Food news antipasto

We start this week off with two lists. The first comes to us from Eater, which presented its inaugural Eater New Guard Awards, which honors persons in the food world who have “risen to the challenges of the current moment, prioritizing the well-being of others and making a meaningful change in their community.” The second list hails from 50 Next –  a new initiative launched by the group behind The World’s 50 Best Restaurants – and features 50 people ages 20-35 who are “shaping the future of gastronomy”.

As vaccination rates continue to climb, restrictions on in-person activities are being lifted. We have noticed more cookbook store events and cooking classes that are being held on premises, including classes at King Arthur Baking. They recently announced that they are “delighted to welcome students back to our classrooms beginning on June 7 at the Bread Lab in Washington and June 21 in our flagship location in Vermont.” Be sure to check the World Calendar of Cookbook Events – we update the page frequently as we learn about new classes, book signings, and talks.

With all of the hoopla surrounding meat alternatives, one of the oldest meat substitutes has been overlooked. Over 2 billion people regularly eat it, and it could be the key to combatting climate change. What is this mystery meat alternative? Insects! The Guardian looks at how the future of food might involve insects.

Eating at a restaurant is often one of the first things people do once they are fully vaccinated. It’s been so long for some of us that we fear we may not remember how to act when eating out. While I’m sure it will not be that difficult to get back into the swing of in-person dining, servers and other restaurant staff do hope we realize that things are still not quite back to normal. Food and Wine fill us in on us ten new rules that restaurant workers would like us to follow.