U.S. grocers are increasingly steering shoppers toward later trips as labor costs, shrink, and promotion strategies reshape store operations. Industry data shows evening traffic can help retailers spread demand, clear perishables, and manage higher operating expenses. Continue Reading
Del Monte Foods permanently closed its Modesto fruit processing plant on April 7, 2026, eliminating 765 jobs in one of California’s largest food-manufacturing layoffs this year. The shutdown followed the company’s 2025 Chapter 11 bankruptcy and ended operations at a Central Valley facility that had processed fruit for more than a century. Continue Reading
A Reyes Coca-Cola Bottling facility in Ventura permanently closed on July 10, ending a 114-year Coca-Cola presence in the city. State WARN records show 85 workers were affected, though the company said most are expected to be reassigned. Continue Reading
Three Vermont restaurants have permanently closed in Burlington, St. Albans, and Randolph, ending service in June 2026. The confirmed shutdowns include both remaining Feldman’s Bagels shops and Randolph breakfast-and-lunch spot wit & grit. Continue Reading
McDonald’s has spent years changing how some of its most familiar menu items are made, while also reworking pricing and value offers. Company statements and public pricing data show that for many customers, the shift is about both flavor and cost. Continue Reading
Applebee’s still has national reach and deep brand recognition, but many customers increasingly see it as a chain caught between higher prices, uneven execution, and tougher competition. The result is a growing sense among diners that the brand no longer delivers the value or experience it once promised. Continue Reading
Taco Bell has temporarily removed several fresh ingredients from some restaurants as officials investigate a growing Cyclospora outbreak. The company said health authorities have not confirmed a link to Taco Bell, any supplier, or any specific ingredient. Continue Reading
Burned crusts, trapped fats, and microscopic plant traces preserved in ancient pottery are revealing meals that never made it into bones or seeds alone. The result is a far more varied picture of what early people cooked, mixed, and ate than archaeologists once believed. Continue Reading
Takeout menus may show calories, but they often leave out the hidden factors that shape health risk, from sodium overload and allergen cross-contact to chemicals that can migrate from packaging. Understanding those gaps can change how you order. Continue Reading
Cinnamon still dominates familiar baking, but cardamom is rapidly becoming the spice that signals sophistication, warmth, and range. From coffee and pastries to savory rubs and wellness blends, its rise reflects a broader shift in how people flavor food at home. Continue Reading