Breaking U.S. Dependence on Foreign (Olive) Oil

Spend a while driving around south Georgia’s farm fields, and you begin to recognize crops by color.

The low, corduroy rows of medium green: soybeans. Carved banks covered with clay-dusted orbs: peanuts, plucked out of the earth to dry. Pale-green and branchy: rabbit-eye blueberry. Dark leaves and white flowers: cotton before the bolls form.  (more…)

Teaching Kids to Explore With a Fork

Dinner is a celebratory and full contact relationship with the natural world.

I was raised in a family in Washington, D.C., that had dinner together nearly every night of the year. There was rarely a better meal to be found anywhere.

My parents were good cooks, and intrepid ones at that. My mom would prepare the slow-cooked dishes like grape leaves, stews, curries, and the three-month-long-process fruitcake that left the kitchen smelling as boozy as a Eugene O’Neill character. My father was the short order cook of the family. He would take off his tie, don one of the aprons that hung behind the kitchen door and prepare in ...

Pears Like Little Buddhas

Sylvia Plath’s poem “The Manor Garden” includes the line “The pears fatten like little buddhas”—which, I always thought, was the perfect simile for placid, fat-bellied, ripening pears. Now, it turns out, it’s no longer a simile.

Nowadays we can produce pears that look exactly like fat little buddhas, complete with folded arms, plump tummies, and meditative smiles.  (more…)

Meat, Shmeat

Scientists nowadays can grow meat—well, at least, something sort of like meat—in the laboratory.

Lab-grown meat has been around at least since 2000, when the NSR/Touro Applied BioScience Research Consortium managed to produce edible fish filets from goldfish cells; and in 2001, NASA—in hopes of providing future astronauts with Thanksgiving dinner—began generating lab-grown meat from turkey cells. (more…)

Five Summer Food Stories You May Have Missed

Consider these five fantastic food stories you may have missed while your toes and/or head were buried in the sand for the past 12 weeks. From food technology to food-boats-are-the-new-food-truck, it was a steamy summer for culinary news.

First, The Tree of 40 Fruits is a mindbender for everyone who believes that human tinkering with food may represent a horseman of the apocalypse. An artist professor in New York used chip grafting, a low-tech process, to fuse 40 different kinds of fruit trees together to create a single tree that bears 40 types of stone fruits, including cherries, peaches, and apricots. The fruits are heirloom varieties that ...

In Praise of No-Name Knives

You don’t have to spend a long time around people who cook to realize they can be obsessional about the knives they use.

For some, it’s high-end only: I was in a restaurant kitchen recently and heard one chef rave for minutes about a knife tailored to his hand’s dimensions by a bladesmith he knew. For others, it’s restaurant supply all the way: You might attempt to borrow a line cook’s Dexter-Russell Sani-Safe, but be prepared for a struggle. People are passionate about Zwilling, Shun, Global, Kramer, Misono, Mac, Miyabi—or, on the less-expensive side, Chicago Cutlery, Cutco, and l’Econome. Knives and knife brands are a shorthand for self-identification, code ...

How Big Data Will Change the Way You Eat

Big Data took a hard right hook in the PR street fight when it was burdened with the word “big,” associating it with the likes of Big Tobacco and Big Brother.

It doesn’t help that the sinister-sounding ‘Quantified Self’ is the best-known phrase for improving individual lives through data tracking. And one of the most personal of human activities, eating, is the billion-dollar bullseye of the Quantified Self. (more…)

José Andrés: Exploring Food in Japan

One of my favorite things about being a chef is discovering new and unique cuisines that come from different parts of our world.

Yes, I am from Spain and I love my country’s cooking, but I also love experiencing the foods of new places. No matter what part of the world I am in, there will always be something amazing for me to discover. (more…)

Fit for a King

The body of Richard III—the beleaguered king last seen in Shakespeare’s play bellowing “A horse! A horse! My kingdom for a horse!”—was discovered in the summer of 2012, buried six feet deep under a parking lot in Leicester in the remains of Grey Friars Abbey, just where he was unceremoniously dumped over 500 years ago.

Since then, forensic reconstruction has shown us what Richard looked like—remarkably like his portrait—and sporting experiments with Dominic Smee, a teacher who shares Richard’s S-shaped curvature of the spine, have proved that the somewhat crooked king could indeed have worn armor, ridden a horse, and wielded a sword, lance, halberd, and/or battleaxe. Even more ...

It Takes A School To Raise A Village

By Hunter Biden, World Food Program USA Board Chairman
& Rick Leach, President & CEO of World Food Program USA

Millions of parents across the U.S. are getting ready for the annual back-to-school shopping season.

Between notebooks and backpacks and electronics and apparel, we know how quickly costs can add up. (more…)

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