🐟 T.I. and Killer Mike, 🍖 Anthony Bourdain, and Guga

CHEMICAL OF THE DAY

C₁₇H₁₉NO₃: Piperine is the primary alkaloid responsible for the pungency and spiciness of black pepper.

ENTERTAINMENT

TI and Killer Mike are opening a new restaurant

The historic Bankhead Seafood Restaurant in Atlanta, set for a 2024 reopening, is receiving a significant boost from artists T.I. and Killer Mike, along with a $1.2 million loan from Greenwood and Georgia Banking Company.

This initiative aims to revitalize the once-thriving establishment, closed in 2018, by creating jobs and promoting economic growth in the area. The artists' acquisition of the restaurant in 2019 marks a commitment to community upliftment and the preservation of cultural landmarks.

Greenwood's involvement highlights its dedication to supporting Black-owned businesses and fostering economic empowerment. The collaboration between these artists and Greenwood reflects a shared vision of economic unity and prosperity, showcasing the impactful role of Black entrepreneurial collaboration in community development.

This partnership not only signifies a new chapter for Bankhead Seafood but also exemplifies the broader goals of economic empowerment and legacy building within the Atlanta community.

Read More

FOODIE SOPTLIGHT

Anthony Bourdain takes us through BBQ history

Anthony Bourdain dives into the heart of American barbecue culture, highlighting the passionate debate surrounding the best regional style. It begins by likening barbecue to jazz and baseball, marking it as an essential American culinary tradition.

The story unfolds across Kansas City, Texas, and North Carolina, each region presenting its unique approach to barbecue. Kansas City's inclusivity in meats and methods, Texas's beef-centric barbecue, and North Carolina's whole hog tradition encapsulate the diversity within the barbecue realm.

Interviews with pitmasters and enthusiasts reveal the deep-rooted passion and meticulous craft involved, from selecting meats to the art of slow cooking.

This exploration not only showcases the varied techniques and flavors across regions but also the communal spirit and cultural significance of barbecue in America, celebrating it as a symbol of ingenuity and tradition that brings people together amidst lively debates over authenticity and technique.

See More

HACKS

Guga with with hacks for pitmasters

Guga Foods comprehensive guide to grilling and barbecue hacks aimed at making outdoor cooking easier and more efficient.

1. Never wash your meat; pat it dry with a paper towel instead to prevent spreading bacteria.

2. Use two sets of tongs, one for managing the fire and another for handling food, to avoid cross-contamination.

3. Create two zones on your grill: a Hot Zone and a Cool Zone, for better control over cooking temperature.

4. Season your steak properly from a height for a more even spread.

5. Use a flamethrower for lighting charcoal and searing steaks, and consider a leaf blower to intensify the fire.

6. Light charcoal with Doritos due to their oil content, and season steaks ahead of time for deeper flavor penetration.

7. Avoid lighter fluid as it imparts a bad taste; wait until charcoal is white before cooking.

8. Use double-gloving technique for heat protection when handling hot items.

9. A kettle grill is versatile for small to medium gatherings, mastering it will make you the king of the grill.

10. Tenderize meat using tools or natural methods like pineapple for tough cuts.

11. Understand coal management for temperature control without knobs by using layers of charcoal.

12. Clean grill grates before cooking and reuse charcoal by removing ashes to save money.

13. Tie well-marbled steaks with butcher's twine to prevent them from falling apart while grilling.

14. Use a tin foil ball or onion to clean the grill grate, and consider using lemon slices to prevent fish from sticking.

15. Prep butter and compound butter in deli containers for easy application during grilling.

16. Baste steaks towards the end of cooking with fats like wagyu fat or butter for a better finish.

17. Use deli containers for storage and organization; understand residual heat for perfect doneness.

18. Secure your cutting board with a wet towel or non-slip mat, and slice steaks with a single forward motion for a clean cut.

19. Avoid using a sawing motion when cutting meat to ensure a smooth texture.

See More

FOOD DOLLAR

Key Performance Indicator

PepsiCo faced challenges in 2023 due to a Quaker supply chain food safety incident, leading to product recalls.

• The recall affected Quaker Foods North America's operating profit, causing a 19% decline to $492 million.

• Recalled items included Chewy granola bars and Cap’n Crunch bars, expanded to include more Quaker products in mid-January.

• Despite these issues, PepsiCo reported a 1.8% increase in net income to $9.07 billion and a 6% rise in net revenue to $91.47 billion.

• The company anticipates recovery in the first half of 2024, with projections of at least 4% growth in organic revenue and 8% in core constant currency earnings per share.

• Frito-Lay North America showed resilience with a 10% increase in operating profit, while PepsiCo Beverages North America's operating profit decreased by 52% due to prior-year gains and impairment charges.

Read More

FOOD SAFETY

Outbreaks and Recalls

Active Outbreaks:

• E. coli Outbreak Linked to Raw Cheddar Cheese

  • Illnesses 11, Hospitalizations 5, Deaths 0, States CA, UT, CO, TX, NJ

• Listeria Outbreak Linked to Cheese, Yogurt, and Sour Cream made by Rizo-López Foods (1/6/24)

  • Illnesses 26, Hospitalizations 23, Deaths 2, States 11

• Salmonella Outbreak Linked to Charcuterie Meats (start 1/5/24)

  • Illnesses 87 (40 new), Hospitalizations 18 (8 new), Deaths 0, States 30 (8 new)

• Lead and Chromium Poisoning Outbreak Linked to Cinnamon Applesauce Pouches (start 10/17/23)

  1. Total Cases 468, States 44

Recently Closed Outbreak:

• Listeria Outbreak Linked to Peaches, Nectarines, and Plums (11/20/23-1/30/24)

  • Illnesses 11, Hospitalizations 10, Deaths 1, States 7

• Salmonella Outbreak Linked to Cantaloupes  (11/17/23-1/19/24)

  • Illnesses 407, Hospitalizations 158, Deaths 6, 44 states

Recall Link:

• 2024 Recall Count 33

Read More

AGRICULTURE, SCIENCE, AND TECH

Food Tech Investments

Bluestein Ventures, a Chicago-based venture capital firm, has raised $45 million for its third fund, targeting early-stage investments in the food tech sector.

• Founding and Leadership: Founded in 2014 by Andrew Bluestein, with Ashley Hartman joining as co-managing partner eight years ago. The team is now joined by venture partner Lindsay Levin, former CMO at RXBAR.

• Investment Focus: The firm focuses on consumer-facing technology across the food supply chain, including health and wellness, proprietary food tech, commerce, and digital technology. Their portfolio exceeds 50 companies.

• Notable Investments: Includes Factor75 (acquired by HelloFresh), Foxtrot, FourKites, Meati, and New Culture.

• Funding History: The first two funds were primarily supported by the Bluestein Family. The third fund marks the first inclusion of external investors, comprising strategics, family offices, and executives from the food sector.

• Strategy and Goals: Bluestein Ventures plans to invest in 20 to 25 companies with Fund III, focusing on nutrition, sustainability, and digitization within the food tech industry. They aim to transform the food system by investing in early-stage innovations.

• Recent Investments: Fund III has already been deployed in several companies, including BiomeSense, WECO Hospitality, and Attane Health, highlighting the firm's commitment to health, wellness, and sustainable food solutions.

• Market Outlook: Bluestein Ventures is optimistic about food tech's potential, especially in areas of artificial intelligence, machine learning, and synthetic biology fermentation, amidst growing consumer emphasis on health and regulatory advancements by the FDA.

Read More