Food & Food Culture


Sat June 21, 2014
The Salt

Science Of Stink: Blame Sulfur Compounds For Your Garlic Breath

Originally published on Mon June 23, 2014 1:12 pm

It makes our mouth water, but it makes our breath stink.

Garlic is delicious. But if you consume enough of it, its stench can repel not only vampires but any person within a 5-foot radius.

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Fri June 20, 2014
The Salt

From Organic Pioneers, Son Inherits Passion, Just Not For Farming

Originally published on Wed June 25, 2014 10:00 am

Writer Arlo Crawford (left) with his father, Jim Crawford, an elder statesman of the organic farming movement who dropped out of law school in 1972 to grow vegetables.
Melanie McLean/Courtesy of Henry Holt and Co.

If you're a listener, you may recognize the name New Morning Farm.

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Fri June 20, 2014
The Salt

Going Against The Grain: FDA Threatens Brewers' Feed For Farmers

Originally published on Fri June 20, 2014 2:57 pm

Although the FDA seems to have backed off, farmers and brewers are still nervous about the FDA's rule, which will be proposed again at the end of summer.
Shelly Pope/KQED

Want to infuriate the entire brewing industry? Start poking around its trash.

That's what the Food and Drug Administration discovered when it threatened to dramatically affect how breweries use their spent grain.

Last fall, the FDA proposed a new rule: Facilities producing feed for animals should be subject to regulations similar to those in food manufacturing. Any facility producing animal feed would be required to produce a written plan to identify and minimize contamination.

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Thu June 19, 2014
The Salt

Cut Your Cake And Keep It (Fresh), Too

Originally published on Thu June 26, 2014 3:53 pm

Alex Bellos seals up the cake after removing a slice.

"The ordinary method of cutting out a wedge is very faulty," wrote Sir Francis Galton, a British mathematician, in a 1906 letter to the journal Nature concerning the scientific principles of cake-cutting.

More than a century later, cake lovers might finally be ready to face this truth.

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Thu June 19, 2014
The Salt

It's Not Tennessee Whiskey If It's Aged In Kentucky, State Says

Originally published on Tue June 24, 2014 10:10 am

New regulations on what can be called "Tennessee whiskey" have sparked a fight between the makers of Jack Daniel's and George Dickel, two best-selling brands.
Justin Sullivan Getty Images

Tennessee whiskey comes from Tennessee, Scotch comes from Scotland, and tequila hails from Mexico.

Simple, right?

Well, actually, no. The latest chapter in the Tennessee whiskey wars revolves around the finer points of making whiskey in the Volunteer State — specifically, where you take the spirit to age.

The kerfuffle began in 2013, as NPR's Scott Simon explained earlier this spring, when the state Legislature decided to specify what exactly qualifies as Tennessee whiskey.

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