Food Network Magazine - (01)January 2021

18 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021

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BY AUDREY MORGAN

Salad bars aren’t dead after all!

The pandemic threatened to put an end

to the salad bar as we know it, but a

promising alternative is on the way. Sally,

a glorified vending machine invented by

a startup called Chowbotics, contains

airtight refrigerated cylinders of foods like

spinach, tomatoes and chicken so you can

customize your own salads. It’s now being

tested in college dining halls, hospitals

and grocery stores.

Baby food is

all grown up.

Some babies are getting an

early start as gastronomes.

The creators of Tiny Organics

baby food teamed up with

a Michelin-starred chef to

create meals like Valencian

paella and coconut curry

for kids as young as

8 months old. And a startup

called Serenity Kids sells

savory paleo purees and

bone broth blends for

toddlers. They’ll cost you a

lot more than applesauce:

$2 to $5 each!

If you’re in charge

of Valentine’s

Day dinner this

year, break out

a tablecloth:

In a recent study,

participants

seated with a

tablecloth rated

their meal as

tastier than

those who dined

without one.

SOURCE: FOOD QUALITY AND PREFERENCE

food news

8

THINGS

you need to know

this month