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Hailing from Mendocino, Minus Tide’s Sterling Ranch Chenin Blanc delivers a satisfying snap along with savory notes

This young winery in Mendocino has quickly become a favorite of mine. Nearly every of its wine I’ve sampled has been faithful to the variety—nuanced and not exaggerated, which is not always an easy thing to do when the New World meets Old World grapes.

This 100% Chenin from Minus Tide, made from old-vine grapes, offers a tinge of honey on the nose with wild and savory herbs in the undertow. On the palate, there’s present saline—a nod to the coastal location—along with a racy and fresh acidity. Muted yellow fruit, lemon curd and lemon tart all contribute to the fruit spectrum, keeping it on the tart side. Maybe a bit of quince, too. This isn’t a Loire Valley interpretation—not waxy or with a linen-like warmth—but it comes closer to a Chablis in its purity, elegance and electric snap. I enjoyed this with two completely different dishes on consecutive nights: first with a creamy rich Chicken Normandy (recipe here) and the second night, Mujadara with roasted sausage (recipe). That this wine was delicious with both speaks to its versatility.

Minus Tide was founded in 2017 by California natives Brad and Miriam Jonas, and Kyle Jeffrey, who met as students at California Polytechnic State University. Collectively, the two winemakers (Brad and Kyle) have worked harvests in Switzerland, Australia, New Zealand and California’s major AVAs. They focus on mostly dry-farmed sustainable and organic vineyards, and use low- minimal-intervention production—and that shows in wines that reflect place more than the hand of the winemaker, though the element of craft is not lost. The winery produces Carignan Rosé, Chenin Blanc, Chardonnay, Pinot Noir, Carignan and Syrah. The Sterling Ranch Chenin Blanc retails for around $32.

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Food recalls often make headlines when contaminated or mislabeled products reach consumers—but what about the recalls that happen before a product ever lands on store shelves?

This month, several high-profile recalls were issued for products that never made it to retail stores thanks to import violations, missing inspections, or distribution errors. While these recalls didn’t result in consumer illnesses, they highlight critical gaps in food safety oversight—and the importance of federal inspections and import regulations.

Here’s what was pulled before it could reach your local grocery store.

C&T Produce Wholesale Inc. Recalls Peppered Dried Catfish Over Import Violation

The USDA recalled 1,152 pounds of Peppered Dried Catfish on February 25, 2025, after discovering the product was imported from an ineligible establishment in Vietnam.

While seafood imports must meet strict federal safety regulations, this catfish recall underscores the challenges of monitoring international food supply chains. Products produced without approval can bypass crucial inspection and safety protocols, making them a potential health risk.

Consumers never saw this product on store shelves, but its recall raises an important question: How often do unsafe imports slip through the cracks?

Custom Food Solutions Recalls 105,164 Pounds of Drunken Chicken

A massive 105,164-pound chicken recall of ready-to-eat frozen drunken chicken was issued by Custom Food Solutions in February 2025. However, these products were only distributed to 11 Yats restaurant locations in Indiana, never reaching grocery stores.

Because these frozen chicken products were never sold at retail, many consumers may not have heard about this chicken recall. But this case highlights a key concern: How are recalls handled when they only affect food service providers? While grocery store recalls are widely publicized, restaurant supply recalls may not get the same visibility—even though they can impact thousands of diners.

Common Sense Soap Recalls 33,899 Pounds of Beef Tallow for Labeling Issues

In one of the largest recalls this month, 33,899 pounds of beef tallow were recalled on February 12, 2025, after it was discovered that the products lacked federal inspection and were mislabeled as a food product.

The issue? The beef tallow was labeled as a food product but was not federally inspected, meaning consumers could have mistaken it for an edible cooking ingredient. Without USDA approval, there’s no guarantee it met food safety regulations.

This recall highlights a serious labeling loophole: How many products are incorrectly marketed as food but fail to meet safety standards? While there’s no indication the tallow was sold in major grocery stores, it’s a reminder that misleading packaging can put consumers at risk.

Listeria-Contaminated Shakes Recalled After 11 Deaths in Nursing Homes

While this Prarie Farms recall didn’t affect store shelves, it had deadly consequences. A Listeria outbreak linked to recalled shakes resulted in 11 deaths at nursing homes.

Listeria is particularly dangerous for elderly individuals, pregnant women, and those with weakened immune systems. The outbreak shows that food recalls aren’t just a grocery store issue—they can have devastating effects in institutional settings like nursing homes and hospitals.

Ice Cream Recall Elevated to FDA’s Deadliest Category—But Never Reached Consumers

One of this month’s most serious food recalls involved contaminated ice cream, which was elevated to the FDA’s deadliest recall classification—a Class I recall due to potentially life-threatening health risks. However, there’s a catch: the recalled ice cream never reached store shelves. The product was flagged before distribution, meaning no consumers were exposed to the potential contamination.

While this is an example of food safety systems working correctly, it also highlights a key challenge: Not all Class I recalls are caught in time—and many contaminated products do end up in consumer’s hands. This case serves as a reminder of why food recalls should always be taken seriously, even when the risk seems low.

Why These Recalls Matter—And What They Say About Food Safety

Not every food recall makes the headlines, but that doesn’t mean they aren’t happening. Behind the scenes, manufacturers, inspectors, and regulators are constantly monitoring the food supply—pulling contaminated, mislabeled, or ineligible products before they ever reach consumers.

Take the ice cream recall—it was classified under the FDA’s deadliest recall category, but thanks to early detection, it never made it to store shelves. The same goes for the beef tallow recall, which could have ended up in kitchens had it not been flagged for lacking federal inspection.

Not all food recalls are about what’s on grocery store shelves—some impact restaurants, hospitals, and even nursing homes. The Listeria outbreak linked to contaminated shakes is a tragic example, showing that food safety isn’t just a retail issue—it’s a critical concern for institutional food service too. Meanwhile, the drunken chicken recall may not have affected supermarket shoppers, but thousands of restaurant customers still ate the product before the recall was issued.

What these cases show is that food safety efforts don’t start and stop at the grocery store. Every day, federal agencies like the USDA and FDA, along with food manufacturers and suppliers, are catching potential hazards early—before they can cause widespread harm.

Recalls aren’t just about what goes wrong—they’re also about the systems in place to protect consumers before problems arise.

MORE FROM FORBES

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The world’s biggest aid donors are pulling back, urging a rethink of foreign aid.

In the latest sign of a global retreat from foreign assistance, the U.S. and the U.K. are slashing billions in development funding, accelerating a shift toward domestic priorities. Under President Trump’s “America First” agenda, the U.S. is set to eliminate nearly 15,000 grants— erasing $60 billion in funding— and gut over 90% of United States Agency for International Development (USAID) contracts. Meanwhile, the U.K. has announced plans to scale back its foreign aid budget from 0.5% to 0.3% of national income by 2027, as it diverts funds toward military spending.

With most U.S. government-funded aid already frozen— except for essential humanitarian relief— the cuts are driving global job losses, and exacerbating instability in some of the world’s most vulnerable regions. The trend isn’t new— but the scale and magnitude of the rollback marks a turning point in international development policy.

“The US Government’s brutal cessation of aid may be the most abrupt expression of the sunsetting of aid as we know it, but the writing has been on the wall for some time now,” says Lawrence Haddad, Executive Director of the Global Alliance for Improved Nutrition (GAIN) and a 2018 World Food Prize laureate.

Haddad, a former Director of the Institute of Development Studies, has long championed a smarter, more strategic approach to aid— one that leverages existing public and private-sector investment rather than relying largely on direct funding. The current landscape, he argues, demands a fundamental rethink of how aid is structured.

“The medium-term trends have been there all along: a retreat from thinking about aid as a promoter of national prosperity, safety and security— in all countries— towards a ‘my country first’ perspective,” he observes.

The numbers bear this out. In 2024, the European Union slashed its development fund by 7.5%, redirecting €2 billion toward refugee support. In 2023, nearly a third of the UK’s aid budget was spent domestically on refugee costs.

While global aid reached a record $224 billion in 2023— with the U.S. remaining the world’s largest donor— much of the increase was driven by pandemic relief, support for Ukraine, and refugee-related expenses— masking stagnation in long-term development funding.

The U.S. had planned to allocate $58.4 billion for international assistance in fiscal year 2025—21% less than in 2022, when aid surged to support Ukraine. But with USAID distributing nearly $44 billion in 2023 before its dismantling, the future of U.S. foreign aid is now in limbo.

Malnutrition, Hunger, and the Need for a New Foreign Aid Model

“This crisis is a wake-up call to re-think aid,” says Haddad.

GAIN works to combat all forms of malnutrition by making healthier diets more accessible, especially for the most vulnerable. It achieves this by linking food systems levers more effectively to nutrition outcomes and helping governments maximize their own resources alongside funding from donors, philanthropists, development finance institutions, and the private sector. While most of GAIN’s funding comes from government donors, it is not highly exposed to drops in US and UK funding. Still, Haddad’s organization is increasingly focused on how smaller amounts of aid can be leveraged to sustain and expand efforts to reduce malnutrition.

What’s compounding the urgency to change is the devastating timing— aid cuts are hitting just as global hunger reaches unprecedented levels, stretching resources to the breaking point.

In 2023, nearly 282 million people across 59 countries faced severe food insecurity, requiring urgent assistance. Meanwhile, U.S. funding for hunger and malnutrition fell sharply— from $11.2 billion in 2022 to just $7.5 billion in 2023. USAID alone had invested over $1 billion in nutrition programs that year— funding now gone.

“The numbers are staggering: over 3 billion people cannot afford a healthy diet, and 763 million are hungry,” Haddad says, with war-torn regions like Sudan, Yemen, the Democratic Republic of the Congo, and Gaza hit hardest.

“Nutrition is perhaps the most fundamental building block of sustainable development,” he says. “Malnutrition destroys brains, bones, muscles, immune systems, entrepreneurial spirit— and hope. If donor governments want prosperity, safety, and lower illegal immigration at home they should invest in the prevention of malnutrition at home and around the world.”

Why? Malnourished people are restless people, searching far and wide for a better life. Malnourished people have less to lose from conflict than others. Malnourished people are more focused on surviving and have less energy and time to focus on creating thriving economies.

“Aid alone cannot fix malnutrition, he says, but it can be the catalyst for millions of other fixes.” Haddad sees some hope amid the devastation.

Maximizing Scarce Foreign Aid to Leverage Greater Resource Flows

Haddad sees the future of aid not in sheer volume, but in smarter deployment—leveraging limited funds to drive concessional lending and mobilize private investment for greater development impact.

“When one form of aid disappears, another must replace it,” he says, because the needs— humanitarian and developmental— are too great for aid not to exist.

“But aid must be used better to leverage other resource flows— those that are much bigger and less vulnerable to disruption— to accelerate development and nutrition outcomes.”

Among his key recommendations are expanding public sector R&D investments beyond staple crops to include nutrient-dense foods like fruits, vegetables, legumes, dairy, and proteins; leveraging public procurement to create stable markets for healthy foods, particularly in schools and social programs; incentivizing businesses to invest in worker nutrition as a means of enhancing productivity and economic growth; creating financial debt and equity instruments for small- and medium-sized enterprises (SMEs) that play a vital role in economic growth while supplying nutritious foods; and urging development finance institutions to do much more for nutrition by lending and investing in human infrastructure— beyond roads, bridges and ports— by preventing disruptions to healthy brain growth from malnutrition in early life.

“Business will not come to nutrition unless there is a business case,” says Haddad, of the opportunity to leverage the private sector for nutrition. “We must create that business case. And it is not beyond our means to do so.”

On leveraging the development finance institutions, he says, “They often do not know why or how to invest in nutrition and so the nutrition community must work with them to show them why it is in their interests to do so and how they can do it.”

The push to harness private sector resources and channel large-scale concessional financing for stronger development outcomes has been gaining traction. But true change— or what Haddad calls “new aid”— won’t come from simply asking businesses and development finance institutions to fund traditional models. Instead, it requires creating innovative approaches that align development goals, particularly nutrition, with their core interests. Without reimagining how aid, finance institutions and business could intersect, development efforts risk remaining stuck in outdated approaches.

The Future of Foreign Aid: Rethink, Not Retreat

Despite dramatic aid shifts being experienced around the world, Haddad remains cautiously optimistic. “Aid won’t disappear,” he says, citing deep roots in the post-World War II era. He emphasizes that humanitarian priorities— such as addressing malnutrition, violence, inequity, and extreme deprivation— continue to have strong global constituencies.

Emergency humanitarian relief, he argues, will always deserve to have and will have public support, as evidenced by the Trump administration’s decision to exempt emergency food assistance from its funding freeze. However, development aid— the long-term investment in global stability— is under increasing pressure.

“Mass migration, global diseases, and terrorism are some examples of the problems that are hard to contain— international development is the best inoculation against these,” he notes. But to be effective, to save and change lives, to build strong, safe and prosperous nations, aid itself will have to change.

Haddad is hopeful. The world has repeatedly redefined aid in response to shifting political and economic realities, and today’s challenges demand a rethink of foreign aid. “When kings and queens die, different kings or queens take their place,” he says. “But the next incarnation of aid must not only be different— it must be smarter, more adaptive, and better equipped to navigate the risks and opportunities of our rapidly evolving world.”

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SXSW has always been a melting pot of technology, music, film, and culture, but this year’s festival offers an unprecedented concentration of food-related programming. As sustainability, innovation, and global culinary traditions take center stage, these five experiences are essential destinations for food enthusiasts and industry professionals.

Whether you’re interested in future food systems, viral taste sensations, or thoughtful panel discussions, these activations offer something for every palate.

Dubai’s Museum of the Future

For the first time, Dubai is bridging ideas from both East and West at SXSW this March, transforming a corner of 3rd and Congress in downtown Austin into a portal to the year 2071. The Museum of the Future (MOTF) will host a daily five-day immersive experience from March 7 to 11 from 10 a.m. to 7 p.m., featuring 20 curated experiences that collectively imagine and design the future.

As the exclusive sponsor of SXSW’s forward-thinking 2050 conference track, the Dubai Future Foundation will lead conversations on lunar colonization, artificial intelligence, and sustainable food production during this year’s festival. Food enthusiasts will discover innovative desert food systems through workshops, exploring “space-proofing cuisine” and next-generation agricultural solutions.

The food panel track brings together visionary leaders to reimagine food systems with culturally connected solutions. Pioneering sustainability brand Solar Foods, which harnesses solar energy to produce food in revolutionary ways, will engage with special guests, including Hazzaa Al Mansoori, the first Emirati astronaut.

The pop-up’s outdoor space celebrates Emirati culture with tastings of viral TikTok sensation Dubai chocolate bars from FIX Dessert Chocolatier and traditional chai demonstrations by Project Chaiwala. Inside, guests can explore Refik Anadol’s breathtaking “Earth Dreams” installation, where AI transforms environmental data into mesmerizing visuals of air, land, and water.

“We are bringing Dubai’s perspective and flavors to Austin, where we hope to spark new conversations about how technology and culture can create positive change,” says Majed Al Mansoori, executive director of Museum of the Future. With capacity limited to 250 people at a time (SXSW badge holders get priority entry), it’s worth planning ahead if you plan on attending this activation.

Food Tank’s “All Things Food” Summit

For those SXSW attendees who want to learn even more about the intersection of food systems, sustainability, and innovation, the “All Things Food at SXSW 2025” summit is a must-attend event. This two-day immersive experience, hosted by Food Tank, Huston-Tillotson University, and Driscoll’s, takes place March 13-14 at the picturesque Barr Mansion. Free entry is available with an RSVP on Eventbrite.

What sets this event apart is its extraordinary concentration of food system luminaries—over 100 speakers, including Impossible Foods founder Pat Brown, Feeding America CEO Claire Babineaux-Fontenot, renowned physician Dr. Mark Hyman, Whole Foods executives, urban farmers, NASA scientists, Indigenous food advocates, James Beard award-winning chefs, and policy experts.

Unlike many SXSW events with limited capacity, “All Things Food” is open to all, making it accessible to badge holders and the general public. The event features a complimentary all-day menu, drinks, live performances, and special interactive experiences on the farmhouse lawn—a welcome respite from the downtown festival hustle.

Particularly enticing is the VIP access option available to Food Tank members, which includes exclusive culinary creations led by celebrity chefs like Dave White (2025 Chopped Grand Champion) and Iliana De La Vega (James Beard “Best Chef – Texas”).

Whataburger Museum of Art

No SXSW itinerary would be complete without a visit to the Whataburger Museum of Art (WMOA), making its highly anticipated in-person debut after years as a digital-only phenomenon. In celebration of its 75th anniversary, the beloved Texas-born chain is bringing fan-created art to life on March 8-9 at Wanderlust Wine Co. in downtown Austin.

What began as an Instagram community during the pandemic has evolved into a vibrant collection of more than 200 original works spanning digital, mural, abstract, and pop culture art — each inspired by Whataburger’s iconic orange-and-white striped aesthetic. The activation transforms brand devotion into an immersive gallery experience that’s as creative as it is mouthwatering.

Visitors can participate in creating collaborative art in the Whataburger Day Dot Room, where a stark white restaurant interior gradually becomes covered in colorful Whataburger “Day Dot” stickers. Collectors won’t want to miss the Table Tent Mugshot Wall, and the chance to take home a specialty Whataburger 75th Anniversary + SXSW 2025 Table Tent—available exclusively at this event.

For those whose appreciation of art is matched only by their appetite, the Whataburger Food Truck will be on-site Saturday, serving samples of their limited time offer, the Monterey Melt. The exhibit is open to all (including non-badge holders) from 11 a.m. to 6 p.m. on both days.

UT’s Hook ‘Em House at Antone’s

Just a few blocks away at Antone’s (305 E 5th Street), the University of Texas at Austin’s Hook ‘Em House returns for a two-day event on March 7-8. Attendees can immerse themselves in photo-worthy installations, thought-provoking conversations with world-class academics and entrepreneurs, and an impressive music lineup featuring Austin favorites Mobley and Shakey Graves.

Food lovers take note: this is one SXSW experience where you won’t go hungry! Raising Cane’s will serve their legendary chicken fingers completely free daily from 12:30 to 3:30 p.m., offering the perfect mid-day fuel while you network with Texas’ most innovative minds in tech and creative industries.

The culinary delights don’t stop there. UT’s impressive alumni food scene takes center stage with the celebrated twin sisters Valentina & Andrea Paredes serving authentic creations from Tamale Addiction. At the same time, the iconic Tiff’s Treats provides their famously warm, fresh-baked cookies. Early risers will especially appreciate the special breakfast spread during the International Women’s Day celebration, featuring locally-sourced morning favorites.

SXSW badge holders receive priority entry, but general admission is available with an RSVP on Eventbrite.

Must-Attend Food Panels

Beyond the immersive experiences, SXSW 2025 features several high-profile panels for conference attendeesas part of their Food Track, addressing the future of food systems, sustainability, and innovation:

The Future of Plant-Based: Inclusive, Delicious, Sustainable (March 8, 10 a.m.) Impossible Foods President and CEO Peter McGuinness discusses food as a climate solution, noting that a 1% shift to Impossible Beef could save 3 billion pounds of greenhouse gas emissions annually. The panel explores how plant-based innovations can bridge the gap between vegans and meat lovers while addressing environmental challenges.

Farm to Future: The Role of Climate-Smart Agriculture (March 8, 2:30 p.m.) Caitlin Leibert of Whole Foods Market, Paul Lightfoot of Patagonia Provisions, and Ben Mand of Guayaki Yerba Mate discuss how food and beverage companies are confronting global environmental challenges, exploring the integration and scaling of regenerative agricultural practices.

Seeding Change: The Future of Organic Food and Agriculture (March 9, 11:30 a.m.) CEOs and Executive Directors from CCOF, Farmshare Austin, Daily Harvest, and Whole Foods define organic standards, explore how organic agriculture improves farmers’ lives, and how brands invest in organic supply chains.

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