And a thank-you to a special cookbook.
More people, less food. And no real long-term solutions.
And what it costs to put together the average Thanksgiving spread.
Library websites get interactive.
Speaking out on their behalf.
Last fall, a proposition to label all GMO foods sold in California failed at the polls. This week the same thing happened in Washington state, with initial public support for labeling dwindling after food companies spent heavily on anti-labeling advertising.
Tempers ran high during the campaign — the most expensive ever in Washington state — with heated arguments over public disclosure of the names of the companies fighting the labeling initiative.
Meanwhile, more than 20 other states are considering GMO labeling laws, which means that the dispute will move from statewide propositions and initiatives to state legislatures. And a federal label might be coming down the pipe, too.
Chiles, yogurt, bread, and sustainable eats.
But also to many illnesses and deaths.
Given all the rhetoric in recent years about improving school lunches, it’s nice to actually see improvement— especially in the visually pleasing form of a slideshow.
Courtesy of Bon Appétit magazine, the online slideshow includes shots of lunches served in Washington, Oregon, Montana, Tennessee, Massachusetts, New York, and Minnesota. Purple cauliflower as a side dish, anyone?
If you like hot sauce, you are probably a serious fan of the Sriracha sauce made by Huy Fong Foods in California. Those fans are legion — and they’re agitated by the news that the sauce plant in Irwindale might shut down.
The cause? A lawsuit brought by the city on behalf of citizens, contending that the factory's odor “is affecting their eyes, irritating throats, and causing headaches.” Which, chile lovers might submit, is exactly why they love eating the stuff in the first place.
And, when cooked carefully, mighty tasty, too.
Cultural criticism for Halloween.
Plus an online magazine about meat, and chicken art.
The ax is starting to fall.
Meat, greens, tuna, tomatoes, and salmon.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child