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Insects will not make pet food more sustainable either
Somewhat sad to see Marion Nestle, with whom I almost... Read more →
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Page 27 of 54
27 March 2018
What does country music tell us about agriculture in America today? Not much. Plus some nutritional goodness, and follow-ups to previous podcasts.
23 March 2018
Imitation is the sincerest form of flattery, they say. But it can also debase a good thing, and it is definitely happening to craft beer.
20 March 2018
George Weston created Garfield Weston, who created Allied Bakeries to improve British bread by selling more Canadian wheat. Then came the Chorleywood Bread Process.
20 March 2018
I’m tickled by the news that big industrial food-smoking concerns are worried enough about the carcinogens in smoke to do something about it. That something is a filter based on zeolites, present in car exhaust systems to reduce harmful pollutants. It’s early days yet, but preliminary results are in: “To the tasters, the chicken made […]
19 March 2018
Eating is a political act, as Wendell Berry reminded us. Which is why I was very happy to sample the food on offer by Syrian refugees in Hummustown.
12 March 2018
From Marseille via Hawaii and Chicago, food news to chew on.
8 March 2018
Interesting drill-down from USDA-ERS. Although single-mother households have highest prevalence of food insecurity, largest number of food insecure people are in multiple-adult households without children.
6 March 2018
It is a sure sign of my nerdish tendencies that when I see a news headline like this: Disgusted With the USDA, Farmers Make Their Own Organic Label All I can think of is this: Syndicated to The Mothership
5 March 2018
Even before the Romans, grain arrived in what was to become London by water, and it continues to do so today, although the mechanics of the trade have changed beyond recognition. One of the last people to move grain by water upstream from London shares her experience and the history of moving grain by water.
2 March 2018
It’s official. After the demise of artisan (recorded in this week’s newsletter), I now pronounce “genetic engineering” officially dead. It’s been on the way out for decades, as people sought to blunt it’s impact by attaching it to beer, bread etc. But this announcement, in the New Food Economy newsletter, is the final nail in […]