101 East investigates how Easter Island is creating a sustainable way of living that could inspire the world. Easter Island, also known as Rapa Nui, is famous for its towering stone statues and Polynesian culture. But the remote and picturesque Pacific island was almost wiped out in the 19th century by slave trading and European diseases. Today, Rapa Nui faces a new battle rising sea levels from global warming.
The restaurant industry is cooking up some serious changes for 2025, and if you're not keeping up, you're getting left behind. From AI-powered kitchens to immersive dining experiences that make Instagram look basic, this year's trends are all about working smarter, not harder: while giving customers something they can't get at home. Let's dive into the ten hottest trends shaping the food and beverage industry right now, based on insights from the National Restaurant Association's latest research and what we're seeing on the ground.
Most wine produced in the world is derived from a shared grape species, Vitis vinifera. Consisting of thousands of varieties, vinifera spans broad geographical regions from western Europe to southwest Asia, from the Middle East across to North Africa. When you enjoy wines like Pinot Noir, Chardonnay, Cabernet Sauvignon, Riesling, or Merlot, you're enjoying vinifera. But wine is a mutable force. It's always changing to reflect its present circumstances, and the story of vinifera is evolving.
The advanced and highly interconnected world, businesses are under increasing scrutiny. Customers, investors, and stakeholders are no longer satisfied with just the products or services a company provides where they are paying attention to how companies conduct themselves. Transparency in business ethics is no longer a luxury; it has become a necessity. From trust-building to regulatory compliance, transparency helps businesses navigate the modern landscape, fostering long-term success and sustainability.
Attendees will dive into the latest trends shaping e-commerce, with a focus on how AI and sustainability are transforming customer engagement, operations, and business growth. The event will feature a mix of keynote speeches, interactive discussions, and hands-on breakout sessions, offering both inspiration and practical tools for industry professionals. The break-outs are made with industry experts, such as Contentor and Mimir.
As a chef, dietitian, and mom, food is a big part of my life, and when you test and create recipes for a living, you're bound to have overflowing fridges and freezers at all times. With the cost of food rising and my own passion for being kind to our beautiful planet, I have a few tricks up my sleeves for reducing my food waste at home, and they are easier than you think!
Silly Nice's Diamond-Frosted & Live Resin Infused Flower captures everything Queens represents - refined taste and real strength. Each 3.5G jar of Papaya Wine starts with premium bud infused with live resin and layered with THCa diamonds, creating a shimmering frost that rivals the night lights over Flushing Bay. With 51.22% THC and 58.63% total cannabinoids, it's balanced and potent - smooth on the inhale, uplifting on the exhale. The terpene mix of Limonene, Farnesen
"AI won't change the fact that audiences reward consistency, transparency and real commitment," she says. "What it will change is the signal-to-noise ratio. Purpose-driven communication that is truly lived out by a company will stand out even more because people will crave rare authenticity amidst a flood of optimized narratives."
Legalization didn't just bring cannabis to the city-it brought Brooklyn to the forefront of how New Yorkers define quality. Around here, strength doesn't come from hype or celebrity endorsements. It comes from what's real. The strongest weed in Brooklyn isn't about who's shouting the loudest; it's about who's crafting it the right way. And right now, there's a new wave of brands doing just that-taking the time, using the science, and creating something you can feel in both body and soul.
The New York cannabis scene has evolved at a breakneck pace. From Manhattan rooftops to upstate lounges, the conversation among enthusiasts has shifted from simply to finding weed that hits harder. Modern consumers want potency with purpose, products that deliver elevated effects without sacrificing purity or sustainability. New York's best weed isn't about hype-it's about craftsmanship. Small-batch producers are now redefining quality by prioritizing transparency, clean extraction, and locally sourced materials.
We churn our own butter, roll our own oats and support a root to leaf ideology, meaning that if an animal dies or a vegetable is harvested for food we will maximise its entire potential, respectfully.
While craft beer breweries in the U.S. have been on a slight decline, the industry's creativity and ingenuity have helped beer giants like Anheuser-Busch grow their portfolios while allowing independent breweries to truly shine. Apart from being independent and creative, craft beer breweries have also been applauded for their sustainable, eco-friendly practices like using recycled packaging materials, repurposing spent grains, and exploiting renewable energy to fuel the brewing process.
A new kind of warehouse has just popped up, nestled in seven acres of forest in northern Indiana. It's the latest delivery station for Amazon, one of hundreds of logistics centers around the world that handle the package sorting and van loading for last-mile delivery. But while this delivery center will be doing all that standard work, it's also acting as a living laboratory to test out what the future of Amazon's delivery stations-and maybe the future of warehouses writ large-will look like.
