Frank Brigtsen has released "Color of Flavor," a cookbook that represents the chef's culinary legacy. Produced in collaboration with Blue Runner Foods, the cookbook highlights the Louisiana flavors and hospitality that have been at the heart of Brigtsen's Restaurant for over forty years and captures Brigtsen's distinctive approach and the regional flavors for which he is renowned.

DirecTV has reached a multiyear agreement with EverPass to continue offering NFL Sunday Ticket to restaurants and bars, alleviating concerns about a costly transition to streaming. Industry advocates had warned that moving exclusively to streaming would be both costly and disruptive for businesses that depend on NFL Sunday Ticket to draw crowds. "The announcement this morning is a big relief for restaurant operators who have built their business plans on bringing together people around the shared love of a game," says Sean Kennedy, the National Restaurant Association's chief advocacy officer.

Florence 1 Schools in South Carolina will provide free breakfast and lunch to all students this school year to help address food insecurity and support health and academic success. Data show that 13.3% of state residents live below the poverty line, including 18.3% of children.

Outbreak investigations highlight the challenge of communicating evolving scientific findings to a diverse audience making real-time decisions, writes microbiologist and communications strategist Marianna Naum. While the scientific process is deliberate and evidence-based, consumers, businesses and public health officials must act on the best available information, creating a natural tension. Effective strategic communications must recognize this difference, provide context for changing recommendations and support decision-making through uncertainty.

Australian diners are increasingly exploring Milanese cuisine, moving beyond traditional southern Italian dishes. Chef Rhys Nicholson from Latteria in Adelaide highlights the rich agricultural and cultural influences of Milan, a city shaped by agriculture, trade and cultural exchange. "Milanese cuisine doesn't want to challenge the status quo, it's not one or the other," Nicholson says. "It's about showing that Italian food is much more than pizza, meatball spaghetti and cannoli. While all of these are delicious, there is so much more diversity in the food of the peninsula that really showcases one of the richest cuisines of the world."

Cape Cod resorts are increasingly adopting sustainable practices to address environmental challenges such as nitrogen pollution and erosion. The Wequassett Resort and Golf Club has partnered with the Massachusetts Oyster Project to plant 25,000 oysters in Pleasant Bay to reduce nitrogen levels. Meanwhile, Chatham Bars Inn and Love Farms use hydroponics and regenerative agriculture to produce food sustainably.

On Aug. 8, Conversation Room in Kolkata, West Bengal, India, will transform into a celebration of khichuri through a themed lunch and book event. Attendees can experience a menu curated around diverse regional variations of the beloved comfort dish, such as bhoger khichudi, Kathiawadi vaghareli khichdi and ilish macher khichudi. The event, titled "hichuri Potluck with Ramona Sen and Chef Auroni," is designed to bring together food lovers and readers for an afternoon blending culinary exploration and literary discussion.

Joey Campanaro's culinary journey began on the Jersey Shore as a dishwasher and led him to work with industry icons such as Jonathan Waxman and Jimmy Bradley, along with the Patina Restaurant Group. Over the past two decades, Campanaro has established himself as a respected restaurateur, founding Little Owl in New York City's West Village and expanding to three more venues and an event space.

In this episode, podcast host Rocco Paradiso sits down with Chefs Douglas Best and Matthew Ward to explore how chefs can make their operations more sustainable. Drawing on research from their work in college dining with Menus of Change, they share practical insights that translate beyond campus kitchens. Available on Spotify or Apple Podcast.

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