A hot cup of tea still starts with leaves and water, but some research suggests the bag itself can become part of the brew. Recent studies and food safety statements show that certain tea bag materials can release microplastic particles during steeping, while health agencies say the evidence on human harm remains incomplete.

What researchers found in brewed tea

Newer studies have kept the question in the spotlight. A 2026 paper indexed by PubMed reported that nylon tea bags steeped in hot water for five minutes released measurable large and small microplastics into simulated brewed tea, and the authors said hot brewing produced more release than colder conditions. That adds to a growing body of research looking at what happens when plastic based food contact materials meet very hot water.

The numbers in this field can vary sharply from study to study. A 2024 Food Chemistry paper found microplastics released from filter bags in tea infusions ranged from 80 to 1,288 micron sized pieces per bag, plus measured submicron material by mass. A 2026 open access study in npj Science of Food also reported microplastic release from plastic tea bags and compared bagged tea with bulk tea.

At the same time, experts do not treat every headline number as settled science. The German Federal Institute for Risk Assessment, known as BfR, reviewed the often cited 2019 study that reported billions of particles from a single plastic tea bag and said the sample preparation was unsuitable for measuring microplastics accurately. BfR said many particles counted in that work were likely oligomers, not true microplastics, and that later work found much lower counts.

What food safety agencies and brands say

The FDA says it is continuing to monitor microplastics and nanoplastics in foods. The agency says materials used in products that come into contact with food must be authorized for that use before they are marketed, and it says it would take regulatory action if scientific evidence shows microplastics or nanoplastics in food are harmful to human health.

That does not mean all tea bags are made the same way. Twinings North America says on its consumer packaging and FAQ pages that its tea bags are made from plant based tea paper using wood pulp and abaca, while a refill bag listed on its packaging page is polypropylene. Celestial Seasonings says it uses natural fiber pillow style tea bags. Bigelow Tea says recent microplastics papers examined tea bag materials made with petroleum based components such as nylon and polypropylene, and it argues those methods do not reflect real tea drinking behavior.

Industry groups have also tried to reassure consumers. The UK Tea and Infusions Association says most tea bags on the market are made from paper and plant based materials, and where heat seal elements are needed many producers now use polylactic acid, or PLA, rather than polypropylene. Even so, the available brand statements make clear that tea bag construction still differs by product and company.

What it means for your kitchen

For home tea drinkers, the most practical takeaway is to check what kind of bag your tea uses. The research focus has centered on nylon, polypropylene, PET, and other plastic based or plastic sealed materials. If a brand clearly says its bags are paper, plant fiber, abaca, cotton, or plastic free, that gives shoppers more information than the box front alone.

Loose leaf tea is another simple workaround because it avoids the tea bag material altogether. A metal infuser, a paper filter, or a ceramic strainer can deliver the same daily cup without relying on a sealed bag. That may appeal to drinkers who want more control over both flavor and packaging.

The health picture, though, is still not settled. BfR says there is no evidence at present that microplastic particles in food harm human health, but it also says the data are still too limited for a full assessment. The FDA has taken a similar watchful position. For now, the clearest fact is modest but useful: what your tea bag is made of can matter almost as much as what is inside it.

Proud Mary’s and Turk’s closed at Dana Point Harbor on October 31, 2026. The two longtime restaurants in Dana Point, Orange County, shut their current waterfront locations as the harbor’s redevelopment project moved into its next phase.

What closed, and when

Proud Mary’s and Turk’s both ended service at their current harbor spaces on October 31, according to reporting by NewsBreak and other local coverage that matched the harbor project’s public timeline. The closures affected the wharf area at Dana Point Harbor, a longtime dining and visitor destination in Southern California.

Proud Mary’s had operated in Dana Point since 1977. The restaurant was widely known for breakfast, lunch, harbor views, and Bloody Marys, and earlier coverage noted that it rebuilt after a 2007 fire.

Turk’s had served customers since 1984. The Dana Point restaurant and bar built a following around its casual setting, memorabilia-covered walls, and repeat local customers over several decades.

The Los Angeles Times reported in July that Proud Mary’s and Turk’s were among the harbor businesses expected to close as later phases of the revitalization moved ahead. Patch also reported in September that Turk’s planned to remain open through October 31 before a temporary closure tied to the project.

What was happening outside their doors

The main factor behind the closures was the Dana Point Harbor Commercial Core Revitalization project. According to Dana Point Harbor’s official construction pages, the first two phases were completed by mid-2025, and construction tied to Phase 3 along the waterfront began in February 2026.

A public update from Orange County Supervisor Katrina Foley’s office said Phase 4 would begin in fall 2026, with the Wharf temporarily closing on November 1, 2026. That same update said businesses in the area would close from their current locations by October 31, 2026, while some continued discussions about future opportunities.

Dana Point Harbor’s official project materials say the broader redevelopment is intended to modernize restaurants, shops, public space, and other harbor facilities. The official construction schedule also describes more than 100,000 square feet of new waterfront development in this stage of work.

In practical terms, that meant construction fencing, demolition activity, and loss of public access in the wharf zone. For diners, the change was not about menu demand or a short seasonal pause. It was tied to a construction timetable that reshaped the area around the restaurants themselves.

What comes next for the harbor and the restaurants

The closures do not appear to settle the long-term fate of either business. The Los Angeles Times reported that Dana Point Harbor Partners said impacted businesses remained in discussions with management and leasing teams about opportunities within the completed harbor project, and that temporary locations were also under consideration.

NewsBreak’s source report said Turk’s had been discussing possible opportunities to return to the redeveloped harbor, though no reopening date had been confirmed. The same report said Proud Mary’s future depended on available restaurant space.

For home cooks and local diners, the immediate effect is simpler than the development paperwork. Two places that helped define a harbor meal in Dana Point are no longer serving from their longtime waterfront addresses, at least for now.

The larger harbor project is still moving forward, and the official Dana Point Harbor schedule indicates construction in the commercial core remains active. That means the food lineup at the waterfront is still changing, even as the redevelopment promises new restaurant and gathering space ahead.

Raising Cane’s has two Florida restaurant openings on its November schedule, with one set for North Miami Beach on November 9 and another planned for Jacksonville on November 23. The timing puts both additions on the calendar before Thanksgiving, when the chain says its restaurants will be closed for the holiday.

North Miami Beach opens first

The first of the two Florida locations is scheduled for 14025 Biscayne Blvd. in North Miami Beach. Raising Cane’s has listed November 9, 2026, for that opening, and the company’s own promotion page for the site also names that date and address.

That official promotion page adds one detail for customers planning an opening day visit. Raising Cane’s says the first 100 people to buy a combo meal for dine in, excluding the kids combo, will receive a gift that includes a branded item and a Be Our Guest Card for one free Box Combo on a later visit. The company lists the approximate retail value of each gift as $17.00.

The North Miami Beach site has also shown up in the company’s hiring materials. A Raising Cane’s crew posting dated October 8 lists the same Biscayne Boulevard address, which lines up with the company’s preopening staffing push.

For home cooks and busy families, the practical takeaway is simple. A new nearby takeout option can ease a meal decision during a crowded shopping month, especially in the days leading into Thanksgiving travel and grocery runs.

Jacksonville follows on November 23

The second Florida opening on the chain’s November calendar is 4863 Gate Pkwy in Jacksonville. The NewsBreak reference report says that restaurant is scheduled for November 23, 2026, at The Markets at Town Center, and Raising Cane’s official location directory currently lists the Gate Parkway restaurant as “Coming Soon!”

The Jacksonville site is notable because it is not a ground up build, according to the reference report. It is a conversion of a former Pollo Tropical restaurant, with local development records cited in the source material describing interior and exterior work, updated menu boards, and reuse of the patio and drive thru lane.

Raising Cane’s has also posted management hiring for the Gate Parkway address. A company job listing dated October 15 names 4863 Gate Pkwy in Jacksonville, another sign that the location is moving through the staffing phase ahead of opening.

Jacksonville customers should keep one detail straight. Raising Cane’s official Jacksonville directory shows three local entries: the existing Merchants Way restaurant, plus coming soon listings for Gate Parkway and San Jose Boulevard. The San Jose Boulevard location is separate and does not have a November opening date in the source material.

What the Florida expansion means

These two restaurants are part of a broader November expansion plan. The reference report says Raising Cane’s has a 12 location opening schedule spanning 10 states this month, including first restaurants in Brick, New Jersey, Fayetteville, North Carolina, and Sioux Falls, South Dakota.

In Florida, the near term impact is concentrated in two specific markets, northern Miami-Dade County and Jacksonville’s Town Center area. Those are the confirmed cities in the source material, and Raising Cane’s has not publicly tied any other Florida November opening dates to this same schedule.

The menu angle remains straightforward because the chain keeps a tight focus on chicken finger meals. The reference report describes the core lineup as chicken fingers, crinkle cut fries, Texas toast, coleslaw, Cane’s Sauce, drinks, and combo meals, which helps set expectations for shoppers deciding whether the stop fits into a holiday week routine.

Anyone planning an opening day visit should still confirm hours and opening status with the restaurant. The dates in the sources are scheduled opening dates, not a claim that either Florida restaurant is already serving customers.

Omaha shoppers lost two Family Fare supermarkets on October 30, 2026, when stores at 820 North Saddle Creek Road and 3003 North 108th Street closed the same day. The closures were reported by NewsBreak, based on Omaha World-Herald reporting, and they add to a broader retrenchment by SpartanNash in Omaha’s grocery market.

What Closed in Omaha

The two affected stores were full-service Family Fare supermarkets operated by SpartanNash, the grocery company behind the regional banner. NewsBreak identified the closing locations as 820 North Saddle Creek Road and 3003 North 108th Street, near West Maple Road, and said both stopped serving customers on October 30.

Those addresses line up with past SpartanNash materials that listed Family Fare stores at both Omaha sites. A SpartanNash foundation food pantry partner list published in 2024 included Family Fare locations at 3003 108th St. and 820 North Saddle Creek Road, confirming those stores were part of the company’s Omaha footprint before the closures.

For nearby households, the impact is practical. NewsBreak reported that the Saddle Creek store had long anchored its shopping center, while the 108th and Maple store had been part of established grocery routines in west Omaha. A Walmart Neighborhood Market about a quarter mile south of the Saddle Creek site remains open, according to the same report, but that does not automatically replace a full-service supermarket for every shopper.

Why the Story Goes Beyond One Store

This was not an isolated closure. NewsBreak reported that another Omaha-area Family Fare at 5110 South 108th Street had already closed on March 6, 2026. That means the October 30 shutdowns were part of a longer local pullback, not a one-day disruption alone.

SpartanNash materials also show how the company’s Omaha network has been shifting. In May 2025, SpartanNash announced that a former Family Fare at 5101 Harrison Street had reopened as Supermercado Nuestra Familia, a separate banner aimed at a different grocery format and customer base. That does not offset the loss of conventional supermarket space in every neighborhood, but it does show the company had already been reshaping its Omaha store mix.

The remaining Family Fare options named in the source were on Grover Street, South 24th Street, West Center Road, and in the Elkhorn area. Older SpartanNash records support those locations as part of the company’s Omaha-area lineup. Even so, having another Family Fare somewhere else in the metro is different from having one close enough for a quick fill-in trip, weekly pharmacy stop, or routine grocery run without extra driving.

What Comes Next for Shoppers and the Sites

At Saddle Creek, the grocery closure comes as a major redevelopment plan moves forward. WOWT reported in May 2026 that a local developer was pursuing a roughly $100 million remake of the shopping center near 46th and Saddle Creek after learning the Family Fare there planned to close. KETV later reported that Omaha City Council discussions involved a project valued at about $103 million, with 223 market-rate apartments and nearly 68,000 square feet of retail space.

That future retail space could eventually change the corridor, but it does not answer the immediate question facing shoppers who need a nearby place to buy produce, meat, pantry staples, and other household groceries now. NewsBreak reported that no replacement grocer had been announced for either closing site.

The labor picture also remains unclear. NewsBreak said SpartanNash had not publicly disclosed how many employees worked at the two stores and had not announced a full transfer, severance, or staffing plan. For Omaha residents, the most certain fact today is simple: two more neighborhood grocery options are gone, and the city’s food-shopping map is getting harder to navigate in ways that redevelopment plans may take years to address.

A first trip to New York often comes with a food checklist before the suitcase is even packed. Pastrami, pizza, bagels, hot dogs, and cookies become a kind of edible sightseeing map.

That instinct is not wrong. But treating seven famous stops as a mandatory exam misses what actually makes New York eating culture great.

Why these seven places became shorthand for “real” New York

When New Yorkers insist on certain food stops, they are usually talking about places that compress the city’s history into one bite. Katz’s Delicatessen, founded in 1888, is not just a deli but a surviving piece of the Lower East Side immigrant story, and Time Out recently still ranked it the city’s best deli. Russ & Daughters, which has operated since 1914, remains one of the country’s defining appetizing shops, preserving a distinctly New York tradition of smoked fish, bagels, and carefully sliced lox. Joe’s Pizza, opened by Joe Pozzuoli in 1975 on Carmine Street, has become the reference point for the classic foldable Village slice.

The same logic applies to the rest of the list. Gray’s Papaya still trades on the no-frills hot dog-and-tropical-drink ritual that generations of New Yorkers associate with late nights and uptown life. Levain Bakery, born on West 74th Street in 1995, turned a hulking chocolate chip walnut cookie into a modern New York icon. Nathan’s Famous, which began in Coney Island in 1916, carries a century of boardwalk mythology with it.

Even the black and white cookie has that symbolic power. New York State tourism still promotes it as one of the city’s signature foods, and major food guides continue to treat it as an essential local sweet. These places and foods endure because they tell a visitor something true about New York’s layered immigrant, working-class, and neighborhood-driven identity.

The seven stops that actually earn their reputation

If you build a seven-stop list, the strongest version starts with Katz’s for pastrami on rye. Michelin still highlights it for first-time visitors, and its longevity matters because so few old-line Jewish delis remain. Russ & Daughters belongs on the list too, especially for a bagel with lox, because it represents the appetizing-store tradition rather than the deli tradition, a distinction outsiders often miss.

Joe’s Pizza makes sense because it distills New York slice culture without unnecessary reinvention. For hot dogs, the debate splits in two directions: Gray’s Papaya for the everyday Manhattan experience, Nathan’s for the historic Coney Island pilgrimage. Those are different meals with different meanings, and both are valid.

Levain Bakery has the newest claim to icon status, but it is now too established to dismiss as hype. Its original Upper West Side story and nationally copied cookie format gave it staying power. The final spot should go to a black and white cookie from a respected old-school bakery or food institution, because the dessert is bigger than any single shop now. Guides from New York State tourism, Condé Nast Traveler, and The Infatuation all still treat it as one of the city’s defining sweets.

So, does your visit “count” without them?

Not literally. New York has more than 25,000 restaurants by Eater’s estimate, and any claim that seven stops can define the whole city is obviously too narrow. A visitor who eats exceptional Tibetan food in Jackson Heights, West African food in the Bronx, or Cantonese seafood in Sunset Park has not somehow missed New York. In fact, those meals may reveal the contemporary city more accurately than a checklist of legends.

Still, the classic stops are not meaningless tourist traps. Michelin, Eater, The Infatuation, and New York City tourism materials all continue to frame pastrami, bagels with lox, pizza, and similar staples as core first-timer experiences because they embody cuisines the city helped define. The smarter view is that these seven stops are not required for your trip to count, but they are credible anchors for understanding how New York built its food identity.

So yes, New Yorkers are partly right. Skip all seven and you may miss the city’s edible greatest hits; visit only those seven and you will miss the city itself.

Some states chase novelty. Louisiana usually rewards flavor, familiarity, and chains that understand local taste memory.

So if five fast food names keep rising to the top in Louisiana, it is worth asking whether that is mere habit—or a sign of unusually sharp consumer instincts.

Why Louisiana’s shortlist looks smarter than it first appears

Louisiana’s fast food preferences make immediate sense once you look at the likely contenders: Popeyes, Raising Cane’s, Chick-fil-A, McDonald’s, and Whataburger. Two of those brands, Popeyes and Raising Cane’s, are not just popular in the state; they are part of Louisiana’s business and culinary identity. Popeyes says it was founded in New Orleans in 1972, while Raising Cane’s traces its start to Baton Rouge in 1996. Those are not trivial origin stories in a state where food heritage still carries real weight.

There is also a clear structural reason these chains stay top of mind. Recent Louisiana location data compiled by industry trackers shows McDonald’s with the largest footprint in the state, followed by Popeyes, then Raising Cane’s, Chick-fil-A, and Whataburger. That matters because constant visibility shapes craving as much as advertising does. If a chain is on commuters’ daily routes, near campuses, and clustered around suburban retail corridors, it becomes part of the weekly meal rotation.

Then there is category fit. Louisiana has a stronger-than-average concentration of chicken-focused fast food, according to recent chain and market data. That aligns neatly with local preferences for fried chicken, seasoning, portability, and value. In other words, the state’s shortlist is not random. It reflects a market where chicken chains, burger standards, and a strong regional favorite naturally crowd out weaker national players.

The case for each chain is stronger than critics admit

Popeyes remains the emotional anchor of the group because it still sells a Louisiana-inflected identity along with its food. Its menu leans into seasoning, texture, and sides that feel closer to Southern comfort food than generic fast food. Even when service can be inconsistent, the brand’s flavor profile keeps it culturally relevant. That staying power helps explain why Popeyes continues to rank among the country’s biggest chicken chains by sales, according to QSR’s industry reporting.

Raising Cane’s may be the most revealing pick of all. The chain’s menu is famously narrow, but that focus is exactly why it works. Cane’s built its reputation on crisp chicken fingers, Texas toast, sauce, and operational consistency, and it has grown into one of the nation’s most powerful quick-service chicken brands. For Louisiana diners, it also carries hometown credibility that imported brands simply cannot manufacture.

Chick-fil-A, McDonald’s, and Whataburger round out the list for different reasons. Chick-fil-A brings speed, consistency, and a polished customer experience that restaurant ranking studies regularly reward. McDonald’s wins on convenience, breakfast, and sheer ubiquity. Whataburger, though Texas-born, fits Louisiana surprisingly well because its larger-format burgers and late-night appeal line up with Gulf South eating habits better than many coastal premium chains ever could.

Are locals onto something? Yes—because they are choosing fit, not hype

The strongest argument for Louisiana’s fast food instincts is that these five chains each solve a different dining problem. Popeyes is the bold-flavor choice. Cane’s is the dependable chicken-finger run. Chick-fil-A is the efficiency play. McDonald’s is the all-day fallback. Whataburger is the indulgent burger stop. Together, they form a practical, highly usable roster rather than a trend-chasing one.

That kind of sorting reflects consumer sophistication. Louisiana diners tend to be harder on mediocre food than consumers in markets where convenience alone can carry a brand. In a state known for strong local restaurants, a chain has to earn repeat business. It is not enough to be big; it has to taste distinctive or perform reliably. These five mostly do one or both.

So yes, the locals are probably onto something. Louisiana’s favorites are not just popular because they are famous. They are popular because they meet the state on its own terms: flavorful, familiar, regionally resonant, and good enough to survive in one of America’s most opinionated food cultures.

That squat little jar in the refrigerator inspires outsized opinions. For some cooks, it is a weeknight lifesaver; for others, it is a shortcut that flattens one of the kitchen’s most vivid flavors.

Why jarred garlic gets judged so harshly

Professional cooks tend to object to jarred garlic for one main reason: flavor. Bon Appétit has said plainly that pre-minced garlic is not the test kitchen’s first choice because it lacks the complex, distinctly garlicky character of fresh cloves, even if it is undeniably convenient. That criticism reflects basic food science, not just snobbery.

When garlic is cut or crushed, enzymes trigger the formation of allicin and other sulfur compounds that create the sharp aroma people associate with fresh garlic. University of California guidance notes that this flavor is strongest shortly after chopping because those compounds are unstable and break down quickly. By the time garlic has been minced, packed, acidified, and stored, the result is usually softer, flatter, and sometimes slightly sour.

That is why many chefs reserve jarred garlic for dishes where it blends into the background. A long-simmered soup, braise, marinara, or stew can absorb its milder profile without much penalty. In garlic bread, shrimp scampi, aioli, or any recipe where garlic is meant to announce itself, fresh cloves almost always win.

Even so, the anti-jarred consensus is not absolute. Some cooks argue that jarred garlic should be treated as its own ingredient rather than a failed imitation of fresh. That view has gained traction partly because convenience matters, especially on busy weeknights when peeling and mincing several cloves is the difference between cooking and ordering takeout.

The safety issue is real, but context matters

Jarred garlic’s reputation also gets tangled up with safety fears, especially around botulism. Here the most important distinction is between commercially produced garlic products and homemade garlic-in-oil mixtures. According to the USDA Food Safety and Inspection Service, garlic in oil stored at room temperature can support the growth of Clostridium botulinum and should be refrigerated at 40°F or lower for no more than 7 days if made fresh at home.

The FDA and university extension guidance explain why commercial products are different. Shelf-stable or refrigerated retail garlic products are typically formulated under strict controls, often with acidifying agents such as citric or phosphoric acid, to lower pH and prevent dangerous growth. University of California preservation guidance specifically notes that commercial garlic-in-oil products must be acidified for safety.

That distinction matters because consumers often lump all “garlic in a jar” together. A sealed, commercially prepared jar from a reputable brand is not the same as chopped fresh garlic covered in oil at home. USDA also advises consumers to reject swollen, leaking, or otherwise compromised containers and to follow label instructions once opened.

Recent recalls show why label compliance still matters. In early 2026, the FDA posted a recall involving peeled garlic sold by Tops because of a possible risk tied to Clostridium botulinum. That was not a condemnation of all prepared garlic, but it was a reminder that refrigeration, packaging integrity, and processing controls are not optional details.

So when does jarred garlic actually make sense?

The fairest verdict is that jarred garlic is useful, but limited. If your goal is speed, less waste, and easy portioning, it earns its place. Bon Appétit notes that pre-minced garlic can keep for around three months in the fridge, making it practical for households that cook with garlic often but not fast enough to use whole bulbs before they sprout or dry out.

It also makes sense in applications where garlic is one note among many. Think chili, meatballs, curry, bean dishes, pan sauces, or roasted vegetables with assertive seasoning. In those cases, the difference between fresh and jarred can shrink once heat, fat, salt, and long cooking times mellow everything in the pan.

But there is a reason chefs still reach for fresh cloves when flavor has nowhere to hide. Fresh garlic offers a cleaner aroma, more pungency, and more control over texture, whether sliced, smashed, grated, or finely minced. Even the cut matters: as The Washington Post recently noted, garlic’s intensity changes with how aggressively it is broken down.

In other words, that jar does not deserve blanket contempt, and it does not deserve blind trust either. Use it as a convenience ingredient, not a magic substitute. When safety directions are followed, commercial jarred garlic is generally a practical shortcut; when flavor is the point, chefs are right to keep arguing for the real thing.

A new Cornell study suggests the look of a red wine may matter less than many drinkers and winemakers assume. Researchers found that color influenced expectations before tasting, but did far less to predict actual enjoyment once people took a sip.

What Cornell studied

Cornell Chronicle reported on September 23, 2026, that researchers at Cornell AgriTech and the Université Bourgogne Europe in Dijon, France, examined how consumers reacted to the color of red wines. The study was published the same day in the American Journal of Enology and Viticulture and focused in part on wines made from interspecific hybrid grapes.

Those hybrid grapes have drawn skepticism in some wine circles because their color can differ from wines made from Vitis vinifera grapes. According to Cornell, that concern has practical weight for growers because hybrids are bred to better withstand disease, cold, and pressures tied to climate change.

To test whether appearance was really a barrier, the team recruited 82 regular red wine drinkers through the Cornell Sensory Evaluation Center. Participants evaluated eight commercial red wines, including five hybrid wines sourced from New York, Wisconsin, Tennessee, and Iowa, plus pinot noirs from Burgundy, Oregon, and the Finger Lakes.

Panelists rated how much they liked each wine’s appearance, how much they expected to enjoy it based on color alone, and then how much they actually liked it after tasting. That setup let researchers compare first impressions with real tasting responses, rather than relying on assumptions about what a darker or more traditional-looking wine should signal.

What the researchers found

The results moved in two directions. Cornell said wines that looked lighter or showed more yellow and brown tones tended to score lower for visual appeal and led to lower expectations before tasting.

Still, those appearance judgments did not strongly carry over into actual liking. Cornell reported that the statistical relationship between appearance liking and actual liking explained only about 8% of the variation in participants’ responses, suggesting that color was a weak guide to overall enjoyment.

Some of the specific rankings underlined that point. According to Cornell, St. Croix and a Burgundy pinot noir tied for the highest overall appearance scores, even though the two wines differ chemically. Cornell also said several hybrid wines ranked among the most visually appealing in the study when shown beside pinot noirs from well-known wine regions.

The researchers also looked at anthocyanins, the pigment compounds that help give red wine its color. Cornell said hybrid grapes contain a broader range of anthocyanin structures, including diglucosides, which can be less deeply colored and may brown a bit more over time. Even so, consumer preferences did not track those chemistry differences in the way some producers had feared.

Why it matters for wine drinkers and growers

For home wine drinkers, the study points to a simple takeaway. A deep, saturated color may shape expectations at the table, but it does not necessarily mean the wine will be more enjoyable once tasted. Aroma and flavor still appear to do most of the heavy lifting.

For growers and winemakers, especially in colder regions, the findings could ease a long-running worry about how hybrid reds are perceived. Cornell said the study suggests producers may not need to chase a strictly vinifera-like look in order to win over drinkers.

The Chronicle also noted important limits. Because the wines were commercial bottles, factors such as vintage conditions, vineyard practices, and winemaking choices could affect color independently of grape variety. The researchers said future work should track how hybrid wine color changes with age and whether consumer views shift as these wines become more common.

That makes this less of a verdict on one grape or one style than a useful reminder about how people taste. In the glass, color can set the stage. In the mouth, it is only one part of the performance.

Richard “Dick” E. Marriott has been named the National Restaurant Association’s 2026 Legends Award recipient. The trade group announced the honor on April 27, 2026, and said Marriott will be recognized at the IFMA Gold & Silver Plate Awards on May 16 in Chicago.

Why the association chose Marriott

The National Restaurant Association said the award recognizes Marriott’s lifetime contributions to the restaurant and hospitality industry, along with his long service to the association itself. In the group’s announcement, CEO Michelle Korsmo described him as a leader whose work has helped make restaurants better places to work and has supported a stronger policy environment for operators and employees alike.

According to the association, Marriott has been an advocate for the restaurant industry for more than six decades. It said he started in hospitality as a teenager in his parents’ Hot Shoppes restaurants and officially joined the company as a restaurant manager in 1965. The association also identified him as chairman of the board of Host Hotels & Resorts and chairman of First Media Corporation.

That mix of restaurant roots and broader hospitality leadership helps explain why the award matters beyond a single company. For restaurant owners, suppliers, and culinary professionals, the Legends Award is one of the association’s ways of highlighting people whose work has shaped how the industry operates, organizes, and argues for its priorities in Washington and in state capitals.

The food connection behind a hotel industry name

Even though Marriott is best known to many consumers through the hotel world, the association’s write-up ties the honor directly to foodservice. His early career in Hot Shoppes is central to that case. Hot Shoppes was the family restaurant business that helped launch the Marriott name long before it became most widely associated with lodging.

Restaurant Business also noted Marriott’s recognition when covering the 2026 IFMA awards cycle, reporting that he received the 2026 Legends Award for contributions to the restaurant and hospitality community. That matters because the IFMA Gold & Silver Plate Awards sit squarely in the food-away-from-home business, where restaurants, on-site dining, convenience stores, and other operators overlap.

For home cooks, this kind of industry award can seem remote, but it connects to the bigger food system that shapes menus, staffing, sourcing, and training. Trade groups like the National Restaurant Association often spotlight advocacy, workforce development, and operating support, all of which influence what diners see at chain restaurants, hotel restaurants, and institutional foodservice programs.

Why advocacy is part of the story

The association’s statement specifically pointed to Marriott’s support of the Restaurant Advocacy Fund. Korsmo said that support helped create conditions where restaurants can thrive and where people can build meaningful careers. The group framed his impact as broader than one title or one era, emphasizing long-term involvement rather than a single transaction or campaign.

That advocacy language is important in food industry coverage because restaurant groups often honor executives not only for business growth, but also for backing education, workforce efforts, and policy work. The National Restaurant Association describes itself as the national voice of the restaurant industry, and its materials regularly present advocacy as a core part of that mission.

Marriott will receive the 2026 Legends Award at the Gold & Silver Plate Awards hosted by IFMA The Food Away from Home Association in Chicago. For readers tracking the business side of food, the takeaway is straightforward: this honor was not simply about brand recognition. It was awarded because the association says Marriott’s restaurant beginnings, industry leadership, and sustained advocacy left a lasting mark on foodservice.

Barcelona’s Paradiso picked up one of the bar industry’s top legacy honors at The World’s 50 Best Bars 2026. The Rémy Martin Legend of the List Award was announced at the 2026 ceremony in Milan, adding another major milestone to a bar already known for sustained global acclaim.

For home cocktail fans, this kind of award matters because it usually points to the bars shaping what eventually lands in restaurant menus, cocktail books, and home bar habits. Paradiso’s rise has been tied to imaginative presentation, polished technique, and a long run of international recognition, according to Drinks International.

What the 2026 legend award recognizes

The World’s 50 Best Bars 2026 named Paradiso the Rémy Martin Legend of the List Award winner. Drinks International reported the result as part of its coverage of the 2026 rankings in Milan, where Hong Kong’s Bar Leone retained the top overall spot. In a separate numbers breakdown, Drinks International said Paradiso was one of the long-running bars still appearing in the ranking and identified it as this year’s Legend of the List honoree.

That award is different from the No. 1 ranking. It recognizes endurance as much as peak performance, highlighting bars that have built a lasting record across multiple editions of the list. Drinks International’s 2026 analysis said nine bars have made 10 lists and five more have made nine appearances, with Paradiso singled out for the award this year.

For readers who follow cocktail culture from the kitchen rather than the trade floor, that distinction is useful. It signals a bar whose influence has lasted long enough to shape broader drinking trends, not just one breakout season. In practical terms, these are often the places whose techniques, garnish styles, glassware ideas, and flavor combinations ripple outward into books, classes, and home entertaining.

The career behind Paradiso’s rise

Paradiso is closely tied to founder and bartender Giacomo Giannotti, who has become one of the best-known modern cocktail figures in Barcelona. While the 2026 award coverage focused on the bar rather than a full biography, the honor itself points to the long arc of work required to keep a venue visible on one of the world’s most competitive lists year after year.

That sustained presence matters in a business where trends can move fast and bars often rise and fall on novelty. A Legend of the List designation suggests consistency in service, drinks, and identity. It also suggests a team that has kept evolving without losing the style that first made the bar stand out.

For home bartenders, the lesson is less about chasing spectacle and more about repeatable quality. Bars that last tend to pair visual flair with strong fundamentals, balanced drinks, disciplined prep, and a clear point of view. That is part of why legacy awards often resonate beyond the industry itself, especially for people building a better cocktail setup at home.

Why this matters beyond the awards circuit

The 2026 ceremony also underlined how global the cocktail conversation has become. According to Drinks International, the year’s top 50 included bars from cities across Asia, Europe, and the Americas, with Paradiso again holding a place among an elite international group. Recognition like this helps keep Barcelona in focus as a destination for cocktail travelers and professionals alike.

It also lands at a moment when legacy has become a bigger theme in bar culture. Tales of the Cocktail Foundation, which runs the Spirited Awards, describes its Helen David Lifetime Achievement Award as recognition for career-long impact in hospitality. In 2026, that award went to drinks historian David Wondrich, showing how the industry is continuing to celebrate both institutions and individuals with staying power.

For readers mixing drinks at home, the takeaway is simple. Awards like these can be a map to bars worth studying, not just admiring. Paradiso’s newest honor says its influence has lasted, and that usually means the ideas born there, from presentation to technique, will keep showing up in the wider drinking world for some time.