Food brings people together, connecting cultures and people groups around the world. Sharing a meal with someone from a new country is an excellent window into what life is like for them. On this episode of the show, chef Federico Tischler shares how he creates that barrier between cultures with his Venezuelan restaurant in Baltimore, MD.

Also included in this week’s episode is a look at CBD oil and how it can be used in restaurants. MarketScale correspondent Sean Heath gives into one of the latest trends in the food industry.

Communicating Culture With Food

Food is one of the primary vehicles for people to share their culture with one another. When Federico Tischler opened White Envelope Arepa Bar in Baltimore, he wanted to bring a piece of Venezuela to people that may never have the opportunity to visit his home country.

“We want to transfer to you the feeling of being Venezuelan,” he says. “We can show you that through the food and the arepas.” He says he doesn’t feel the weight of representing his home culture to a new audience, but there is a responsibility associated with it.

Tischler also opens up about his biggest influences in the culinary world, how he sources fresh ingredients for his dishes, and the advice he would give to anyone opening a restaurant.

I’ll Have a Burger With a Side of CBD Oil

CBD oil extracted from hemp is legal and part of growing trend in restaurants. Research suggests that CBD helps balance the endocannabinoid system, which affects sleep, appetite, immune response, specifically inflammation. These benefits have chefs wondering how they can incorporate CBD into their dishes, multiplying the merits of the food that customers are consuming.

“The new fad of CBD is the usage of this oil in food, specifically in restaurants,” says MarketScale correspondent Sean Heath. He dives into the benefits of CBD and some of the challenges facing chefs who would like to include this ingredient in their dishes.

He notes that the main challenges for these chefs is hiding the taste of CBD oil and monitoring the amount that is added to any dish.

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