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How I predicted the labeling of GM ingredients by Campbell’s

January 18, 2016
By Ari
How I predicted the labeling of GM ingredients by Campbell’s

This recent column of mine argued that the approval of the AquAdvantage genetically modified fish, along with the FDA’s concurrent decision to not require that it be labeled at market, would essentially kill the movement to stop labeling, because this fish is just too fishy not to label. Campbell Soup’s decision to label its...

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Noodle Theory

January 18, 2016
By Ari
Noodle Theory

  The consumer of food doesn’t need to wonder why noodles are so satisfying.  Like the question of why the sky is blue, the answer–something about light waves and stuff–just isn’t as satisfying as the unanswered question. But to the cook, understanding this question matters deeply. It has to do with texture more than...

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Climate on the Menu

January 18, 2016
By Ari

About a third of the earth’s greenhouse gas pollution can be linked to food, including its production, processing, packaging, transport, storage and preparation. As climate change becomes a mainstream concern, and people keep obsessing about food, it was inevitable that a new flavor of eater would emerge, the name of which made the New...

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Don’t Let The Pan Dry Out

January 18, 2016
By Ari
Don’t Let The Pan Dry Out

The lights and festivities of the so-called Holiday Season have always been a response to the rude levels of cold and darkness with which we must contend around the winter solstice. Given the coping mechanisms we come up with, this time of year could just as easily also be called drinking season, or gluttony...

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The Stale Toast Antidote

January 18, 2016
By Ari
The Stale Toast Antidote

With Thanksgiving in the rearview mirror, and more holiday fare ahead, one question looms above all others: what to do with all of the hard, crusty bread that will now accumulate since there is no longer a big cavity in some dead turkey to pack it into. Fortunately, the French have the answer, in...

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Bull Market

December 16, 2015
By Ari
Bull Market

The swap meat began with a round of introductions in which we described our wares. Everyone listened intently, some jotting notes about which products we hoped to score when the action started. Quinn brought five boxes of onions from the family farm; onion skins fluttered around him like confetti as he walked across the...

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Soup Without Tears

December 16, 2015
By Ari
Soup Without Tears

Onions are in season right now, but we don’t squeal for them as we did for the likes of tomatoes and corn. Onions are the stepsisters of the kitchen, perennially improving meals and sending their glamorous siblings to the table with the support of deep, rich flavors. Indispensable to any pantry, onions add their...

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Clay Pot Tofu

December 16, 2015
By Ari
Clay Pot Tofu

Some people are not into tofu. You can often peg these folks within minutes of meeting them, even if the subject of tofu, or even food, does not come up. A former editor of mine named Brad Tyer was one such fellow, the kind who would sooner sneer at tofu than eat it, out...

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A pumpkin in every pot

December 16, 2015
By Ari
A pumpkin in every pot

Next to the turkey, pumpkin pie is the icon of a typical Thanksgiving table. It’s one of the most familiar, and favorite, dishes of autumn, and virtually every American has tasted it. But despite its ubiquity, pumpkin pie is a misunderstood dish. I’m going to help you understand it better, and prepare it better....

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Nina Teicholz vs the USDA Guidelines

November 1, 2015
By Ari

Nina Teicholz, author of the acclaimed and controversial book Big Fat Surprise: Why Butter, Meat & Cheese Belong in a Healthy Diet has caused another stir. Her recent feature in the British Medical Journal chastises the U.S. Dietary Guidelines Advisory Committee (DGAC) for not being responsive to recent evidence that would cast serious doubt...

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