Arts & Life

11:24am

Tue May 1, 2012
The Salt

What Will Make the Food Desert Bloom?

Originally published on Wed May 9, 2012 8:44 am

Symbols like these are designed to help shoppers make healthier choices
Dan Charles NPR

There's a battle for better health going on in poor neighborhoods across the country, and part of that battle involves getting people living in so-called food deserts access to healthy food.

But as many activists have learned, it takes a combination of access, innovation, and education to change peoples' habits for the better.

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8:43am

Tue May 1, 2012
The Salt

Eternal Yogurt: The Starter That Lives Forever

Originally published on Tue May 1, 2012 11:06 am

To make yogurt with an heirloom starter, add freeze-dried starter or a spoonful of yogurt to fresh milk.
Bill Hogan MCT/Landov

If you make your own yogurt, there's a chance your yogurt could outlive you.

That's because some bacteria that grow and feed on the sugar in milk – the process that ferments milk into yogurt — can procreate indefinitely in new generations of yogurt.

But not all yogurts have these immortal powers. The typical store-bought yogurt only carries a few strains of bacteria that have been isolated by scientists. Those bacteria on their own can't regenerate very long — maybe just for a generation or two.

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2:54pm

Mon April 30, 2012

1:46pm

Mon April 30, 2012
The Salt

Farmers Cheer Administration's About-Face On Limiting Teen Farm Work

Originally published on Tue May 1, 2012 6:41 am

Farmers saw the administration's proposal as a threat to their way of life
istockphoto.com

9:47am

Mon April 30, 2012
The Salt

Cracking The Code: Making Vegan Cheese Taste Cheesier

Originally published on Mon April 30, 2012 11:37 am

Ready to swap these for the vegan kind?
istockphoto.com

Cheese is a staple of many diets and, let's face it, it makes us happy. But sometimes we worry about the fat and calories it contains. Add this little guilt trip, plus a rise in veganism over the past few years and an increase in reported allergies to milk and soy, and now you've got a ripening market for cheese alternatives.

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