Rebecca Rupp: I’m Pro-GMO and Here’s Why

We all know that there are topics that are best to avoid at public dinners.

Religion and politics usually top the list because we’ve all seen the awful effect these can have on family Thanksgivings. Invasive inquiries about age, weight, and personal finances are no-nos, and asking someone if they’re pregnant, especially if they’re not, can be a fast track to social disaster.

Increasingly, though, these days, another addition to the to-be-avoided list is the touchy subject of genetically modified organisms (GMOs)—predominately in the form of bioengineered foods. (more…)

High-Tech Tapping: Making Maple Syrup With Vacuums

At “sugaring-off” dinners, celebratory meals marking the close of maple syrup season, the air and your hair smell like maple syrup and guests leave with a high that has little to do with the amount of sugar consumed.

These dinners are early spring rites of passage, like Easter and Passover, but the religion is food. Sticky sugarmakers exhausted from working round the clock at the whim of the trees, finally relax to a meal. (more…)

How Garlic May Save the World

Writer and gardener John Evelyn—who, in 1699, wrote an entire book on salads (Acetaria: A Discourse of Sallets)— was not a fan of garlic.

Spaniards and Italians, he noted snidely, ate the stuff with almost everything, but its “intolerable Rankness” made it a no-no for the respectable British veggie eater. “To be sure,” he added, “’tis not for Ladies Palats, nor those who court them.” (more…)

Earth Day: Curbing Food Waste

Unless you work for an environmental conservation group or have an elementary-school age child, Earth Day yesterday may have passed for you like so many Flag and Arbor Days before it.

But consider that the year’s hottest food issue and tech entrepreneur breeding ground is also one of our great global ecological challenges: Food Waste. (more…)

Recipes Worth Trying: Peter Reinhart’s Bagels

There are some foods that are truly regional. You will almost always hear that real bagels come from New York.

Any attempt to eat a bagel outside of its natural concrete habitat is perceived as a criminal act punishable by the snobbiest judgment. “Oh, those were pretty good, but they’re not like the ones I used to get in New York.” Rumors of magical water turning dough into gourmet gold have persisted. Given that bagels live surrounded by all this hype, I wanted to see if I could make them at home with any sort of success. (See "Bagels in Montreal") 6

Read more

Prehistoric Dining: The Real Paleo Diet

Remember "The Flintstones?" You probably do. Even though it debuted back in the 1960s, as of 2013, according to TV Guide, it was still the second Greatest TV Cartoon of All Time, topped only by Matt Groening’s The Simpsons.

The Flintstones—bumptious Fred and willowy Wilma—along with neighbors Barney and Betty Rubble, live in the town of Bedrock, a Stone-Age version of middle America, complete with stone restaurants, stone bowling alleys, stone television, annoying bosses, and a dinosaur racetrack. It’s not exactly clear what the Flintstones routinely eat, but the animated menu did periodically include food. 11

Read more

How 3-D Printers Could Change Our Diets

This year is poised to be the inaugural year of instamatic cuisine, with 3-D food printers hitting the shelves any month now.

Food printers work just like the non-culinary 3-D printers already on the market: Choose the design for an object (say, an iPhone case, or a bracelet) on your computer, hit “print”, and the machine creates the object by layering a raw material (currently, plastic) into thin coats. 3-D printing recently made news by spitting out working handguns and a prosthetic human ear (thankfully unrelated). Next up…pizza. (See "3-D Printers Are Saving Lives and Serving Pizzas.") 6

Read more
Show More Stories