What We're Reading: May 11, 2015


Scrambled eggs are great on their own, but sneaking them into a few other items could really expand your breakfast horizons. [The Kitchn


Global food prices are on the rise, due to water scarcity and increasing pollution. [Bloomberg


New York Governor Andrew Cuomo is hoping to raise the state minimum wage without involving the legislature. [AP


Demand for dairy is... Read more >

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What We're Reading: April 29, 2015


Why your brain wants those Oreos: a new study reveals that sugar is a neurological stress reliever. [MUNCHIES


You, too, can compost with this starter guide. [Food52


Has the word “natural” become totally meaningless? [NYT


Tyson Foods has vowed to stop feeding its chickens antibiotics that are used in human medicine. [... Read more >

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What We're Reading: December 18, 2014


Educate yourself: what supermarket labels really tell you about the beef you buy. [Serious Eats


The food industry is all about “personal responsibility,” so why are they opposed to the new calorie counts regulation? [Civil Eats


Mother Jones weighs in on the best food books of 2014. [Mother Jones


An Iron Chef winner is revamping camping fare. [MPBN... Read more >

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Sustainability Matters: November 21, 2014


McDonald’s, the biggest potato purchaser in the country, has refused to buy its largest supplier’s new genetically modified breed. [Modern Farmer]


A new study finds that basic agriculture practices, like crop rotation, could make growing wheat more environmentally friendly with fewer greenhouse gas emissions. [Civil Eats]


The Yale Rudd Center for Food Policy and Obesity has released its 2014 report on youth-targeted sugary drink marketing, finding that advertising is on the rise, and social media and the Internet play an important role in sales. [Food Politics]... Read more >

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What We're Reading: September 29, 2014


Popeye’s new beer can chicken isn’t actually made with beer. [USA Today


Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats


Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater


Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... 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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