What We're Reading: August 24, 2015

 

 

Embrace your inner Francophile with these recipes for classic French desserts. [Saveur

 

Robin pie, terrapin stew, and other long-lost delicacies from America’s history. [NPR

 

Pizza is not a vegetable: a new poll shows a whopping 86 percent of Americans support healthier school lunches. [NYT

 

Meet your new midnight snack: Bulgogi ... Read more >

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Sustainability Matters: April 17, 2015

 

Americans are officially spending more on dining out than on their groceries. [Bloomberg

 

Killing with kindness: the FDA slaps KIND bars with violations of its labeling laws. [NPR

 

McDonald’s franchisees aren’t lovin' it: the fast food giant faces a sizable backlash from its franchise operators. [Mother Jones

 

The history and psychology of our... Read more >

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Sustainability Matters: April 10, 2015

 

An argument against making almonds the drought scapegoat. [Grist

 

A new Youtube app targeted at kids is airing commercials that wouldn’t be allowed on children’s television. [WaPo

 

In the wake of consumer water restrictions, California farmers insist they’ve started to cut back on their water usage. [NPR

 

A Big Mac a day keeps the doctor nearby: the Physicians... Read more >

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What We're Reading: February 19, 2015

 

New science looks into the physics of popcorn. [NYT]

 

Treat your guests like Oscars royalty by serving these dishes from the Governors Ball menu. [Food52]

 

Could fast food really be better for you than Chipotle? [The Atlantic]

 

Defy cuppa conventions and try out some new teas. [Serious Eats]

 

A new NYC bakery is serving up sweets and social action at the same time. [Fork in the Road]

 ... Read more >

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What We're Reading: January 22, 2015

 

A baking guide for every faction of chocolate chip cookie lover, from crispy to chewy to cake-y. [HuffPo]

 

Organizations like Seed Matters seek to foster genetic diversity in organic produce not just through seed banks, but out in the fields. [Civil Eats]

 

Not all low-sodium chicken broths are created equal: the Kitchn reveals their top picks. [The Kitchn]

 

An investigation into the work of the U.S. Meat Animal Research Center suggests the uncomfortable consequences of more efficient meat production. [... Read more >

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What We're Reading: October 30, 2014

 

Trace the path of peanuts from field to jar of Jif. [The Kitchn

 

A reason to bag your produce: a new study finds supermarket conveyer belts are covered in germs. [Food Politic

 

Fast food workers in Denmark make a minimum of $20/hr. [NYT

 

A bubbly breakdown of the differences between club soda, seltzer, and tonic water. [... Read more >

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What We're Reading: September 11, 2014

 

A far cry from Mister Softee: the acrobatics of Turkish ice cream. [MUNCHIES

 

NYC specialty food stores worth a visit. [USA Today

 

How Red Delicious claimed the top spot on produce shelves across the nation. [... 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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What We're Reading: August 12, 2014

 

There’s just not enough sustainable beef to feed our fast food habit. [Vice

 

Pepsi thinks the new coconut water will be … cashew juice? [NYT

 

Someone’s gotta do it: the most extreme food jobs in the world. [First We Feast

 

Watch out, PB&J, America’s got a new favorite nut. [Washington Post

 

They don’t serve this kind of rye bread at Katz’s. [... Read more >

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What We're Reading: June 18, 2014

The science behind the myriad colors of fish flesh. [NPR

 

Mark Bittman looks at how we get Big Food to change its strategy. [NYT]

 

As the economy picks up, fast food chains like McDonalds and Taco Bell fall out of favor with consumers. [NBC]

 

The Brewers Association has expanded the definition of “craft beer,” leading some big name beers to sport it on their labels. [... Read more >

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