Comment Archives: Stories: Food & Wine
Re: “Hunger Monkey Food Truck: "Healthy Food for Hungry People"”
I think that it is great for an entrepreneur to be able to identify a target market (vegans/vegetarians) and pull together their many resources (finding a ready made food truck) to make it happen. It is not only vital to the success of the business but also the targeted customer that the food truck operator had completed ample research in order to have the ability to cater to that particular customer.
This usually leads the customer to believe "hey, this food truck was made just for me", which allows for a lifetime customer and social media follower.
www.truckfoodfinds.com/food-truck-customer.html
Re: “Corky's Founder Don Pelts Passes Away”
A Sad day, indeed. I used to work for the family's furniture store, "Donald Furniture Store" back I the early 1970s and have to say Don was always the gentleman, even at that young age. He will truly be missed.
Re: “Corky's Founder Don Pelts Passes Away”
R. I. P. : DON PELTS. YOU WERE ALWAYS A GENTLEMAN.
Re: “Corky's Founder Don Pelts Passes Away”
So sad to hear this when I woke up this morning. I had the pleasure of growing up next door to Don and Linda. Don was sometimes the wackiest guy you'd ever meet, but in a good way. Either with an off-color joke, the occasional late evening visit to our house in his boxer shorts for a short conversation, or just being silly to entertain us kids. He always encouraged me to follow my dreams and be happy. I could go on and on, but just wanted to say we lost a great Memphian and awesome human being.
Re: “Hold the Wheat”
Maybe Nourishe could produce some items for Trolley Stop to carry in their market or on the menu? Trolley Stop has shown interest in providing more GF options and being able to get some waffles after the Farmer's Market or some muffins to take to work in the morning would be great!
Re: “Hold the Wheat”
Celiacs don't need more baking mixes. We can already make whatever we want to eat at home. What we need are more options for eating out or on the go- safe food already prepared. What I wouldn't give to be able to buy a MUFFIN or a WAFFLE or a CUPCAKE.
Re: “Hold the Wheat”
Based on the Huey's GF menu, anything that touches the flat-top isn't gluten-free, so other than the cheese and sausage plate, someone with celiac *is* left to just salad, just like at most other similar restaurants. That's not their problem to correct, but it is something diners with medical needs have to be concerned about.
Re: “Chubby Vegetarian Releases Cookbook, "The Southern Vegetarian"”
Good for them !!!!!!
Re: “Hold the Wheat”
For those giving Huey's a hard time for the gluten free menu, please be a bit kinder to them. I am a Celiac and I've eaten at Huey's many, many times without being glutened. I have been told by several of their staff that one of their managers is also a Celiac. Almost all restaurants have a disclaimer on their gluten free menu to protect them from lawsuits. Huey's is aware of the cross contamination issue and tries their best to avoid it, but can't guarantee it. Any restaurant a Celiac eats at is going to pose some risk of cross contamination, unless it's a 100% gluten free restaurant (which doesn't exist in Memphis). As a Celiac I am aware of the risk when I eat out. At least Huey's is making an effort to try and serve those of us who are gluten intolerant. And it's nice to go to a restaurant where I can choose from a variety of things, instead of eating the salad because it's the only things safe for me.
Re: “Hold the Wheat”
Huey's labeling their menu "gluten-free" is misleading since, as was previously pointed out, if there is cross-contamination then it isn't gluten-free. A more accurate label would be "wheat-free." Especially since they would then have to ensure that nothing else that was being included with the menu items contained any gluten (condiments, dressings, sauces, etc) and there are many different ways to label "gluteny" items in the ingredients lists.
I do have concerns about just how "gluten-free" Nourishe's products are since they do share the kitchen and there are many many ways for cross contamination to occur. If there is a possibility for cross-contamination it should be indicated on the label and again, not touted as being "gluten-free."
Re: “Hold the Wheat”
Are the Nourishe products celiac-safe or just designed for those on a Paleo/grain-free diet? Using a shared commercial kitchen seems like a challenge as far as avoiding cross-contamination, but if y'all have a "clean" baking method (which would involve using separate utensils/bakeware and not using the kitchen within 24 hours of wheat baking, among other precautions), that's great. Most people with celiac disease know restaurant dining is really challenging, but we expect pre-made GF mixes to be safe.
Re: “Hold the Wheat”
If there's cross-contamination, then it isn't gluten free. People with Celiac or gluten allergies are dealing with an all-or-nothing scenario. I appreciate the thought, Huey's, but this doesn't help people who are GF for medical reasons at all.
Re: “Hold the Wheat”
Great article Nicole. Best of wishes on the success of your products to the four of you.
It's always exciting to see people go out there and give new products to the industry.
Especially healthy ones. We liked the "Cinnamon, Raisin and Pecan Muffin" mix, although we made it into a sheet cake like brownies. Yum, great flavor. Looking forward to "Richard's Favorite Waffle & Pancake" mix.
Re: “# pound cakes — Tasting Friday, 5-6 p.m., at Miss Cordelia's”
I'm a sucker for packaging too; now I know why I like you so much. I even buy old gift boxes.
Re: “Imagine Vegan Cafe's New Home”
Wonder what the calorie load is on those items pictured. Looks like a tremendous amount of food on a single plate.
Re: “Imagine Vegan Cafe's New Home”
Seriously, the food looks awesome, I'll have to see if it tastes as good as it looks.
Re: “Imagine Vegan Cafe's New Home”
My Vegan friend and I go to Wendy's, I eat the Baconator and he eats the box.
Re: “Imagine Vegan Cafe's New Home”
Delicious vegan food is one reason why the number of vegans has doubled in less than 3 years. Here are two uplifting videos that will help people understand just some of the implications of this lifestyle: http://www.youtube.com/watch?v=fKr4HZ7ukSE and http://www.veganvideo.org
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Re: “Corky's Founder Don Pelts Passes Away”
My first job was with Corky's. I remember Don very well. He was good to his employees. Even re-hiring someone that was fired by a manager when that employee came back and expressed his dissatisfaction with the way things happened. He also gave us Christmas bonuses even though he (from what I understand) was of the Jewish faith. God bless his family.