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UK beef to be served on US plates for first time in over 20 years First exports of UK beef to the US commence from a Northern Irish facility UK beef industry estimates £66 million boost over the next five years   The first shipments of UK beef are to depart for the USA today (30 th September), marking a historic moment for UK farmers and food producers.   Following the USA’s longstanding ban on EU beef – introduced in the wake of the BSE outbreak in 1996 – market access for UK beef was granted in March 2020. UK beef producers now have access to the US market for the first time in over 20 years.   Today’s news means the sector can now begin to reap the economic benefits of trade with the US – with industry estimating beef exports will be worth £66 million over the next five years.   The first shipment of beef originating from Foyle Food Group, Foyle Campsie in Northern Ireland is to be dispatched to the USA today, with further shipments from across the UK...

Candy Mountain is smallest AVA in state, with well-drained soils on south-facing slopes The Alcohol and Tobacco Tax and Trade Bureau (TTB) published the final rule for the Candy Mountain American Viticultural Area (AVA) on September 25, 2020, making it the 16th AVA in Washington. “Candy Mountain is small but mighty,” said Steve Warner, president of the Washington State Wine Commission. “The region has been growing highly regarded grapes for years, so it will be great to finally see the AVA-designated wines out in the world.” At 815 acres, Candy Mountain is the smallest AVA in Washington. It sits to the southeast of Red Mountain and is within the Yakima Valley AVA and the larger Columbia Valley AVA. As part of the proposal, TTB also expanded the boundary of the existing Yakima Valley AVA by 72 acres, to fully encompass the Candy Mountain AVA. Candy Mountain is part of a chain of four mountains in the area, which also include Red Mountain, Badger Mountain, and Little Badger Mountain....

Somerset fine-food company to use almost 100% of the sustainable energy it generates Charlie Bigham ’s requires electricity 24-hours-a-day, seven-days-a-week to produce wonderful food for the likes of Waitrose, Tesco and Sainsbury’s.   So, when the fine-food manufacturer got the opportunity to make its operations even more sustainable—by hugely reducing the amount of electricity it imports—it contacted Devon company SunGift Energy to design a bespoke 318.58kWp solar PV system.   “Like most food producers, our operations are very energy intensive,” said Charlie Bigham, who started his company in 1996 with the aim of creating mouth-watering pre-prepared meals for people. “Our refrigerators are in constant use, keeping our freshly-made food at optimum temperatures. That’s why this solar PV system will be invaluable, particularly in the summer months.  99.5% of the electricity that it generates will be used by our facility, with just 0.5% being exported back to the grid....

A portion of the proceeds from every Tribute Cup sold in October will be donated toward providing first responders with mammography screenings and other breast cancer detection services through The Dickey Foundation Dickey’s Barbecue Pit is joining the fight against breast cancer this October with the debut of its first limited-edition Pink Big Yellow Cup. In honor of Breast Cancer Awareness Month in October, the world’s largest barbecue concept’s signature Big Yellow Cup will become pink. Throughout the month, Dickey’s will offer the 32-ounce limited-edition collectible Tribute Cup for purchase in all of their locations across the U.S A portion of the proceeds from every charitable cup sold will be donated to The Dickey Foundation , which provides safety equipment and overall support for first responders. The Dickey Foundation will use the funds raised from the collectible Pink Big Yellow Cup to provide mammograms and other breast cancer detection, treatment and services for local...

The Bay Area’s bagel scene is small but mighty, and lucky for us, it’s growing every year. And any local bagel enthusiast will tell you that soft, chewy, golden-brown bagels aren’t too difficult to find - you just have to know where to look. Here are 12 great bagel spots in SF and the East Bay to check out right now. THE SPOTS Poppy Bagels $ $ $ $ When we originally published this guide, we hadn’t yet made it to Poppy Bagels (and the Internet had some thoughts ). But we finally checked them out and are here to tell you to do the same, immediately. This Oakland-based pop-up is making incredible New York-style bagels that are perfectly chewy, and have a crackly crust that’s covered in a lot of seasoning (ready your vacuums - it will get messy). And the bagels are made even better when topped with one of their fresh, thick housemade schmears, like jalapeño, scallion, or beet and poppy seed. If you want to get your hands on these bagels, place an order online for deliv...

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Akira Kaelyn  / Shutterstock Inocencio Carbajal opened his acclaimed taqueria, Carnitas Uruapan, on West 18th Street in Chicago’s Pilsen neighborhood in 1975. He picked the location for a simple reason: At the time, it was near one of the city’s only Mexican grocery stores. There was another, more complex reason Carbajal and the grocery store were in the neighborhood, though. The construction of the University of Illinois campus in the neighboring Near West Side community between 1960 and 1965 pushed longtime Mexican residents into Pilsen, transforming the largely Czech and Eastern European immigrant neighborhood into a predominantly Mexican community by 1970. Within less than a decade, Pilsen had become one of Chicago’s most prominent Latinx neighborhoods. More than 40 years later, the original Carnitas Uruapan is still there. But the Pilsen around it is changing again. City officials began planning new development for the area during the early 1970s, shortly after it emerged a...