Recent Articles About Nutrition

Dan Barber Takes a Radically Holistic Approach to Food and Farming With ‘The Third Plate’

Dan Barber’s book, The Third Plate: Field Notes on the Future of Food, was released this week, graced with blurbs by everyone from Ruth Reichl to Al Gore and Malcolm Gladwell. And if it feels like it was a long time coming, that’s because it was. The chef and writer spent over a decade visiting farmers and other food producers and ruminating about the role their work plays in the wider natural world. Meanwhile Barber was also running a world-renowned restaurant, Blue Hill at Stone Barns, part of a small constellation of other efforts, including Blue Hill restaurant in New York City, the Stone Barns Center for Food and Agriculture, and Barber’s nearby family farm. Read more

From MyPlate to MyPlanet: Will Our Next Dietary Guidelines be More Sustainable?

The year 2015 will bring a new set of Dietary Guidelines for Americans, and there are some changes afoot that could help us recalibrate our food ways. The shift in thinking boils down to this: Sustainability. There seems to be a new recognition that we should protect our food systems so that they serve us for generations to come. In other words, we should eat what’s healthy for now—and later. Read more

Laurie David Dishes About ‘Fed Up’ and Her New Cookbook

When Laurie David sets her eye on a project, there’s no doubt she will make it happen. She’s the Oscar-winning film producer who convinced Al Gore to turn his climate change slide show into a documentary. Gore was skeptical, but David persisted and wore him down. Without her determination, An Inconvenient Truth would almost surely never have been made and millions of people would have missed his urgent call to action. Read more

GRAS Out: Surprising Number of Unregulated Chemicals Found in Food

If you don’t recognize all the high-tech ingredients available in food and drinks these days, you’re not alone. Some of these new additions—such as glucosamine hydrochloride, gamma-amino butyric acid (GABA), or soy isoflavone extract—might show up in product marketing, while others, such as milk protein concentrate, will not. But whether new food additives are being promoted or not, a report released this week by the Natural Resource Defense Council (NRDC) says their novelty isn’t the only reason we should be paying attention. Read more

Big Dairy Sets Its Sights on Asia: Will ‘Milk Life’ Go Global?

Could the U.S. dairy processors’ new slogan, “milk life,” make it big in Asia? If dairy multinationals like Nestlé and Danone have their way, the answer might be yes.

As the market for dairy products in industrialized countries nears saturation, the U.S. dairy industry, along with its counterparts in Australia, New Zealand, and Europe, have begun to look for new consumers in China, Vietnam, Indonesia, and other Asian countries. Read more

What if Everything You Knew About Grains Was Wrong?

First it was produce. Then the local food movement expanded to take on meat. Now it’s all about grains.

Nothing proves this point more than the packed room I found myself in last Sunday morning. At the point in the week when most people are unfurling their copy of the New York Times, or making their second leisurely café au lait, I filed in to the back of the dining area at Oliveto, a high-end Italian restaurant in Oakland, to join around 100 people gathered to discuss local grains. Read more