Noma Reveals a Glimpse at the Woodsy Wonder of Its Game & Forest Season

Here’s what you’re missing at Noma’s game & forest season

Noma is back with another menu overhaul, and this time around, chef René Redzepi’s famous Copenhagen restaurant is honing its focus on all things game and forest. The acclaimed restaurant is known for its highfalutin tweezer food, but this shot from the restaurant’s public relations maestro shows an array of dishes with a woodsy aesthetic that look a little more down to earth (okay, they’re still pretty highfalutin).

Game and forest is the third season for the relocated and revamped Noma, following seafood season last winter and vegetable season in the summer. There’s no word as to whether the new menu will also bring a more welcoming attitude toward kayakers for Redzepi, or if there will ever be a memorial service for Noma’s dearly departed science bunker.

Martha Stewart’s domestic dominance grows with a new streaming app

There are many rivals for the title of Ultimate Food and Lifestyle Media Titan these days: Chrissy Teigen, Ina Garten, Ayesha Curry, Ree Drummond, and Nigella Lawson, just to name a few. Martha Stewart, one of the true icons in the field, is getting a leg up on the competition with her own streaming app. That’s right, Martha fans can watch all of their favorite Martha content whenever they want.

MarthaStewart.tv comes with “no ads, just Martha,” according to an official announcement from Martha herself. The streaming service checks out at $7.99 per month after a 14-day free trial, and it’s available on Apple TV, Roku, and Chromecast.

The race for the ‘Impossible Burger of seafood’ is on

“Bleeding” veggie burgers from Impossible Foods and Beyond Meat have proven to be a success, integrating veggie burgers into mainstream food culture in a way not heretofore seen. The next frontier in vegan cuisine is replicating that success with faux fish, reports the Wall Street Journal. A slew of startups are now experimenting with ingredients and production methods that can recreate the taste, smell, and texture of seafaring delicacies such as salmon and tuna.

And in other food news ...

• Tastemade, which is known for its “hands-in-pans” recipe videos and Tiny Kitchen web series, has just secured $35 million in a round of funding, according to the Wall Street Journal. The company says it plans to use the money to branch out into new video genres and boost its ad-sales team.
• Meanwhile, UberEats, the restaurant-delivery offshoot of ride-share kingpin Uber, has just been valued at a staggering $20 billion, per the Journal. Uber as a whole is reportedly worth $120 billion, and an initial public offering may be coming.
• Hero chef José Andrés and ’90s icon Emeril Lagasse are both in Florida working with Andrés’s World Central Kitchen non-profit to feed victims of Hurricane Michael. Andrés provides an update on WCK’s progress via Twitter.

• Basic sports bar chain Buffalo Wild Wings is introducing some basic seasonality to its menu with “pumpkin spice ale sauce wings,” according to People.
• Chrissy Teigen has another cookbook coming out, reports Fatherly. This one, yet to be titled, will be geared toward children.
• Julia Turshen, author of Feed the Resistance, which happened to be Eater’s cookbook of the year for 2017, has a new project in the work. In the Bibis’ Kitchens will be “a celebration of the African diaspora via the beloved family recipes from African countries that border the Indian Ocean,” according to Publisher’s Marketplace. No release date has been announced.
• Unlike some other beverage giants, Starbucks chief executive officer Kevin Johnson tells Bloomberg his company has no plans to enter the cannabis market.
• Following the unwarranted arrests of two black men at a Philadelphia Starbucks earlier this year, a Philadelphia police advisory commission study has broadly concluded that “racism drives contact between citizens and police,” per the Associated Press. The city’s police commissioner disputes these results.
• Finally, Americans are apparently getting tired of thick, tangy Greek yogurt, and now the United States has a huge milk surplus, according to Bloomberg.