Wagyu has shifted from a tightly defined Japanese luxury to a broadly used label across US menus, now appearing in everything from cheesesteaks to burgers with widely varying quality and pricing. As the market expands, efforts such as new certification standards introduced by the American Wagyu Association, which include a USDA-certified "Authentic Wagyu" label, and chef education aim to clarify sourcing, improve whole-animal use and restore trust in what diners are actually being served.

Johnson & Wales University student Daron Sklar has built an impressive resume by working at fine dining establishments such as Kappo Masa and Eleven Madison Park. Sklar, who is studying culinary science and product development, as well as baking and pastry arts, plans to work in restaurants before moving to culinary science, focusing on chocolate innovation.

Starbucks plans to invest $100 million to set up a corporate office in Nashville, Tenn., to support expansion in the Southeast. The office, expected to open next year and create 2,000 jobs over five years, will complement Starbucks' Seattle headquarters. The center will create new roles, transition some contract work to in-house positions and relocate select technology teams from Seattle. The shift underscores the region's growing appeal to restaurant brands seeking operational efficiency and access to talent.

The Alaska Senate passed a bill to ban synthetic food dyes in public schools, citing studies that suggest the dyes cause hyperactivity and allergic reactions in children. The bill, which aligns with a federal initiative to eliminate synthetic dyes by 2027, has received strong support from local health advocates but faces opposition from the International Association of Color Manufacturers.

Brown rice is a nutrient-dense whole grain that offers potential health benefits such as improved digestion, steady energy and heart health due to its fiber, magnesium and antioxidants. Registered dietitian nutritionists Jessica Brantley-Lopez and Annamarie Rodriguez and RD Gabrielle Kishner highlight its potential to reduce disease risk and support metabolism. However, they caution against daily consumption due to arsenic and phytic acid content, recommending moderation and dietary variety.

SoNoMa, an intimate 12-seat restaurant, opened in March in Kyoto's historic district, becoming the sole dining venue at the new Capella Kyoto hotel. Chef Kyle Connaughton aims to blend Kyoto traditions with California influences, sourcing local produce and introducing ingredients like olive oil and cheese. The wine list features Sonoma and Japanese wines, and the restaurant's design highlights Japanese craftsmanship.

Sharing core values with your coworkers isn't necessary for building strong relationships, writes Paul Ingram, a professor at Columbia Business School, whose research suggests that understanding and discussing values is what bridges differences and forges meaningful connections. "People like talking about their values, and if you engage someone honestly by expressing your values openly and showing an authentic interest in theirs, you are almost sure to have a rewarding conversation," Ingram writes.