What We're Reading: September 1, 2015

 

Ditch plastic for pork and discover the history behind the all-American bloody Mary meat straw. [NPR]

 

Is organic a synonym for luxury? Sky-high prices and a new study say so. [Quartz

 

It's tea time! Here's a primer on how to brew the perfect mug of black tea. [Serious Eats

 

A Happy Meal revamp: one airport in London is offering restaurant dishes that are chock full of mood-enhancing hormones. [CNN

 

Looking to spice things up? How about ten ways to make... Read more >

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Sustainability Matters: August 21, 2015

 

Oyster week education: learn how your favorite bivalves benefit our shoreline. [Edible Brooklyn]

 

Celebrated Seattle chef Renee Erickson talks climate change, sustainable seafood species, and ocean acidification. [Grist]

 

It’s time to give your organic fruits and vegetables a second rinse: they could be covered with fracking wastewater. [Mother Jones]

 

Rising amounts of organic foods are being recalled because of bacterial contamination. [... Read more >

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Sustainability Matters: July 24, 2015

 

California’s Salinas Valley suffers from the drought, threatening the salad green supply chain as we know it. [Mother Jones]

 

Organic, non-GMO, and fast casual: Amy’s Drive-Thru debuts in Sonoma County. [SF Gate]

 

Biodynamic farming in Bordeaux will lead to better soil, healthier vines, and higher quality wine. [WSJ]


The heated debate continues as House Republicans attempt to bar the FDA from requiring GMO labels. [Grist... Read more >

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What We're Reading: June 9, 2015

 

It's a soup! No, it's a popsicle! Actually, if you're in Shanghai, it's both. [Food52

 

The Jersey Sloppy Joe trades ground beef and a bun for coleslaw and rye. [Serious Eats

 

International working conditions and supply chain standards are on the docket for this week's G-7 summit. [NYT

 

Edible fruit and vegetable sprays could help prolong produce shelf-life, and cut down on food waste. [MUNCHIES

 

From harissa salt–rimmed margaritas... Read more >

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What We're Reading: May 20, 2015

 

Not sure if your steak is done? Try poking your face. [Food52

 

These days, buying organic doesn’t necessarily mean avoiding Big Food. [FWF

 

Can the USDA really go through the 29,000 comments they received about the new Dietary Guidelines? [Food Politics

 

Meet testaroli, the pasta that’s also a pancake. [... 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 6, 2015

 

The jury’s still out on nutritional differences, but a new study confirms that eating organic produce means less exposure to pesticides. [Civil Eats

 

What USDA poultry labels actually tell you about your chicken. [Serious Eats

 

Environmental groups are using satellites to crack down on fishing piracy. [NPR

 

Stanford University has just launched the Teaching Kitchen @ Stanford, a program geared towards giving college students basic skills for shopping, cooking, and eating healthily. [... Read more >

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Sustainability Matters: December 12, 2014

 

The last large palm oil business has joined the no-deforestation pledge. The next step is to make sure these pledges are implemented. [Grist]

 

New concerns about BPA arise as a new study discovers that the chemical can seep into beverages stored in cans or plastic bottles, raising blood pressure within hours. [NYT]

 

Not sure what to get your sustainability-minded friends for the holidays? Check out this green gift guide. [Ecocentric]

 

Congress is using the appropriations process to include provisions in nutrition standards for WIC, school meals, and more. [... Read more >

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What We're Reading: November 12, 2014

 

Discover the difference between "sofrito" and "soffritto" with these infographics on aromatics. [FWF]

 

Unilever's lawsuit over mayo leads to a condiment identity crisis. [WaPo]

 

How Americans can be incentivized to eat more fresh, local produce. [NPR]

 

A debate on lexicon and labels: should "natural" be regulated the same way as "organic"? [NYT]

 

Business-minded foodies now have the ultimate academic haven at the... Read more >

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What We're Reading: November 10, 2014

 

Tips on how to rock your gravy boat this Thanksgiving. [Daily Meal]

 

With organic foods growing in popularity, Whole Foods aims to be bigger and better, nationwide. [WaPo]

 

The myths and truths of the cast iron skillet. [Serious Eats]

 

Get more out of your spaghetti squash than just faux noodles. [Bon Appétit]

 

Iberian Double Stuf: introducing the Oreo churro. [GrubStreet]

 

How Modern Farmer magazine came... Read more >

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