Search

Join Culinate! Login or Register

Sustainable Food News

This article is available by subscription only, but Sustainable Food News has graciously given us permission to re-post it below.

More information about Sustainable Food News can be found here,
or you can return to the the original Sift article about cloning.

Sustainable Food News

Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Editor’s Choice

Going nuts

Features

Going nuts

Crunchy, tasty, healthy
Meat masters

Features

Meat masters

Why we love DIY butchery
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Better food for more people

Health+Food

Better food for more people

Changing how we eat
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

Most Emailed

Turnip Pickles

A Platter of Figs

Turnip Pickles
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Lemon Chicken Breasts

Barefoot Contessa How Easy is That?

Lemon Chicken Breasts

Contact Culinate | Feedback |

Facebook or


Entire Site Recipes

Search

Cooking meat on a gas-fired grill

Pleasure in the hunt

The crux is the crust

A green herald of summer

Cooking is a constant history lesson

Most Popular Articles

A treat for the happiest of hours

Twenty whole grains to cook and eat

Food waste: out of sight, out of mind

How to make killer stir-fry sauces

Kitchen chemistry

How the rest of the world treats meat

Pairing wild fare and the grape

Mark Bittman’s gone back to basics

Editor’s Choice

Crunchy, tasty, healthy

Why we love DIY butchery

Celebrate the season with these fresh alliums

The food-system reformer

Make and use classic spice blends

Planting the seeds of agricultural bliss

Changing how we eat

How to make a Japanese picnic

Most Emailed

How to make killer stir-fry sauces

Twenty whole grains to cook and eat

A treat for the happiest of hours