Sustainability Matters: October 10, 2014

 

Avocados may be good for your health, but the increased consumer demand could be over-burdening Chile’s water supply. [Treehugger]

 

Researchers have found that many U.S. restaurant chains have cut calories on new menu items by about 60 calories per dish, which could lead to a change in diners' waistlines over time. [NPR]

 

A political battle still rages between the Obama administration, the School Nutrition Association, and lunch ladies over the future of school food. [NY Times]

 

The sixth annual Chefs Collaborative summit in Boulder, CO met to gather like-minded chefs and discuss sustainability in the food... Read more >

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What We're Reading: October 6, 2014

 

The Middle East's answer to peanut butter: a guide to tahini. [The Kitchn

 

The history behind Dr. Brown’s Cel-Ray soda, a vegetable loner in a world of cola and lemon-lime. [Serious Eats

 

Pop-Tarts turns 50 this year, so here are a few facts to celebrate our favorite toast pastry. [HuffPo

 

The not-so-secret agenda behind Costco’s free samples. [... Read more >

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What We're Reading: September 25, 2014

 

When it comes to holiday challahs shapes, round is just the beginning. [NPR

 

The funky history behind Gorgonzola. [MUNCHIES

 

NYT Staffers weigh in on their favorite kitchen tools. [NYT

 

A Japanese gadget will magically turn your eggs into... Read more >

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What We're Reading: September 23, 2014

 

Tour the country, one phosphate at at time: the best Soda Fountains in the U.S. [Food & Wine

 

The Aromafork uses odors to make chocolate mousse taste like wasabi. [HuffPo

 

A new company, Barnraiser, aims to be the Kickstarter for farmers. [The Kitchn

 

No so haute cuisine: the new trend of “famine food.” [Spiked

 

This guide to the... Read more >

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What We're Reading: September 10, 2014

 

The case for refrigerating tomatoes. [Serious Eats

 

Take a peek at the new PBS show, Food Forward. [Civil Eats

 

The man who brought cotton candy to the masses was … a dentist? [Priceonomics

 

Before it gets too cold outside, try a Champagne popsicle. [FoodBeast

 

From chicken tikka to General Tso’s, “ethnic”... Read more >

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What We're Reading: September 2, 2014

Coffee

 

Central American coffee farmers are putting "waste water" to good use. [The Daily Meal

 

Space-to-table: NASA researchers want to give astronauts real food. [National Geographic

 

Afternoons at Epcot taught one woman to be an adventurous eater. [Slate

 

Whisky and Haggis flavor is the latest unorthodox potato chip to hit the market. [Grub Street

 

To busy to walk to the staff kitchen? The BrainWave is a microwave for your desk. [... Read more >

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What We're Reading: August 27, 2014

Vegetables

 

Double Up Food Bucks brings fresh produce to food stamp recipients. [NBC

 

A life-changing program in the Bay Area offers the homeless a fresh start in the food service industry. [Huffington Post

 

Chinese farmers are growing pears that look like babies. [The Daily Meal

 

Will food boats become the next food trucks? [NPR

 

In sweets we trust: a look at each state's iconic dessert.  [... Read more >

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What We're Reading: August 26, 2014

 

From esquites to jerk seasoning, a look at how the rest of the world eats corn. [HuffPo

 

Paula Deen, unintentional hipster? The growing trend of artisanal lard. [Modern Farmer

 

It turns out breakfast may not be the most important meal of the day. [The Atlantic

 

Colorado is the latest state to put a GMO labeling bill on the ballot. [WaPo

 

Quinoa may top American grocery lists, but how will it fare in Kazakhstan? [... Read more >

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What We're Reading: July 22, 2014

Pie

 

Cake vs. Pie: Which is more American? [VOX

 

White House welcomes 54 kids to cook for the President and First Lady. [NPR

 

In New York, tea is the new coffee. [WSJ

 

A few tips on how to make bad wine taste better. [TIME

 

A new toaster provides edible selfies. [ABC

 

FDA warns that powdered caffeine is dangerous. [... Read more >

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What We're Reading: June 26, 2014

Dirt

 

A chef in Canada is making local dirt-butter, taking terroir to the next level. [The Globe and Mail

 

Two Italian designers revolutionize recipe reading with tattoos. [NPR

 

Downward-facing Dogfish: Across the country, post-yoga beers find popularity. [NYT

 

A North Dakota town experiments with a barista-free coffee shop. [NY Daily News

 

Instant coffee finds a new market in China. [... Read more >

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