Cult favorite salad spot Sweetgreen is getting into the warm foods game. On Friday, the team launched hot bowls filled with rice or quinoa and topped with veggies and protein like the pesto portobello and Shroomami, which is made with wild rice, kale, beets, bean sprouts, portobellos and roasted sesame tofu. There’s also a harvest bowl with rice, kale, apples, sweet potatoes, chicken and goat cheese. read full article
Blue Prairie Brands, Inc., a Scottsbluff, Neb.-based developer of functional foods and ingredients for consumer health, completed a $6m Series A funding round.
The round was led by S2G Ventures with co-investments from Middleland Capital, DSM Venturing B.V., Invest Nebraska, and a strategic venture fund.
The company intends to use the funds to support pilot product launches and continued production capacity expansion. read full article
Blue Prairie Brands, Inc., a developer of functional foods and ingredients that benefit consumer health while providing functional benefits to foods themselves, is pleased to announce that it has completed its $6 million Series A Investment round. The financing was led by S2G Ventures with co-investors Middleland Capital, DSM Venturing B.V., Invest Nebraska, and a strategic venture fund. This round of financing will support pilot product launches and continued production capacity expansion. read full article
People waited for hours when Shake Shack opened in Chicago. They descended on Eataly in such swarms that the Italian mega market had to shut down to restock. Clearly, there are certain chains that Chicagoans are hungry for. And this is certainly true of Sweetgreen, a DC-based salad chain that just opened its 50th location (and first in Chicago) in River North. Boasting a loyal fan base on both coasts, the pastoral, fast-casual shop is taking its foray into the Midwest seriously, ingratiating itself with local farms, artists and seasonal ingredients. Here are the ways Sweetgreen will freshen up the Downtown dining scene and adopting its own Chicago accent. read full article
“I ACTUALLY HATE the taste of mushrooms,” says Josh Hahn, as he flicks on the lights in the clean room. Which is funny, because Hahn’s livelihood depends on fungi. Here, inside the lab at the biotechnology startup MycoTechnology, a few dozen Erlenmeyer flasks slowly gyrate on shake tables. They’re filled with a liquid the color and consistency of cloudy bone broth, a slurry of growth media and, yep, mushrooms. Or, to be more precise, mycelia: the thread-like strands that make up fungal colonies and produce mushrooms but that humans rarely see because they’re below ground. read full article