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.
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.
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?