Sustainability Matters: September 18, 2015


Fast food as economic equalizer: a new study shows that wealthier kids eat just as much junk food as their less well-off peers. [MUNCHIES


The Nordic berry market is exploding in Eastern Asia, with complex consequences for the labor harvesting them. [NPR


New research reveals the amount of fish in the ocean has declined by half since 1970, pushing us perilously close to a population collapse. [Reuters


The USDA and EPA have partnered to announce the... Read more >

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What We're Reading: September 9, 2015


Bone up on your chicken wing anatomy. [The Kitchn


A new report reveals the scope of food industry-funded scientific research. [NYT


Flout convention with this controversial method of storing greens. [Food52


A glass of warm banana–cocoa chia milk to help you count some sheep. [Food Network


The key to preventing peanut allergies? Give your kids peanuts. [... Read more >

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What We're Reading: September 8, 2015


Combine two of your guilty pleasures with these pickled French fries. [Bon Appétit


There’s a new-old sandwich cookie on the market: Hydrox has made its return. [Grub Street


New reports reveal the American Egg Board has been waging a multi-year campaign to discredit Hampton Creek. [ABC


A growing contingent of farmers are planting wheat and attempting to revive America’s local grain supplies. [Edible Manhattan... Read more >

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What We're Reading: August 26, 2015


Dig into a loganberry pie, a spiedie, and more regional American delicacies. [FWF


Want the sweetest, juiciest pineapple? Turn it upside down. [Food52


Coconut milk is for so much more than curries. [Serious Eats


Yes, there really is a wrong way to reheat leftovers. [The Kitchn


More fungus among us: American chefs are embracing... Read more >

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What We're Reading: August 17, 2015


The history of the humble hamburger, an American classic. [FWF


Ditch your mixing bowl: make whipped cream in a mason jar. [The Kitchn


Food52 weighs in on the “spirit cocktails” of top food media companies. [Food52


Could powdered food be the answer to world hunger? [Mental Floss


A new study reveals that... Read more >

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What We're Reading: August 12, 2015


You’re only two ingredients and a working food processor away from silky, homemade chocolate ganache. [Food52


20 ways to make it peanut butter–jelly time. [The Kitchn


Can you train your brain to dislike unhealthy foods? [NPR


Scotland is banning the use of GMO crops on its soil. [MUNCHIES


Talk about a labor moovement: U.K. dairy farmers snuck cows into supermarkets to protest low milk prices. [... Read more >

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What We're Reading: July 13, 2015


You don’t have to take a trip to the ballpark to have soft pretzels and beer cheese. [Food52


According to the CDC, four out of five Americans are not eating enough fruits and vegetables. [International Business Times


Obama may have opinions on guacamole, but he’s far from the first president to face a food-related scandal. [NY Magazine


Not all sparkling wine is white... Read more >

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What We're Reading: June 24, 2015


Not content to simply ply us with meatballs, IKEA has sweetened the deal with in-store candy shops. [Yahoo! Food


Real men drink rosé. [MUNCHIES


Don’t pigeonhole coconut amines as purely paleo fare. [The Kitchn


A look into the troubling relationship between the food industry and the American Society for Nutrition. [... Read more >

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What We're Reading: June 18, 2015


From Fribble to Frosty: the frozen drinks that quench our ice cream thirst. [Bon Appétit


New research suggests dark chocolate could replace your afternoon cup of joe. [Food Network


Maximize your market haul with these tips. [Food52


Dip into the past with a visit to the Moorhead, Minnesota Dairy Queen. [Serious Eats

 ... Read more >

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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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