Foods & Ingredients

After heat devastates crop, ton of Runner peanuts that cost $450 a ton in 2010 now cost $1,150 a ton; price of peanut butter forecast to rise as well

By Tiffany Hsu

Los Angeles Times 2011-10-11

Yogurt, beans, jarred spaghetti sauce, oatmeal, canned salmon, peanut butter top columnist's list of best processed foods

By Jennifer LaRue Huget

The Washington Post 2011-09-27

Simplicity of pizza - flour, salt, yeast and water, a few tomatoes, a bit more salt, some oregano, a dab of oil, cheese and heat - belies a complexity like splitting the atom

By Jason Sheehan

Gilt Taste 2011-06-29

Before FDR helped hot dog become July 4thfavorite, it was an outcast - a gritty symbol of moonshine, drug dealers and adulterated food

By Daniel Fromson

The Atlantic 2011-07-02

Italian lemon varieties, known for fragrance and as essential ingredient of limoncello, become popular with California growers and in farmers' markets

By David Karp

Los Angeles Times 2011-06-17

Opinion: Bacon promotion at Denny's misses the three axes of flavor: salt vs. sweet, meat vs. fat and smoke vs. cure, plus belly bacon, jowl bacon and bacon from Mangalitsas or Berkshires

By Josh Ozersky

Time magazine 2011-03-30

With 60-day aging rule for raw milk cheeses widely viewed as simplistic, cheesemakers worry that new FDA proposal may require them to switch to less flavorful pasteurized milk

By William Neuman

The New York Times 2011-02-04

New versions of all-American favorite - pie - popping up at bakeries and restaurants, with pie replacing cake at some weddings; there are pie happy hours, pie shooters

By Sharon Bernstein

Los Angeles Times 2011-01-15

Rare Nacional cacao, yielding intense chocolate with floral aroma, persistent mellow richness and lack of bitterness, discovered at high altitude in Peru

By Florence Fabricant

The New York Times 2011-01-12

Former Whole Foods baker takes baking back to 18th century, working daily to perfect one recipe using organic grains and natural starter, shaping by hand, and baking with fire

By Ellen Albanese

The Boston Globe 2010-12-01

Hayman sweet potatoes, ugly, sugary, creamy-white sweet, are heirloom variety prized by Maryland's Eastern Shore residents for generations and one moving into mainstream

By Lorraine Eaton

The Washington Post 2010-11-19

Scientists study kokumi, seen as sixth taste, translated as "heartiness" or "mouthfulness" and describes compounds including calcium, L-histidine,glutathione (in yeast extract)

Lisa Bramen

Smithsonian magazine 2010-01-27

Coming soon to the Texas State Fair: Deep-fried beer, wrapped in ravioli

By Steve Inskeep

National Public Radio/Morning Edition 2010-09-02

Science has yet to find a magical food that sends us right to slumberland, but researchers have found some that can keep us awake: fat, spicy food, alcohol, caffeine

By Jennifer LaRue Huget

The Washington Post 2010-07-29

Homemade backyard oven fuels baker, keeps neighbors in bread

By Bonnie S. Benwick

The Washington Post 2010-07-27

For maximum nutrition in produce, shop farmers' markets, pick brightest and unusual colors, go for heirlooms, buy smaller, not larger, steam or saute, and eat within a week

By Sarah Burns

Prevention magazine; MSNBC 2010-07-09

Serving of American McNuggets contains petroleum byproduc tertiary butylhydroquinone and dimethylpolysiloxane, also used in Silly Putty

By Sanjay Gupta, M.D.

CNN 2010-06-25

Despite pricier, more healthful fare, hot dogs, loaded or not, rule as one-handed food at baseball parks

By Ken Belson

The New York Times 2010-07-13

Simple, special, spectacular quality in a meal - without leaving wi-fi kitchen means Allen Brothers steaks, Happy Boy Farms heirloom tomatoes and bent spoon ice cream

By Jeff Chu and David Lidsky

Fast Company 2010-07-01

Company turns to ancient cereals - spelt, emmer and einkorn - in bid to reach specialty bread market

By Jess Halliday

Food Navigator/Decision News Media 2010-06-25

Popularity of nutty-flavored quinoa boosts farmers and Bolivia, now the world's largest exporter of the nutritious chenopod

By Sara Shahriari

GlobalPost 2010-06-21

Swilling sweet slushie before running in the heat increases endurance, study shows

By Gina Kolata

The New York Times 2010-04-26

With many foods, but particularly with pork, you change your identity when you change your diet

By Francine Prose

Saveur magazine 2009-12-01

For Passover, cook moves toward the light - and fluffy matzoh ball

By Bonnie S. Benwick

The Washington Post 2010-03-24

Conservationists rally to protect spring-spawning herring (that later become Rollmops, a tasty snack) by delaying work on Russia-Germany gas pipeline

By Christoph Seidler

Der Spiegel 2010-03-11

Tips for supermarket shoppers amid confusing landscape of food labels, dubious health claims

By Monica Eng and Mike Hughlett

Chicago Tribune 2010-03-05

Hydrolyzed vegetable protein, subject of recall over salmonella taint, is used in thousands of processed foods as flavor enhancer

By Monica Eng

Chicago Tribune 2010-03-06

Supply of winter tomatoes drops, prices rise after "crippling" loss of Florida tomato crop to cold snap

By Keith Morelli

The Tampa Tribune 2010-02-25

Demand for grits, cornmeal keep Georgia mill busy in winter months

By Deborah Geering

The Atlanta Journal-Constitution 2010-01-26

Rhapsodizing over romaine, the lettuce plucked from obscurity by Caesar salad

By Russ Parsons

Los Angeles Times 2010-01-27

Bowing to parents' will, San Francisco schools switch from high-fructose corn syrup to sugar for chocolate milk

By Jill Tucker and Erin Allday

San Francisco Chronicle 2010-01-20

Artisan-quality Camembert made with pasteurized milk

By Harold McGee

The New York Times 2009-12-03

Though beans are common worldwide, India has a way with dal

By Mark Bittman

The New York Times 2010-01-06

How to join Spain's Brotherhood of the (Black) Bean

By Maggie Schmitt

The Atlantic 2010-01-08

Food is best preventive medicine during cold, flu season

By Laura Phelps

WNCT (Greenville, NC) 2010-01-08

Citrus, herbs, spices, fruit salsas can help with eat-better resolution

By Stephanie Witt Sedgwick

The Washington Post 2010-01-06

Essay: Push past fear to make these 25 take-out favorites at home, for cheaper

By Kelly Rossiter

Planet Green 2009-12-15

Home-made bagels, yogurt cheaper, tastier than storebought

Scratch cooking may taste better, but is it cheaper? Budget-minded writer pits homemade versions of bagels, cream cheese, yogurt, jam, crackers, granola against factory-produced versions - and adds to recipe collection at same time.

By Jennifer Reese

Slate Magazine 2009-04-22

Black currants begin to make a comeback

Black currants begin to make a comeback

Big Stock Photo

Black currants make a slow comeback as a niche crop in New York. Extremely high in vitamin C and antioxidants, their sweet-tart flavor melds well with pork or game. New York, other states had banned cultivation for most of last century because they can carry fungus that is lethal for many pine trees. And: Cumberland Sauce recipe (click 'See also').

By Indrani Sen

The New York Times 2009-07-22

See also 

Tomato growers battle late blight after cold, wet June

Tomato growers battle late blight after cold, wet June

Cornell University

Cool, wet weather in June set stage for 'explosive' rate of late blight infection in tomato plants across Northeast, mid-Atlantic and could drive tomato prices up. Signs include white, powdery spores; large olive green or brown spots on leaves; and brown or open lesions on the stems. Hot, sunny weather could slow disease spread.

By Julia Moskin

The New York TImes 2009-07-17

Old-fashioned English soda now available via Pennsylvania

Old-fashioned English soda now available via Pennsylvania

The latest British-U.S. invasion is retro-pop - old-fashioned English-style soda. Fentimans, a century-old UK brand revitalized in the 1990s, is now produced in Pennsylvania. Flavors include Curiosity Cola, Dandelion and Burdick, Ginger Beer and Shandy. The last two start life as alcoholic beverages but are processed into soft drinks.

By Jon Bonné

San Francisco Chronicle 2009-03-15

In cheese contest, one of 1,360 stands alone

In cheese contest, one of 1,360 stands alone

Italian-style parmesan from Wisconsin's Sartori Foods takes top honors in cheese competition that drew 1,360 entries from 32 states. A hard goat's milk cheese from Oregon's Tumalo Farms won second; third place went to New York's McCadam Cheese for a medium cheddar ( And: Immigrants to Wisconsin bring cheese-making with them (click 'See also').

By Karen Herzog

Journal Sentinel (Milwaukee, WI) 2009-03-19

See also 

Weather reduces Australia's fresh food supplies

Expect reduction in Australia's fresh produce supplies from heat, fires, floods, says supermarket operator. Affected: Stone fruits, strawberries, leafy vegetables; eating quality of pale apples and bananas and sunburnt pears remains high; tomatoes will be soft, so buy daily. To support farmers and save money, look for discounted cosmetically-damaged produce.

By Daniel Palmer

Australian Food News 2009-02-12

Sneaky veggies catching on with food manufacturers

Hiding fruits, vegetables in kid-friendly foods is emerging trend for food item manufacturers, gives rise to new products. Additive and preservative-free is largest claim category for children's foods, mirrors overall trend toward 'clean labels.' And: Tips to get kids to eat their - home-cooked - veggies (click 'See also').

By Caroline Scott-Thomas News Media 2009-02-09

See also 

For New Year, out with the old - and processed - in with the fresh

For New Year, out with the old - and processed - in with the fresh

All-America Selections/Cornell

A sustaining winter pantry can include delicata squash, and the olive oil for roasting it.

In winter, well-stocked pantry and fridge are sustaining and requires only supplements of produce, meat and dairy. Clearing out taste-free clutter - packaged bread crumbs, processed salad dressings - makes room for real food - fresh spices, olive oil, dried beans, whole grains - which will add satisfaction, enjoyment to meals.

By Mark Bittman

The New York Times 2009-01-07

Chefs expand reach of bacon from breakfast to dessert

When Vosges Haut-Chocolate in Chicago introduced a chocolate bar studded with applewood bacon last year, the sweet-swine concoction was novel. Now, it's popular with chefs across nation. Among the treats: bacon ice cream, maple bacon cupcakes, banana bread pudding with bacon brittle.

By Maria Hunt

The Christian Science Monitor 2008-12-03

Cooks go local for Thanksgiving in the Garden State

Cooks go local for Thanksgiving in the Garden State

Karla Cook/thefoodtimes

Sherry Dudas, of Honeybrook Farm CSA, will dig turnips from the farm fields and steep home-grown lemon balm tea.

From heritage turkeys to homemade lemon balm tea, New Jersey cooks see Thanksgiving as chance to grow their own, or buy it from nearby. Either way, they're celebrating the bounty of the Garden State.

By Kelly Feeney

The New York Times 2008-11-16

Praising parsley and a crop-rotation plan

Praising parsley and a crop-rotation plan


Multi-year rotation plan critical for the health of all vegetables; best idea to keep track comes from garden book: Group vegetables according to families. Thus all the members of the Solanaceae family - tomatoes, potatoes, eggplants and peppers - are grown together, then moved together to a different bed the following year.

By Shirley Barker

Berkeley Daily Planet 2008-10-16

Opinion: Apple's birthplace, rebirth crucial to food security

On border of Kazakhstan and China, conservationist has spent 70 years in 'fatherland' and forest of apples, cataloging as hedge against memories of famine. As solution to urbanization and loss, he proposes pairing restoration and commerce. Author (click 'See also'): Foragers and traditional farmers are food's safe-keepers. North America lost more than 15,000 apple varieties in 400 years.

By Gary Paul Nabhan

Orion Magazine 2008-05-01

See also 

Opinion: Native, humble tomato returns as coveted heirloom

Summer tomatoes ripe and in vogue, says author/tomato farmer (click 'See also' for book review). Heirloom tomatoes, multi-colored and multi-cultural, replace Jersey beefsteaks in regional cuisine. Think Hungarian heirloom tomato salad with black radishes, a salsa cruda of Oxhearts and grilled peaches.

By Tim Stark

The Washington Post 2008-08-13

See also 

In the weiners' circle

Seeking excellent traditional hot dogs (mostly beef, smoked) in excellent buns in establishments full of character and local color, grown-up little boy with mustard on his chin travels coast-to-coast and finds some top dogs.

By Raymond Sokolov

The Wall Street Journal. (may require subscription) 2008-03-29

Eating fresh on the cheap

Eating three servings of fruits and four servings of vegetables cost as little as 64 cents daily in 1999, data shows. A price analysis of 69 fruits and 85 vegetables showed that more than half cost about 25 cents or less per serving, federal government reported in 2004.

By Jane Reed, Elizabeth Frazão, and Rachel Itskowitz

USDA Economic Research Service 2008-01-23

See also 

Legendary hams

Legendary hams

Pigs fly (after USDA OKs custom-constructed production facilities) and the famed Spanish ham, jamón ibérico, arrives in southern California, at $90 per pound. But that's just the appetizer: In July, the jamón ibérico de belota arrive, for $150 to $180 per pound. They're hams made from black-footed ibérico pigs allowed to roam the oak-forested pasture land and gorge on acorns. For a mail-order source in Virginia, click 'See also.'

By Amyscattergood

Los Angeles Times 2008-03-05

See also 

Deciphering labels

Confused by labels? Here's a handy guide that explains fat-free, organic, low-fat and light, as well as trans fats, low sodium and whole grains.

By Keri Glassman

CBS News 2008-03-05

Fast, easy pantry soups

Five cooks plus three pantry ingredients each equals 36 quick soups, enough to help us make it through the waning days of winter workdays.

By Bonnie S. Benwick

The Washington Post 2008-02-20

See also 

Chips choice

Superbowl Sunday calls for exhaustive taste-testing of dip-worthy potato chips. Some tasters like them pale, others deep and dark, some like them thick and some thinner. Low-fat and baked versions aren't on the radar. And the best? Kettle Krinkle Cut Chips.

By Carol Ness

San Francisco Chronicle 2008-01-30

See also 

Delicious, nutritious

In the apple-a-day category, nutrition specialists recommend that we make these foods a habit: spinach, yogurt, tomatoes, carrots, blueberries, black beans, oats and walnuts. Plus, their simple tips on working them into our diets with a minimum of fuss.

Ben Hewitt

BestLife; Men's Health 2008-01-08

Sweet breads

European holiday classics of panettone and stollen, made from scratch with homemade candied citrus peel and spirit-soaked dried fruits in a basic butter- and sugar-enriched yeast dough, are best for quiet moments.

By Jenn Garbee and Donna Deane

Los Angeles Times 2007-12-19

See also 

Citron ban

Fruitcake, long an object of reverence and revulsion, has evolved past its traffic-light colors of hideous candied fruit to a plethora of nuts, booze and maybe a bit of pineapple, much to eaters' (and bakers' ) delight.

By Susan Warren

The Wall Street Journal (may require subscription) 2007-12-22

Stocking stuffers

Testing nearly two dozen dark chocolate bars was hard work, but to save the rest of us, staffers at the Los Angeles Times took on the task. The top three: Michel Cluizel "Noir de Cacao" 72% cacao; Valrhona "Le Noir Amer" 71% cacao; Chocovic Unique Origin Varietal Chocolates "Ocumare" (Criollo from Venezuela) 71% cacao.

By Betty Hallock

Los Angeles Times 2007-12-05

See also 

Sweet nutrition

One day, a star of the table, the next day, nothing. The sweet potato, with its noble nutritional profile (fiber and vitamins A,C and E), trails celery in its per capita consumption of about 4 pounds and levels of 1920 - 29.5 pounds - seem miraculous. But fans seek the boost that bubbling oil and salt gives the russet potato.

By Robert Tomsho

The Wall Street Journal (may require subscription) 2007-11-21

Medieval treasure

Amateur historian finds 600-year-old recipe for beef-and-pork Thuringian sausages which are still symbols of Germany's cultural heritage and snacks at football matches; to view the original parchment, visit the Bratwurst Museum near the eastern city of Erfurt.

Reuters 2007-11-01

Coffee care

Store coffee beans whole, if possible, then grind them just before brewing, and buy new coffee once a week; otherwise, to extend freshness, store coffee in the freezer for up to three months.

By Martha Stewart

The Seattle Times 2007-10-27

See also 

Sweet it is

New sugar substitute, Organic Zero, lacks aftertaste of other products but is only 70 percent as sweet as sugar, and it changes texture and taste of baked goods. Still, the liquefied sugar cane derivative is possible option for diabetics.

Madelyn Feldman

San Francisco Chronicle 2007-10-24

Season's best: apples

Apples, native to Kazakhstan, were planted across frontier America for their ability to make a potent, easily fermentable brew called hard cider, and didn't gain popularity as a snack until Prohibition took hold.

By Ron Mikulak

The Courier-Journal (KY) 2007-10-10

See also 

Not so shiny

Japan's squeaky-clean image slips after candy manufacturer admits recycling old red bean paste for new rice cakes and earlier allegations of mixed meats mislabeled as pure ground beef; officials vow to prosecute but citizens feel unsettled and even worry about authenticity and safety of sushi, shark's fin and marbled beef, the nation's iconic dishes.

By Hiroko Tabuchi

The Associated Press 2007-10-26

Spooky cakes

Tracing the evolution of Halloween leads a radio reporter to a recipe for iced pumpkin juice and currant-studded Soul Cakes, which once were distributed to beggars and to costumed mummers, from which trick-or-treater tradition might have sprung.

By T. Susan Chang

National Public Radio 2007-10-24

Nasty bug

Listeria bacteria and listeriosis, the food-borne illness caused by the germ, isn't as prevalent as salmonella, but it is of particular danger to developing fetuses and those with chronic illness; the bug has been found in myriad prepared foods and illness has an incubation period of 30-90 days.

By Jane E. Brody

The New York Times 2007-10-16

Your score:

To determine your environmental footprint of those restaurant dinners and other lifestyle choices, play this game from American Public Media.

By Christopher Kennedy, Michael Skoler and others

American Public Media and Realtime Associates, Inc. 2007-09-19

A need, met:

Mom's quest for a high-nutrition bar her daughters would eat (aided by her expertise in nutrition and diet) has grown into Manna Gourmet, a New Jersey company that makes the bars in five flavors as well as whole-grain, high-fiber cookies, with and without chocolate.

By Sally Friedman

Philadelphia Inquirer 2007-09-16

True or false?

A quiz to determine your knowledge of sodium content in the food you eat, from the American Heart Association.

By Gwen Schoen

Sacramento Bee 2007-09-16

Not so safe:

With imports flooding the borders and FDA food safety staff winnowed away over the last decade, agents can sometimes only provide a cursory inspection of a listed import; they inspect less than one percent of actual products.

By Stephen J. Hedges

Chicago Tribune 0000-00-00

Cheese changes:

From Alps to Vermont, climate changes, from unprecedented heat to new plants, force cheesemakers into adaptations that may change the taste, texture and quality of their products.

By Ketzel Levine

National Public Radio 2007-08-30

Organic parameters:

After farm advocacy group files two complaints against Aurora Dairy and USDA threatens to revoke its organic certification, company agrees to remove organic label from some milk and to add pasture for cows.

By Andrew Martin

The New York Times (may require subscription) 2007-08-30

Jam's up:

Couple, new to northern France a decade ago, discover a talent for making jam that eschews the modern formula, finds a niche for intensely fragrant, gooey and bright jams, and now they're much desired tastes of summer in a jar.

By Anita Chaudhuri

The Guardian (UK) 0000-00-00

Knowing more:

After years of delays, country-of-origin labels for beef, lamb, pork, perishable agricultural products, peanuts and other items, will soon be required, but politics plays favorites and many processed foods are exempt.

By Diedtra Henderson

The Boston Globe 2007-08-24

Fighting hunger:

Seattle's Lettuce Link, which teaches gardening, nutrition and cooking to low-income population, helps fill coffers of food pantries and hot meal food banks whose regular donors are on summer vacation.

By Ann Lovejoy

Seattle Post-Intelligencer (WA) 2007-08-17

See also 

City harvest:

As Atlanta grows, community garden plots are feeding the burgeoning appetite for locally grown produce and mingling of cultures; advocacy group partners with administration to open parks for communal plots.

By Elizabeth Lee

The Atlanta Journal-Constitution 0000-00-00

Star power:

Star power:

Like prima donnas, heirloom tomatoes wait an extra week to ripen, but these voluptuous misfits with the tawdry, nightclub-act names - Cherokee Purple, Banana Legs, Green Zebra, Hillbilly, Black Russian - have it in their power to hold us all in thrall for a good part of the summer.

By Tim Stark

Washington Post 2007-08-15

Eating summer:

Seeking the perfect tomato means eschewing perfectly formed orbs in favor of a weedy tangle of vines in which antique, thin-skinned heirloom treasures are hidden; this obsession is an art in the Merrimack Valley, where growers proliferate.

By Kristi Ceccarossi and Darry Madden

The Hippo (NH) 2007-08-23

Modified sugar:

Genetically modified sugar beet seed designed to resist Monsanto herbicide is gaining popularity among growers and processors, including American Crystal Sugar Co.; Wyoming Sugar Co., and Minn-Dak Farmers Cooperative; farmers must pay $60 premium per acre, and GMO sugar won't carry special label.

Associated Press; CNN 2007-08-22

Sweet treats:

From humble to fancy, cupcakes, those little indulgences that don't require sharing but seem like a personal celebration are earning their own shops, and the lines of customers that go along with them.

By Gail Pennington

St. Louis Post-Dispatch 0000-00-00

Off the land:

Despite day jobs, couple hunt, fish and gather about a third of the food they eat, using a nearly comprehensive mental map of Seattle foraging spots to relish what they call unbelievably bountiful land.

By Huan Hsu

Seattle Weekly 2007-08-08

See also 

Sticky situation:

Sticky situation:

Bane and benefit both, blackberries cover the Oregon landscape with a thorny thicket but are high in antioxidants, show promise in tumor reduction, are a high cash crop, a primary food source for honeybees and other pollinators - and they're tasty as well.

By Joe Mosley

The Register-Guard (OR) 2007-08-11

Call for change:

Call for change:

In groundbreaking presidential report, cancer panel calls down governmental polices that have made fruits and vegetables more expensive and less available, have limited physical education in schools and created an environment that discourages physical activity; food industry with its unhealthy food sales implicated as well.

MSNBC; Reuters 2007-08-16

See also 

Deer problem:

Program that last year brought 35,000 pounds of hunter-donated venison to low-income clients of southern Wisconsin food pantry endangered by budget cuts; testing the deer for Chronic Wasting Disease (CWD) reduced by 60 percent; experts predict explosion in deer population.

By Christina Beam

Reedsburg Times Press (WI) 0000-00-00

Mangosteen madness

After years-long import ban for fear of exotic pests, first commercial crop of luscious purple-red tropical fruit has reached New York and is being snapped up at $12 to $15 per piece; more shipments expected from Thailand, Puerto Rico.

By Andrea Hu

National Public Radio 2007-05-07

See also 

Tasting tomatoes:

In search of past glory, team of top-level scientists from Rutgers New Jersey Agricultural Experiment Station aim for the return of the tasty tomato, one that is nirvana with salt on a piece of crusty bread, one that isn't necessarily a good keeper.

By Dianna Marder

Philadelphia Inquirer 2007-08-14

See also 

What to eat:

Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. Her degrees include a Ph.D. in molecular biology and an M.P.H. in public health nutrition. She is the author of "Food Politics: How the Food Industry Influences Nutrition and Health,"Safe Food: Bacteria, Biotechnology, and Bioterrorism," and "What to Eat."

By Marion Nestle


Recalls: raw oysters

The FDA is warning consumers not to eat raw oysters harvested from an area of the southern tip of Hood Canal in Washington after an outbreak of illness caused by Vibrio parahaemolyticus bacteria. Oysters from the area were distributed to California, Florida, Hawaii, Idaho, New York, Oregon, Washington, British Columbia (Canada), Hong Kong, Malaysia, and Singapore.

Food and Drug Administration

One bug or two?

One bug or two?

Seeking sales, food processors add crushed insects to yogurt and grapefruit juice, titanium dioxide to Betty Crocker's white frosting, and dye to fish and chicken feed, but FDA rules are lax on ingredients disclosure, so labels might read 'artificial color.'

By Pallavi Gogoi

Business Week Online 2006-10-01

Pesto power:

Too much basil calls for afternoon of stripping leaves from stems, grating Parmigiano-Reggiano, chopping garlic, drizzling olive oil and pureeing big batches of green magic that will take us through the winter with sanity intact.

Rob Kasper

Baltimore Sun

Beyond recipes:

Escoffier would be shocked, but Hugo Liu, computer whiz at the MIT Media Lab is shaking up the food world with blend of artificial intelligence and obsession, running recipes through deconstruction computer program and sorting them by emotion.

By Regina Schrambling

Los Angeles Times

Fish in decline:

Overfishing, poaching and pollution have depleted worldwide fish stocks to 10 percent of normal; for every pound of shrimp harvested, 10 pounds are discarded, along with turtles and dolphins, conservationists report.

By Eviana Hartman

Washington Post

See also 


"The Zen of Fish," and "The Sushi Economy," offer lessons in how global economy works, dangers of over-fishing and how it thrives on demand, and why trout might not be the best choice for eating raw (think tapeworms).

By Stuart Biggs 2007-08-08

Pastie power:

Some swear that Mr. Pastie's English beef-and-potato pies, now sold internationally, have magical powers; at the very least, they connect Gar Sleep, the 78-year-old company owner, to a large part of his family history.

By Sara Jerome

Pocono Record


In "Twinkie, Deconstructed," Steve Ettlinger describes the work of making unnecessarily complicated snacks; the book is the polar opposite (complete with smiley face) of "The Omnivore's Dilemma," Michael Pollan's frowny faced take on simplifying food.

By Chelsea Martinez

Los Angeles Times

A meal for Tut:

Kamut, a heirloom wheat with a sweet, nutty flavor and high in nutritional qualities, once the darling of the Birkenstock crowd, has captured Italy carbohydrate-wise, and Saskatchewan, as well as Montana and Alberta, are profiting.

By Beppi Crosariol

The Globe and Mail (Canada)

Past pretty:

Gustatory glamour shots aside, food photography can be creative and informative, particularly when illustrating portion sizes, caloric density and just what fast food looks like, up close - really close.

By Chelsea Martinez

Los Angeles Times 2007-07-12

Wheat increase:

With ethanol craze and escalating corn prices taking all the attention, worldwide drought has gone almost unnoticed, but it is driving wheat prices up; breadmakers are paying more for flour and weak dollar makes U.S. wheat attractive.

By Jeff Cox


New interactive map allows users to tract proliferation of factory farms by state and county - even number of animals - and it raises questions of whether we pursue the logic of industrialism to its limits, and how badly will it harm the landscape, the people who live in it and democracy itself?

The editors

The New York Times (may require subscription)

See also 

Olives across Texas:

Looking to meet anti trans fat market demands, Spanish food giant Grupo Sos plans to plant olive trees in Lone Star State, where climate is similar to southern Spain; the firm follows a handful of Texas growers with 75,000 trees growing - and harvest plans this fall.

By Jenalia Moreno

Houson Chronicle

Picking Popeye's

Mushy sides aside, fried chicken from Popeye's Chicken & Biscuits is some of the best soul food in Boston - but does it matter that this tender, juicy, extra crunchy bird with a cayenne kick is from a chain, if it's a cool chain?

By Devra First

Boston Globe

Saving water

Coca-Cola, Nestle, and Läckeby Water Group join other food, drink producers in UN agreement to use water more efficiently; lack of access to clean water and sanitation undermines humanitarian, social, environmental, and economic goals.

By Ahmed ElAmin


Find hemp seed, hemp oil, hemp butter, hemp bread, and hemp bars at the natural foods store, but it's all imported; hemp farming is banned in the U.S. because the plant is a version of the cannabis plant and contains low levels of the active ingredient in marijuana.

By Ann Woolner

Bloomberg News

Greening caffeine

Starbucks, learning early on that carbon emissions would affect rainfall and temperatures, thus affecting price, quantity and quality of coffee beans (and its bottom line), calculated its carbon footprint and is working to lower the number; other companies are coy.

Sonia Narang

Forbes magazine

China syndrome

For mom-and-pop enterprises, food safety isn't important when the question is how to feed the family, so hidden and unregulated businesses spring up at home, behind closed doors - and they thrive.

By Audra Ang

Associated Press

Supplement setback:

Cargill's attempt to add Regenasure, a vegetarian version of shellfish-derived glucosamine, to European list of food products for addition in mostly beverages and fermented milk products, hits snag with questions of safety for diabetics.

By Alex McNally

Allergen no more?

Peanuts, long feared for chance of toxic reaction, might be tamed; researchers learn that allergic mice are missing interleukin-12 molecule; study shows that raw milk, too, could play role in keeping allergies at bay.

United Press International

Cheese by name?

Following South America and Asia, Germany calls a cheese by the name of a town in Italy famous for its cheese, causing purists to shudder and the Euro-court to contemplate - is Parmigiano Reggiano only from Italy, or is it just a style of crystal-grained, crumbly and tart-sweet cheese that adorns many pasta dishes?

Opinion: Proud of rBST:

Despite activists' efforts to bamboozle public, price-conscious customers appear happy buying milk containing synthetic hormone, and squeezing more milk from cows via drugs saves natural resources, reduces corn prices, greenhouse gas emissions and manure production; in a more rational world, customers would choose milk so labeled.

By Henry I. Miller

The New York Times (may require subscription) 2007-06-29

Closer look:

Lax food safety standards in China push General Mills, Kellogg and other companies to increase scrutiny on ingredients, including apple juice, ascorbic acid and xanthan gum, and point up growing dependence of U.S. on new, untamed economic giant that offers vast quantities at lowest prices.

By Nelson D. Schwartz

The New York Times (may require subscription)

OPINION-Tuna trouble

Responding to demand from affluent countries, tuna, along with sharks and other ocean-dwelling species, have been rapaciously overfished by aggressive industrial fleets (Japan is a chief offender) for decades, but will new global discipline save the Atlantic bluefin from extinction?

The editors

The New York Times (may require subscription)

China blow:

FDA issues alert, requires testing on shrimp, catfish and its relative basa, eel, and dace, related to carp imported from China because of recurrent contamination from carcinogens and antibiotics; country supplies one-fifth of imported seafood and made $1.9 billion in 2006.

By Andrew Martin

The New York Times (may require subscription)

Startup help:

Kitchen incubator in San Francisco helps women with big dreams and few resources to start their own food businesses, linking them to planners, marketers and food retailers, and sometimes giving them step away from poverty.

By Laura Novak

The New York Times (may require subscription)


Ralph Stayer, Johnsonville Sausage Company founder, who popularized bratwurst.

Associated Press; The New York Times 0000-00-00

Too few tuna:

Overfished, now scarce, expensive and in demand in U.S. and Russia, South Korea and China, tuna slips from sushi menus in Japan, causing national panic and in-depth reports on nightly news; country frets about global tuna superpower status.

By Martin Fackler

The New York Times (may require subscription)

Future supply chain:

Food executives to discuss perceived threat from biofuel industry to food company supply chains, as well as shift in how food companies purchase ingredients, control quality and develop products.

By Lorraine Heller 2007-06-19

Climate zero or hero?

According to new measure of environmental stewardship, ConAgra and Sara Lee are stuck, but Danon, Unilever, Coca-Cola, Starbucks and Stonyfield are striving; food production companies, with large transportation and packaging responsibilities face particular challenges.

By Anna Cynar

Utne Reader 2007-03-04

See also 

Grocery guide:

With no genetically modified organism labeling required, the questions are complicated and the science is heavy and we haven't dropped dead, but to steer clear from GMO unknowns, avoid corn, soy and canola in processed foods, says author of new book.

By Carol Ness

San Francisco Chronicle

Speedy checkout:

Whole Foods does the calculations and goes the way of the bank line - one big one, separating to multiple checkout clerks as they become available - and shoppers' wait time is drastically reduced.

By Michael Barbaro

The New York Times

10-gallon snacks:

For a short history of candy and snacks in the United States, look no further than the refreshments counter at the local movie theater, where treats now comprise 40 percent of the revenue, but once weren't so large, nor were they so expensive.

By Jill Hunter Pellettieri

Slate magazine


After one too many smoke alarms and subsequent evacuations of offices from burned popcorn in Seattle, officials consider an anti-microwave popcorn ordinance, but columnist thinks the simpler solution is to test every job applicant on popcorn prowess.

By Karen Mracek

Des Moines Register

Hot enough?

Self-taught chef cranks up the heat with Mad Dog hot pepper sauces that, at their hottest, are best tested with a dipped toothpick placed in the center of the tongue - he says it's not torture, he's just following the market.

Jennifer Wolcott

The Christian Science Monitor

Adjusting for grass

When returning to beef that grazed on grass, be prepared for pure taste that removes the sweet, bland and rich coating that corn feed provides -- and take care to cook meat carefully to achieve tenderness.

By Corby Kummer

Atlantic magazine 2003-05-01