Most often, food changes when leading chefs change it. An inventive chef short on salad ingredients in winter made the world’s first raw kale salad. Chefs are experimenting with seaweed. Dan Barber of New York’s Blue Hill Restaurant encourages farmers to grow a kind of squash he can use every part of, so less is… Read more »
40 percent of food ends up in the landfill before it hits the supermarket. The headlines are alarming: Americans Generate $200 Billion in Food Waste Per Year. Produce Left Rotting in the Field. Uncovering the Global Food Scandal. As awareness of food waste goes mainstream—one report found that more than half of Americans recognize food… Read more »
Ugly food is good food — or so we tried to tell you in “Why We Should Eat Ugly Food.” If you haven’t read it yet, here’s the rundown: Up to 40% of fruits and vegetables don’t make it from the farm to the supermarket because they do not fit certain industry aesthetic standards.… Read more »
We all make assumptions about what we eat. We assume that our food won’t kill us because the people who grew it, trucked it in, and prepared it were careful. (I’m still alive to write this, despite some dicey take-out the other day.) What about these larger assumptions: We assume that the mass production… Read more »
