We went aboard a cruise ship navigating some of the world's most dangerous waters. In the Arctic, drifting icebergs, sea ice, sudden storms and fierce winds make sailing unpredictable. Yet every year, around 100,000 cruise passengers travel to Greenland to explore its remote coastline and experience one of the world's last great wildernesses.
Scott Kowalchyk/CBS via Getty Images
This year's descent into fall has been more of a crawl, but I think we're all ready for some cozy weather.
And what better accompaniment to a classic rom-com and your favorite sweater than a dish by Ina Garten?
The "Barefoot Contessa" star has built a whole career on recipes that are easy and comforting. I've made dozens of Garten's dishes, so I decided to look back and find a few that I think are perfect for this busy season.
From a Bolognese that's ready in 30 minutes to a cake packed with the flavors of autumn, these are Garten's best fall dishes.
Anneta Konstantinides/Business Insider
The start of fall is so hectic. Work ramps back up, school is back in session, and the prep and stress of the holidays begin to creep in.
Travel-friendly and loaded with protein, a breakfast sandwich is just what you need. And Garten's version only requires five ingredients: English muffins, whole milk, avocado, bacon, cheddar cheese, and eggs that you can cook in the microwave.
Anneta Konstantinides/Business Insider
Everything in Garten's breakfast sandwich works so well together. She recommends using thick-cut applewood-smoked bacon, which provides a crispy contrast to the soft eggs. Spreading the avocado on the bottom adds both flavor and nutrients, and I love the tanginess of the sharp white cheddar.
If you're making this sandwich for more than two people, I recommend cooking the eggs on the stove rather than in the microwave to save time. But this is a great recipe to teach your kids so they can make breakfast on their own. And if you're a college student, you could easily whip this up in a dorm.
Get the full recipe for Ina Garten's bacon, egg, and cheddar sandwich here.
Anneta Konstantinides/Business Insider
I began testing Garten's soup recipes in 2023 and knew something was missing after I kept using boxed stock. "Store-bought is fine!" might be Garten's most famous catchphrase, but she believes homemade chicken stock is akin to "liquid gold."
"Nothing available on the market has the depth of flavor or richness of stock you've made yourself," she wrote in "Go-To Dinners," her October 2022 cookbook. "It contributes such great body and aroma to so many dishes. Plus, having a big pot of chicken stock simmering away on my stove just makes me feel good."
Garten's stock is packed with flavor because it involves simmering three roasting chickens for hours alongside carrots, onions, celery, parsnips, garlic, and plenty of herbs.
There's no flavor left in the chicken once the stock is ready. If you'd rather save the meat for meals, you can always take the chicken out once it's cooked through and continue to simmer the aromatics. I also recommend freezing chicken bones so you always have some on hand for more stock.
Anneta Konstantinides/Business Insider
Garten's recipe provides nearly nine quarts of stock, and you can store it in the freezer for up to six months.
My absolute favorite Barefoot Contessa soup to make with the stock is Garten's chicken pot pie soup, which I whip up anytime my fiancé and I are craving a bowl of comfort. Her ravioli en brodo is a delicious twist on chicken noodle, while her Italian wedding soup is light and bright.
If you want to switch things up from soup, you can also use the stock to make Garten's one-pot chicken and orzo — another delicious meal for chilly nights.
Get the full recipe for Ina Garten's homemade chicken stock here.
Anneta Konstantinides/Business Insider
Garten served traditional chili for two decades at the specialty food store she ran in the Hamptons before becoming a cookbook author and Food Network star.
When Garten decided to switch up the chili and use chicken instead of beef, it became even more popular than the original recipe.
The dish also features red and yellow bell peppers, fresh basil, and a variety of seasonings, including chili powder, ground cumin, and red pepper flakes.
Garten serves the chili topped with green onions, cheddar cheese, corn chips, and sour cream.
Anneta Konstantinides/Business Insider
The tomatoes and spices build a rich broth, and each bite of chicken is so tender and juicy.
It's also a great dish for hosting because you can lay out the toppings in individual dishes, allowing everyone to personalize their bowl to their own preference.
Plus, who doesn't love a bowl of chili on football Sunday?
Anneta Konstantinides/Business Insider
My pasta cravings always hit when temperatures start to dip. And during this busy season, Garten's weeknight Bolognese is a perfect fit.
The recipe includes ground sirloin, crushed tomatoes, heavy cream, Parmesan cheese, and fresh basil, but it's designed to be adaptable and pantry-friendly.
Garten says you could easily swap the sirloin for any ground meat and skip the cream and basil if you need. And while she recommends using orecchiette, any dried pasta will work with this recipe.
Anneta Konstantinides/Business Insider
It's pretty incredible how much flavor Garten manages to create in a dish that traditionally simmers for hours on end. The rich sauce bursts through every bite of the small pasta shells, which I personally loved for this dish, and the freshly grated Parmesan cheese on top makes it feel extra comforting and indulgent.
"It's a very meaty, very hearty pasta," my dad said before declaring that the dish was "perfect."
We loved the dish so much that it earned the second spot in my ongoing ranking of Barefoot Contessa pasta dishes.
Get the full recipe for Ina Garten's weeknight Bolognese here.
Anneta Konstantinides/Business Insider
The rigatoni pasta is paired with sausage and fennel, plus some onion, garlic, heavy cream, freshly grated Parmesan cheese, and a few additional ingredients.
It all comes together in a big pot or Dutch oven, and you'll have dinner on the table in an hour.
Anneta Konstantinides/Business Insider
"You can make the whole thing in one big pot, bring it to the table, and everyone loves it," Garten told her viewers in a 2017 episode of "Barefoot Contessa."
With its beautiful golden hue and rich, meaty sauce, Garten's one-pot pasta is the kind of dish that lifts your spirits. There's also lovely depth to the flavor, thanks to the sweet sausage, salty Parm, and the bite from the fennel.
Get the full recipe for Ina Garten's rigatoni with sausage and fennel here.
Anneta Konstantinides/Business Insider
"We used to have all kinds of cakes like this out on the bakery counter, and you could come buy a whole cake, but you could also buy a piece," Garten said in an early episode of her Food Network show. "It's not fancy, just really delicious and earthy, and you always want to come back for more."
The recipe includes Granny Smith apples, rum, raisins, pecans, and plenty of sugar and spice.
Anneta Konstantinides/Business Insider
Soaking the golden raisins in rum gave them a flavor that almost reminded me of caramel, and their sweetness helped temper the Granny Smith apples' sourness. All the spices infused the moist cake with a warm nuttiness, while the pecans added some delicious crunch.
I followed Garten's advice and tried the cake with some ice cream and caramel, which were delicious additions. But the cake isn't super sweet, so you could also enjoy it on its own with some tea or coffee for breakfast.
Now it's really starting to feel like fall.
Get the full recipe for Ina Garten's apple spice cake here.
Is there a dish you love making in the fall season? Share it with us in the comments. And check out more easy recipes here.
Dolly Faibyshev for BI
Christian Pineda, CEO and cofounder of Los Tacos No. 1, couldn't fall asleep.
He was caught in a scroll of enraged social media posts. The storm of customer indignation followed news last month that the beloved New York City taco chain had received an investment from the private equity firm TSG Consumer. The internet seemed convinced their favorite carne asada and adobada tacos would lose their quality, and Pineda had not expected the reaction.
To remedy the situation, he said he felt it was his duty to address his customers directly. He woke up at 4:30 the next morning to clear the air.
"No, we're not going to start charging extra for guac. We're not switching to horse meat. And no, we're definitely not messing with the tacos," read the Instagram post published September 4.
"I wanted to keep it simple, honest, and comical too at the same time," Pineda told Business Insider. "I saw it as inspiring, honestly, to really prove our customers wrong — that private equity is not always bad."
Dolly Faibyshev for BI
Colin Welch, managing director and head of New York at TSG Consumer, said the backlash among some underscored what TSG saw in the taco business to begin with: a "cultlike following" customer base protective of the food, and an experience that made Los Tacos a "New York institution."
"It's our responsibility to show those skeptics that it's going to be exactly the same Los Tacos experience, and that nothing's going to change for the worse," Welch said. "We got to show them, not tell them, and that'll happen over time."
The PE firm, founded in 1986 and with $14 billion in assets under management, also has investments in food names Pura Vida Miami, Crumbl, and Dutch Bros Coffee. TSG declined to disclose the terms of the deal or the amount it paid for its investment in or stake in Los Tacos No. 1, which opened in 2013.
Welch said the firm plans to let Pineda and his team run the show, while TSG will provide guidance on future expansion. He pointed to Pura Vida Miami, a lifestyle café chain founded in Miami. It grew from locations in two states to seven since TSG announced its minority stake in 2025.
Dolly Faibyshev for BI
Pineda said the chain focused on finding an investor that would allow Los Tacos No. 1 to scale in a "cautiously smart" way. With 10 locations in Manhattan and a sister location, Los Mariscos, at Chelsea Market, the taco chain wants to continue expanding into other boroughs and markets. It's looking to open a new location in Brooklyn before the end of the year, and another three new locations are planned to open in 2027.
The PE investment comes after 13 years of growth in New York City — a journey that began with three architects and the search for a good taco.
Pineda and his co-founders, Tyler Sanders and Kyle Cameron, moved from California to New York City in 2010. They lived together in a one-bedroom apartment in the West Village, where Pineda and Sanders, both architects, spent days knocking on doors to find jobs. They found jobs, but there was one thing they could not find wherever they looked — a good taco.
The three men had been raised on Tijuana-style tacos. Pineda was born in San Diego but was raised between there and Tijuana, where his parents are from. Meanwhile, Sanders and Cameron were born in Brawley, California, a city near the border with Mexicali.
Dolly Faibyshev for BI
Thus, the "No ticket, No taco" order model was born. Customers get a ticket from the cashier, and then have to find and give it to one of the many "taqueros," or cooks, working at once. They can then give the taquero specific instructions for their tacos and watch them prepare the food in front of them. The interactive experience is designed to induce an organized chaos, brought to life by Mexican folk music in the background as the staff speaks in Spanish among themselves.
It's no secret that the Big Apple is expensive, and as the cost of living increases, so do expenses for businesses like Los Tacos No. 1.
Since they opened, annual revenue has grown by around 30% each year, and they currently serve about 1,200 customers per day, with an average check of about $20, Pineda said.
In recent months, the expenses that have increased the most are beef, limes, avocados, and tomatoes, Pineda said. Beef prices were 5.9% higher in August 2026 than in August 2025, and they are forecast to increase a total of 9.4% this year, according to the US Department of Agriculture.
Dolly Faibyshev for BI
To adjust to these increases, the chain keeps other expenses "tight, lean and sustainable," and will not raise prices or cut quality because of a temporary spike, Pineda said. To keep up, the business has to "be efficient in everything else," Pineda said.
"Our idea was always you need to have the best taco and the cheapest taco," Pineda said. "Our carne asada started at $3.50 in 2013. Now our carne asada tacos are $5.95 after 13 years, so we take pride in that."
Pineda sees the new partnership with TSG Consumer as an opportunity to grow the company while preserving its quality, and maybe going public one day, debuting by ringing the opening bell on a stock exchange.
"We want to be in a room where we're with people who have done 100, 200, 1,000 locations. We haven't done that," he said. "We partner up with them because of their knowledge and the people that they've worked with, the brands that they've helped with — a big goal has been if we can ring the bell — that'd be amazing."
E pensare che una volta a Roma bastavano due parole: «Passame er pane». Quando il pane serviva a raccogliere il sugo rimasto nel piatto, possibilmente quando nessuno guardava. Oggi quella che le nonne chiamavano semplicemente scarpetta è diventata una raffinata esperienza gastronomica. Con tanto di nome inglese, naturalmente: bread pairing. Perché anche il gesto più italiano del mondo, per diventare di tendenza, deve concedersi una spruzzata di internazionalità.
Succede a Roma, nel quartiere Vigna Clara, dove lo chef Marco Benedetti, 34 anni, ha deciso di promuovere il pane da comparsa a protagonista. Nel suo ristorante Gordito, inaugurato nel settembre 2025, non esiste il solito cestino abbandonato sul tavolo: ogni preparazione viene accompagnata da un pane studiato appositamente per esaltarne sapori e consistenze.
L’idea nasce da una passione coltivata tra Sicilia e Alto Adige, passando per cucine prestigiose come quella del Signum di Salina e dello chef Norbert Niederkofler. Nel laboratorio di Gordito si lavora quotidianamente con lievito madre, lunghe fermentazioni e farine selezionate: Tumminia siciliana, farro, grano arso e antiche varietà cerealicole. Il risultato è un percorso nel quale la focaccia al rosmarino incontra scampo e lardo, il pane di grano arso accompagna la lingua con chimichurri fermentato e le tagliatelle al ragù di cinghiale trovano il loro compagno ideale nel pane di mais. Insomma, la scarpetta non arriva più alla fine, quasi di nascosto: entra dalla porta principale e si siede a capotavola.
L’origine dell’espressione “fare la scarpetta” non è del tutto certa, ma le interpretazioni popolari sono gustose quanto il gesto che descrivono. Secondo una delle ipotesi più diffuse, il nome deriverebbe dalla somiglianza tra il pezzetto di pane utilizzato per raccogliere il sugo e una piccola scarpa, capace di scivolare sul fondo del piatto ripulendolo. Un’altra spiegazione richiama invece la povertà contadina, quando non si sprecava neppure una goccia di condimento e il pane diventava lo strumento indispensabile per recuperare ogni avanzo. C’è poi chi collega il termine all’antica abitudine di utilizzare il pane come una sorta di spugna alimentare. Nessuna di queste teorie gode però di una conferma etimologica definitiva. Quel che è certo è che la scarpetta rappresenta uno dei gesti più autentici e irresistibili della cucina italiana. Quello che un tempo poteva apparire come una trasgressione al galateo oggi, come dimostra anche questo articolo, viene rivalutato persino nell’alta ristorazione.
Il percorso comprende anche fegato e cipolle serviti con un panino al cacao e noci. Gran finale con brioche di Tumminia, caprino e frutti rossi. Prezzo della degustazione: 40 euro a persona. Naturalmente non manca il menu alla carta, ma la provocazione gastronomica è chiara: il pane non è più un accessorio gratuito, bensì un ingrediente da progettare con la stessa attenzione riservata alle portate principali.
Una piccola rivoluzione che restituisce dignità a un’antica abitudine popolare. Con una differenza: un tempo la scarpetta era il modo migliore per non lasciare nulla nel piatto. Oggi si è trasformata in una filosofia culinaria.
L'articolo Quando la “scarpetta” diventa gourmet: ora anche il pane si sceglie come il vino. E il galateo si arrende proviene da Affaritaliani.it.
Whether it was youngsters proving their skills or state sabotage, Europe’s most hacked country was left with a mountain of waste after food began cooking in freezers
Shortly before midnight last Sunday, the digital thermostats controlling hundreds of supermarket cold aisles across France began to flicker and rise.
In a “bizarre and unprecedented” cyber-attack, hackers had remotely overridden the temperature settings on thousands of freezers, fridges and chiller cabinets pushing them from as low as -27C (-16.6F) to well over 50C (122F).
Continue reading...
© Photograph: Lucien Libert/Reuters
© Photograph: Lucien Libert/Reuters
© Photograph: Lucien Libert/Reuters
Irene Jiang / Business Insider
Eighty years after Chick-fil-A founder Truett Cathy opened his first restaurant, Chick-fil-A is now the third-largest restaurant brand in the country.
The family-owned chain has since grown to more than 3,200 US restaurants and generated nearly $24 billion in US systemwide sales in 2025, trailing only McDonald’s and Starbucks, per Technomic's Top 500 chains report.
The chicken chain's rise has not been without controversy.
Chick-fil-A faced widespread backlash in 2012 after Cathy's son Dan, then the company’s CEO, publicly opposed same-sex marriage, while the company and its foundation were criticized for donations to organizations with anti-LGBTQ+ positions.
This week, current CEO Andrew Cathy declined to directly address the company’s history or state its position on LGBTQ+ equality in an interview with NBC, instead saying Chick-fil-A is focused on hospitality and welcoming everyone who comes through its doors.
Here’s how Chick-fil-A grew from a small Southern diner into a fast-food powerhouse.
Chick-fil-A
The small roadside diner was later renamed when it became one of the chain's "Dwarf Houses." The original location previously served as one of 12 Chick-fil-A locations, offering modern favorites and items from the original restaurant's "blue menu."
Chick-fil-A
The first restaurant to bear the name Chick-fil-A opened in the Greenbriar Mall in Atlanta in 1967.
According to the company, the restaurant occupied just 384 square feet, and some have credited the chain with being an "early pioneer" of what would become the modern mall food court.
Chick-fil-A
Free-standing locations are now the norm for Chick-fil-A, and mall locations are much less common.
Chick-fil-A
The first-ever drive-thru-only Chick-fil-A restaurant opened in 1993 in Greenville, South Carolina. By eliminating dining rooms in these locations, the restaurants were designed to be faster and more convenient for customers.
Chick-fil-A
The chain, which was founded in Georgia, still has its headquarters there, and is regarded as a "Southern" fast-food chain. However, restaurants can actually be found in 48 different states as well as Washington, DC.
In 2019, Chick-fil-A expanded internationally by opening its first location in Toronto. Later that year, the chain opened its first restaurant in the United Kingdom.
The chain now has locations across Canada, Puerto Rico, the UK, and Singapore.
Chick-fil-A
The chain's tag line used to read, "The best thing that ever happened to a Chicken."
465-square-meter/Getty Images
The "A" in Chick-fil-A comes from both a play on the word "fillet" and a nod to the "grade-A top quality chicken" used in Chick-fil-A's chicken sandwiches.
John Adams/Icon Sportswire/Corbis/Icon Sportswire/Getty Images
The "Eat Mor Chikin" slogan, accompanied by two "rebel cows," debuted in 1995 on an Atlanta billboard, according to the company.
The campaign quickly gained traction and is now regarded as one of Chick-fil-A's most famous and successful advertising campaigns.
Hayley Peterson/Business Insider
Menu items included everything from waffles to sandwiches, steak and potatoes, and the chain's famous Hot Brown, a hot casserole dish made with lean white meat chicken, gravy, mashed potatoes, cheese, and bacon.
Irene Jiang / Business Insider
Launched in 1986, the first item added to the breakfast menu was the Chick-fil-A chicken biscuit.
Today, the Chick-fil-A menu typically includes more than 50 items.
Business Insider/Hayley Peterson
The Dwarf Grill served both hamburgers and cheeseburgers, which the restaurant's menu said were made from "100% choice beef, chopped in our kitchen." Served on a large toasted bun, the menu also boldly said that "they're the best."
Business Insider's Hayley Peterson tried the burger for herself when she visited the Dwarf House, and she found the patty "thick and flavorful" and that the cheese "melted perfectly between the patty and the bun."
Irene Jiang / Business Insider
In 1964, Truett Cathy created the recipe for Chick-fil-A's original chicken sandwich: a fried, boneless chicken breast nestled between two buttered buns and topped with two pickles.
Though the sandwich soon shot to popularity at the Dwarf House, the invention was odd compared to other fast-food offerings and food tastes of the time.
However, Cathy's bet on chicken would soon pay off.
Though Chick-fil-A has expanded immensely since the launch of its chicken sandwich, the recipe has remained virtually the same.
Hollis Johnson
Introduced as a health-conscious option for Chick-fil-A customers, Cathy introduced the original grilled chicken sandwich alongside the deluxe grilled chicken sandwich, which included the same pickle-juice-marinated grilled chicken, pickles, and white bun, along with lettuce and tomato.
According to the restaurant's website, Cathy tested more than 1,200 recipes to perfect the chain's grilled chicken recipe.
Irene Jiang/Business Insider
"While we recognize that not everyone enjoys spicy food, for the growing customer constituency that does, our Spicy Chicken Sandwich offers a unique, well-balanced and craveable spicy flavor," William F. Faulk, Chick-fil-A's vice president of innovation and new ventures, said in a press release at the time.
Business Insider/Hayley Peterson
"The batter on the outside is light and crispy, and the okra inside is hot and juicy, with a hint of salt," Business Insider's Hayley Peterson said in a previous article.
Irene Jiang / Business Insider
The chain began selling waffle fries in 1985, with the unique shape chosen as a perfect vehicle for dipping sauces.
Irene Jiang / Business Insider
The first Chick-fil-A nuggets came in a six-count box, inspired by customers asking restaurant employees to cut up pieces of its signature chicken sandwich so they could eat them by hand or serve bite-sized nuggets at parties.
"We are still serving the same delicious nuggets today that we started with," Shona Jonson, senior manager of culinary, product strategy, and development at Chick-fil-A, once said.
Today, Chick-fil-A chicken nuggets come in 5-, 8-, 12-, or 30-count packs.
Erin McDowell/Business Insider
The item first appeared on the chain's kids' menu before being added to the main menu.
Chick-fil-A
Cathy's impact on Chick-fil-A is undeniable, from his decades working at the Dwarf Grill to the invention of the chain's famous chicken sandwich.
Another part of Cathy's legacy that contributed to Chick-fil-A's success was its unique process for hiring franchisees, which also upheld the chain's values of "customer first, personal excellence, continuous improvement, working together, and stewardship."
As the creator of the first Chick-fil-A scholarship fund for restaurant employees, Cathy left a legacy that inspired franchisees and employees across the country to continue his mission of building a customer- and employee-focused fast-food chain.
Cyrus McCrimmon/The Denver Post/Getty Images
Dan T. Cathy was made CEO in 2013, two years before his father died. Cathy worked alongside his brother, Donald "Bubba" Cathy, who still serves as executive vice president of the chicken chain and president of the company's Dwarf House and Truett's Grill restaurant concepts.
Both Donald and Dan T. Cathy recall growing up in their father's early restaurants, doing odd jobs like scraping gum from underneath tables and spending time in the Hapeville Dwarf House.
Dan T. Cathy stepped down as CEO of Chick-fil-A on November 1, 2021, but still serves as chairman of the company. He was succeeded by his son, Andrew Cathy.
Tibrina Hobson/FilmMagic/Getty Images
Chick-fil-A's contentious reputation largely stems from donations made by Chick-fil-A to charities criticized for anti-LGBTQ+ positions, as well as comments made by Dan T. Cathy in 2012.
According to a previous article by Business Insider, the Cathy family and Chick-fil-A donated millions of dollars to groups opposing same-sex marriage, from Christian charities to "more extreme" anti-LGBTQ+ lobbying organizations through the WinShape Foundation.
Some of these organizations included Fellowship of Christian Athletes, an athletic organization that, according to Vox, requires applicants to sign a "sexual purity statement" that condemns LGBTQ+ relationships, the Marriage & Family Foundation, which has spoken out against marriage equality, and Exodus International, a group that supported the use of gay-conversion therapy.
William Plowman/AP Images
In the interview, Cathy said that he believed in the "biblical definition of the family unit," or that a marriage should be between a man and a woman.
Protests ensued nationwide, including a number of "kiss-ins" led by LGBTQ+ activists, at Chick-fil-A restaurants across the country, CNN reported.
Others came out in support of the chain and Cathy's comments. Following the controversy and subsequent calls to boycott the brand, former Arkansas Governor Mike Huckabee created a Facebook page encouraging people to participate in "Chick-fil-A Appreciation Day" and to buy food from the chain that day, Huffington Post reported.
Cathy did little to quell criticism of his comments when he later clarified his position in a 2012 radio interview, saying, "As it relates to society in general, I think we are inviting God's judgment on our nation when we shake our fist at him and say, 'We know better than you do as to what constitutes marriage.'"
Tibrina Hobson/FilmMagic/Getty Images
In 2002, a Houston Chick-fil-A restaurant manager sued the chain for discrimination, Forbes reported. The employee, who is Muslim, said he was fired one day after refusing to pray to Jesus along with their fellow coworkers during a training session.
At the time, Jerry Johnston, a spokesperson for Chick-fil-A, told the Houston Chronicle that the company had not yet been served with a lawsuit and therefore couldn't comment on the dispute, My Plainview reported. Forbes states that the suit was settled out of court on undisclosed terms.
Then, in 2011, a Pennsylvania Chick-fil-A prompted a nationwide boycott of the chain when the restaurant provided free lunch to a Valentine's Day marriage seminar sponsored by the Pennsylvania Family Institute, a controversial "pro-family" group that has spoken out against same-sex marriage.
The decision prompted criticism, including a petition that gathered thousands of signatures urging Chick-fil-A to stop discriminating against LGBTQ+ people. However, the franchise in question claimed the decision to donate food was not motivated by any anti-LGBTQ+ sentiments.
"It's absolutely, categorically blown out of proportion," the Pennsylvania franchise owner Brian Gibson said, Penn Live reported. "We donate food all the time. We certainly don't take into consideration anyone's political affiliations or anything like that. We just like to feed people."
Dan T. Cathy released a statement in 2011 following the accusations that Chick-fil-A was anti-LGBTQ+, saying, "In recent weeks, we have been accused of being anti-gay. We have no agenda against anyone. At the heart and soul of our company, we are a family business that serves and values all people regardless of their beliefs or opinions. We seek to treat everyone with honor, dignity, and respect, and believe in the importance of loving your neighbor as yourself."
Cathy continued, saying, "While my family and I believe in the Biblical definition of marriage, we love and respect anyone who disagrees ... Chick-fil-A's Corporate Purpose is 'To glorify God by being a faithful steward of all that is entrusted to us, and to have a positive influence on all who come in contact with Chick-fil-A.' As a result, we will not champion any political agendas on marriage and family."
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The Daily Beast reported on June 1, 2021, that the National Christian Charitable Foundation (NCF) has donated money to groups actively fighting legislation to protect LGBTQ+ rights in the US. Among the organization's "high-dollar donors" is Chick-fil-A's CEO, Dan Cathy.
The National Christian Charitable Foundation is one of the largest charitable organizations in the country and supports thousands of charities and causes. Among them are the Heritage Foundation and the legal advocacy group Alliance Defending Freedom, both of which strongly oppose the Equality Act.
Chick-fil-A itself has not donated any funds to Christian charities or political groups in recent years, saying in 2019 that it would instead support charities focused on "three specific initiatives of homelessness, hunger, and education."
Facebook/Chick-fil-A
In 2019, Chick-fil-A announced it would no longer donate to the Fellowship of Christian Athletes and the Salvation Army, two groups that have been criticized as being anti-LGBTQ+.
"We made multiyear commitments to both organizations, and we fulfilled those obligations in 2018. Moving forward, you will see that the Chick-fil-A Foundation will support the three specific initiatives of homelessness, hunger, and education," a Chick-fil-A representative said in a statement to Business Insider.
However, some LGBTQ+ advocates said that while they were hopeful about the decision, Chick-fil-A still has a ways to go before it can be considered truly inclusive of the LGBTQ+ community.
"In addition to refraining from financially supporting anti-LGBTQ organizations, Chick-fil-A still lacks policies to ensure safe workplaces for LGBTQ+ employees and should unequivocally speak out against the anti-LGBTQ+ reputation that their brand represents," Drew Anderson, the director of campaigns and rapid response for GLAAD, an organization that condemns LGBTQ+ discrimination, said in a statement in 2019.
Paras Griffin/Getty Images
When asked to comment on the company's past controversies and criticism from LGBTQ+ advocacy groups in 2026, Cathy offered a diplomatic response, emphasizing the company's commitment to serving "anybody" who walks through the door.
"We've always been focused on serving great food and hospitality, and so for anybody that comes in the door, we're going to continue to do that," he said in a recent interview with NBC News.
Tom Pennington/Getty Images
Business Insider previously reported that anti-same-sex-marriage comments said by Dan T. Cathy in 2012, controversial donations, and resulting backlash over the years have done little to slow Chick-fil-A's growth.
Today, Chick-fil-A is the third-largest chain in America and has frequently been voted the most popular chain among customers.
Nation's Restaurant News reported that the company generated nearly $24 billion in sales in 2025 and operates over 3,000 locations nationwide.
One thing is for sure — while Chick-fil-A has an undeniably controversial past, there's no stopping the chicken chain from winning over customers nationwide, one chicken sandwich at a time.
Em 16 de abril de 2021, um homem de colete preto circulava entre os entregadores do iFood que faziam greve em frente ao estádio do Pacaembu, em São Paulo. Tinha um adesivo no boné, outro no face shield, além de uma faixa de três metros de comprimento e pacotes de adesivos para distribuir. Todos diziam a mesma coisa: “vacina pros entregadores de aplicativo já”.
Parecia mais um motoboy, mas segundo a Agência Pública revelou, era um funcionário de uma agência de monitoramento digital a serviço de uma campanha contratada pelo iFood. A ideia da empresa era levantar a pauta das vacinas para esvaziar a reivindicação da greve. Funcionou: naquele dia, parte da imprensa noticiou que os entregadores pediam vacinas.
A cena abre “A máquina oculta de propaganda do iFood”, reportagem de Clarissa Levy para a Pública, de abril de 2022. Com base em mais de 30 documentos e em relatos de quem trabalhou no projeto, a apuração descreveu como as agências Benjamim Comunicação e Social QI (SQi) teriam operado, entre 2020 e 2021, uma propaganda “lado B” contra os “Breques dos Apps”.
Um documento de orientação resumia a regra: “NUNCA assinado como iFood para que ninguém desconfie”. Numa reunião gravada, obtida pela reportagem, publicitários da Benjamim avaliaram que a Não Breca Meu Trampo “cumpriu uma missão” ao enfraquecer Paulo Lima, o Galo, líder dos Entregadores Antifascistas. O iFood negou qualquer relação com a SQi e disse que não compactua com perfis falsos. As agências contestaram a reportagem à época.
Nesta semana, o caso chegou a uma nova etapa, conforme informou o Ministério Público Federal (MPF), nesta terça-feira, 29 de setembro. O iFood repassou R$ 3 milhões ao Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) para financiar pesquisas como parte de um Termo de Ajustamento de Conduta (TAC) que a empresa, a Benjamim e a SQi assinaram em 7 de julho de 2023 com o MPF e o Ministério Público do Trabalho (MPT) para encerrar três inquéritos abertos a partir da denúncia da Pública.
Apesar de ter aceitado o acordo, o iFood não reconhece as condutas e repete isso na página que mantém sobre o TAC: afirma que “não cometeu qualquer uma das condutas investigadas” e que assinou o TAC para evitar um processo “longo e desgastante”.
O TAC se divide em três eixos: satisfação, não repetição e compensação. Os dois primeiros, segundo o MPF, foram cumpridos “em larga medida”.
A declaração pública conjunta veio primeiro. Pelo registro do próprio iFood, saiu no site da empresa em 10 de julho de 2023, na página inicial da Folha de S.Paulo no dia 16 e, entre 18 de julho e 5 de agosto, em dias alternados, no Instagram, no Facebook e no Twitter.
Depois, veio a campanha sobre o direito à informação e a liberdade de expressão dos entregadores, com três meses de peças semanais nos perfis oficiais do iFood, criadas com a Benjamim e com alcance medido pela SQi. A proposta foi entregue aos procuradores em setembro de 2023. O MPF informa que a campanha foi realizada.
No eixo de não repetição, o iFood indicou três consultorias em direitos humanos em agosto de 2023. O MPF escolheu uma em outubro, e a contratação foi concluída em dezembro. Cabe à consultoria elaborar um programa interno para identificar riscos à transparência e à liberdade de expressão nas atividades da empresa, com relatórios semestrais ao MPF por dois anos. O MPF diz que a medida é inédita em TACs e que o programa segue “sob acompanhamento”. Por seis meses, o iFood também ficou proibido de anunciar suas próprias medidas de respeito ao direito de greve.
Outras obrigações não têm prazo para serem cumpridas. Perante o MPT, o iFood se comprometeu a não bloquear, suspender ou descredenciar entregadores por participação em greves ou sindicatos, a não usar “prepostos ou instrumentos tecnológicos” para interferir em manifestações e a não premiar quem deixar de aderir a paralisações. Benjamim e SQi assumiram compromissos semelhantes. Cada obrigação descumprida gera multa de R$ 50 mil por mês, até o limite de R$ 500 mil por ano.
O eixo de compensação é o que se movimenta mais lentamente. O TAC fixou em R$ 6 milhões o valor que o iFood deve investir em pesquisas sobre três temas: relações de trabalho dos entregadores, mercado publicitário e responsabilidade das plataformas. O acordo não fixou prazo para a escolha de quem administraria o dinheiro, mas determinou que, feita a escolha, a transferência ocorreria em até 15 dias úteis. O primeiro repasse chegou três anos e dois meses após a assinatura e corresponde à metade do total.
O CNPq deve lançar, ainda neste semestre, a chamada pública para selecionar pesquisadores. Os projetos se dividem em duas frentes: regulação da publicidade e do marketing digital, e responsabilidade das plataformas diante de conteúdos falsos sobre saúde pública, meio ambiente e democracia. As pesquisas devem terminar até julho de 2030, com resultados públicos.
Caribbean food tends to come with good associations: Christmas tables crowded with black cake, jerk smoke drifting from roadside grills, roti wrapped around curry, and soup joumou appearing in enormous pots every New Year’s Day. The histories behind those dishes are considerably less comfortable. Caribbean cuisine took shape through Indigenous survival, European colonization, African enslavement, […]
The post 10 Caribbean Foods with Dark and Unexpected Histories appeared first on Listverse.
Jake Edmiston, a business reporter for the Toronto Star, thinks highly of his mustard chicken recipe. So when one batch goes over like a lead balloon, he checks his namesake ingredients and finds that his usual glass pot of Maille Dijon Originale is extraordinarily spicy—a fact he confirms, good reporter that he is, by conducting a blind test with a professional taster. In no time, Edmiston is on the floor of one of Canada’s largest mustard mills, trying to stay dry and avoid mustard dust burns(!), and peppering Unilever, Maille’s owner, with questions. This isn’t exactly a case for Benoit Blanc, but Edmiston’s investigation takes a few surprising turns and drops some serious knowledge on glucosinolates on the way. Every ingredient is in harmony here.
“Do a little dollop,” she said, then turned her back so I could do my work in secret.
I spooned the mustard from my jar onto a plate, and some from another jar of Maille I found in the grocery store that morning. She tried the sample from my jar first and sputtered a little.
“It’s quite spicy,” she said.
I asked her how much spicier it was than the control jar.
“Like, 10 times,” she said.
The current wave stands in sharp contrast to Karachi's original cafe culture.
The post Karachi’s cafe culture turns coffee runs into the new social trend appeared first on BOL News.
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