From grocery stores to fine dining, I'm fascinated by the business of food and the industry's many characters. I've profiled several of Boston's most iconic food and drink pioneers for Boston Magazine, written restaurant reviews, and routinely write trend and analysis pieces on Boston's food scene for the Boston Globe. I also frequently speak and moderate panels on topics ranging from food innovation and marketing to food waste.
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.
Dining in is the new dining out
Can Amazon democratize the Whole Foods experience without sacrificing standards?
AFL-CIO’s Damon Silvers on the link between fast-food worker protests and organized labor
Boston’s most famous baker is building an empire on flour, sugar, and an unrelenting focus on every last detail.
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.
Can Christine Day get Americans to warm up to healthy frozen food?
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?
Janelle Nanos is a writer, editor, and journalism professor in Boston.
