Shannon Allen is Changing Fast Food with Grown's All-Organic Menu

Shannon Allen is Changing Fast Food with Grown's All-Organic Menu

Shannon Allen grew up working in restaurants and in her Father's garden.  Food was always part of her life but when she met her husband Ray Allen, Shannon quickly realized how important the right food is to his success on the basketball court.  That's when her education in nutrition and healthy organic eating really began.  When her son, Walker, was diagnosed with type one diabetes Shannon struggled to meet his needs while constantly on the go - Grown was born.  Seeing the needs of the many, Grown provides healthy organic fast food with the convenience of a drive-thru.  As an Emerging Brand, Grown is breaking the norms of the restaurant business by creating a new approach for an entirely new type of consumer.  Watch the episode for more and download Foodable Labs' Emerging Brands Report

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Chefs Chime in On: The Organic Movement

Chefs Chime in On: The Organic Movement

By Courtney Walsh, West Coast Editor

The culinary world is constantly in flux, with new developments and innovations appearing every day. In this series, we offer chefs the opportunity to share their own unique insights into a culinary trend currently making headlines.

Over the last decade, more and more chefs are taking a leading role in determining where their food is sourced from and how that food is treated. In addition to moving towards more local sourcing, chefs have also spearheaded the organic movement for both the protein and produce used in their restaurants. Some restaurants even took it a step further and modeled their beverage programs around the organic movement as well, including a growing number of natural wine programs emerging nationwide. 

Recently, capitalizing on consumer sentiment, many restaurants have announced plans to work only with organic and non-GMO ingredients. Chipotle became the first restaurant to pledge to work with only non-GMO food products, and following suit, many more restaurants offered future promises to transition into working totally with sustainable and organic ingredients. 

How do chefs feel about the future of the organic movement? And do they think it is possible for restaurants to work solely with organic and non-GMO ingredients? 

Read on to find out…

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Restaurant Nora and the Leading Lady Chef Behind the Concept

Restaurant Nora and the Leading Lady Chef Behind the Concept

By Lisa Comento, Foodable Contributor 

Restaurant Nora opened its doors in 1979 and won America's first certified organic restaurant. Many years later, the concept continues to thrive on the creativity and culinary innovation of chef and owner, Nora Pouillon, along with the support of her two partners, brothers Thomas and Steven Damato who have been with her since day one.

How it All Started and the Chef's Idyllic Childhood on the Farm 

Nora grew up in Austria where her father leased a working farm in the Alps during World War II. She recalls even as a toddler being fascinated by farm life- from watching how the farmer’s wife milked to cows and separated the milk from the cream. Then her grandmother made for the kids to have with strawberries and cake from the fresh whipped cream. It was at this early age, where she started learning from her grandmother about the different parts of a chicken and how to prepare them.

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Top 5 Organic Food Spots

Photo Credit: Haute Living

Photo Credit: Haute Living

It's clear that the farm-to-table movement isn't slowing down, and while some restaurants desperately try to jump on the bandwagon, there are some that have already perfected the art of being green. These establishments use locally-sourced, organic food to create culinary masterpieces that are not only good, but also good for you. We love lists, especially this one housed on Haute Living, compiling some of the best organic food spots.   

At the top of the list is Sweetgreen: a fast casual that offers organic salads, wraps, juices and even yogurt. Who else made the list?  Read More