What We're Reading: December 9, 2014

 

Frying tips just in time for Hanukkah. [Epicurious

 

Senior policy adviser on nutrition, Sam Kass, to leave White House at the end of the month. [The Hagstrom Report]  

 

Dairy cows on the lam hold up highway traffic. [The Daily Meal

 

You’ll never guess how much the world's largest truffle costs. [Grub Street

 

Avoid these olive oil pitfalls. [FR

 

Bon Appétit weighs in on the hottest new... Read more >

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What We're Reading: December 8, 2014

 

From spam to poke, here are the top local offerings of our 50th state. [Serious Eats]

 

What's on your Starbucks plate may soon be as important as what's in your Starbucks cup. [WSJ]

 

The largest food labor protest in years expands nationwide. [CBS]

 

Can Doritos and salads occupy the same vending machine? A look at healthy convenience food. [NYT]

 

A guide to all the layers of the humble onion. [... Read more >

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Sustainability Matters: December 5, 2014

 

Scientists agree that reducing—not eliminating—meat consumption is important to fighting climate change, but political action to do so remains unpopular. [Treehugger]

 

Doug Rauch, the former president of Trader Joe’s, plans on opening a store that sells past-date packaged goods and misshapen fruit and vegetables. While this may seem like the next big thing in sustainable shopping, it’s hardly a new concept. [Modern Farmer]

 

Ever wonder about the history of human-based carbon emissions? This interactive visualization from the World Resources Institute depicts the top 20 emitters over the past 150 years. [Grist]

 ... Read more >

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What We're Reading: November 6, 2014

 

With saffron cream filling and mint chocolate frosting, India has the U.S. beat on exotic doughnut flavors. [HuffPo

 

What the results of the midterm elections mean for food policy. [Civil Eats

 

Up your olive oil game with these pro tips. [Food & Wine

 

The New Yorker digs into the gluten-free trend. [The New Yorker

 

Have a sophisticated Thanksgiving with this... Read more >

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What We're Reading: October 28

 

Chocolate lovers rejoice! Our favorite indulgence improves memory. [Eater

 

The best jam brands in America. [SE

 

Next weekend try baking your eggs with these recipes. [Food Republic

 

The controversy about Starbucks’ restrooms. [Esquire

 

Find out why olive oil is the healthiest oil for frying. [The Daily Meal

 

Tips for using... Read more >

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Recipe Roundup: Zucchini

 

To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:

 

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]

Grilled bread spread with creamy ricotta is the perfect foil for a... Read more >

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