Originally published on Thu March 19, 2015 5:06 pm
American state fairs have gotten competitive about wowing fair-goers (and the media) with their ever more outrageous concessions.
Among the immoderate new dishes of 2014? The cheeseburger stuffed with macaroni and cheese on a Krispy Kreme bun at the California State Fair, and the deep-fried breakfast on-a-stick at the Minnesota State Fair.
Originally published on Tue February 3, 2015 12:58 pm
When it comes to organic certification, food producers must follow strict guidelines.
For an organic steak, for instance, the cow it came from has to be raised on organic feed, and the feed mix can't be produced with pesticides, chemical fertilizers or genetic engineering.
Now, the U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don't go far enough to meet the strict standards of other organic foods.
Originally published on Fri January 30, 2015 9:33 am
Just when we thought craft beer couldn't get any zanier, we learn that Oregonians want to make it with treated wastewater.
Clean Water Services of Hillsboro says it has an advanced treatment process that can turn sewage into drinking water. The company, which runs four wastewater treatment plants in the Portland metro area, wants to show off its "high-purity" system by turning recycled wastewater into beer.
Originally published on Wed December 24, 2014 5:00 pm
When you think of the restaurant scene, Denver probably doesn't come to mind. But that's just the latest change for a city whose population has ballooned in the last couple of years, thanks in part to a nearby oil and gas boom. Top chefs are beginning to take notice.
Award-winning pastry chef Keegan Gerhard, for example, just opened a new location of his restaurant, D Bar, that is three times the size of his old one. His chef buddies wonder why he's in Denver.
Originally published on Fri December 12, 2014 4:22 pm
Does a cross between Brussels sprouts and kale sound like your vegetable dream come true? Maybe so, if you're someone who's crazy for cruciferous vegetables and all the fiber and nutrients they pack in.
Originally published on Wed November 26, 2014 8:43 am
More cities want to take eating local food from just a hip trend to an economic generator. But as with many grassroots movements, there can be some growing pains along the way. Northern Colorado advocates are trying a new model to spur growth and theyβre borrowing ideas from the tech sector.
The cluster model is seen as a way to address those pains by bringing all the regional players together to solve problems affecting each piece of the supply chain that takes a locally-grown carrot from the ground to your plate.
Originally published on Wed November 26, 2014 9:22 am
It's a busy time of year for turkey farmers around the country. And these days, with the growth of the local food movement, small family farms are struggling to keep up with all the orders for birds. So, we went to find out what one New England farmer is doing to get her gobblers from the field to the table. Enter the "abattoir."
Originally published on Wed November 26, 2014 4:15 pm
When you donate to a food drive, do you ponder the nutritional labels of the can in your hand? Or do you grab a packet of ramen or a bag of marshmallows from the dark corners of your pantry and hope it hasn't expired?
Healthfulness isn't typically a well-intended food donor's top concern, says hunger advocate Ruthi Solari. The ramen and marshmallows, along with a container of Crisco and a few other items, were basically the entire contents of a food box delivered to one of her volunteer's grandmothers who received food aid, Solari says.
Originally published on Mon November 17, 2014 10:52 am
The federal government is about to put $100 million behind a simple idea: doubling the value of SNAP benefits β what used to be called food stamps β when people use them to buy local fruits and vegetables.
This idea did not start on Capitol Hill. It began as a local innovation at a few farmers' markets. But it proved remarkably popular and spread across the country.
"It's so simple, but it has such profound effects both for SNAP recipients and for local farmers," says Mike Appell, a vegetable farmer who sells his produce at a market in Tulsa, Okla.
Originally published on Tue December 2, 2014 6:21 pm
There's an apple renaissance underway, an ever-expanding array of colors and tastes in the apple section of supermarkets and farmers markets.
Less visible is the economic machinery that's helping to drive this revolution. An increasing number of these new apples are "club apples" β varieties that are not just patented, but also trademarked and controlled in such a way that only a select "club" of farmers can sell them.
To understand the new trend, start with the hottest apple variety of recent years: Honeycrisp.
If you're reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them.
Originally published on Thu October 30, 2014 9:08 am
As I scrolled through tweets about a panel on agricultural entrepreneurs at the SXSW Eco conference earlier this month, one caught my eye. The sender was Vance Crowe, Monsanto's director of millennial engagement.
Corporate America is currently caught up in a torrid infatuation with millennials, who befuddle and torment the companies who want their dollars.
Originally published on Tue October 7, 2014 2:02 pm
The word bitter can make some of us wince. In conversation, we talk of "a bitter pill to swallow" or "bittersweet" memories.
But if you're puzzled by the bad emotional rap on bitter β perhaps you even like the taste of bitter greens or bitter beer β it may say something about your genes.
Scientists have been studying a particular taste receptor gene to understand why some of us may be more predisposed to liking bitter foods and hoppy beers. And a new study sheds new light on the bitter gene connection.
Originally published on Tue September 30, 2014 11:46 am
Mute Schimpf doesn't want to eat American chicken. That's because most U.S. poultry is chilled in antimicrobial baths that can include chlorine to keep salmonella and other bacteria in check. In Europe, chlorine treatment was banned in the 1990s out of fear that it could cause cancer.
"In Europe there is definitely a disgust about chlorinated chicken," says Schimpf, a food activist with Friends of the Earth Europe, an environmental group.