed dinners and meal services to the tune of $5 billion in sales and growing. The growth and variety of these services is dizzying but basically it boils down to this: recipes, ingredients, and delivery. All you add is cooking and cleanup.

After that it gets interesting. Competitors looking for their piece of the pie offer trimmings such as menus for special diets, recipes created by celebrity chefs, weekly menus designed to cut food waste, biodegradable packaging, etc. All of them promise an easy time in the kitchen and a meal that’s much more homemade than takeout.

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