Wings for the Super Bowl, and What Happens to the Rest of the Bird

If you are a football fan, and you plan to watch the Super Bowl Sunday, there is a good chance you will be eating chicken wings.

Sometime in the past two decades, wings became the defining game-day snack; so as it does every year, the National Chicken Council has released a forecast of how many wings will be eaten. Their estimate: 1.25 billion wing portions—enough, the trade group says, to lay a round-trip path between the teams’ home stadiums 28 times, or circle the Grand Canyon 120 times, or put 572 wings on every seat in every NFL stadium in the U.S.

Which is entertaining math. But what interests ...

What Exactly Is Culinary Medicine?

Historically, this last week of January is when new year’s better-eating resolutions take a nosedive straight into a bowl of M&Ms. Some blame it on American football’s tradition of Superbowl Sunday—even the best intentions are insufficient ammunition against the big game’s siege of fast finger food and four sedentary TV hours.

But what if in anticipation of the lapse, a doctor sent a couple of recipes for quick-cooking snack food that isn’t junk—and is maybe even beneficial for your health? Late last year Timothy Harlan, M.D., spoke at the James Beard Foundation Food Conference on a fresh concept that may be pivotal to improving America’s ...

José Andrés: My New Year’s Resolutions

It’s the beginning of a brand new year, with lots of hope of great things to come in the twelve months that lay ahead. I know that for many of you, it also means a new set of resolutions.

Resolutions that make us better people but often are hard to fulfill, like getting more exercise, paying bills on time, cooking healthier meals, and playing more with our kids. Some of us may even go as far as to try and drink less! In my experience, resolutions are something that we make with good intentions, but always end in disappointment. This year, I’m making a list of resolutions that I ...

What It’s Like Working On An Organic Farm

By Eva Moss, Sewanee, The University of the South

My parents had a passion for food, being from the South and Western Samoa, two places with rich culinary traditions. They instilled in me a fascination with what I ate at a very young age. In my adult life, this translated to my being a supporter of the organic movement. Admittedly, I did not actually have a deep grasp of the term’s meaning and implications. I knew I cared about organics; I didn’t know why.

I’ve found this to be the case with many of my peers, who support notions of “healthier,” “chemical free,” “environmentally friendly” and the like, without fully understanding ...

Viruses and Losses: The Global Reach of Bird Flu

To the degree that you think about influenza, it is probably because it is a bad flu season now, and you are either feeling smug that you got the shot, or wondering whether you should have. But there is a larger context for flu that affects the food world—and right now, flu is creating significant disruptions in international trade in food.

China has placed a hold on any imports of poultry or eggs from the US, a trade channel worth more than $270 million per year, because a particular strain of flu has been found in backyard poultry and wild birds in several Pacific Northwest states and in ...

Report: U.S. Animal Research Center Puts Livestock at Risk

The New York Times investigational piece on inhumane treatment at the U.S. Meat Animal Research Center is what’s known as a “hard read,” filled with descriptions of animal cruelty that your mind’s eye can’t unsee.

With worldwide demand for meat increasing, and global population growing to 9 billion by 2050, the only response—other than eating less meat, which at times seems unimaginable as a government policy—is to figure out how to produce more meat with the same amount of land and animals. But is it surprising that figuring out ways for Americans to eat more meat, more easily, comes at a cost? The New York Times piece is ...

Forbidden Food: From Fried Tarantulas to Fido

People are omnivores. We can eat practically anything, and collectively we pretty much do. Worldwide, the human diet encompasses everything from fried brains and fermented seal flipper to ant larvae, chicken feet, grasshoppers, guinea pig, giraffe, and kangaroo. In Japan, you can buy tuna eyeballs for dinner, packaged in plastic in the grocery store. Blood sausage, made from coagulated pig’s blood and deceptively known as black pudding, is a breakfast standard in Britain. (Henry VIII is said to have loved it.)

The Scots famously favor haggis, a mix of sheep’s heart, liver, and lungs, simmered with oatmeal and onions in a sheep’s stomach; and the Norwegians are fans of ...

Tech Entrepreneur Uses Instagram to Tackle Waste

By Megan Varner, The George Washington University

About to take a bite, you suddenly stop yourself and set your fork down. You can't believe you almost ruined such a delicious looking presentation before taking a picture for Instagram! The next few minutes are filled with #noms #foodporn #yumm, tagging friends, and choosing that perfect filter before sharing and finally getting to taste your meal.

Instagram’s most recent user statistics reveal that the network is bombarded with upwards of 40 million photos every day. With hundreds of different hashtags that could be used on food related images, it is hard to track just how many photos have food related ...

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