Eat This Word: Rillettes


WHAT? Coveted crock. "I certainly had never had the happiness of seeing that brown mess spread on slices of bread and butter," recalled Honoré de Balzac of watching his schoolmates eat the savory spread he so desired. A native of Tours, the French literary legend may have belonged to one of the few families that couldn't afford the humble specialty of the region, where the fatty favorite is lovingly referred to as "brown jam." As with other pâtés and terrines, rillettes begin with chopped meat, salted and cooked slowly in fat (the recipe dates back to the 15th century Loire Valley, where it was likely created to use up leftover scraps of pork). The tender morsels are then shredded and stored in ramekins or crocks covered with additional fat. This age-old technique results in a rustic yet deliciously creamy paste that has aromas of garlic, bay leaf, thyme, and wine. Literally translated, rillettes means "plank," which probably refers to its appearance when it is sliced and served cold on crusty... Read more >

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Sustainability Matters: September 25, 2015


Crop diversity in the U.S. is now lower than it was in 1978. [Modern Farmer


The FDA is ramping up their push to include added sugars in the new nutrition label. [WaPo


Nature vs. nurture: a handful of companies in the U.S. are trying to breed a tastier cricket. [The Atlantic


A new study suggests eating more fish could help prevent depression. [TIME


Purchasing whole animals for their... Read more >

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What We're Reading: August 3, 2015


How brisket became king of the barbecue world. [FWF


Cookies and cream canvas: Oreos become the medium for edible works of art. [Mental Floss


Americans may finally be changing their eating habits, as new data suggests caloric consumption has decreased for the first time in decades. [NYT


Experts anticipate that the World Health Organization will announce a link between red meat and cancer this fall. [... Read more >

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What We're Reading: June 11, 2015


You are what you drink: a new app aims to match drinkers to their perfect beer via genetic analysis. [MUNCHIES


Armed with a can of chickpeas, the possibilities are endless. [Serious Eats


Another reason to save your carrot tops and scallion ends: add a little light and water, and you’ll have a nearly unlimited supply. [... Read more >

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What We're Reading: February 9, 2015


Warm your belly during these frosty days with a steaming cup of JBF Award winner Dorie Greenspan’s hot cocoa. [Food52]  


The USDA orders new internal oversight in response to public outcry over research animal treatment. [NPR]


With Valentine's Day fast approaching, an inevitable question arises: what wine pairs best with chocolate? [NYT]


Starbucks ups its lactose-free game by offering coconut milk as a dairy substitute. [Yahoo Food]


The craft beer boom has... Read more >

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What We're Reading: January 29, 2015


We love kale, but we love burgers more: Americans ordered nine billion hamburgers in 2014, up 30 million from the year before. [Grubstreet


Enjoy a stress-free Super Bowl by prepping all your nibbles and drinks beforehand. [Bon Appétit


The recipe is entering the twenty-first century through experimental technological platforms that rethink the time-honored format. [FWF]


The quickest, safest, and easiest way to melt chocolate: use a blow dryer. [... Read more >

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What We're Reading: December 18, 2014


Educate yourself: what supermarket labels really tell you about the beef you buy. [Serious Eats


The food industry is all about “personal responsibility,” so why are they opposed to the new calorie counts regulation? [Civil Eats


Mother Jones weighs in on the best food books of 2014. [Mother Jones


An Iron Chef winner is revamping camping fare. [MPBN... 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: October 23, 2014


Do your liver a favor: have a cup of joe. [The Daily Meal]

Budget-friendly tips for avoiding the most commonly over-priced grocery store items. [HuffPost]

For some restaurants, a negative review doesn't necessarily mean a drop in business. [Grub Street]


Everyone knows Elvis loved a peanut butter and banana sandwich, but what about JFK or Mariah Carey? Iconic Americans' favorite bites. [... Read more >

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Sustainability Matters: July 18, 2014


Detroit’s water crisis is a failure of policy and the side effect of an antiquated water system, an issue many major cities will face in the next decade. [Grist]


The expansion of African plantations responsible for palm oil production, which can be found in countless processed foods, is linked to deforestation that threatens great ape species in the region. [NPR]


A new study finds that some food packaging contains potentially dangerous chemicals that could contaminate food through migration. [Food Politics]


Laboratory-grown meat could help to fight climate change and other environmental issues,... Read more >

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