Editor’s note: The following post comes to you from the creators of Gastropod, the new podcast that looks at food through the lens of science and history.
It’s hard to imagine now, but there was a time before refrigerators, before long-distance trucks and ships. Most people had to survive on food from their immediate surroundings, no matter how poor the soil or challenging the terrain. They couldn’t import apples from New Zealand and potatoes from Peru, or rely on chemical fertilizer to boost their yields. Read More
Turning to drink is almost never the answer to one’s problems unless one happens to run a struggling apple orchard, in which case, bottoms up! The drink in question is hard cider—a forgotten American favorite that’s enjoying newfound popularity and helping to revive orchards throughout the country. Read More
McDonald’s announced today that it’s making a greater effort at offering transparency and engagement to the public, in a new campaign it’s calling “Our Food, Your Questions.” McDonald’s has a serious image problem and a sagging bottom line, which might explain its sudden willingness to fling the barn door open as a way to shed its reputation for serving mass-produced, unhealthy food. Showing the public how the sausage is made may win favor with some consumers, but a better strategy for the fast food giant would be to make truly meaningful commitments to sustainability. Read More
We’re here to catch you up on the week’s news in food.
1. Chipotle is Now Supporting 100 School Gardens Across the U.S. (Fast Company)
Chipotle–which has partnered with Slow Food in the past–has pledged to donate nearly $500,000 to build new gardens and improve existing ones. They’re also dedicating a marketing team of 45 people across the country who will pull together school garden volunteers and co-ordinate activities. Read More
Genetically engineered (GE) seeds are often sold to farmers and the public on the grounds that they are the wave of the future, taking over where conventional plant breeding left off by improving productivity and sustainability. But that might be changing. Read More
Jonathan Lewis, a writer who lives with his wife and daughter in the isolated town of Alamosa, Colorado, has received Supplemental Nutrition Assistance Program (SNAP), benefits, AKA “food stamps,” since February of this year. Before he and his wife had a child, they were able to afford the food they needed. But after becoming a parent, he says, “I never quite made enough to pay all the bills and make sure all three of us were fed.” So Lewis turned to SNAP “to bridge that gap.” Read More
In 2010, the Healthy Weight Commitment Foundation (HWCF), whose members include PepsiCo, General Mills, Coca-Cola, Kraft, and many other large food manufacturers, voluntarily pledged to collectively sell 1 trillion fewer calories in the U.S. marketplace by 2012 and 1.5 trillion fewer by 2015. Read More
It’s easy for the average consumer to assume that food labeled “natural” is healthy, wholesome, and free of genetically modified organisms (GMOs). After all, the dictionary definition of the word natural is “existing in, or formed by, nature as opposed to artificial.
But, more often than not, according to a Consumer Reports study released today, processed foods with a “natural” label actually contain significant amounts of GMOs. Read More
Every year, Americans throw away $165 billion dollars worth of food—that’s more than we spend on the food stamp program (SNAP), national parks, public libraries, and health care for veterans combined. Around 40 percent of our entire food supply gets tossed in trashcans, dumpsters, and landfills, and we’re not even a well-fed nation.
Fifty million Americans, or one in seven, are food insecure and 17 million children, or one in five, go without food on a regular basis. The majority of you reading this likely don’t experience hunger or food insecurity, but the truth is we are a very hungry nation. Read More
“In cooking you’ve got to have a what-the-hell attitude.” The opening quote of the Thug Kitchen Cookbook: Eat Like You Give a F*ck may sound like it was pulled straight from the blog’s expletive-laden homepage. But it’s actually a quote from Julia Child, originator of kitchen irreverence and inspiration to whimsical cooks worldwide. Child was one of the first cooks to encourage her audience to truly start from scratch in the kitchen, encouraging those with few skills to step up to the stove. The co-founders of the popular website Thug Kitchen (TK) use a millennial approach to this same philosophy–taken to the extreme. Read More