Photon Shower reduces jet lag

1-3-2013

During a demo at the TED conference in California, Delta showed a concept shower called ‘Photon Shower’ that could help passengers recover from their jet lag. Delta worked together with Wieden + Kennedy New York and sleep expert Dr. Russell Foster to design a shower that uses light to alter the body’s internal clock. Travelers can enter their flight information and the ‘Photon Shower’ will adjust for their needs based on flight time. The light recreates the effects of sunlight to alleviate jet lag.

Hangout for farmer and consumer

28-2-2013

The Youth Food Movement and the Dutch ‘Agrarische Jongeren Kontakt’ bring farmers and consumers together at the online platform ‘Het Eetcafé’. With the online platform the distance between farmer and consumer is reduced and the consumer learns more about the daily practice on a farm. The online platform gives the farmer the opportunity to explain how things are going at the farm and the consumers can ask questions, criticize and start discussions. The platform will soon be offline as well. This year they will organize days throughout the country where farmers meet consumers in the city and consumers can visit the farm to see where their food comes from. The project is supported by the Ministry of Economics of the Netherlands.

Beyond Eggs

28-2-2013

Josh Tetrick, founder of start up Hampton Creek food, worked together with specialists such as food scientists, chefs and molecular biologists to figure out how to create a product that is made out of plants but works like an egg. The team had to dissect an egg down to its microbiology and nutritional components. They developed a plant-based egg, called ‘Beyond Eggs’. The Beyond Eggs can replace an egg in food like baked goods, dressing ore sauces. Beyond Eggs are healthier, cholesterol-free, allergy-free and the food safety is better.

Belgian Beer Day

28-2-2013

On April 6 the Belgian Beer Day will be organized. The Captain Beerheart Foundation organize this event to connect all Belgian beer fans from all over the world and toast to Belgian Beer. More than 8.000 people from 103 countries already support the Belgian Beer Day.

Appertizers served on a bicycle handlebar

27-2-2013

  • fietsstuur dienblad

Restaurant De Compagnon in Amsterdam serves appetizers on a bicycle handlebar with a tray. Nowadays many restaurants are working with local products, but in Amsterdam there are few local products available. Therefore restaurant De Compagnon approached this trend in a different way. The nature of Amsterdam has been characterized by bicycles. Serving appetizers on a bicycle handlebar is a wink to the trend ‘local’.

Spreads of exotic goose

27-2-2013

The company ‘Ganslekker’ produces a spread made of goose meat. The number of geese in the Netherlands is increasing and often causes (environmental) problems. For these reasons, the geese are shot. ‘Ganslekker’ uses the meat of these shot geese to make spread. The spread is available as ham or foie gras pate and is organic and sustainable.

Doughnut with a twist

27-2-2013

The doughnut is very popular in the United States and there are more new varieties on the market. Lucky’s Doughnuts creates authentic, handmade doughnuts in many variants. Likewise the crème brûlée doughnut, a doughnut filled with vanilla pastry cream topped with crisp, burnt sugar caramel shell. They also have other special doughnuts like a tiramisu or blood orange doughnut.

A mysterious smoking effect with Mistystix

26-2-2013

  • Mistystix

Many people know dry ice from the theatrical world as haze ore smoke used at TV shows and musicals, but dry ice is also increasingly used in the hospitality industry. ICS Dry Ice developed the Mistystix, that gives a drink that mysterious smoke effect. The Mistystix is designed to be used in drinks and is filled with dry ice. Once the Mistystix touches the drink, it creates a smoking effect. The most beautiful effect is created when the drink is not too cold. With the Mistystix the taste of the drink is optimum, it keeps the drink cold and it remains smoking about 3 to 5 minutes. Use dry ice for the presentation of a dish or dry ice can also be used in the finest form to make a sorbet from fresh juices. Filling a wine cooler with water and dry ice gives a festive effect.

KLM Must See Map, made by friends

26-2-2013

KLM Royal Dutch Airline recently launched a global social media campaign, named the KLM Must See Map. Consumers can create a map of their destination and approach friends via Twitter, Facebook and email to get some tips about attractions and interesting activities. When the map is completed, KLM prints the map and sends the city card to the consumer for free. The campaign is made by Code d’Azur and is active in 24 countries.

Unique hotel in a old fort

26-2-2013

A 134-year old fort has been converted into the luxury Spitbank Fort Hotel. The old fort is located one mile outside of Portsmouth Harbour in Hampshire and was used by British nationals in defense of boats and aircraft’s. The history of the fort is remained intact by brick walls, fortress windows and old cannons. The Spitbank Fort Hotel is equipped with many luxuries, such as a rooftop pool, sauna, sun terrace, champagne bar and 3 restaurants. The hotel can be reached by helicopter or boat. More inspirational pictures on the website of the hotel.

Latte 3D art

25-2-2013

Instead of the standard figure drawing with milk foam in the cream layer of a cup of coffee, make it special with latte 3D art.

Inspiration for chefs

25-2-2013

Via the twitter account of Kobe Desamaults we saw this beautiful long term movie about the preparation of duck by chef Seiji Yamamoto. Through the online video channel Tokyo Gastronomy by Friendroid, there are several videos to see about gastronomy in Tokyo.

First vegetarian snack bar

22-2-2013

At The Hague Hollands Spoor train station, the first fully vegetarian snack bar will open on 5 April. Visitors can choose a healthier and meatless version of the croquette, frikadel or hamburger. The products are 100% vegetarian and a majority of the product range is also vegan. Besides the snacks, there is a choice of vegetarian and vegan sandwiches, small dishes and organic drinks.

Whiskey from Texel

22-2-2013

Texel gets a new typical product, a Texel whiskey. The whiskey is not for sale yet, but the creator and producer Joscha Schoots has laid a good foundation. The whiskey is distilled with, so far as possible, ingredients of Texel. The distillates are still maturing on barrel. The salty air and the soft water of Texel, play a role in the typical taste of the whiskey. Joscha Schoots hopes to present the first whiskey bottles in 3.5 years.

Recipes Diabetes Foundation

22-2-2013

The Diabetes Foundation in the Netherlands has introduced a new online platform with recipes for cooking with diabetes disease. There is often a lot of confusion about what you can eat when you have diabetes. Besides that, eating healthy food is an important part of the treatment and can reduce the impact of diabetes. For theses reasons, the Diabetes Foundation created a website with recipes, cooking tips and facts about diabetes. People can also send recipes and they are checked by a dietitian and will be added with the nutritional values. It will be a platform of and for people with diabetes.

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