Lynne Kiesling Tyler Cowen and I have several things in common — wry senses of humor, economist sensibilities, and a strong love of interesting and well-prepared food. Those last two traits at least show up in Tyler’s post yesterday about proposals in California to label foods to indicate whether or not they contain GMOs. Tyler …
Lynne Kiesling Last May I wrote about Next, a new restaurant in Chicago from chef Grant Achatz and his business partner Nick Kokonas. In that post I focused on the two innovations in the proposal: selling tickets concert style rather than having a reservation system, and using dynamic pricing for reservations/tickets at different times on …
Next Restaurant: Pricing and Ticketing Innovation Redux Read More »
Lynne Kiesling Last night the KP Spouse and I spontaneously decided to go out to dinner. We went to Chalkboard, our favorite restaurant near our house, and I ordered a salad as a starter (and amazingly delicious Hawaiian Ono as a main course, yum yum). We were chatting with the chef later (it being a …
Lynne Kiesling If you like to cook and to eat well in Chicago, you can’t avoid chef Grant Achatz (nor should you want to!). His signature restaurant, Alinea, was recently named the best restaurant in the U.S. and one of the best restaurants in the world, and he is a creative, if controversial, innovator of …
Dynamic Pricing for Foodies … and for Electricity? Read More »
Lynne Kiesling Several years ago Jamie Oliver set out to improve school food for a group of British children. In part he was motivated by wanting to impart a love of good, healthy food in children by sharing his own joy in food, and in part he believed that healthier school meals would lead to …
Jamie Oliver, Children and Food, and Field Experiments Read More »
Lynne Kiesling We did a lot of cooking this weekend, including taking advantage of my Christmas holiday baking — I made double batches of pie dough and pizza dough and froze half of what I made for later. I had also frozen some Michigan tart cherries from the farmer’s market last June, so the mid-February …
Lynne Kiesling I cooked up a storm over the holidays — homemade pizza dough, cookies, pear clafoutis, New Year’s Day pork roast and spaetzle (but no sauerkraut), waffles, pancakes, beef barley soup (with homemade beef stock, YUM), it just went on and on and on. And it all turned out better than usual, because for …
Lynne Kiesling The Marriott hotel on Michigan Avenue has been harvesting honey from beehives they have set up on their own roof. They use the honey in an on-site microbrew beer and in some of the dishes they make in their restaurant. What do you think are some of the economic motives driving such a …
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