Sustainability Matters: October 30, 2015

 

A new report shows that most of the wild-caught salmon you think you’ve been eating is actually mislabeled farmed fish. [NYT

 

It’s not about cow milk vs. almond milk, but rather what the debate says about our agricultural system. [New Yorker

 

An agricultural program in Phoenix helps international refugees to resettle and start farming. [Modern Farmer

 

Oxfam America says that poultry workers are some of the most vulnerable and exploited laborers in the nation. [... Read more >

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Sustainability Matters: October 2, 2015

 

A new study suggests that drinking milk won’t save you from bone fractures. [MUNCHIES

 

Facing consumer backlash, Whole Foods has promised to stop selling foods produced through prison labor. [NPR

 

Federal agencies met this week to discuss means of collecting better data on the impact of antibiotic use on livestock. [Food Safety News

 

Researchers have found that the key to getting kids to eat more vegetables may lie in what else is on the plate. [... 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: 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: May 21, 2015

 

Restaurants bring home the bacon when they add it to their menus, but those savings don’t extend to the customers. [FWF

 

Upgrade your fudgsicles with this recipe for a refined, homemade version of everyone’s favorite frozen treat on a stick. [NYT

 

Britain’s salt-reduction program has been heralded as highly influential, but its impact has been blunted by the election of a new parliament. [... Read more >

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What We're Reading: April 7, 2015

 

You can use miso for a lot more than just soup: get to know the pros and cons of the condiment’s most common varieties. [HuffPo

 

Could vitamin-fortified candy actually be good for you? [FoodNavigator

 

Don’t confuse your Crock-Pot for a slow cooker. [The Kitchn

 ... Read more >

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Sustainability Matters: February 20, 2015

 

Thailand is one of the major suppliers of shrimp for the U.S., but new revelations about its labor practices mean we may be trading human rights abuses for low prices. [Politics of the Plate

 

Readers respond to the recent New York Times exposé on the caloric content of Chipotle burritos. [NYT

 

An Australian beekeeper has invented a honey "tap" that avoids direct interaction with the hive, opening up the possibility for safer urban beekeeping. [Grubstreet

 

Nestle USA has announced it is removing artificial flavors and colorings from all of its chocolate candy by the end of 2015. [... Read more >

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What We're Reading: August 21, 2014

MIlkshake

 

Select Five Guys locations are offering bacon and customizable milkshakes. [The Daily Meal]  

 

Can frog skin save your spoiled milk? [Huffington Post

 

Yar! Here be a look at how pirates ate while swashbuckling. [National Geographic

 

The bacteria in your gut might be dictating your diet. [The Atlantic

 

Why does eating out cost so much? [Esquire... Read more >

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What We're Reading: August 13, 2014

 

The most delicious mode of transportation: a motorcycle fueled by bacon grease takes its first drive. [Modern Farmer]

 

The growing trend of sustainable kosher restaurants. [Civil Eats

 

Restaurants are getting back at Jaws by offering shark meat entrees during Shark Week. [NPR

 

Chefs weigh in on the most influential restaurants in the U.S. [... Read more >

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Sustainability Matters: July 25, 2014

 

The latest trend in humane dairy production, slaughter-free milk, may be great for cows, but could take a toll on the environment. [Grist]

 

A growing number of large food companies are quietly removing GMOs from their ingredients lists. [NPR]

 

What animal product has the greatest environmental impact? A new study compares beef, dairy, pork, poultry and eggs. [Treehugger]

 

Photographer Henrik Spohler uses art to explore the disconnected relationship between people and modern industrial agriculture. [... Read more >

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