Originally published on Tue February 17, 2015 6:35 pm
Love growing potatoes and tomatoes? This spring, gardeners in the U.S. (and Europe) will be able to get both tuber and fruit from a single plant.
It even has a catchy name: Ketchup 'n' Fries.
"It's like a science project," says Alice Doyle of SuperNaturals Grafted Vegetables, the company that's licensing the variety for U.S. markets from the U.K. company that developed it. "It's something that is really bizarre, but it's going to be fun [for gardeners] to measure and see how it grows."
Originally published on Tue February 17, 2015 6:38 pm
Mardi Gras is about ephemera, the thrill of the chase. In New Orleans, that's cajoling a strand of special glass beads or a glittered coconut from the hands of a stranger high up on a parade float. But the moment that trinket is nabbed, the recipient might think: Now what am I going to do with this?
Cajun Mardi Gras, however, in the small towns south and west of New Orleans, raises no such question. Because what you aim to catch is very useful. And edible.
Originally published on Wed February 11, 2015 11:10 am
How did bone broth become the magic elixir du jour?
We're not sure, but in the past three months, breathless stories about its umami depth and super nutrition have ricocheted through food media. Meanwhile, restaurants like New York's Brodo, Portland's JoLa Cafe and Red Apron in Washington, D.C., have begun selling it, to much fanfare.
Originally published on Tue February 10, 2015 6:56 pm
When a doctor tells a patient that she has cancer and has just a year left to live, that patient often hears very little afterward. It's as though the physician said "cancer" and then "blah, blah, blah."
Anxiety makes it difficult to remember details â€“ and the worse the prognosis, the less the patient tends to remember. Recent studies have found that cancer patients retain less than half of what their doctors tell them.
After more than a decade of explosive growth, sales of local food at U.S. farmers' markets are slowing. A January report from the U.S. Department of Agriculture shows that while more farmers are selling directly to consumers, local food sales at farmers markets, farm stands and through community supported agriculture have lost some momentum.
Originally published on Fri February 6, 2015 4:13 pm
College is in many ways a time to learn life skills. But students often get so bogged down building up their resumes and studying for that Rocket Science 101 midterm that they've got no time left for the basics â€” like cooking.
Originally published on Tue February 3, 2015 2:58 pm
When it comes to organic certification, food producers must follow strict guidelines.
For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.
Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.
Originally published on Wed February 4, 2015 12:22 pm
Emily Hu is a veritable master chef of the dorm room.
No oven? No problem. The college student is skilled at navigating the cooking limitations of campus living â€” she can whip up cakes with just four ingredients and a microwave, and make muffins in a toaster oven.
Originally published on Thu January 29, 2015 6:46 pm
Let's face it: We are people who consume many of our meals on the go. That means we're not eating on real plates or bowls but out of plastic containers and paper boxes. And perhaps daily, we drink our coffees and sodas out of plastic or plastic-lined paper cups.
While reporting my story on how foods earn a label certifying them as "non-GMO," I came across a comment that struck me â€“ and it might surprise you, too.
The comment came from Ken Ross, the CEO of Global ID. (He didn't make it into the final story.) Global ID is the parent company of FoodChain ID, one of the companies that traces ingredients to determine whether they contain genetically modified organisms (GMOs).
Schools are offering more and more healthy foods for lunch. And schools that participate in the National School Lunch program require students to choose a fruit and a vegetable side. Yet plate waste is a big problem in schools; as The Salt has reported, kids throw away anywhere from 24 to 35 percent of what's on their trays.
Originally published on Tue January 20, 2015 2:41 pm
Demand for products that don't contain genetically modified organisms, or GMOs, is exploding.
Now many food companies are seeking certification for products that don't have any genetically modified ingredients, and not just the brands popular in the health food aisle. Even Cheerios, that iconic cereal from General Mills, no longer contains GMOs.