Sustainability Matters: January 23, 2015

 

The FAO is calling for a "paradigm shift" toward sustainable food across the globe. [UN]

 

The development of nanopesticides could mean less overall pesticide use in the U.S. [Grist<]

 

A restaurant in Iran coated entirely with salt is cleaning the polluted air. [TreeHugger]

 

How wings, thighs, and ground chicken could be more contaminated than the whole bird. [NPR]

 

The impact of politics on the Gulf of Mexico Dead Zone and Louisiana farmers. [... Read more >

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Sustainability Matters: January 9, 2014

 

Is sushi to blame for the decreasing population of bluefin tuna? [NPR]

 

How America's youth is learning about the food system and the relevance of 4-H in the twenty-first century. [Civil Eats]

 

Foie gras, the ever-controversial chefs’ favorite, returns to California after a two year ban. [NYT]

 

The end of foam takeout, according to de Blasio. [NY Post]

 

The new chicken cage law in California may have some negative consequences. [... Read more >

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What We're Reading: November 4

This season’s hottest new dish: the acorn? [NPR]

 

Living proof of the benefits of brown rice. [Zester]

 

Salsa lovers rejoice: these traditional Mexico City salsas can be found in NYC. [FWF]

 

Get your cranberry on all month long with Momofuku Milk Bar’s Thanksgiving croissant. [Eater]

 

The trials and tribulations of naming cuts of meat. [NYT]

 

Get more bang for your culinary buck... Read more >

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Sustainability Matters: October 3, 2014

 

Several years after the threat of “colony collapse” to honeybee populations, today’s beekeepers are more concerned about small, persistent hive decimation than mass colony deaths. [NY Times]

 

Ocean acidification, an effect of climate change, could cause oyster prices to skyrocket as shellfish farms are forced inland. [Grist]

 

The U.S. Centers for Disease Control and Prevention have announced that almost ninety percent of school-aged children are getting too much salt in their diets. [Huffington Post]

 

American and European representatives debate chlorinated chicken in negotiations over the... Read more >

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What We're Reading: September 24, 2014

 

For the Goldilocks in all of us: an in-depth guide to oatmeal. [The Kitchn

 

Turns out that gut bacteria might also be impacting your brain. [The Atlantic

 

A new cookbook highlights the role of women in Mexican cooking. [NYT

 

Poultry companies are switching from controversial antibiotics to probiotics for their chickens. [... Read more >

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Sustainability Matters: September 5, 2014

 

The new humane standards set to go into effect in California on January 1, 2015 raise questions about battery cages, colony cages, and cage-free systems for laying hens. [Civil Eats]

 

Programs like Double Up Food Bucks don't just help families buy nutritious, local produce. They help farmers and the environment. [Grist]

 

New studies eliminate doubt that BPA, a ubiquitous ingredient found in some plastics and coatings, is a dangerous toxin to the female reproductive system. [Treehugger]

 

The scoop on listeria: why the bacteria L. monocytogenes, which is often responsible for food-borne illness from meat... Read more >

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What We're Reading: July 23, 2014

Sandwich

 

America’s favorite lunch item, the sandwich, was once considered unpatriotic. [History Channel

 

A mouthwatering tour of Brussels' chocolate scene. [USA Today

 

Americans are split over raw milk. [Huffington Post]

 

A Kentucky shoplifter orders pizza for cops, but still gets booked. [Food Beast

 

Rise 'n Shine: the best breakfast sandwiches across the country. [... Read more >

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What We're Reading: June 24, 2014

Stevia

 

A ninth grader discovers that Truvia sweetener contains insecticides. [Food Beast

 
Think beyond pork: duck bacon sales are on the rise.​ [Food Republic

 

Woman raises the bar on birthday baking with a homemade pizza cake. [ABC

 

A Velveeta recall leads to liquid gold shortage. [NBC]  

 

Kentucky community raises thousands of dollars for injured local chef.  [Today] ... Read more >

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Sustainability Matters: May 9, 2014

 

Hot chicks: a scientist attempts to breed chickens with fewer feathers to help the birds remain cooler, making it easier for farmers to maintain chicken populations in the face of climate change. [Grist]

 

The USDA will be awarding grants worth $25 million for school kitchen equipment. [Food Politics]

 

Sugar cane production and processing is linked to a deadly kidney-related illness in Nicaragua. [NY Times]

 

The World Health Organization warns that we're is headed for a deadly “post-antibiotic era” due to misuse of antibiotics in humans and agricultural animals. [... Read more >

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Daily Digest: April 10, 2014

General Tsos Chicken

 

There's a new documentary about the history of General Tso's Chicken. Check out where it's debuting. [Food Republic

 

With food allergies on the rise, restaurants are taking notes and being more accommodating than ever. [Boston Globe 

 

Could taking pictures of your dinner shrink your waistline? A new app tracks calories by scanning your food photos. [Time]

 

Here's a new remote control for ordering grocery, brought to you by Amazon. [... Read more >

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