Food & Food Culture

10:40am

Fri August 9, 2013
The Salt

Wine Waste Finds Sweet Afterlife In Baked Goods

Originally published on Sat August 10, 2013 9:26 am

At her bakery in Costa Mesa, Calif., Rachel Klemek sells cabernet brownies made with a flour substitute derived from grape pomace, a byproduct of winemaking packed with nutrients known as polyphenols.
Mariana Dale NPR

When winemakers crush the juice from grapes, what's left is a goopy pile of seeds, stems and skins called pomace. Until several years ago, these remains were more than likely destined for the dump.

"The pomace pile was one of the largest problems that the wine industry had with sustainability," says Paul Novak, general manager for WholeVine Products, a sister company to winemaker Kendall-Jackson in Northern California.

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9:31am

Fri August 9, 2013
The Salt

Why Picking Your Berries For $8,000 A Year Hurts A Lot

Originally published on Tue August 13, 2013 8:55 am

A Triqui Mexican picks strawberries at a farm in Washington state.
Courtesy of Seth Holmes

As the supply chain that delivers our food to us gets longer and more complicated, many consumers want to understand — and control — where their food comes from.

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1:05am

Fri August 9, 2013
The Salt

Old Hawaiian Menus Tell Story Of Local Fish And Their Demise

Originally published on Tue August 13, 2013 1:53 pm

Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel.
New York Public Library

In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.

Now these old menus are serving a purpose beyond colorful relics from the past. Kyle Van Houtan, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.

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1:51pm

Thu August 8, 2013
Found Recipes

Don't Let The Price Of Pine Nuts Keep You From Pesto

Originally published on Fri August 16, 2013 3:10 pm

Julia della Croce says pistachio pesto is an economical — and delicious — alternative when Italian pine nuts can cost up to $120 per pound.
Nathan Hoyt Courtesy of Julia della Croce

Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make — in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.

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11:27am

Thu August 8, 2013
The Salt

Can Chocolate Boost Brain Health? Don't Binge Just Yet

Originally published on Fri August 9, 2013 12:10 pm

Researchers say one particular flavanol, (-)-epicatechin, may be the source of the brain benefits seen from consuming cocoa.
Philippe Huguen AFP/Getty Images

Wouldn't it be grand (and delicious) if we could boost our brain power with a daily dose of chocolate?

At first blush, a study published in the journal Neurology this week appears to offer tantalizing evidence that this may be the case, at least when it comes to seniors.

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