Daily Digest: January 30, 2014

Sugar

 

Is sugar the new future in gasoline? [Wired]

 

Cooking helps the economy: by legalizing the sale of homemade food in California, the state created over a thousand local business. [Forbes

 

Move over, Cronut: there's a new hybrid in town. Meet the doughscuit. [NPR]

 

College loans aren't the only worry for students: a new study shows food insecurity is, too. [Time]

 

The U.N. dispatches food aid to rebel-held refugee camp after 85... Read more >

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Daily Digest: January 9, 2014

sugar

 

Having trouble sticking to your New Year diet? A sugar addiction could be to blame. [NPR]

 

Countertops that "share" and "favorite." Bluetooth-enabled refrigerators. These and more prototypes for the kitchens of the future. [LAT]

 

Study: food companies have eliminated more than six trillion calories from their products. [USA Today]

 

A sushi mosaic, assembled from more 20,000 tuna and salmon nigiri, has set a new Guinness World Record. [... Read more >

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Eat this Word: Jaggery

Jaggery WHAT? Indian turbinado. A dark, unrefined sugar, jaggery is used in Southeast Asia and India, regions where-we're told-sugar is considered good for you! Jaggery, which accounts for 50 percent of the sugar eaten in India, is made from sugar cane and is processed by a method not unlike that used to make maple syrup. The sweet sap from the sugarcane is boiled down while several people help stir the steadily thickening syrup. The finished product has a distinctive taste and can have a consistency as soft as honey-butter or as solid as fudge. India's epic narrative Mahabharata describes how jaggery (and gur, a sugar made from date palms) was used in sophisticated sweets at the time of Lord Krishna's appearance 5,000 years ago. WHERE? Best of D.C.

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