All Clips — Janelle Nanos

In male-led brewing world, a #MeToo moment

Business, FoodJanelle NanosJuly 7, 2022Boston Globe, Front Page, 2021

He built a grass-fed beef empire. Now he wants to be your bank

Food, Business, Climate ChangeJanelle NanosJuly 7, 2022Boston Globe, 2021, Front Page

From Maine’s warming waters, kelp emerges as a potentially lucrative cash crop

Business, FoodJanelle NanosJuly 7, 2022Boston Globe, Front Page, 2021

Can Adam Melonas cook up a food revolution from his secretive Fenway lab?

With a team of superstar scientists and chefs, the man who views himself as a modern-day Willy Wonka is reimagining food for the future.

Food, BusinessMichele SnowAugust 9, 2018Boston Globe Magazine, Cover, 2018

Feeling the (financial) heat, Barbara Lynch is back in the kitchen at Menton

Food, BusinessMichele SnowJuly 16, 2018Boston Globe, Front Page, 2018

You may love high-end restaurant delivery — but the chefs kind of hate it

Dining in is the new dining out

Food, BusinessMichele SnowJuly 11, 2018Boston Globe, Front Page, 2018

Cheaper liquor licenses? Not so fast, restaurateurs say

Business, FoodMichele SnowJuly 7, 2018Boston Globe, Front Page, 2017

Grocery shopping, the Amazon way

Can Amazon democratize the Whole Foods experience without sacrificing standards?

Food, BusinessMichele SnowJuly 3, 2018Boston Globe, Front Page, 2017

La Motta’s Italian Specialties is of two minds

FoodMichele SnowJune 5, 2018Boston Globe, Front Page, 2016

For real: Quincy is developing a real restaurant scene

FoodMichele SnowJune 2, 2018Boston Globe, Feature, 2016

Whitey Bulger used to hang here. Now it serves oysters.

FoodMichele SnowJune 1, 2018Boston Globe, Feature, 2016

State of the Unions

AFL-CIO’s Damon Silvers on the link between fast-food worker protests and organized labor

Business, FoodMichele SnowMay 6, 2018Harvard Business School Alumni Magazine, Feature, 2015

Joanne Chang won’t rest until everything is perfect

Boston’s most famous baker is building an empire on flour, sugar, and an unrelenting focus on every last detail.

Food, ProfileMichele SnowMay 4, 2018Boston Globe Magazine, Cover, 2015

The Making of a McTopia: Ayr Muir and Clover Food Lab

Armed with a chickpea fritter and mountains of data, Ayr Muir, of Cambridge’s Clover Food Lab, is just a few thousand restaurants short of saving the world.

Business, Food, ProfileMichele SnowApril 10, 2018Boston Magazine, Feature, 2014

Innovation: Frozen Assets

Can Christine Day get Americans to warm up to healthy frozen food?

Business, FoodMichele SnowApril 5, 2018Harvard Business School Alumni Magazine, Feature, 2014

George Howell Coffee: Back to the Grind

Nearly two decades after selling his iconic Coffee Connection chain to Starbucks, George Howell is about to attempt a comeback. Can the café visionary retake the coffee world, or has his time passed?

Food, ProfileMichele SnowFebruary 3, 2018Boston Magazine, Feature, 2012