Sustainability Matters: March 27, 2015

 

Should you feel guilty if you don’t eat breakfast? [Food Politics

 

Wholesome Wave’s Fruit and Vegetable Prescription Program is expanding across the country, helping low-income families get access to fresh produce. [Food Network

 

The real trouble with GMOs may come from their resistance to herbicides, and what that will mean for the future of the chemicals used on our crops. [Mother Jones

 

The FDA has approved non-browning GMO apples and potatoes as safe for general consumption. [Modern Farmer... Read more >

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What We're Reading: March 26, 2015

 

Waffles for every occasion. [Huff Po

 

Fall in line with Easter tradition and serve a delicious lamb feast. [NYT

 

Make the impossible possible: spruce up your bland airplane food. [FoodBeast

 

Young chefs want more than just one night stand restaurant​ pop-ups. [Food Republic

 

Does an office food thief deserve prison for life? [NPR] ... Read more >

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What We're Reading: March 25, 2015

 

Experts divulge the secrets to the perfect homemade chicken biscuit sandwich. [FWF

 

Even cheese lovers are becoming nutritional yeast converts.[Food 52

 

Feel free to fry: the common belief that olive oil shouldn’t be used for high-heat cooking may be based on bad science. [Serious Eats

 

Pop culture has been obsessed with weight for years, but it was only in 2013 that obesity became an official disease. [... Read more >

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What We're Reading: March 24, 2015

 

Facing down that pile of kumquats you grabbed at the farmer’s market? Add some zest to your diet with one of these recipes. [Food 52

 

Is that dessert a pudding, custard, or mousse? [CakeSpy

 

Toss out your balsamic and discover how sherry vinegar can revolutionize your cooking. [Serious Eats

 

From banana–curry to emu–kangaroo, there seem to be no rules when it comes to pizza toppings across the globe. [FWF

 

Despite new regulations in Europe and the U.S., a new study predicts antibiotic use in livestock will rise by 67... Read more >

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What We're Reading: March 23, 2015

 

Get your sandwiches now: we’re about to enter a period of pastrami inflation. [FWF

 

Silicon Valley start-ups view disrupting industrial agriculture as their next challenge. [Fast Company

 

The top ten kitchen tools you don’t have to shell out for. [The Kitchn

 

Mac 'n' steel: Kraft is recalling over 6 million boxes of macaroni and cheese across the nation. [... Read more >

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Sustainability Matters: March 20, 2015

 

Dietitians are up in arms about the Academy of Nutrition and Dietetics’s recent endorsement of Kraft cheese singles. [Food Politics

 

Millennials are preparing more meals at home than ever before, driving sales of small kitchen appliances. [Progressive Grocer

 

How cereal became America’s breakfast of choice. [Serious Eats... Read more >

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What We're Reading: March 19, 2015

Gnocchi

 

Impress dinner guests with homemade four-hour baguettes. [Food52]

 

As California's drought drags on, the state water board now forbids restaurants from automatically serving water. [Grub Street

 

Vote for the best Southern barbecue in this March Madness-inspired bracket. [Garden & Gun

 

Five tips for climbing out of a homecooked dinner rut. [The Kitchn]

 

Read this history of gnocchi… [... Read more >

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What We're Reading: March 18, 2015

Beer

 

Forget printing in 3D: check out this pancake printer. [Grub Street

 

New York City gets a food festival dedicated to pairing Catskills farmers and Big Apple chefs. [Chopsticks+Marrow

 

A New York Times food photographer reveals the secrets to capturing crave-inducing food photos. [NYT

 

Examine the most iconic food packaging from the last century. [NPR

 

Mapping the world’s most popular beers by country. [... Read more >

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What We're Reading: March 17, 2015

cocoa

 

An unassuming greenhouse in England specializes in preserving the world’s cocoa supply. [The Salt

 

Q&A: Eric Ripert identifies the next kale and the one food he just won’t eat. [Yahoo

 

At Blue Hill, Dan Barber launches a pop-up focused on food waste, where guest chefs will prepare dishes out of the trimmings that are usually discarded. [Grub Street

 

Dine like the First Lady: a roundup of Michelle Obama’s restaurant favorites. [... Read more >

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What We're Reading: March 16, 2015

Bacon and Eggs

The international history of Irish soda bread. [American Food Roots]

 

Why your deli sandwich comes with a pickle. [Mental Floss

 

A defunct New Jersey factory is slated to become the world’s largest indoor farm. [The Grist

 

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