By Becky Grunewald, Sacramento Bee UC Davis professor of viticulture and enology, David Mills, knew that he was firing a shot across the bow when he recently presented a scientific paper addressing one of wine-making’s most beloved mysteries. That mystery is the somewhat ineffable concept known as “terroir” – a French word with no English […]
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By Kathryn Reed There was a time when the only kind of salsa you could buy was in a jar. And it seldom had much flavor. Now there are a ton of fresh salsas on the market that can satisfy most any taste. But sometimes a homemade salsa is what tastes best. But what do […]
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By Tom Hamburger, Washington Post In Georgia, kids resisted the loss of their beloved fried chicken. In New Mexico, whole-wheat tortillas went straight to the trash can. And in Tennessee, after schools replaced familiar flaky white biscuits with a whole-grain variety, one official reported a “severe amount of rejection.” What began as an effort led […]
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By Larry Gordon, Los Angeles Times On an ocean-facing hillside with stunning views of Monterey Bay, Douglas Shaw circulates among thousands of strawberry plants he has helped to breed and grow. But the man who is considered California’s most esteemed strawberry expert declines to choose his all-time favorite. The UC Davis plant sciences professor is […]
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By Ramit Plushnick-Masti, Washington Post HOUSTON — It seems like a simple proposition: American lakes, rivers and offshore waters are filling up with destructive fish and crustaceans originally from other parts of the world, and many of them are potential sources of food. So why not control these invasive populations by getting people to eat […]
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By April Fulton, NPR We’re not only obsessed with what we eat. We’re now obsessed with what our pets eat. They make us healthier and happier, so who can blame us for wanting the best? While the pet food industry has started adding salmon, vegetables and other ingredients humans favor to its products, the store-bought […]
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By Evan Halper, Los Angeles Times Climate change threatens to undermine not only how much food can be grown but also the quality of that food as altered weather patterns lead to a less desirable harvest, according to a study. Crops grown by many of the nation’s farmers have a lower nutritional content than they […]
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By Kevin Short, Huffington Post Which of these plates looks like a better meal to you? According to science, you’d probably be happier with meal No. 2, since it’s more expensive. A new study out of Cornell University found diners tend to rate the quality of their food higher if they pay more for it, […]
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By Venessa Wong, Bloomberg The most popular style of craft beer in the U.S. right now is India Pale Ale. Not only do Americans want hopped-up craft beer in pale and brown ales, they prefer more fragrant, costlier hops. The average price for all hops was $3.59 per pound in 2013, nearly twice as much […]
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By Kathryn Reed There is such a thing as too much garlic. I learned this the hard way. Usually I’m of the belief garlic is a food group. Not so with this recipe. The first time I made it I put way too much garlic in it. I kept eating it, but it really wasn’t […]
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