What We're Reading: March 17, 2015



An unassuming greenhouse in England specializes in preserving the world’s cocoa supply. [The Salt


Q&A: Eric Ripert identifies the next kale and the one food he just won’t eat. [Yahoo


At Blue Hill, Dan Barber launches a pop-up focused on food waste, where guest chefs will prepare dishes out of the trimmings that are usually discarded. [Grub Street


Dine like the First Lady: a roundup of Michelle Obama’s restaurant favorites. [... Read more >

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Sustainability Matters: February 27, 2015


Swaths of new breeding programs are rolling out to combat the growing threat of a global chocolate shortage, but industry experts say we have to be careful about which types of cacao are grown to save quality and flavor. [Smithsonian


A look into the history of America’s obsession with vitamins and fortification. [Atlantic


Over half of farm workers are undocumented immigrants, but if they gain legal status, will they stay in agriculture? [... Read more >

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What We're Reading: February 11, 2015


Talk about a sugar high: a Belgian chocolatier has developed snortable cocoa powder. [Eater


Federal daycare meals are about to get their first revamp since the 1960s, but do the new regulations go far enough? [Civil Eats


The American love affair with cheese goes all the way back to the Colonial era. [Serious Eats


The benefits of freezing your tofu, and other... Read more >

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