What We're Reading: June 11, 2015


You are what you drink: a new app aims to match drinkers to their perfect beer via genetic analysis. [MUNCHIES


Armed with a can of chickpeas, the possibilities are endless. [Serious Eats


Another reason to save your carrot tops and scallion ends: add a little light and water, and you’ll have a nearly unlimited supply. [... Read more >

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What We're Reading: April 30, 2015


Stop throwing your spaghetti at the wall: pasta myths debunked. [The Kitchn


Why it’s so hard to find fresh baby corn. [Serious Eats


Movie theater chains are testing Cheetos-flavored popcorn as a way to draw more viewers. [FWF

 ... Read more >

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Sustainability Matters: March 20, 2015


Dietitians are up in arms about the Academy of Nutrition and Dietetics’s recent endorsement of Kraft cheese singles. [Food Politics


Millennials are preparing more meals at home than ever before, driving sales of small kitchen appliances. [Progressive Grocer


How cereal became America’s breakfast of choice. [Serious Eats... Read more >

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What We're Reading: December 10, 2014


Making the case for more risotto in your life. [Epicurious]


Give the gift of tasty treats this holiday season without having to leave the house! [Today]


As you head to happy hour tonight, thank our ancestors for evolving to digest alcohol. [NPR]


Spice up your hot cocoa with these eggnog marshmallows. [The Kitchn]


A new food start-up brings chef-prepared, restaurant-quality meals to the comfort of your own home. [... Read more >

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What We're Reading: September 3, 2014


Behind the scenes at a fortune cookie factory. [HuffPo


Local producers work to reverse Alaska’s poor agricultural reputation. [NY Times


Why you should care about the Tyson–Hillshire Merger. [Civil Eats


Is your grocery store a one-stop shop for alcohol? Depends on what state you call home. [HuffPo] ... Read more >

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Daily Digest: April 22, 2014

Swiss cheese

In a new "cheese diplomacy" project, French cheesemakers are training North Koreans to make Emmental. [BBC News]


Drought-affected farmers in California's Central Valley have been informed that they will not receive any federal irrigation water. [NPR]


The federal government has approved a powdered alcohol product called Palcohol, and it's coming stores this fall. [LAT]


A husband-and-wife team are making cheese in an... Read more >

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Spirited Artisans


After states lifted Prohibition-era distilling bans a few years ago, craft spirit producers started to crop up in cities all over America. Jamie Feldmar reports on the comeback of the urban distillery.




Move over inner-city farmers, rooftop beekeepers, and backyard chickens. It’s time to meet the latest urban industry: moonshine.


Well, not exactly; it’s legal. In recent years, a growing number of craft spirit producers have been building aboveboard distilleries in city centers, eschewing wide-open spaces in exchange for the opportunity to connect directly with their customers. Inspired by the do-it-yourself philosophy of the local-food movement, they’re injecting that same spirit into, well, spirits.


During Prohibition (1920–1933), moonshiners illicitly distilled corn mash into low-grade liquor with a smell and taste so strong it’s a wonder anyone wanted to smuggle it at all. After the repeal it became... Read more >

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