By Eliza Barclay, NPR Five years ago, a landmark report excoriated the animal agriculture industry’s practices and laid out a roadmap for how it could do better. But in the years since, the problems are just as bad — and maybe even worse. That’s the conclusion of the Johns Hopkins Center for a Livable Future. […]
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By Michaeleen Doucleff, NPR Move over, bitter IPAs and chocolaty stouts. There’s a new kid on the craft brewing block, and it’s going to knock your salivary glands into action. They’re called “sour beers.” When you take a sip, it’s like biting into a Granny Smith apple that’s soaked in a French red wine: crisp, […]
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By NPR This Halloween season, the cereal monsters are on the loose. Count Chocula, Boo Berry and Franken Berry have consumers in their grasp — for a limited time only. General Mills’ line of “Monster Cereals” originally hit the market in the early ’70s, but the company decided in 2010 they would only be available […]
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By Pagan Kennedy, New York Times Scientists disagree about when humans first tasted kale. But it is known that the ancient Greeks cultivated leafy greens, which they boiled and ate as a cure for drunkenness. And early Roman manuscripts include references to “brassica,” a word that encompassed wild turnips, cabbages and kalelike plants. By the […]
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Robert Irvine is the featured celebrity chef for the fourth annual South Lake Tahoe Food and Wine Festival at Harrah’s and Harveys Lake Tahoe on Nov. 9-10. Irvine is the of Food Network’s “Dinner Impossible,” “Restaurant: Impossible” and “Worst Cooks in America”. The event includes tasting, discussions, presentations and demonstrations by celebrated food and wine […]
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By Ted Genoways, Bloomberg To slake North America’s seemingly bottomless thirst (sales have almost tripled since 1995), and to meet growing demand in Asian and European markets, tequila producers have tripled the production of pure agave over the past decade through new growing, production, and distillation methods. But these methods, scientists warn, have left the […]
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By J.M. Hirsch and Suzette Laboy, AP MIAMI — Salsa overtaking ketchup as America’s No. 1 condiment was just the start. These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously “American,” most people don’t even consider them ethnic. Welcome to […]
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By Vanessa Wong, Bloomberg Americans may be trading in soda for healthier alternatives, but it seems like juice isn’t one of them. Per-capita juice consumption in the U.S. dropped to 35.5 liters last year, from 39.9 liters in 2007, according to researcher Euromonitor International. It’s a complication for beverage makers looking for ways to make […]
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By Duane Stanford, Bloomberg The once-idled leaf-processing machines at a former tobacco trading house in Alma, Ga., are coming back to life. Except now the warehouse, which still smells of tobacco leaves and cigarette smoke, is becoming a hub for a sweeter crop: stevia. Approved for commercial use in the U.S. five years ago, stevia […]
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By Will Lyons, Wall Street Journal Fine-wine collectors know the drill well. Every year, you allocate a small sum to buy a case of that special wine you know will improve your cellar. Having bought it on release, you lay it down for maturing until the time comes when its tannins, fruit and acidity are […]
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