What We're Reading: September 1, 2015

 

Ditch plastic for pork and discover the history behind the all-American bloody Mary meat straw. [NPR]

 

Is organic a synonym for luxury? Sky-high prices and a new study say so. [Quartz

 

It's tea time! Here's a primer on how to brew the perfect mug of black tea. [Serious Eats

 

A Happy Meal revamp: one airport in London is offering restaurant dishes that are chock full of mood-enhancing hormones. [CNN

 

Looking to spice things up? How about ten ways to make... Read more >

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What We're Reading: August 31, 2015

 

Our deep, abiding love of waffles may be older than the Acropolis: ancient Greeks may have been firing up the iron centuries ago. [Lancaster Online

 

These homemade fruit roll-ups just might make your child the most popular kid in the cafeteria. [Food52

 

The leftover water from a can of chickpeas can make delicious buttercream frosting. [CakeSpy

 

California’s drought has cost the state 21,000 jobs this... Read more >

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Sustainability Matters: August 28, 2015

 

 

Despite the drought, California winemakers have continued to prosper and think outside of the box. [NYT]

 

Massachusetts stays one step ahead: a new ballot measure could require cage-free eggs, pork, and veal. [MF]

 

Sweden’s ocean ambassador insists that putting a price on natural capital could be the key to conservation. [Grist]

 

High-quality and low-carbon: food waste and beef fat can be used as renewable jet fuel. [... Read more >

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What We're Reading: August 27, 2015

 

You might just have to eat the real stuff: Oscar Mayer recalls 2 million pounds of turkey bacon. [Grub Street]

 

A Japanese “mad scientist" and food writer has created neon udon noodles. [MUNCHIES]

 

Our childhood snacks could soon be distant memories, thanks to safety concerns over artificial dyes. [Food & Wine]

 

JBF Award–winning author Adrian Miller illustrates the complex origins of soul food. [FWF]  

 

Ben & Jerry’s pumpkin... Read more >

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What We're Reading: August 26, 2015

 

Dig into a loganberry pie, a spiedie, and more regional American delicacies. [FWF

 

Want the sweetest, juiciest pineapple? Turn it upside down. [Food52

 

Coconut milk is for so much more than curries. [Serious Eats

 

Yes, there really is a wrong way to reheat leftovers. [The Kitchn

 

More fungus among us: American chefs are... Read more >

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What We're Reading: August 25, 2015

 

Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52

 

A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed

 

Meet the humble buckle: a dessert designed to adapt for any season. [NYT

 

Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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What We're Reading: August 24, 2015

 

Embrace your inner Francophile with these recipes for classic French desserts. [Saveur

 

Robin pie, terrapin stew, and other long-lost delicacies from America’s history. [NPR

 

Pizza is not a vegetable: a new poll shows a whopping 86 percent of Americans support healthier school lunches. [NYT

 

Meet your new midnight snack: Bulgogi Scallion ... Read more >

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Sustainability Matters: August 21, 2015

 

Oyster week education: learn how your favorite bivalves benefit our shoreline. [Edible Brooklyn]

 

Celebrated Seattle chef Renee Erickson talks climate change, sustainable seafood species, and ocean acidification. [Grist]

 

It’s time to give your organic fruits and vegetables a second rinse: they could be covered with fracking wastewater. [Mother Jones]

 

Rising amounts of organic foods are being recalled because of bacterial contamination. [... Read more >

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What We're Reading: August 20, 2015

 

Sweet, creamy, and tropical: devour this winning coconut cream pie recipe at home. [Food 52]

 

Politics aside, Myanmar offers a wide range of native delicacies. [NYT]

 

Vikings bravely paved culinary roads before us, one glass of bjorr at a time. [MUNCHIES]

 

Fast and cheap: brew your own lip-puckering sour beer at home. [Serious Eats]

 

Say hello to oocha: the mellower younger sister of matcha. [... Read more >

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What We're Reading: August 19, 2015

 

Momma’s boys (and girls): the love-hate relationship between bakers and their starters. [Serious Eats

 

Behind the scenes at Blue Hill at Stone Barns, where JBF Award winner Dan Barber has made eradicating food waste his delicious mission. [The Takeaway

 

Agent orange powder: you have the U.S. military to thank for all those bags of Cheetos. [Wired

 

New science suggests we shouldn’t fixate on cutting down on fat, carbs, or any other single macronutrient. [... Read more >

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