What We're Reading: May 21, 2015


Restaurants bring home the bacon when they add it to their menus, but those savings don’t extend to the customers. [FWF


Upgrade your fudgsicles with this recipe for a refined, homemade version of everyone’s favorite frozen treat on a stick. [NYT


Britain’s salt-reduction program has been heralded as highly influential, but its impact has been blunted by the election of a new parliament. [... Read more >

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Sustainability Matters: October 3, 2014


Several years after the threat of “colony collapse” to honeybee populations, today’s beekeepers are more concerned about small, persistent hive decimation than mass colony deaths. [NY Times]


Ocean acidification, an effect of climate change, could cause oyster prices to skyrocket as shellfish farms are forced inland. [Grist]


The U.S. Centers for Disease Control and Prevention have announced that almost ninety percent of school-aged children are getting too much salt in their diets. [Huffington Post]


American and European representatives debate chlorinated chicken in negotiations over the... Read more >

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Daily Digest: April 24, 2014



Soba: it's lighter, it's healthier and producing it is a serious art. Here's what you should know about Japan's unsung noodle. [Food Republic


Bitters: good for more than just mixed drinks. Here's how you can cook with them. [WP


Ikea will soon release "greener" alternatives to their Swedish meatballs. [LAT


Thanks to its natural image, butter is making a comeback. [Chicago Tribune


How to choose... Read more >

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Daily Digest: February 5, 2014



When a recipe says "salt to taste," just how much salt are we talking about? It depends on whom you ask. [WP]


After Rodney Scott's cookhouse burned down last year, fellow pitmasters and chefs came together for a barbecue tour and fundraiser. [NPR]


Calling all chocolate fiends: get your fix at one of these chocolate factory tours. [USA Today]


How to have a Beyoncé-themed Valentine's Day dinner. [... Read more >

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