The Daily Dish: Chefs Worldwide Band Together to Help Earthquake Victims in Italy

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Dishing out the latest and greatest in food news
The Daily Dish - August 29, 2016

Brian Sheehan dishes on what's hot and trending in the world of all things food and drink for Monday, August 29, 2016.

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Chefs Worldwide Band Together to Help Earthquake Victims in Italy

In an effort to raise money for victims of Wednesday’s 6.2 magnitude earthquake in central Italy, chefs from around the world are donating a portion of their sales from Amatrice’s signature dish, spaghetti all’amatriciana. The sauce is made with cured pork jowl (guanciale), olive oil, white wine, chiles, and pecorino. A fundraising effort launched by food blogger Paolo Campana has signed up more than 600 restaurants in Italy, each agreeing to donate two euros (about $2.25) for every portion of spaghetti all'amatriciana they serve.

Drones Will Now Deliver Your Domino’s Pizza — If You're a Kiwi

Your Amazon order can be delivered by drone and even your 7-Eleven Slurpee can, so why not your pizza? An Australian franchisee of multiple Domino’s has partnered with Flirtey Drones — also responsible for the Slurpee flights — for the first commercial pizza delivery-by-drone business model. The drone delivery was tested in New Zealand this week, and the pizza was safely delivered, piping-hot to a lucky family. This isn’t the first time Domino’s Pizza Enterprises has pushed the limits of delivery technology. Earlier this year, the chain debuted a robot car for on-the-ground autonomous delivery.

Judge Sides With Starbucks in Ice Lawsuit

Starbucks isn’t cheating it's customers with its iced beverages after all, according to a ruling by a California federal judge, who dismissed a class action lawsuit filed by an angry customer in May 2016. The accuser claimed that the company “defrauds customers by ‘systematically underfilling’ its iced beverages. On the accusation that Starbucks “knowingly misleads its customers” with descriptions of the contents of its cold drinks on the menu — as consumers receive “roughly half as many ounces as indicated” because of ice filling the cup — the judge noted that the company “does not explicitly advertise” that the drink ordered will contain that many ounces of pure liquid.

Global Warming Puts Shellfish—and Us—at Risk
Eating oysters (and other shellfish) is more dangerous than ever, according to new research published in the Proceedings of the National Academy of Science. Warming ocean waters resulting from climate change have not only been driving ocean species north but have led to an increased prevalence of the genus of bacteria called Vibrio, which can cause fatal illness in people who eat shellfish or swim in infected ocean waters. The higher amounts of Vibrio in the samples was found to directly correlate with rising water temperatures and recorded increases in Vibrio infections in North America and Europe.

Will Hot Dogs Topped with Bugs Become a Creepy-Crawly Trend?

The future of food is crawling with culinary possibilities. As the world population continues to boom, scientists look for answers to sustain the earth’s inhabitants. At the top of the solution short list: insects. They’re plentiful, sustainable, and protein-packed. The Canadian National Exhibition in Toronto recently dedicated an entire exhibit to them. The show's Bug Bistro was crawling (and rolling) with creepy crunchies, including a cricket-topped hot dog.

 

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