Credit Illustration by E. Carlson / Courtesy of Dr. Ian Kuijt/University of Notre Dame
For decades, scientists have believed our ancestors took up farming some 12,000 years ago because it was a more efficient way of getting food. But a growing body of research suggests that wasn't the case at all.
"We know that the first farmers were shorter, they were more prone to disease than the hunter-gatherers," says Samuel Bowles, the director of the Behavioral Sciences Program at the Santa Fe Institute in New Mexico, describing recent archaeological research.
This is the tale of turkey tail — it's convoluted arrival, disappearance and highly anticipated return to the Pacific island the Republic of Samoa (not to be confused with American Samoa).
It's hard to pinpoint precisely when turkey tails started being imported into Samoa from the U.S. and when they became a favorite, affordable dish. Meat byproducts (Spam and fatty lamb cuts from New Zealand) started showing up sometime after World War II, and turkey tails came shortly thereafter.
Originally published on Tue April 23, 2013 2:32 pm
Nutrition labeling has been required on packaged food since 1990, and the new federal food safety law will require calorie counts to be posted for restaurant food — all in an effort to get the American public to eat healthier.
But most studies on calorie count labels show they don't do much to nudge people toward better food choices. If I want that oh-so-delicious Chunky Monkey ice cream, knowing that a half-cup serving delivers 300 calories and 18 grams of fat isn't going to stop me.