Detroit Restaurant Week is upon us! The 2014 fall edition will run from Friday, September 19 and conclude on Sunday, September 28. The event, which is in it’s eleventh installment, features specially-priced three-course dinners at participating restaurants. For just $30/person, diners will be provided an experience that is unique to Detroit. With Shinola and Quicken Loans returning as presenting sponsors, we have high hopes for this fall’s showcase.
If you live, work or play in Detroit, there is a good chance you are familiar with Eastern Market. Since it’s installation in 1891, Eastern Market has become America’s oldest continuously operating market district. Every Saturday, over 250 independent vendors sell goods to thousands of patrons. From the early morning hours well into the afternoon, the six block market is packed with people.
Offerings range from fresh produce, to flowers and unique handmade goods, helping the market district to thrive over time. In the last few years, popularity has risen a considerable amount. Due to the traction, the market is open throughout the summer and fall months on Tuesday and, for the first time, Sunday. On these days you will find shopping and other activities, coupled with a smaller crowd. Continue reading →
Meet Leah Moss, baker extraordinaire! After adding Leah’s Gluten Free to foodjunky and getting rave reviews from customers, I decided I needed to know more about the woman behind the brand! Read below to find out more about the inspiration behind the gluten free brand and to see what’s currently baking in Leah’s kitchen.
In 1984, President Ronald Reagan declared July as “National Ice Cream Month”. For that, I thank him, because there are few things on this Earth I enjoy more than ice cream. This nation-wide holiday inspired me to look into the history of ice cream. Read below to find out how it became a treat I, and many others, can’t imagine living without.
Origins of Ice Cream
According to the International Dairy Foods Association, origins date back to the second century B.C., without a specific date or inventor. There is much speculation and many different theories on the definite origin. However, in the United States, the discovery is more clear. In 1744, the first official account in the U.S. comes from a letter written by a guest of Maryland Governor William Bladen. For the first few decades, ice cream was most often enjoyed on rare occasions by the elite. Both George Washington and Thomas Jefferson are noted in history as early adopters of the dessert.
Going out to a business lunch can feel like a first date. Even more so if an interview is involved. Nerves are at an all-time high and you want to make a great impression, all while remembering to chew with your mouth closed and keep your elbows off the table. Recently, I had a friend reach out and ask my opinion on how to handle an interview over lunch. Because this seems to be a common concern among interviewees, I figured I would share my advice.
You got the interview, now what?
First, get some information about the restaurant the interview is being held at. Usually companies will have a place they commonly take potential candidates, so it should be determined well ahead of time. Figure out the parking situation at the restaurant, how long it will take you to get there, and take a look at the menu. If you have dietary restrictions, be sure the restaurant is able to accommodate them. Otherwise, you need to let the interviewer know with enough time to make alternate arrangements. Dietary restrictions are nothing to be ashamed of, however, if you are a picky eater who tends to “substitute” almost every item on a dish, it is advised you choose a selection that will not require you to do this. Continue reading →
In recent weeks, soccer has been sweeping not only our nation, but the entire world thanks to the FIFA World Cup. We rooted on our beloved United States Men’s Nation Team (USMNT) while they tackled the “group of death” and moved onto the second stage. Just as it seemed the odds had been defied, the USMNT unfortunately fell to Belgium in the first game in the round of 16. After boycotting waffles the day following the loss, we decided it would be interesting to look at the native eats of the host country and one of four teams still contending in the tournament, Brazil. Now in the semi-finals, Brazil will take on Germany while Argentina faces off against the Netherlands in the fight to take home the trophy in the most widely viewed sporting event in the world.
Brazil’s Culinary Offerings
As the host country of this year’s World Cup, Brazil packed some local flavor into the concession menus. The menu, which features different barbecued meats, Tropeiro Beans, and Guava Cake, gives just a small sampling of the culinary creations the country has to offer. Outside of the stadiums a wide variety of foods can be found, typically depending on the region and its inhabitants. However, as the world leader in dry beans production, it comes as no surprise rice and beans is one of the most common dishes for Brazilians in each region. Let’s start from the top.
Detroit is a city like no other. Though plagued by decades of hardship and struggle, its people refuse to let their city be defined by the worn out, negative narrative. The real Detroit is resilient. You can see clear proof of this in the city’s ever growing number of small businesses, and in its steadily expanding workforce.
Headquartered at 1528 Woodward in the heart of the M@dison Block is foodjunky, a new company built to serve Detroit workers and businesses. At foodjunky.com, we provide an online food ordering service. Our goal is to understand and fulfill the needs of our customers, by turning hungry people into happy people. In order to serve all unique parties, foodjunky created a platform to empower customers to make choices best suited for them. This individual ordering platform creates a quick and streamlined process, so that our customers can get right back to making our city a better place. In a few simple steps, individuals can order exactly what local eats they’d like from an expansive list of restaurants in our system.
An Entrepreneur’s Fight to Stay Healthy – Part III of III
This is the final part of a three part series covering entrepreneur health. Our final focus will be on exercise. Click to read the first or second part.
If you have been reading along, you will know that I spend an average of 90 hours a week working and an average of 56 hours a week sleeping. While some may say that leaves little time or will to work out, I say there is a reason not everyone starts their own business.
Exercise is essential
While running a business it is important to stay fit. Starting a new business has many challenges and greatly increases stress levels. Deciding to leave a well-paying job for an unproven concept and making payroll or hitting numbers for outside investment is all very taxing. An article, written by Mayo Clinic, explains how important exercise is to dealing with stress.
An Entrepreneur’s Fight to Stay Healthy – Part II of III
This is the second part of a three part series covering entrepreneur health. To read part one, click here.
Adequate sleep may mean greater success
Sleep is extremely important and should be high on any entrepreneur’s to do list. In every decision one makes, sleep, or lack thereof, is a contributing factor. An interesting read from Science Daily shows how the lack of sleep increases one’s pension for risk.
An Entrepreneur’s Fight to Stay Healthy -Part I of III
Being an entrepreneur is hard, not only for the obvious reasons, but also for some that are less obvious. Starting a business is extremely time consuming and stressful. Time tends to be an ever decreasing resource. One of the most important jobs of any entrepreneur is to manage time properly. The three most common and time consuming tasks that often get pushed off are sleep, exercise and diet. As each are important, I will focus on them separately. The first of the three-part “Entrepreneur’s Fight to Stay Healthy” series is devoted to an entrepreneur’s diet.
Don’t Forget to Focus on Diet
First, let me start by saying that I am not a doctor, nor am I a nutritionist. I am a food entrepreneur and run a startup called foodjunky.com, in Detroit. I have direct access to the best food in Detroit, both healthy and unhealthy. Before starting foodjunky, I was an avid mountain climber and triathlete. I became focused on my body and diet while studying at the University of Colorado Boulder. Attending school, I found that my diet was not diverse. The lack of variety in my diet was holding me back socially and physically. This lead to the decision to work on diversifying my diet. With this new diet, I found it was becoming much easier to stay healthy while also opening up options when dining out.