Originally published on Fri April 27, 2012 1:02 pm
It must take a boatload of energy to be Michel Nischan. He owns a restaurant, writes cookbooks and lead the fast-growing non-profit Wholesome Wave, which connects low-income neighborhoods with local, farm fresh foods. WW has doubled its reach over the last few years, linking about 2,300 local farmers with thousands of people.
Kansas City's Boulevard Brewery is no longer making beers with twist-off caps, reports Brad at the KC Beer Blog. Now all the beers produced by the Midwest’s largest specialty brewer will be capped with more effective, less hand-friendly pry-off tops.
Originally published on Wed April 25, 2012 4:20 pm
This week, Whole Foods, the upscale grocer, said it is eliminating 12 wild fish species from its seafood section as part of its commitment to ocean conservation. The fish, rated "red" by conservation groups that evaluate overfishing and other problems, include popular choices like Atlantic halibut, octopus, and some tuna.
Miller Farms in Maryland is a family-run operation that sells its home-grown vegetables at farmers' markets and local grocery stores. Phil Miller, whose family owns the farm, says he's trying to earn a food safety certification now required by many food buyers.
Credit Maggie Starbard / NPR
Phil Miller with this year's crop of cabbage at his farm in Clinton, Md.
Originally published on Tue April 24, 2012 6:23 am
There were lots of comments on this blog regarding my recent stories about making salads safer. Many of those comments argued that the solution is to grow your own. Or at least buy from local farmers.
Which raises an interesting question: Are salad greens from your local farmer's market actually safer than packaged lettuce from thousands of miles away? And should the same safety rules apply to both?
Originally published on Mon April 23, 2012 10:17 am
A British winemaker has finally been given official approval to release a limited-edition wine made in collaboration with Malbec grape growers in Argentina, on one condition: It can't sell the wine, or label it a Malbec. Actually, it can't even call it wine at all.
The Chapel Down winery's only option for getting rid of its wine is to give it away as a sample, calling it a "fruit-derived alcoholic beverage from produce sourced outside the EU."
We'd probably like to think that clean, safe food goes hand in hand with pristine nature, with lots of wildlife and clean water. But in the part of California that grows a lot of the country's lettuce and spinach, these two goals have come into conflict.
Environmental advocates say a single-minded focus on food safety has forced growers of salad greens to strip vegetation from around their fields, harming wildlife and polluting streams and rivers.
An increasing number of restaurants in the U.S. display signature dishes made with Kobe beef. From Kobe steak raviolis to Kobe beef burgers, you name it, Kobe beef seems to be popping up everywhere — except it's not Kobe beef.
Food writer Larry Olmsted of Forbes.com couldn't help but notice the trend and decided to bust everyone's bubble in a three-part expose of the so-called domestic Kobe beef industry.
If diet is destiny, then modern humans should thank our ancestors for their ability to eat just about anything.
Two new studies peek into the distant past to try to figure out just how big a role food played in human evolution. One says that eating meat made it possible for early human mothers to wean babies earlier and have more children.
For those of you boycotting Starbucks over the red dye made from crushed bugs it's been using, this Strawberries & Crème Frappuccino® is for you.
As we reported last month, vegetarians and others who'd rather not eat insects protested when they found out the the company uses cochineal, the red "juice" a tiny white bug called Dactylopius coccus exudes when crushed, to color certain food and drinks.
With each season comes exciting seasonal produce – but now what? On today's Central Standard, how to give your go-to recipes a spring makeover with seasonal ingredients including peas, garlic scapes & herbs, to name a few.
Originally published on Tue April 17, 2012 10:26 am
Food stamps have long been a favorite whipping boy of politicians looking to beat up on government spending. But the massive food-assistance program does help keep people out of poverty, according to new research.
Food stamp benefits led to a decline of 4.4 percent in poverty from 2000 to 2009, according to a new report from the USDA's Economic Research Service.
Originally published on Mon April 23, 2012 2:46 pm
Want extra salt with that fast-food meal? Then buy it in the United States, where chicken dishes, pizzas, and even salads are loaded with far more salt than in Europe and Australia, according to new research.
The McDonald's Chicken McNuggets in the United States have more than twice as much salt as their sister nuggets in the United Kingdom. That's 1.6 grams of salt for every 100 grams of American nugget, compared with 0.6 grams in the U.K.
The fact that there has been a salmonella outbreak among people who eat sushi isn't super surprising; raw seafood does pose more health risks than cooked fish.
But the fact that the fish implicated in the outbreak is something called "tuna scrape" sure got our attention here at The Salt.
According to the Food and Drug Administration's recall notice, tuna scrape is "tuna backmeat, which is specifically scraped off from the bones, and looks like a ground product." In other words, tuna hamburger.
The fallout from the consumer backlash to so-called "pink slime" continues to hurt meat sales. Now, some companies are taking steps to label the product they call "lean, finely textured beef" in hopes that they can earn back consumer trust.
Tyson and Cargill, two multinational firms that sell ground beef containing the processed trimmings, say they have submitted labeling requests to the U.S. Department of Agriculture in hopes that some customers will feel better about buying ground beef containing LFTB if it's labeled.
In spring, chickens start laying again, bringing a welcome source of protein at winter's end. So it's no surprise that cultures around the world celebrate spring by honoring the egg.
Some traditions are simple, like the red eggs that get baked into Greek Easter breads. Others elevate the egg into an elaborate art, like the heavily jewel-encrusted Faberge eggs that were favored by the Russian czars starting in the 19th century.
A worker monitors the loading of containers on to a ship at a harbor in China's Shandong province. Under a new U.S. law, Chinese food exporters will now have to share more food safety information with American food importers.
Locavores, a word with you. Local food may be gaining traction in all kinds of ways, but a report out today from the Institute of Medicine serves as a stark reminder of just how globalized our food system truly is.
As we've reported, fish fraud – labeling a less-desirable species as a more desirable one – is more widespread than you'd think. Olive oil, too, isn't always what it seems. And honey from Asia is fraught with suspicion.
On some nights, there’s no greater luxury than ordering a meal to go. In this edition of the Walt Bodine Show, the Food Critics share their favorite take out spots – from Mediterranean kebabs, to Chinese noodles.
If you have a special someone in your life and you want to show them how you feel... is a box of chocolates really the best you can do? What about the fat? The calories? The guilt? On the second half of today’s Central Standard, food writer Beth Bader will join us with a new way to tell your special someone you care- by making them something healthy to enjoy.