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: February 5, 2015

 

The recipe for these chewy, (coco)nutty, chocolate-y bars is a great excuse to stay in on a brisk February evening. [Food 52

 

Can farmed fish be considered organic if they consume non-organic feed? [NPR

 

Farm to cone: Breyers promises to source its dairy from hormone-free cows. [Yahoo Food

 

Arithmetic-challenged diners, take heart: an increasing number of restaurants across the country are banning tipping. [Thrillist]  

 

S'mores Oreos will have... Read more >

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What We're Reading: January 28, 2014

 

A city in China is blaming its air pollution on bacon. [FoodBeast

 

If you thought the KFC Double Down was a travesty, meet the next generation: the Double Down Dog. [FWF

 

Aqua-Spark, the world’s first investment fund focused on sustainable aquaculture, is looking to save our seas through better fish farming. [NPR

 

Leave the beer for the Clydesdales and prep these make-ahead cocktails for the Big Game. [Yahoo! Food

 

By the time they hit store shelves, some GMO foods actually no longer contain genetically-modified DNA. [... Read more >

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What We're Reading: January 20, 2015

 

David Chang says ramen is dead. [Lucky Peach

 

Cat cafés are so 2014: get your pet on at the new Dog Cafe opening in L.A. in February. [FWF

 

The European Union has approved new legislation that will let EU member states independently decide if they want to grow GMO crops. [Yahoo! News

 

Explore these potential spots for urban agriculture and renewal in your own backyard. [Civil Eats

 

Even after a century, vegans and vegetarians still go nuts for Braggs Liquid Aminos. [... Read more >

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Sustainability Matters: January 16, 2014

 

Why no one is buying the hype of these GMO, bruise-free potatoes. [NPR]

 

Trying to eat more in season? Check out these useful apps. [Grist]

 

How mustard is helping to replace chemical pesticides. [Civil Eats]

 

Will Vermont be the first state to implement GMO labeling? [USA]

 

Almond growth boom means water supply bust for California. [... Read more >

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Sustainability Matters: November 28, 2014

 

Looking for way to cut down on your holiday food waste? Here are some tips on planning, preserving, and getting creative with your leftovers. [Ecocentric]

 

Native American food companies work to preserve the land and build business. [Civil Eats]

 

The U.K.’s “Bio-Bus”, which uses sewage and food waste as fuel, is taking to the streets. [Treehugger]

 

Chinese authorities have stopped accepting corn exports that contain a specific genetic modification. Now experts are questioning if the move is to protect consumers or to protect the market. [... Read more >

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What We're Reading: October 29

 

This new app tells you exactly what's in your food at the grocery store. [NYT]

 

Chefs and scientists join forces in Japan to create scientifically "perfect" flavor. [WP]

 

What you need to know about the upcoming GMO labeling votes in Colorado and Oregon. [HuffPost]

 

Brooklyn nabs Saveur's top spot for culinary destinations. [... Read more >

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Sustainability Matters: October 17, 2014

 

Whole Foods has launched a rating program for fruits, vegetables, and flowers to measure the quality of farming practice. [Grist]

 

The U.S. Environmental Protection Agency has approved a new generation of GMO corn and soybeans, angering environmentalists. [NPR]

 

Disease and Nutrition: JBF Leadership Award winner Marion Nestle’s thoughts on the food politics of Ebola. [Food Politics]

 

McDonald’s announces a new campaign that aims for greater transparency and engagement with the public. [Civil... Read more >

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What We're Reading: October 7, 2014

 

Artisanal Pop-Secret: Heirloom popcorn is on the rise. [NYT

 

Dirty Candy’s Amanda Cohen explains explores the lack of trust between diners and restaurants. [Eater

 

A statistical breakdown of vegetarians and vegans in the U.S. [Jayson Lusk

 

How will synthetic biology play into the GMO debate? [NPR

 

Get the down-low on the 31 Flavors at Baskin Robbin’s Scoop School. [... Read more >

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Sustainability Matters: August 29, 2014

 

Due to the frequency of inaccurate fish labeling, diners could be getting more mercury than they think. [Treehugger]

 

A handful of farmers across the country are using tanks of bacteria and microbes to turn the methane from cow manure into electricity. [Civil Eats]

 

Energy exploration in North Dakota has led to a delay in grain shipments, costing millions of dollars in losses. [NY Times]

 

Legislation to restrict the use of pesticides on GMOs in Hawaii has been overturned by a local judge. [... Read more >

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