Miscellaneous

🍝 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, has guided F&B trends reporting and won the 2006 Jesse H. Neal National Business Journalism Award. He hosted "In the Kitchen with Bret Thorn" podcast and wrote "Kitchen Dish" for The New York Sun (2005-2008). Thorn, a magna cum laude Tufts University graduate and Phi Beta Kappa member, studied at Le Cordon Bleu and in China, and was inducted into the Disciples d’Escoffier in 2014.

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📖 Joanna Fantozzi, currently a Senior Editor at Informa Restaurant & Food Group since August 2021, has over seven years in journalism, covering the restaurant and hospitality sector. She holds a bachelor's in English literature from The College of New Jersey and a master's in journalism from CUNY. Former roles include Associate Editor (July 2019-August 2021), Assistant Editor (Oct. 2018-July 2019), and posts at Insider and The Daily Meal. Joanna's work appears in The New York Times, Forbes, and Vice.

🍹 Boba, chewy tapioca pearls in bubble milk tea, originated from Taiwan and gained popularity in the U.S. in the 1990s. Recently, its appeal has surged due to social media and the growing love for Asian cuisine. Beyond traditional milk tea, boba is now featured in various drinks. Notable chains like Starbucks and McDonald's are incorporating it. Market research by Datassential shows 46% U.S. awareness and 26% have tried boba, with Gen Z and Asians being the most familiar.

🍞 Henry Roberts, CEO of Two Hands, expanded the Australian cuisine concept to Denver's Berkeley neighborhood, in a 3,000-square-foot space inside The Lantern. Two Hands Café first opened 10 years ago in NYC's Nolita, later reaching Austin, Nashville's suburb of Franklin, and Montauk on Long Island. The menu features Australian favorites and local, seasonal ingredients with dishes like Goan-Style Coconut Curry ($19) and a brunch with lemon-poppyseed waffles ($17). The restaurant maintains a dietary guide for food allergies and sensitivities and sources ingredients from places like Stockwood Farms in New York's Hudson Valley.

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