Kate Meier, inspired by her children's careers in the restaurant industry, founded Help the House to support restaurant workers facing mental and physical health issues. The nonprofit, based in Minnesota but with national reach, provides resources for emergencies, housing and basic needs. Meier's journey began with Craftmade Aprons, a business she started at her children's request, which gave her insight into restaurant workers' struggles. Her leadership connects workers to vital resources and has garnered nationwide support from chefs, food distributors and the broader community.

Chef Luca Piscazzi has transformed Pelagos at the Four Seasons Astir Palace Hotel Athens into a Michelin-starred restaurant by blending Greek ingredients with techniques he's learned worldwide. Since opening in 2021, Piscazzi has explored local flavors, creating dishes like caviar pasta and incorporating unique ingredients such as mastic. Piscazzi's innovative approach and commitment to local sourcing have made Pelagos a standout dining destination.

Jet's Pizza has distinguished itself in a challenging market by prioritizing premium ingredients, even when commodity prices fluctuate. The company's research confirmed that customers are willing to pay more for quality, leading to practices such as hand-cutting vegetables, mixing multiple flours for dough, and grating fresh cheese daily. Rather than joining the industry trend of deep discounting, Jet's emphasized its Detroit-style roots and high-quality offerings through its "It's Not Pizza. It's Jet's" campaign.

Registered dietitian nutritionist Bonnie Taub-Dix explores the differences between green and red apples, highlighting their nutritional benefits and culinary uses. Green apples, like Granny Smith, are tart and firm, making them ideal for baking, while red varieties such as Gala and Fuji are sweeter and juicier, perfect for eating fresh. Both types offer similar health benefits, including fiber, vitamin C and antioxidants, though green apples are slightly lower in sugar and calories. Taub-Dix emphasizes that the choice between them often comes down to personal preference, as the nutritional differences are minimal.

Taking a daily shot of olive oil, a tradition in some Mediterranean cultures, is gaining popularity on social media for its potential health benefits. Registered dietitian nutritionist Laura M. Ali and RD Johannah Katz highlight olive oil's healthful fats and antioxidants, which support heart, brain and digestive health. However, they recommend incorporating olive oil into meals rather than drinking it straight, as this enhances its health benefits and enjoyment.

The average price of an Old Fashioned cocktail varies significantly across the US, with Nevada topping the list at $17.51 and Wisconsin offering the lowest at $10.75, according to a survey by Ground Signal, which analyzed nearly 38,000 orders at over 26,000 venues nationwide. The national average stands at $14.38, with 21 states exceeding this figure. States such as Hawaii, New York, Vermont and Utah also rank among the most expensive for the classic whiskey drink.

Indian dining is increasingly focusing on the quality and origin of ingredients, shifting attention from chefs and restaurants to farms and producers. Culinary Director at Aditya Birla New Age Hospitality Rahul Akerkar emphasizes the importance of ingredient integrity, advocating for a food system that supports farmers and maintains ingredient quality from farm to table.

When coaching your team, don't be quick to fix their problems, writes executive coach Dan Rockwell, who suggests turning the exercise into an opportunity to help people better understand themselves. Ask them what they make of whatever has happened, what their reaction may reveal about themselves and what the insight can help them change in the future. "It's easy to see what others need to do. Coaches help us see what we need to do," Rockwell notes.