With the new lobster season starting in a month, Nova Scotia MPs are wondering what to do with the glut of frozen leftovers from last season's catch. To help move the leftover stock, federal and provincial governments are spending $500,000 on developing a marketing campaign to help promote the tasty crustacean.
West Nova MP Gregg Kerr notes that lobster has recently been as cheap as bologna and though the price has risen recently, the seafood could be protrayed in marketing as an everyday food.
Another angle the marketing could take would be to highlight Atlantic lobster on cooking shows, and highlight the difference between Canadian and Maine lobster.
CBC has the full story here.
Is lobster the new bologna? How would you market lobster? Talk to us - share your point of view in the comments below.
Denver Colorado's So All May Eat (SAME) Cafe is a restaurant in which you will find no prices, no credit card machine, and no cash register. Yet this isn't a soup kitchen. You're just as likely to find students with laptops or a khaki-clad businessman as you are to see a homeless person in the SAME Cafe.
What truly sets SAME Cafe apart is their pricing structure. Or rather the lack thereof. Customers pay what they can/want for their meal, no matter how much they order. The founders of SAME Cafe, the Birkys, feel that everyone, regardless of economic status, has the right to enjoy healthy food.
We couldn't agree more.
For an extensive article about SAME Cafe found in the Denver News, click here.
That's it.
There is now officially a website about everything.
AirlineMeals.net is, as they proudly proclaim, "The world's first and leading website about nothing but airline food." They aren't joking. The site has thousands of reviews and photos of airline food from carriers from around the world. It even has a section dedicated solely to what the pilots and aircrew eat (don't worry, according to the photos, it's not much better then what the passengers get).
Not happy to stop there, they even created a section dedicated to menu cards, and airline food advertising from the 70s and 80s.
On a related note, this gentleman sent his food review directly to Virgin Air's Richard Branson in what could possible be the best customer complaint letter of all time.
Wine has always been transported and stored in whatever 'technology' was best for it at the time. In ancient Egpyt it was amphoras, in the middle ages goatskins were used to store vino - it wasn't until the 16th century that the glass bottle was introduced, which is why it's so funny that we so strongly link wine to glass bottles. One US company, Volute is trying hard to change this however. Aluminum apparently offers many advatanges over glass: the wine is not suscetable to the damage from UV light, the bottles are shatterproof, and it's far more environmentally friendly.
Volute hopes that eventually we will associate wine with alluminum the way we think about wine and glass right now. Maybe someday we will be raising a 'can' instead of a glass.
A Wisconsin man has recently been charged with faking a heart attack to get out of a dinner bill at a local Applebee's. He was caught when the doctor in the emergency room recognized him from a previous case of "heart trouble" and turned him over to police. Wouldn't it be easier to just do the dishes? Maybe he should just visit the restaurant in Maine from an earlier post. Full story here.
In March, Starbucks announced that it would purchase Clover, makers of the $11,000 per-machine Clover 1s. This single-cup coffee brewer ensures that every cup of joe is fresh and customized for each customer by the barista. Considering how revolutionary this machine is, it's easy to see why Starbucks is choosing to install them in locations around the world.
See the Clover 1s in action, and explained in more detail here and here.
