What We're Reading: June 30, 2014

Scientists suggest that insects could be the key to solving world hunger. [Science Daily]

 

Can we hack our way to a better food system? [Civil Eats]

 

The Union of Concerned Scientists has released a new report on the food industry’s sugar-coating of the sweetener’s negative health effects. [UCS]

 

With cod being overfished... Read more >

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Daily Digest: March 31, 2014

rioja

 

Brand or land: which reigns supreme when choosing Rioja?  [Chicago Tribune

 

Go ahead and grab another slice—pizza may be the next health food. [LAT]

 

Gone are the days of fat-free: studies show that adding plant-based fat back into your diet has its benefit. [NPR]

 

A cardoon manifesto: why the labor-intensive crop is worth the effort. [Smithsonian]

 

While the digestive biscuit doesn't have any actual health benefits... Read more >

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Daily Digest: March 9, 2014

Coffee

 

For a better night's sleep, track and limit your caffeine consumption with the new Up Coffee app. [LAT]

 

Late-night eating webcasts, or mokbang, are a hit in South Korea. [WSJ]

 

A glimpse into the daily diets of people around the world. [Wired]

 

Chemicals used in the production of disposable chopsticks have raised health concerns. [... Read more >

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Daily Digest: March 5, 2014

beer

 

This beautiful infographic could help you find your new favorite beer. [Deadspin]

 

Remember Watson, the supercomputer that conquered Jeopardy! a couple of years ago? It's back, and it's creating novel recipes for a new food truck. [NPR]

 

Here's a conveyor-belt sushi set for children. [Kotaku]

 

A plea for American cheesemakers to stop imitating Europe and come up with unique names for their products. [Slate]

 ... Read more >

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The Bookshelf: Jennifer McLagan Chews the Fat

Fat At yesterday’s Beard on Books, author and self-labeled “fat lady” Jennifer McLagan delighted the crowd with her honest talk on fat, the most misunderstood block in the food pyramid. The discussion was largely based on her latest book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, which took home the medal for Cookbook of the Year at last year’s JBF Awards. Raised in Australia, McLagan recalls how she “ate fat with pleasure,” always opening the refrigerator to find three different types: butter, lard, and drippings. Fat was used in everything and no one she knew was overweight, a far-fetched world for Americans who subscribe to a religion of low fat or no fat. McLagan also focused on health benefits of fat, specifically the nutrients in high-quality animal fat that keep us

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