What We're Reading This Week

 

Making meringue: how to perfect one of the world’s most luxurious desserts. [Lucky Peach

 

A new trade group aims to spread public awareness of plant-based foods. [Grub Street]

 

Gardening doesn’t have to be expensive: turn to these money-saving tips to grow your own produce and plants this spring. [Modern Farmer

 

Sunday cooking saves time, planning, and your health. [Huffington Post

 

Whole Foods’s peeled oranges spark a debate between disability rights advocates and environmental activists. [... Read more >

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What We're Reading This Week

 

Super Bowl food can be delicious and filling for veggie lovers, too. [Bon Appétit]

 

Presidential candidate Ted Cruz brings French fries into the debate. [MUNCHIES]

 

A simple purée is the “building block” of a marvelous dish. [Saveur

 

Revisiting our roots: foods that delighted Americans a century ago. [Washington Post

 

NASA has invented a “plant pillow” to grow lettuce in space. [Modern Farmer] ... Read more >

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What We're Reading This Week

 

A bean-to-bar nightmare for one Brooklyn-based chocolate company. [Washington Post]

 

Why throw your Christmas tree to the curb when you can cook with it? [MUNCHIES]

 

Changes in international labeling laws could make it harder for consumers to identify where’s the beef (coming from). [NPR]

 

How one vegan butchery is grinding up a batch of meatless controversy. [Eater]

 

The former president of Trader Joe's is making a... Read more >

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What We're Reading: October 14, 2015

 

Beefy blackout: a study in the UK recently revealed that up to one-third of British vegetarians eat meat while drunk. [FWF

 

Dive beneath the waves and get to know your sea vegetables. [Food52

 

Embrace the briny allure of brandade. [Serious Eats

 

When Big Food buys artisanal producers, can shoppers still trust their favorite brands? [NPR

 ... Read more >

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What We're Reading: August 4, 2015

 

The world’s first zero-waste brewery has opened in Japan. [Travel + Leisure

 

Those leftover tomato skins are just begging to be transformed into tomato salt. [Food52

 

Beat your summer hangover with some frozen hair-of-the-dog. [My Name is Yeh

 

The physics behind soggy cereal. [MUNCHIES

 

What does a human longevity expert cook for dinner? [... Read more >

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Sustainability Matters: November 14, 2014

 

A paper published in the journal Nature suggests that eating a whole-foods, plant-based diet, limited in meat, refined fat, and sugar, could reduce the climate change impacts associated with food production. [Civil Eats]

 

The Environmental Working Group has released a sequel to its popular list, the Dirty Dozen, which outlines direct and indirect additives in food: the Dirty Dozen Shoppers' Guide to Pesticides in Produce. [Ecocentric]

 

The White House delays on signing off on multiple food, nutrition, and environmental bills, leaving their legislative future in question. [Food Politics]

 

Food giant Unilever is filing a false advertising... 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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What We're Reading: September 8, 2014

 

Not into your beer? You may be using the wrong glass. [Edible Manhattan

 

The story behind a Southern staple: the history of pimento cheese. [Serious Eats

 

Widespread changes are on the menu at NYC’s first vegetarian elementary school. [Food Network

 

Leading food advocates weigh in on the low-carb vs. low-fat debate. [... Read more >

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Daily Digest: May 12, 2014

sushi

 

Sushi made with bare hands: food safety violation or sacred tradition? [Smithsonian]

 

Scientists finally explain why dark chocolate is actually good for you.  [LAT]

 

Why our grains are losing nutrients. [NPR]

 

Mummy bones and teeth prove ancient vegetarian diet. [Huff Post]

 

Edible flowers are beautiful, but are they safe? What you need to know. [... Read more >

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