From Your Cup to the Global Stage: 5 Reasons Why Coffee’s Future is Brighter than Ever

This month, I attended the most buzz-worthy conference of the year. No, it wasn’t SXSW (although the crowd in attendance was probably equally stimulated) – it was the National Coffee Association’s Annual Convention. And, yes, it was just as delicious as it sounds. Between sipping samples from vendors around the globe, I absorbed a lot [...]

Trends You Need to Know From the Winter Fancy Food Show

The specialty food industry is more robust and innovative than ever before. It is a great time to be in the gourmet foods business, and there is no better place to see the latest and greatest than the Fancy Food Show. Walking the floor with a keen eye, you will uncover the hottest categories, boldest [...]

Break out of your comfort zone: Tips for writing outside the lines

Photo credit: Wikipedia, Antonio Litterio I guess I’ve always been a writer. For some reason, the process of translating the thoughts in my head into words on a page is one I’ve found I must go through in order to make sense of the world. So, one of the things I love most about my [...]

How To Make a Long-term (Brand) Relationship Last: Advice From a Former Starbucks Employee

By Emily Lacy (@emstheticket) Despite what the movies might feed you (hello, childhood full of Disney!), if you’ve been part of a romantic duo that lasted beyond the initial hormonal flash in the pan, you know the truth about long-term, serious relationships: they take work. The beginning of every new relationship is exciting, filled with [...]

America Rising for Breakfast

By Jason Stemm @NYCubsFan Breakfast is back! Our mothers always told us it was the most important meal of the day, and it looks like we are finally starting to catch on. Whether it is for weight management, health, energy or alertness, more Americans are eating breakfast. Still, however, less than half of Americans are [...]

What’s Old is New Again

Last weekend, while getting dressed like an extra from the Broadway show Newsies for a 20’s-themed surprise party at the Manhattan club Prohibition, my thoughts drifted to the resurgence of trends and nostalgia for times past. Bell bottoms, leg warmers and moon boots have all had their questionable rises and returns to cultural popularity. Food [...]

IACP Ready to Take Bite Out of the Big Apple

The International Association of Culinary Professionals (IACP) will converge on New York City for its annual conference this weekend. The “Fashion of Food” is this year’s theme, looking at food beyond just sustenance. Truly it can be appreciated on many levels for its flavor, aesthetics, texture and even the story behind how it arrived on [...]

Feeling Slimed by Food Labeling?

By now you have probably heard of “finely textured beef” or at least its more popular name, “pink slime,” which has been in our ground beef for years, and recently brought to public attention. In fact, unless you have only consumed organic ground beef, you have probably ingested it. J.M. Hirsch did a great job [...]

A Look at Food Policy from the Nation’s Capital

By Jason Stemm @NYCubsFan This past week I was in Washington DC for the International Foodservice Editorial Council’s annual conference. As president of the group, it was quite a bit different than the previous ten years I’ve attended. The group and conference are driven by the unique opportunity for editors and writers to network with [...]

whatcanbe for a Healthier Future

By Jason Stemm (@NYCubsFan) At CRT/tanaka, we have a word, whatcanbe, which guides us in imagining the possibilities for ourselves and our clients. It is both a creative process and a cultural ethos that is ingrained across offices and practice areas. During a recent agency-wide retreat, we were asked to articulate our whatcanbe and share [...]