Daily Digest: March 20, 2014

candy

 

A new study shows how your kids' sweet tooth may be rooted in an evolutionary advantage. [NPR]

 

It's not just coffee anymore: thousands of Starbucks store will soon include an evening menu that includes alcohol and light bites. [Chicago Tribune]

 

Want to rear and harvest your own edible bugs? There's a DIY kit for that. [Wired]

 

Once a custom-made food for macrobiotic eaters like John Lennon, the veggie burger is now mainstream. Here's how it achieved mass appeal. [Smithsonian

 ... Read more >

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Daily Digest: March 13, 2014

five-second rule

 

 A British microbiologist gives credence to the five-second rule. [Grub Street]

 

Stonyfield introduces new edible frozen yogurt packaging. [LAT]

 

Twelve bartenders spill on the the best dive bars around the country. [First We Feast]

 

Toms shoes are tiptoeing into a new business: coffee. [Chicago Tribune]

 

What does it take to turn food waste into fuel? Trillions of industrious bacteria. [... Read more >

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Daily Digest: March 6, 2014

Instagram

 

Calling all Instagrammers: learn how to step up your food photography skills with tips from leading experts. [Bloomberg]

 

Pringles launches its new sriracha-flavored chips, but there's a catch: you can only find them at one store. [LAT]

 

Emotional eating: scientists explore the relationship between how we feel and what we eat. [Atlantic]

 

Nostalgic for Lunchables? Oscar Mayer debuts a new line of portable protein packs for adults. [LAT]

 

Is beer... Read more >

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On the Menu: Week of February 2

Drinks

Photo by Tiffany Smith 

 

Here's what's on the Beard House calendar next week:  

 

Monday, February 3, 7:00 P.M. 

Tavern Comfort 

When he's not tending to his herd of heritage-breed pigs, farmer and chef Dan Fox is generating buzz for Heritage Tavern, one of Madison's most anticipated restaurant openings of the past year. Join Fox and his team as they prepare a feast fit for the well-traveled locavore.

 

Wednesday, February 5, 7:00 P.M. 

Passion for Flavor 

An exciting homage to sustainable cuisine, this dinner is also a true family affair. Husband-and-wife team Ted and Cindy Walter of the renowned Passionfish restaurant have designed a seafood-focused menu of their exquisite French-inspired cuisine which will be paired with impeccable wines from Ryme Cellars, which is run by... Read more >

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Daily Digest: January 23, 2014

Fishing boat

 

Sport fishermen are now reeling in excess fish to help feed local food pantries in Maine. [NPR]

 

No scout left behind: as Girl Scout cookie season begins,the organization is releasing a new, gluten-free treat at select test markets today. [LAT]

 

Monsanto takes a step back from GMO crops and into a new market: organic. [Wired]

 

Perfectly crafted and mixed before shipping, bottled cocktails trend its way into the U.S. from London. [... Read more >

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