• Greg Boeger reflects on grape growing and winemaking

    Greg Boeger reflects on grape growing and winemaking

    By Mike Dunne, Sacramento Bee Just east of Placerville, where narrow and windy Carson Road starts to scale Apple Hill, a vista not of orchards but of vineyards suddenly opens to the north. It’s a landscape that could have been painted by Grandma Moses, or maybe Thomas Kinkade, all light, color and order – rows […]

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  • K’s Kitchen: Quinoa enchilada bake

    K’s Kitchen: Quinoa enchilada bake

    By Kathryn Reed For some reason I had not thought of putting quinoa in enchiladas. Thank goodness Denise enlightened me. And these were no ordinary enchiladas. For one, they weren’t wrapped in tortillas and then they weren’t baked. The concoction was cooked in a slow cooker. Crockpots are such great alternatives because they allow for […]

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  • A brief history of the s’more

    A brief history of the s’more

    By Jeffrey Miller, The Conversation This summer, 45 million pounds of marshmallows will be toasted over a fire in America. Many will be used as an ingredient in the quintessential summer snack: the s’more. Huddling around a campfire and eating gooey marshmallows and warm chocolate sandwiched between two graham crackers may feel like primeval traditions. […]

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  • K’s Kitchen: Many flavors of paprika

    K’s Kitchen: Many flavors of paprika

    By Kathryn Reed All paprika is not the same. There is hot, smoked and sweet. But what about that Hungarian paprika that is in stores? Hungarian, as far as what is sold most places in the United States, is the hot variety. I started doing a little research on paprika after my friend Carolyn brought […]

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  • Pot beer is coming to Nevada, California

    Pot beer is coming to Nevada, California

    By Jen Skerritt, Bloomberg There’s a new craft beer in town, and this one offers a different kind of buzz. San Diego-based Cannabiniers will introduce what it says are the first line of de-alcoholized craft beers infused with tetrahydrocannabinol, or THC, marijuana’s psychoactive ingredient. The Two Roots Brewing Co. products will launch in Nevada in […]

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  • Does eating at night make you fat?

    Does eating at night make you fat?

    By Alex Johnstone and Peter Morgan, The Conversation Some media reports say that eating at night makes you gain weight, others say that it has no effect on body weight. So who is right? First, it’s important to remember that a gain in body weight only occurs when there is a change in calories consumed […]

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  • Climate change affecting nutritional value of food

    Climate change affecting nutritional value of food

    By Kristie Ebi, The Conversation Rice is the primary food source for more than 3 billion people around the world. Many are unable to afford a diverse and nutritious diet that includes complete protein, grains, fruits and vegetables. They rely heavily on more affordable cereal crops, including rice, for most of their calories. My research […]

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  • Ketchup is more than a condiment

    Ketchup is more than a condiment

    By Amy Bentley Ketchup is arguably the United States’ most ubiquitous condiment. Ninety-seven percent of Americans have a ketchup bottle in the fridge, usually Heinz, and we buy about 10 billion ounces of the red stuff annually—almost three bottles per person per year. We purportedly spend more money on salsa, but in terms of sheer […]

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  • Why everyone loves macaroni and cheese 

    Why everyone loves macaroni and cheese 

    By Gordon Edgar Being a judge at a macaroni and cheese competition in San Francisco taught me a lot about American food. The competitors were mostly chefs, and the audience—the online tickets sold out in minutes—was soaking up the chance to be at a “Top Chef” kind of event, but more urban and cool. The […]

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  • Scientists trying to save beer from climate change

    Scientists trying to save beer from climate change

    By AC Shilton, Outside A warmer, drier future is coming for our hops. Luckily, these folks have developed a nice little workaround, thanks to a gene-editing tool that could help create a hop-free beer. This shouldn’t come as a surprise, but climate change is going to mess with some of our most beloved foods. Prolonged […]

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