Tag Archives: food science

In links: Tuesday July 7

I’m a little late on this because I was lagging behind in my news feeds: “Rumor has it that Mike Taylor, currently a professor at George Washington University but better known for his work as Monsanto’s Vice President for Public Policy, will start on Monday at the FDA in a position coordinating food safety.” Food […]

Continue Reading

Tuesdays links on Thursday

(Yes, I forgot to post them again.) “From January to June 2009, at least 69 people from 29 states have gotten sick with E. coli O157:H7.  Many of them confessed to eating Nestlé’s raw cookie dough.” [Marion Nestle] Fooducate’s 11 Quick Facts about Phosphoric Acid (Yes, that Chemical in Coca Cola) reminds me of Meghan’s […]

Continue Reading

Friday's links

What a bogus marketing campaign: Burger King wants you to have it your (healthy) way [CliqueClack Food] Salads ‘rival Big Macs for fat’ [BBC] Toxic chemical in plastic pallets could be leaching into food [Foodproductiondaily] An extract from propolis, the waxy resin collected by honeybees, may reduce the detrimental effects prolonged exercising in hot climates, […]

Continue Reading

Wednesday's links: Something for everyone

Staying sober a challenge in the alchol-heavy hospitality industry. [New York Times] I found the personal stories in this article very interesting. Treehugger proposes a weekday vegetarian diet [Treehugger] Ever wonder why lemon makes milk curdle? It involves protein, negative charge and bondage (er, bonding). [The Kitchn] Also from The Kitchn: Tip: Use Cinnamon Sticks […]

Continue Reading

Tuesday's links: food science, produce & ice cream, live in the moment.

Food science: In addition to the hormones in our drinking water, now it’s been discovered that artificial sweeteners are left behind too. At least, in Germany. [Disease Proof] Liquid smoke is safer to ingest than untreated wood smoke. That and other facts about liquid smoke. [Slashfood] Food and vegetable: What is the difference between “100% […]

Continue Reading

Links for Friday

Even if your meat is antibiotic free it might contain other anti-microbials not listed on the label. Lack of truth in advertising? [SF Gate] Fortified Foods: How Healthy Are They? [Wall Street Journal] I have an idea: Instead of fortified foods, why don’t people eat a varied diet full of unprocessed food?  I’ve heard that […]

Continue Reading

Links for Tuesday

Five Reasons to Keep a Chocolate Bar on Hand [The Kitchn] Why agave isn’t such as good sugar alternative. [Dr. Mercola] The article surprised me. Nitrites and nitrates, much maligned additives in processed and cured meats, may help cardiovascular health [Nutraingredients.com] Q & A: How Diet May Effect Depression… That’s just the start of it. […]

Continue Reading

Links of the day

From Lettuce to Beef, What’s the Water Footprint of Your Food? [Treehugger] Lists gallons of water consumed per pound of food in three categories: Fruits, Vegetables & Grains, Meat & Dairy (where chicken consumes the least amount), and Beverages. Growing chocolate consumes more water than some beef. Interesting read. Rooftop Bees Give Restaurant Hyperlocal Flavor […]

Continue Reading

Links for Wednesday & Thursday

Mark Bittman on the changing nature of fish buying and cooking. [New York Times] Gender in the restaurant kitchen – myths and preconceived notions [Serious Eats] Fruit foraging. Kind of reminds me of Toronto’s Not Far from the Tree. [New York Times] This stuff feels like bullshit for the sake of marketing to me, and […]

Continue Reading

Links for Tuesday

Red Bull confirms energy drink is cocaine-free. [NutraIngredients/ Decision News] No kidding. U.S. Obesity Trends 1985–2007 [CDC] Vegetarian version of Atkins diet lowers weight, heart risks [CBC] A slide show of 10 Tasty Fish You Don’t Want to Eat. Among the more popular types of fish on the list: Chilean sea bass (check out the […]

Continue Reading