Why are CBD Edibles Being Pulled Off Restaurants in Some Parts of the Country?

Across various parts of the country, health department officials are asking restaurants to voluntarily pull CBD-infused foods and drinks off menus.

The latest local and regional governments that have reportedly taken steps against CBD are New York City, California, Texas, and Ohio banning the substance from restaurants and retail stores.

For example, according to the New York City’s official government website, beginning July 1, New York City restaurants that don’t comply with the CBD ban voluntarily could be embargoed of their CBD products by the health department... and by October 1, officials “will begin issuing violations to restaurants and retailers for offering CBD-laced foods and drinks. Violations may be subject to fines as well as violation points that count toward the establishment’s letter grade.”

CBD, or cannabidiol, which derives from cannabis, doesn’t cause the psychoactive effects for the lack of enough THC—the compound that gives people the “high” sensation.

In fact, CBD proponents claim the substance is mainly used for its therapeutic benefits helping people relax, ease pain, anxiety, insomnia, and even depression.

Despite the fact that not many studies have been done on cannabidiol in human trials, as pointed out by a recent New York Times article, we are seeing an immense amount of CBD products being sold across the country, with Walgreens as the latest retailer to announce plans to sell creams, patches, and sprays in nearly 1,500 stores in select states.

So, why is it being pulled out of the restaurant space, specifically?

Although, the farm bill that was passed in December 2018 legalized industrial hemp in the U.S., this only means industrial hemp was removed from the controlled substance category. Anything that is put in foods and drinks has to be regulated by the Food and Drug Administration and, as of right now, CBD is not determined safe or effective for other health conditions aside from being an active ingredient in an approved drug that treats two rare and severe forms of epilepsy.

The FDA regulations are something different and there’s a huge push from lawmakers to change this.

Since there is no federal law specifically addressing CBD-laced edibles, some states, like Colorado and Maine, have already attempted to clarify the status of the substance by passing laws allowing the addition of CBD to food, as reported by Reuters. California and Texas have introduced bi-partisan legislation to do the same, as reported by the Associated Press.

Last week, the FDA slated the first public hearing to take place May 31 to discuss how to regulate CBD food and beverage products.

In the meantime, here at Foodable, we are tracking the latest in this arena:

In a podcast episode of Chef AF, Chef Brandon Foster shares with us a personal anecdote about how CBD has positively affected a local farmer to The point where this person wanted to dedicate the rest of his available land to grow hemp for the CBD industry.

In an On Foodable Feature episode, our host Layla Harrison breaks down for our audience some of the CBD-infused products that have stood out from the rest.

And in a Barron Report podcast episode, we learned about Azuca— a company offering CBD and THC products ranging from edibles to sweet syrups.

We expect to continue hearing about ‘Culinary Cannabis’ and its impact on the restaurant business and society as a whole. so, stay tuned for more interesting content!

Gender Relations & Leadership: Outlook of the Future of the Food & Bev Industry

On this podcast recorded at Fodoable.io in Seattle, our host Yareli Quintana speaks with three leaders in the foodservice and beverage industry who also happen to be women. The conversation begins by each identifying some of the changes they’ve seen happen in their respected industries throughout the years.

First, you’ll hear from Zoi Antonitsas, executive chef of Little Fish, Seattle’s first modern-day craft cannery and restaurant which will be found in the heart of Pike Place Market once it opens. Chef Antonitsas has over 20 years of experience in the restaurant industry and says she’s been fortunate to have worked with incredible men and women up and down the West Coast.

“I’ve never really felt like I’ve ever been discriminated against as far as being a woman, with the exception of a few, I would say, financial question marks…,” says Antonitsas. “There have definitely been a couple of times where I’ve had to fight to get financial compensation for my work, where I know for a fact that some male counterparts have received more money without having to ask.”

Then, you’ll hear from Brenda Lobbato, the Northwest Region Vice President at Ste. Michelle Wine Estates. She got into the beverage industry 30 years ago and has been in her current role since 2016, where she manages 26 percent of Ste. Michelle Wine Estates’ revenue totaling to $698M. Lobbato shares with the speakers that she’s recently seeing a lot more women getting into the beverage industry, which, for a long time, has been a “good ol’ boys network.” She’s proud to share that she’s helping spearhead a women’s group within Ste. Michelle Wine Estates.

“We have this thing we call Women of  Wine... we call ourselves WOW and so we started this WOW organization from the standpoint of having concerns that affect all employees, but that women are bringing forward,” says Lobbato. “So, if that’s a mentoring program or that’s a skills program, like public speaking or financial acumen, whatever that is… it’s making those topics and resources safe to talk about.”

Throughout the podcast, you’ll also hear from Roz Edison, co-founder of Marination Ma Kai, a food truck turned into brick-and-mortar locations serving up Hawaiian-Korean fusion cuisine across Seattle. Ten years ago, Marination Ma Kai’s food truck was “the first on 10 rolling in the streets of Seattle.” That number has grown tremendously since then and now Edison and her business partner are also established entrepreneurs in the fast casual space.

“Sadly, though, I just came from a 3-day conference from my industry. It’s called the Fast Casual Executive Summit, so about 150 to 300 C-level folks from chains that range from 50 to 800 units. Almost every single panel had 100 percent white, male panelists…,” says Edison. “...I had really hoped I would run into a female CEO or a female director of operations. That, I’m not seeing in the fast-casual side of it.”

The four speakers later dive into topics like employee relations, mentorship, and hopes for the future of the industry as it pertains to women. Stay tuned to hear which direction this interesting conversation took and how each panelist feels about each topic discussed!

Why the Food Scene in “Forgotten Cities” Is As Important As Those in New York, Chicago, and L.A.

On this episode of Chef AF, our host Chef Jim Berman sits down with Chef Derek Stevens— a Steel City “burning star,” as he calls him, for shining bright in the local food scene. Stevens is the co-owner and executive chef of Pittsburgh’s Union Standard. Both gentlemen are Pittsburgh-natives and they focus their conversation around those cites that seem “forgotten” in the food world.

The two agree that as chefs they are always on the hunt for honest food. Chef Stevens is candid about his favorite Pittsburgh food spots, highlighting establishments like LeoGretta located in the Carnegie neighborhood and ran by Chef Greg Alauzen; as well as, DiAnoia’s Eatery in the Strip District and ran by Chef Dave DiAnoia.

“When I talk about those chefs… when I eat their food, I think ‘Damn, I wish I could cook like this guy’ you know?,” says Chef Stevens. “It’s really heartwarming in a way, you know? They really got it figured out. And sometimes they’re thinking the same thing [about other chefs].”

Listen to the podcast above to hear the full conversation, Chef Steven’s thoughts on the resurgence of downtown areas in cities like Detroit and Milwaukee, and how to cultivate interest for a local food scene in a “forgotten city.”


Show Notes:

  • 1:55 - Chef Derek Stevens’ Background

  • 4:07 - Favorite Pittsburgh food spots

  • 7:37 - Comfort Food vs. Fine-Dining

  • 12:47 - Cultivating Interest for local food scene

  • 17:19 - Incubators and the food scene

  • 23:13 - Labor Shortage

Hosted by:

Rachel Brill

JIM BERMAN

Expert Columnist / Show Host


VIEW BIO
 
CAF-Show_Page-01.jpg
 

Is The Future of Dining Digitization? Allset CEO Thinks So!

We are living in a world with a live and thriving “on-demand” economy.

From having the choice to watch your favorite TV shows on your own time and schedule, to ordering meals and groceries through your mobile phone or online.

Companies seem to have finally figured it out…

Time is of the essence!

People seem to be willing to pay for their precious time to avoid time-consuming, mundane tasks. And with so many efficiencies taking place in different aspects of people’s lives, consumers are getting accustomed to speedy services so they can get back to what’s most important to them.

This phenomenon has us thinking… Is the future of dining digitization?

On this episode of On Foodable Feature, we learn from Stas Matviyenko, CEO and co-founder of Allset—a San Francisco-based application that aims to help restaurants provide a more efficient dining experience to guests who are short for time.

Watch the full interview to learn how this app can help increase a restaurant operation’s bottom line, how the technology integration would look like, and costs associated with the service!

How The World's First OatMeals Cafe Has Reimagined The Use of The Traditional Grain

“I really believe that if you start your day with oatmeal you normally make better decisions throughout the rest of your day… So, this brand has a lot of legs in today’s world,” says Stephens.


On this episode of Emerging Brands, Samantha Stephens, chef and founder of OatMeals shares with Foodable the origins of her single-ingredient fast casual concept and how she built it from the ground up.

OatMeals is the world’s first oatmeal cafe located in Greenwich Village, a neighborhood in New York known for its brownstones buildings. Stephens believes her brand in very on-trend right now especially with the rise of the health movement and all the benefits and versatility that oats have to offer.

What sets this concept apart is the fact that not only it is a business concept that revolves around oats, but also the fact that it aims to evaluate the way traditional breakfast meals involving oats have been regarded for decades.

“So, it’s a build-your-own toppings bar. We’re sort of putting a non-traditional twist on old-fashioned oatmeals...,” says Stephens. “The more and more I ate oatmeal the more I realized it’s very similar to risotto or rice… You could really think about it as like a savory side dish. It’s so versatile! It sort of adapts well to any kind of topping you put on it…”

Stephens went on to explain how she experimented with the grain by adding parmesan cheese, cheddar cheese, truffle oil, goat cheese, eggs, and bacon. She offers savory oatmeals as well as the traditional breakfast and sweet oatmeal offerings.

Listen to the podcast above to learn about how Samantha Stephens gained the confidence to build this business, the challenges she faces when figuring out a reasonable price point for her menu items, and how her concept aims to stay relevant in the food world in terms of trends.

To learn more about the Shark Tank-backed concept—OatMeals— check out the The Barron Report Live video interview below!