Andrew Watman covers innovation in the food & beverage industry for Forbes. Topics range anywhere from street food to fine dining, along with CPG such as coffee, alcohol, grocery and international foods. He also covers the Los Angeles restaurant scene for outlets like Eater LA,
Mandolin Slicer Sales Skyrocket Thanks To Viral ‘Cucumber Guy,’ Logan Moffitt
Logan Moffitt's viral cucumber salad videos have caused OXO mandolin sales to increase
Sauz Pasta Sauce Enters Target 15 Months Into Launch; Expands Nationwide In Whole Foods Markets
Sauz Pasta Sauce Enters Target Chainwide 15 Months Into Launch; Expands Nationwide In Whole Foods Markets
Introducing Seremoni: A New AI-Powered Standard In High-Quality Seafood
Saif Khawaja launches Seremoni to automate ike jime and increase fish quality
‘Schmutz’ Reimagines Passover Haroset For Rosh Hashanah And Beyond
Schmutz Haroset is an apple-based spread that tells a story of the Jewish diaspora
LA’s First Nonalcoholic Bar STAY. Closes Its Doors After Eight Months
The NA bar will have one final service on Saturday, September 14.
BevAlc Ecommerce Platform Flaviar Acquires Speakeasy Co.
Flaviar continues a series of acquisitions to further compete in the BevAlc ecommerce arena
NA Beverage Leader Ghia Launches Its First Large-Format RTD, Le Fizz
The launch of Le Fizz asserts Ghia as a leader in the NA adult beverage category
Recycled Mexican Coke Bottles Make Up These New Bottles Of Craft Tequila
Tequila Cayéya uses recycled Mexican Coke and Pacifico beer bottles to create the glass bottles for its new line of tequilas.
These Chefs Utilize Jollof Rice As A Gateway To West African Cuisine
On World Jollof Day, chefs put a modern twist on the traditional dish to introduce West African cuisine to more people.
This Japanese Chef Is Transforming LA’s Seafood Supply Chain
Chef Junya Yamasaki teaches Southern California fishermen the ike jime and shinke jime methods of dispatching fish