Arts & Life

11:00am

Tue March 6, 2012
The Salt

In Hong Kong, A Growing Taste For Organic Food

Consumers rush to buy organic products from a farmers market in Hong Kong.
MN Chan Getty Images

Almost 25 years since the first organic farm took root in Hong Kong, the appeal of organic food is finally catching on. But restaurateurs, chefs, suppliers and organic experts say scant supply is leaving consumers hungry for more, and what is available still costs too much.

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10:47am

Tue March 6, 2012
History

Lost At Sea: Do You Know These Civil War Sailors?

Crewmen of the USS Monitor pose on the deck of their ironclad ship in July 1862. Robert Williams, standing at the far right with his arms crossed, is a candidate for the older sailor whose remains were discovered inside the wreck's gun turret.
Library of Congress

In 1862, the USS Monitor — a Civil War-era ironclad warship — fought one of the world's first iron-armored battles against the Confederate ironclad CSS Virginia. Less than a year later, a violent storm sank the Union ship off the coast of Cape Hatteras, N.C. The wreck was discovered more than a century later, and subsequent searches have turned up more than just a crumbling ship — they also found the skeletons of two of the Monitor's sailors in the ship's gun turret.

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12:56am

Tue March 6, 2012
The Salt

Most Of Us Just Can't Taste The Nuances In High-Priced Wines

Originally published on Wed March 7, 2012 1:18 pm

Research suggests that most of us don't or can't taste the subtleties of fine wines.
iStockphoto.com

Have you ever splurged on a highly rated bottle of Burgundy or pinot noir, only to wonder whether a $10 or $15 bottle of red would have been just as good? The answer may depend on your biology.

A new study by researchers at Penn State and Brock University in Canada finds that when it comes to appreciating the subtleties of wine, experts can taste things many of us can't. "What we found is that the fundamental taste ability of an expert is different," says John Hayes of Penn State.

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1:38pm

Mon March 5, 2012
The Salt

Sustainable Sushi: See The Video. But Don't Eat The Eel

Odds are the local sushi joint's fish is less than sustainable.
Matteo De Stefano IStockPhoto.com

Sushi seems like the perfect modern food: Light, healthful and available at seemingly every supermarket in the nation. But is it sustainable?

That's the question behind "The Story of Sushi," a new video that's been pulling a lot of clicks in the past week. Maybe that's because its adorable format, with tiny, handcrafted figures used to tell the tale, stands in stark contrast to its depressing message: Most of the sushi we snarf up is harvested using unsustainable methods.

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10:33am

Mon March 5, 2012
The Salt

Raw Milk Proponents Don't Trust Health Officials

Raw milk lovers trust the stuff that comes straight from the cow more than they trust the FDA.
iStockPhoto.com

You'd think that scary numbers from the big dogs in infectious disease would be enough to make raw milk drinkers reconsider that choice.

But don't count on it. Just 7 percent of raw milk consumers say they trust health officials' recommendations on what foods are safe to eat, according to a new study.

That means that 93 percent of those folks aren't convinced when health officials say that raw milk products can cause diseases like bovine tuberculosis, Q-fever, and brucellosis, as well as more common food-borne illnesses like Listeria and Salmonella.

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