Food & Food Culture

6:30am

Wed October 1, 2014
Politics

No Matter How Colorado Votes, GMO Labeling Debate Far From Finished

"I'm a label reader," says Denver resident Ben Hamilton. He sat on a citizen panel tasked with writing a report on proposition 105, which would require the labeling of foods that contain genetically modified ingredients.
Luke Runyon KUNC and Harvest Public Media

Voters in Colorado will decide whether or not they want the state to require labels on foods containing genetically modified ingredients, or GMOs. The 2014 ballot measure highlights a much larger national conversation about the safety and prevalence of genetically modified foods.

If passed, food companies and farmers would need to affix on a food label the text: "Produced with genetic engineering" if the product contains certain genetically modified crops and their derived oils and sugars that end up in processed foods. Those in favor of the proposal, Proposition 105, claim consumers have a right to the information. Those opposed say it amounts to a fear campaign.

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1:45am

Wed October 1, 2014
The Salt

From Kale To Pale Ale, A Love Of Bitter May Be In Your Genes

Originally published on Wed October 1, 2014 3:03 pm

The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic.
iStockphoto

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 — perhaps you even like the taste of bitter greens or bitter beer — 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.

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2:04pm

Tue September 30, 2014
The Salt

'Human Flesh' Burger Is A Treat To Tempt The Walking Dead

Originally published on Wed October 1, 2014 9:35 am

Here's something to make even the most carnivorous among us shudder: a burger that tastes something like human flesh.

It's not just the stuff of horror flicks anymore, thanks to two pioneering foodies out of London. For a publicity stunt to promote Season 5 of The Walking Dead, which premieres Oct. 13 in the U.K., they've created a zombie-inspired burger they say actually turned out "delicious."

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4:40am

Tue September 30, 2014
The Salt

Millennial Jews Do An About-Face, Start Keeping Kosher

Originally published on Tue September 30, 2014 11:46 am

University of Illinois student Stanley Dayan (from left) and Chabad Jewish Center employees Mordy Kurtz and Yosef Peysin work at the center's kosher food stand in 2013 at the university's State Farm Center basketball arena in Champaign, Ill.
David Mercer AP

Many millennials — people born after 1980 — have embraced vintage items: vinyl records, thick-framed glasses ... and now, dietary laws.

"I'm 21 years old, and, yes, I do keep kosher," says Lisa Faulds.

She says she ate whatever she wanted growing up: "bacon, ham, all that fun stuff. Seafood, shellfish."

But that all stopped a few months ago.

According to a 2013 Pew Research Center study, nearly a fourth of millennial Jews are keeping kosher.

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1:38am

Tue September 30, 2014
The Salt

European Activists Say They Don't Want Any U.S. 'Chlorine Chicken'

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.

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