While indoor dining has dropped way down during the pandemic, food delivery has grown considerably. DoorDash and Uber Eats, the two largest delivery apps by market share both saw their sales double from the end of 2019 to the end of 2020.
But while it might be an easy decision for customers to use these third-party delivery apps, the decision for restaurants is not so easy. There is a lot to consider, and it’s not a one-size-fits-all solution.
To find out more, watch CNBC’s deep-dive into the pros and cons of third-party delivery apps for restaurants.
The 400-year curse dragging Indonesia’s capital into the sea.
Like many coastal cities around the world, Jakarta is dealing with sea level rise. But Indonesia’s biggest city also has a unique problem: Because of restricted water access in the city, the majority of its residents have to extract groundwater to survive. And it’s causing the city to sink. Today, Jakarta is the world’s fastest-sinking city.
The problem gets worse every year, but the root of it precedes modern Indonesia by centuries. In the 1600s, when the Dutch landed in Indonesia and built present-day Jakarta, they divided up the city to segregate the population. Eventually, that segregation led to an unequal water piping system that excluded most Indigenous Jakartans, forcing them to find other ways to get water.
To understand how it all ties together, and what’s in store for Jakarta’s future, watch the video above.
Eleodoro Lopez is the chef and owner of Elio’s Wood Fire Pizza, a Neapolitan-style pizza food truck that serves gourmet wood-fired pies on the streets of Los Angeles. In a street food market saturated by tacos, Eleodoro had the idea to stand out by serving the food he knows well, based on his background working in Italian fine dining and bakeries. Eleodoro, who comes from Guatemala and began his culinary career in Mexico, made his way to California to find a better life for himself and his family. He began to find success with his wood-fired street food pizzas, using only the finest Italian ingredients like San Marzano tomatoes and 00 flour. He serves his pies with arugula, prosciutto, burrata, pepperoni, calabrian chilies, and more.
Antlions will hide under the sand, undetected, and then emerge to ambush a nearby insect. But it’s the sheer nonchalance with which they discard the corpse afterwards that is especially chilling.
Depending on the species and where it lives, the larva either conceals itself under leaves, debris or pieces of wood, hides in a crack or digs a funnel-shaped pit in loose material. As ambush predators, catching prey is risky because food arrives unpredictably and, for those species that make traps, maintaining one is costly. The larvae therefore have low metabolic rates and can survive for long periods without food. They can take several years to complete their life-cycle; they mature faster with plentiful food, but can survive for many months without feeding.In cooler climates they dig their way deeper and remain inactive during the winter.
Every summer, Isabella, her mother, Dina, and her daughter, Federica, honor the family tradition and make tomato sauce in their garden. The process is a laborious one that takes several hours, from handpicking each tomato to adding basil leaves into jars one by one. This year, the family has turned more than 200 kilos of tomatoes into sauce.