What We're Reading: March 10, 2015
Maggie Borden
Extra fraudulent: according to a UC Davis study, almost 80 percent of generic olive oil on the market is falsely labeled extra virgin. [Food Network]
Go tropical with your tubers and get the low-down on yuca. [Food 52]
From potstickers to pierogies, dumplings are a worldwide phenomenon. [Serious Eats]
Stop wasting time waiting for your meat to thaw and start brining it right out of the freezer. [The Kitchn]
General Mills is hoping to patent a probiotic derived from acid whey, a byproduct of Greek yogurt production that is toxic to the environment. [Dairy Reporter]
Could healthy #foodporn be the newest Instagram trend? [NPR]
Historic hash browns: brunch has been dividing diners for over a century. [FWF]