There's no shame in admitting it: Mid-August may be the point in the summer when you throw up your hands when it comes to zucchini. The vegetable is both the joy and bane of gardeners and cooks. Joy because there are so many possibilities — bread, fritters, stuffed blossoms and ratatouille. And bane because the plants never seem to stop growing, producing squash nearly nonstop until you're up to your eyeballs in the green things.
Kate Workman, author of The Mom 100 cookbook and blog, knows that pain.
Originally published on Thu August 15, 2013 11:34 am
From Bill Gates to Google's Sergei Brin, influential investors are putting their money where their mouth is. The pet cause of the tech world, it seems, is the need to find good-tasting substitutes to conventional animal products, like chicken-less eggs or in vitro beef, to avert environmental crisis from rising consumption.
Originally published on Fri August 16, 2013 1:04 pm
Fortunately for those of us who are suckers for novelty, every year fruits and vegetables seem to come in more bewitching colors, shapes and flavors. Lately, we've been tickled by the cotton candy grape and the vibrant orange Turkish eggplant.
Two years after cantaloupe were linked to one of the worst foodborne outbreaks in U.S. history, lawyers have filed a fresh round of lawsuits. Meanwhile, farmers are trying to win back customers after their signature crop was tarred by a broad brush.