Outing Myself

Adam Jusko
Hi, I’m Adam Jusko. You might consider me a guest blogger to CrunchFood if it wasn’t for the fact that I wrote the whole thing. I had a few more posts in me, but I got such a kick out of my Crunch:Food Conference post, anything more seemed anticlimactic.
I am the Founder & [...]

Read Full Post »

Pulling the Plug on CrunchFood

Michael Arrington
Sometimes it’s tough to be me. Sure, the money’s good, the naked adulation is exhilarating, the ability to control the destiny of thousands of food executives with some random typing on my keyboard is virtually all-consuming. But am I really happy? Is being able to ruin the career of some dork at Oscar Mayer [...]

Read Full Post »

Announcing Crunch:Food 2.0 Conference

Michael Arrington
I am very excited to announce a new conference, called the Crunch:Food 2.0 Conference. This is a joint venture between us (CrunchFood) and Jason Calacanis, who is also partnering with us on next month’s TechCrunch20 Conference. Crunch:Food 2.0 will have a little different format, perhaps more along the lines of what you’re used to [...]

Read Full Post »

Coffee Could Use A Downturn Right About Now

Michael Arrington
Coffee’s a wonderful thing. It brings people together. Rich or poor, black or white, smart or stupid, straight or gay, homed or homeless, it doesn’t matter when it comes to talking about the special feelings we all share about coffee.
Coffee can be so much fun. When I first started drinking coffee, very [...]

Read Full Post »

Turkey, A Chicken Clone

Michael Arrington
The minute chicken kicked beef to the curb for dominant market share in the DAF (dead animal food) category, we knew it wouldn’t be long before the imitators would come looking for their slice of the pie. Today comes word of Turkey, a rare animal whose name (and flesh) may soon be on [...]

Read Full Post »

Lemon + Lime = UltraCool

Michael Arrington
Forget chocolate and peanut butter as the killer combination.  It’s no surprise that these two great tastes that taste great together would become stale over time.  But what is surprising is the new platform on which all the hottest foods promise to be built on: lemons.
For years lemons have struggled to make headway in [...]

Read Full Post »

Bananas: Dead Simple Food for Breakfast (And Lunch, Too, And Occasionally I Have One for Dinner)

Michael Arrington
Fruits are nothing new. Over the last few years, countless varieties have been launched… strawberries, blueberries, oranges, cantaloupe, grapes—I could go on. But all of these fruits have been very Food 1.0, requiring washing, peeling, cutting, and other helper applications. I like fruit on my cereal, but, wow, does it have to be so [...]

Read Full Post »

Fondue Joins the DeadPool

Michael Arrington
San Francisco-based Fondue is giving up the ghost, finally admitting that the 1970s are over, and that its dipped-food business model is unworkable.
An e-mail went out to the few remaining Fondue customers on July 3rd; it’s telling that no one even noticed until almost two months later:
Dear Loyal Fondue User:
We will discontinue offering Fondue [...]

Read Full Post »

Rosé Wine: Killer Red/White Mashup

Michael Arrington
We all grew up drinking wine, but after a while the same old red and white became… I don’t know. Uninspiring? Sure, they got us drunk, but frankly over time they became just like every other alcoholic beverage: borrring.
But I just got tipped off to something significantly better, and it’s solid gold: Rosé.
This is [...]

Read Full Post »

Welcome to CrunchFood

Michael Arrington
Well, this is the first post of our new site covering the world of food in “Crunch” style. Please give me feedback to let me know if this concept works for you and if this is the type of writing you’d like to see from me and our staff. And look out for our [...]

Read Full Post »