by Amy Reiter in News, July 18th, 2014
by Amy Reiter in News, July 17th, 2014
Do you remember the good old days — back before supermarkets and shopping centers swept into the suburbs and milk was routinely pasteurized, homogenized and contained in plastic — when the milkman, dressed in his crisp white uniform, used to come in his truck or horse-drawn wagon, glass bottles clanking, and a set fresh daily supply of dairy on your doorstep?
Yeah, me neither. But even those who are too young to have had personal experience with the family milkman may feel nostalgic about the simplicity and the directness of the farm-to-table connection his cap-and-bow-tie-wearing image evokes. That collective sentimentality, as well as an interest in buying local, a commitment to quality and the lure of time-saving convenience, is the driving force behind a new (old) trend: the return of the milkman.
by Amy Reiter in News, July 16th, 2014
To refrigerate or not to refrigerate — that is the question about eggs that several media outlets have been scrambling to answer in recent days.
The recent ovo-interest appears to have been whisked up by a Business Insider article in which writer Dina Spector wondered why we refrigerate eggs here in the United States while people in Europe and the U.K. are weirdly chill about chilling eggs, generally leaving them on the counter with the non-perishable foods. “Why doesn’t anyone in the U.K. freak out over eggs sitting in room temperatures for days on end?” she demanded to know.
It turns out that the different approaches to refrigeration here and abroad stem from differences in the way eggs are treated to prevent salmonella poisoning during farming and processing.
by Amy Reiter in News, July 14th, 2014
It’s a movie cliche: The protagonist, depressed after being dumped by the boy she digs, berated by her boss and blown off by her best friend, sits in the gloomy kitchen half-light, taking a spoon directly to a pint of ice cream or scarfing down a sad-looking cupcake. She’s using sweet treats and highly refined carbs to scuttle the blues and boost her mood — possibly while wearing unflattering pajamas, watching bad TV, and trying to ignore concerned and/or skeptical looks from her cat.
The scene has become a Hollywood trope, in part, because we recognize in it our own impulse to turn to comfort foods to boost our spirits — along with our blood sugar — when life gets us down or stresses us out. But, NPR reports, the relationship between food and mood is likely more complex than that.
by Amy Reiter in News, July 12th, 2014
Pop quiz: The residents of which country spend the lowest percentage of their household budget on food?
D) United Kingdom
E) United States
The correct answer may surprise you. It’s E.
by Amy Reiter in News, July 11th, 2014
Is a ready-to-bake cake you spray like whipped cream from a can (and then pop in the oven or microwave) “the future” of dessert? That may be an overstatement, but Spray Cake, an award-winning product created by a couple of Harvard University undergrads, does seem increasingly poised to gain some millennial market traction.
Back in April, Harvard sophomores Brooke Nowakowski and John McCallum took top honors in the Harvard Innovation Lab challenge, along with a $10,000 prize, for their innovative cake in a can (not to be confused with cakes you bake in a can).
Nowakowski told the Boston Herald that the team planned to use to the award as a “launchpad” to bring the product, originally created for a science-of-cooking class, to market.
by Nikhita Mahtani in News, July 10th, 2014
You had a great time at the summer picnic, sampling a little bit of everything. Hot dogs, burgers, macaroni salad, potato salad, fruit salad, buttered corn on the cob — your paper plate was heaped high with them all. You left feeling full and satisfied. But you woke up the next day feeling sick as a dog with food poisoning. How do you know which food was the culprit?
Figuring out the “guilty” food item in a food-poisoning outbreak can be tricky, but IBM scientists have designed a new computer system that aims to expedite the process, the company recently announced. The system uses algorithms, visualization and statistical analysis to parse retail and public health data, and then figure out which products are likely to blame in a food borne disease outbreak. And while it can’t predict an outbreak in advance — at least, not yet — it can shorten the time it takes to locate the source and halt the spread before more damage is done.
by Amy Reiter in News, July 10th, 2014
Fresh off of Bobby Flay’s win in the Outstanding Culinary Host category for Barbecue Addiction at the 2014 Daytime Emmy Awards comes another prestigious nomination for Food Network – Guy Fieri’s Diners, Drive-Ins and Dives has been nominated for a Primetime Emmy Award in the Outstanding Structured Reality Program category. This is the second time in a row that the show, featuring Guy as he travels the country locating the best bites in every city imaginable, has been nominated. Winners will be announced at the ceremony on Monday, August 25, 2014.
For a full list of nominees, click here.
by Amy Reiter in News, July 9th, 2014
It can be challenging to bake a birthday cake that will meet the demands of a 1-year-old or someone with strict dietary constraints. But even those of us who are especially good at baking cute confections or have a file full of vegan and gluten-free cake recipes have probably never faced quite the same birthday-cake challenge zookeepers at the Taipei Zoo confronted this past weekend: What do you make for the panda who has everything on the occasion of her first birthday?
by Amy Reiter in News, July 8th, 2014
You’ve thrown a party and have a ton of leftovers — there’s no way you’re going to be able to work your way through them before they go bad. You’ve begun to bake brownies and suddenly realize you’re short on flour. You’re on your way out of town for a few weeks and the groceries in your fridge will surely spoil by the time you return. What do you do?
People who find themselves presented with those dilemmas now have a new high-tech way of resolving them: food-sharing websites and apps. A website is now up and running in Germany that facilitates the sharing of leftovers, helping individuals or businesses pass them along to those who need or want them — for free. Once you sign up — as more than 43,000 registered users across 240 European cities have done — you can post a “basket” of food that’s available by listing its contents or scan the site for a basket you’d like to claim. Then you arrange to meet — the site’s founders have set up “hot spots” — and voila! It’s like Airbnb crossed with borrowing a cup of sugar from your neighbor.
If you frequently find yourself trading breakfast for a granola bar, skipping lunch and hitting the vending machines, or passing up dinner and grabbing a quick bite on the way to your evening activity, you are hardly alone. Increasingly, over the last three decades, the Wall Street Journal reports, America has become a nation of snackers. And if the trend continues, the three square meals we Americans have long prided ourselves on may go the way of the electric typewriter, the rotary phone and the passenger pigeon.
Back in the late 1970s, only 10 percent of Americans snacked three or more times a day. By the 1990s, that number had risen to about 20 percent. In 2010, 56 percent of us were snacking that frequently, the Journal reports, citing the most recent government data. What’s more, a 2013 survey by consumer tracker The Hartman Group found that 48 percent of Americans passed up meals at least three times per week, and the majority of us — 63 percent — didn’t decide what we were going to eat until about an hour before we ate it. And while in the morning we tend to reach for healthy snacks like fruit, in the evening, as willpower wanes, we’re diving into the candy jars and ice cream bowls with abandon.