What We're Reading: November 6, 2014

 

With saffron cream filling and mint chocolate frosting, India has the U.S. beat on exotic doughnut flavors. [HuffPo

 

What the results of the midterm elections mean for food policy. [Civil Eats

 

Up your olive oil game with these pro tips. [Food & Wine

 

The New Yorker digs into the gluten-free trend. [The New Yorker

 

Have a sophisticated Thanksgiving with this... Read more >

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Sustainability Matters: October 31, 2014

 

Americans eat more shrimp than any other seafood, but due to significant mislabeling, it may be harder than you think to buy sustainably. [Mother Jones]

 

The Environmental Working Group’s Food Scores online database allows consumers to check grocery store items for nutritional content, ingredients, processing, and other information. [NY Times]

 

Wondering where to find a sustainably-raised turkey for Thanksgiving dinner? Check out this guide and order now, before they're all "gobbled" up. [Ecocentric]

 

Cities across the country are making it more difficult for organizations to feed the homeless... Read more >

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Recipe Roundup: Turkey, Turkey, Turkey

Turkey recipes from the pros, curated by the James Beard Foundation

 

Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And who better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.

 

Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.

 

Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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