Miscellaneous

🍴 Bret Thorn, senior food & beverage editor, joined Nation’s Restaurant News in 1999 and Restaurant Hospitality in 2016. He previously wrote for The New York Sun (2005-2008) and worked in Thailand for Asia Times (1995-1997). A Tufts University magna cum laude graduate, Thorn has studied at Le Cordon Bleu and served with ABC News in Beijing in 1989. Awarded the 2006 Jesse H. Neal Award, he is also a published author in food encyclopedias. Thorn resides in Brooklyn, N.Y.

🌊 Crete, Kefalonia, Naxos, Corfu, Rhodes, Zakynthos, and Paros offer thrilling adventures for travelers. Crete's Samaria Gorge and Elafonissi's waters beckon explorers. Kefalonia's Melissani Cave and Mount Ainos promise natural wonders. Naxos blends adventure with tradition on Mount Zas and Mikri Vigla. Corfu and Rhodes offer diverse experiences on their trails and coastlines. Zakynthos' Blue Caves and Navagio Beach provide breathtaking moments. Paros is an adventure paradise with windsurfing and hiking trails.

📆 24 October, Lugano: USI and UN Tourism hosted a hybrid workshop to bridge fashion and tourism sectors. Creative industries now account for 3.1% of global GDP and 6.2% of employment, driving tourism growth. Notable practices from Tuscany, Ljubljana, and Lugano, alongside success stories from countries like Indonesia and Spain, highlighted innovative cultural tourism methods. UN Tourism, with 166 member countries and over 500 affiliates, continues to promote sustainable tourism.

💻 Premium leisure airline beOnd, based in Dubai, is expanding its online package holidays through a partnership with TUI, leveraging a platform by tech specialist Nezasa. Earlier this year, beOnd launched the beOnd Holidays platform to integrate flights and resorts. The collaboration combines TUI’s packaging expertise with Nezasa’s AI-enabled itinerary technology, allowing users to customize trips dynamically. This innovation aims for personalized travel recommendations, enhancing customer experience and streamlining premium leisure travel.

🍎 Mevalco will introduce NOVO by O-MED, a limited-edition extra virgin olive oil from Spain, crafted from 100% Picual olives, pressed on the first harvest day. Available in the UK through Mevalco in November with pre-orders now open. Each 500ml bottle costs £13.50, packaged in cases of six. NOVO, known for its rich green hue and fresh, peppery taste, is produced by O-MED, a family-run mill in Granada. Expected UK arrival: Tuesday, 11 November.

🍽 Longbow Venues achieved notable success at the 2025 Westside & Southside Restaurant & Bar Awards on 27 October 2025 at the OEC Sheffield. The Peacock at Rowsley won "Restaurant of the Year," The Ashford Arms in Bakewell secured "Best Sunday Lunch," and The Maynard in Grindleford was awarded "Best Family Favourite." Over 50 team members attended, celebrating the group's focus on quality, local produce, and genuine hospitality. The event honored independent venues in Sheffield and North Derbyshire.

📝 Apple, Google, Nike, Louis Vuitton, Hermès, and Mars—these iconic brands illustrate that a name's initial meaning is less important than the brand's reputation over time. It typically takes five years for brand names to gain traction. Considerations include pronunciation, domain availability, and search visibility. Ultimately, invest in building brand meaning rather than overthinking the name itself. The essence of a brand lies in the work and reputation crafted over years, not the cleverness of its name.

🍽 Chefs Valerios and Barta are shaping the future of food with a focus on Costa Rica's culinary heritage and plant-based cuisine. In Costa Rica, Valerios emphasizes indigenous ingredients like culantro coyote and tacaco, while Barta has spent over a decade mastering plant-based cooking, from Budapest to New York City. Their efforts aim to preserve culinary traditions through innovative techniques and sustainability, as highlighted in Valerios's book "Abuelas de Costa Rica" and work at Huacas Restaurant.

🧡 Starting around age 25, collagen production declines by 1% per year, exacerbated by UV exposure, smoking, alcohol, and poor diet. The global collagen supplements market, valued at $5.91 billion, is projected to grow to $8.02 billion by 2030, driven by both older and younger consumers. Historically animal-derived, newer supplements feature sustainable marine and plant-based sources. Hydrolyzed collagen peptides, broken down for better absorption, are key to supplement efficacy.