Shake Shack has created the "We Really Cook" marketing campaign to highlight its in-restaurant food preparation, inviting even competitors to culinary training sessions at its Atlanta Support Center. The classes will start March 12 and be available to stream for free on YouTube. The campaign, featuring the Korean-style K-Shack Fried Chicken Sandwich, emphasizes the made-to-order aspect of Shake Shack's menu, similar to Chipotle Mexican Grill's recent "Choices" campaign, which highlights fresh ingredients and in-restaurant cooking.

Colorado ski resorts are focusing on elevated dining experiences to draw guests amid low snowfall. Upscale menus, creative food presentations, and unique events, like multicourse chef tastings and speakeasy-inspired lounges, are designed to make on-mountain meals a destination in themselves. Resorts are also aiming to attract social media attention with visually striking dishes and drinks, catering to visitors who value memorable culinary moments as much as skiing.

Midwestern restaurants are embracing Mexican fusion cuisine, creating harmonious blends of flavors from diverse culinary traditions. Chicago's Mirra combines Indian and Mexican flavors, Tzuco blends French and Mexican techniques and Casa Madai fuses Japanese and Mexican ingredients. Milwaukee's Tauro Cocina offers Italian-Mexican dishes. These restaurants reflect a growing trend of exploring global flavors and cater to diners' increasing curiosity about international cuisine.

California's Know Your Rights law, which takes effect Feb. 1, requires employers to annually inform employees of workplace protections, including procedures during immigration inspections and rights under the Fourth Amendment. Employers must also allow workers to designate an emergency contact in case of detention or arrest. Notifications can be delivered digitally, and employers are encouraged to document receipt. Employers must also promptly inform workers of any upcoming immigration inspections and can't selectively use employment eligibility systems without just cause.

Bamboo is emerging as a promising superfood candidate due to its rapid growth and nutrient-rich profile. Researchers highlight its high protein and fiber content, along with essential minerals and vitamins, as key factors supporting its potential superfood status. While already a dietary staple in some Asian countries, new studies are examining its broader benefits and possibilities for integration into a wider range of food products.

New federal dietary guidelines emphasize whole foods, protein and full-fat dairy, but Washington state nutrition experts say the guidance may overlook affordability, access and education gaps that make healthful eating difficult for many rural families. SNA has noted that some schools lack resources to expand scratch cooking and reduce highly processed foods, underscoring concerns that guidance alone may fall short without funding and education.

The Poultry Industry Food Safety Council has been formed to enhance food safety by identifying research priorities and sharing solutions. Supported by organizations including the National Chicken Council and the National Turkey Federation, the council will address food safety standards from farm to fork.

The Idaho Potato Commission has introduced Top That Tater, a chef-inspired seasoning crafted specifically to celebrate Idaho potatoes in every form, from mashed to roasted. Designed as a versatile addition, the blend is intended to enhance not only potatoes but also a variety of dishes, supporting creative cooking both at home and in professional kitchens. The seasoning is set to officially launch on Jan. 29, with preorders already open and multiple sales channels planned.