Food & Food Culture


Mon February 18, 2013
The Salt

Growing Resistance, Oregon Hazelnuts Battle Blight

Originally published on Mon February 18, 2013 4:42 am

Oregon State University has been growing a variety of hazelnut trees over the years to develop blight-resistant breeds.
Rebecca McCluskey


Sun February 17, 2013
The Salt

Should You Be Worried About Your Meat's Phosphorus Footprint?

Originally published on Tue February 19, 2013 8:36 am

A tractor spreads fertilizer at a dairy farm in Morrinsville, New Zealand.
Sandra Mu Getty Images

If you've ever played around with one of those carbon or water footprint calculators, you probably know that meat production demands a lot from the environment — a lot of oil, water and land. (Check out the infographic we did on what goes into a hamburger last year for Meat Week.)

But have you thought about your meat's phosphorus footprint? Probably not.

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Fri February 15, 2013
The Salt

Romanian Horse Meat In British Lasagna Reveals Complex Global Food Trade

Originally published on Sat February 16, 2013 5:35 am

Not all countries in Europe shun horse meat, as the sign above this butcher shop in Paris attests. But horse-eating Europeans still don't like being swindled.
Jacques Brinon AP

How did the Romanian horse meat wind up in the British spaghetti sauce? Follow its path, and you'll get a quick tutorial in the complexities of the global food trade.

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Fri February 15, 2013
The Salt

How To Make A Chinese New Year-Worthy Potsticker

Originally published on Wed February 20, 2013 12:59 pm

The finished dumplings, properly fried to a light crisp. The half-moon shape was meant to resemble ancient Chinese currency. Eating the dumplings was believed to bring fortune and prosperity.
Daniel M.N. Turner NPR

Even though he estimates he's made hundreds of thousands of them, Scott Drewno says pork potstickers never get old. In fact, they are the food the executive chef of The Source by Wolfgang Puck, a fine dining Asian fusion restaurant in Washington, D.C., says he would take to a desert island.

"They're everything you want in a dish — salty, savory, filling," says Drewno, as he lovingly holds up one of three bowls of ground pork he planned to season and stuff into dumplings before our eyes.

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Fri February 15, 2013
The Salt

One City's Love Affair With Processed Cheese

Originally published on Wed February 20, 2013 1:00 pm

Provel, as seen in its native habitat.
Jessica Stewart Allergic to Air

With 30 Rock off the air, Judah Friedlander has time to indulge other interests. Like processed cheese.

Friedlander, who played Frank on the sitcom (the guy with all the custom baseball caps), says he's been "obsessed" for the past several years with Provel, a processed blend of Swiss, provolone and cheddar rarely found outside its hometown of St. Louis.

"It's not even legally cheese," Friedlander tells The Salt. "It's melted plastic from the '80s."

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