Sustainability Matters: July 31, 2015


Crisis in the culinary world: extreme heat, fruit flies, and bacteria threaten our olive oil supply. [NY Daily News]


You can say goodbye to complimentary glasses of water in California restaurants. [Grist]


Trips to the farmers' market will be stress-free thanks to GrowNYC Greenmarket’s new app. [MF]

Boston supports sustainability with a new permanent, year-round, local food market. [Boston]... Read more >

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What We're Reading: March 10, 2015


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

 ... Read more >

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What We're Reading: January 6, 2015


A new fuel for Oil Country: Texas breaks into the olive oil business. [Bloomberg


As the popularity of dogs as pets rises in Vietnam, cooks are increasingly turning to “imitation dog” dishes. [The Atlantic


The Hudson Valley Farm Hub aims to reinvigorate mid-size farming. [Civil Eats


What does the man behind the world’s best restaurant do after it closes? A glimpse into Ferran Adria’s future. [NYT] ... Read more >

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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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