Growers and Grocers

Today’s New York Times features an article about food companies who are reducing trans fat in their products. Not because they want to protect their customers from this most unhealthy of dietary fats, but because new laws require them to include trans fat in the nutritional information, which they fear will reduce sales. It’s not […]

Raw milk enthusiasts in Arizona can now legally buy Crème de la Moo from Queen Creek, according to this article in the Arizona Central. Meanwhile, Washington State has shut down raw milk distribution from one farm after six children contracted a potentially deadly strain of E. coli.
The raw-milk debate is heating up. Advocates say that […]

I have a hard time remembering which cooking techniques to use for different cuts of meat. Even my foodie friends have a hard time remembering. USA Weekend recently ran a piece that clarifiies the situation for their readers. Take a look before your next trip to the meat section.

The latest Slow Food USA e-newsletter features the Volcano Island Honey Company, a honey farmer on Hawaii’s Big Island. Richard Spiegel and his wife have captured the nectar of the Kiawe flower in their Rare Organic White Honey, and they are active members of the local community.
It’s surprising to discover how distinctive honey can be. […]

Cookbooks from high-end Bay Area chefs often encourage readers to use salt-packed anchovies over the standard oil-packed tin. But Brett Emerson, who shares his professional culinary experience on in praise of sardines, makes the case that oil-packed anchovies are better.
Provided you buy the right ones.
I love anchovies, and I’m curious to try the brand. Even […]

At the Future of Food conference held by the Grocery Manufacturers Association, U.S. government officials urged producers to help with America’s obesity problem. They appealed to every company’s heart: the bottom line. Sell less food at a higher price, urged Dr. William Dietz of the Centers for Disease Control and Prevention, to be successful.
The government […]

The Journal of Nutrition asks in a recent issue if the benefits of eating salmon outweigh the risks. On the plus side: heart-healthy fatty acids. On the minus side: high levels of carcinogens in both farmed and wild fish.
I haven’t read the paper, but here are some highlights from the abstract:

“However, the recommended level […]