Salad producers haven't succeeded in banishing E. coli and other dangerous microbes from fresh greens, though they've tried hard. As we've reported before, it's a major challenge to both growers and the environment. But one scientist thinks he's making progress – with a spinach spa that zaps bad bugs with ultrasound.
Every year, restaurants throw away as much as 10 percent of the food they buy, as we reported yesterday, yet food waste ranks low on most chefs' list of priorities. But some restaurants want to do something about food waste in their quest to go green. That includes Mario Batali's Lupa Osteria Romana, one of New York's trendiest restaurants.
Originally published on Wed November 28, 2012 10:19 am
By April Fulton
Earlier this week, European Union dairy farmers decided to protest milk price controls by spraying police with high-pressure hoses filled with milk. It certainly wasn't the first time that food has been both subject and symbol of unrest (see food riots). But this one stands out because of the dramatic images.
Originally published on Fri November 30, 2012 7:51 am
For the past five months, University of California, Berkeley cartography professor Darin Jensen has been collecting maps about food. They fill the walls of his office, each one telling a different story — about meat production in Maryland, about the international almond trade, about taco trucks in Oakland. Some are local, some are regional, some are global, but in a few days they'll all be bound together between the covers of Food: An Atlas.
Originally published on Thu November 29, 2012 8:23 am
Some people are allergic to peanuts, others to shellfish, fruits, or wheat. But this rare allergy is a carnivore's worst nightmare: A tick bite that can cause a case of itchy red hives every time you eat meat. Yup, get bit by one of these buggers and you may be saying farewell to your filet Mignon.
For some people around the country, this is no nightmare, it's a reality – and it may be coming to your neck of the woods.