Every year, restaurants throw away as much as 10 percent of the food they buy, as we reported yesterday, yet food waste ranks low on most chefs' list of priorities. But some restaurants want to do something about food waste in their quest to go green. That includes Mario Batali's Lupa Osteria Romana, one of New York's trendiest restaurants.
Originally published on Wed November 28, 2012 10:19 am
By April Fulton
European dairy farmers spray police officers with milk during a demonstration outside the European Parliament in Brussels on Monday.
Credit Geert Vanden Wijngaert / AP
Earlier this week, European Union dairy farmers decided to protest milk price controls by spraying police with high-pressure hoses filled with milk. It certainly wasn't the first time that food has been both subject and symbol of unrest (see food riots). But this one stands out because of the dramatic images.
Originally published on Fri November 30, 2012 7:51 am
A detail of a map from <em>Food: An Atlas</em> that shows sources of food found at farmer's markets in Berkeley, California<em></em>.
Credit Cameron Reed / Food: An Atlas
For the past five months, University of California, Berkeley cartography professor Darin Jensen has been collecting maps about food. They fill the walls of his office, each one telling a different story — about meat production in Maryland, about the international almond trade, about taco trucks in Oakland. Some are local, some are regional, some are global, but in a few days they'll all be bound together between the covers of Food: An Atlas.
Originally published on Thu November 29, 2012 8:23 am
The Lone Star tick, common to the southeastern U.S., is responsible for inducing meat allergies in some people, scientists say.
Credit CDC Public Health Image Library
Some people are allergic to peanuts, others to shellfish, fruits, or wheat. But this rare allergy is a carnivore's worst nightmare: A tick bite that can cause a case of itchy red hives every time you eat meat. Yup, get bit by one of these buggers and you may be saying farewell to your filet Mignon.
For some people around the country, this is no nightmare, it's a reality – and it may be coming to your neck of the woods.
NPR still stubbornly refuses to pay for our travel — something about "sullying NPR's image abroad" and "Ian, how many times do we have to tell you, you don't really work here" — so we had to make our own version.
A disclaimer: We tried putting one together according to the specs of the image above, but no one could get down even a single bite. We lowered the butter content slightly.
Peter: I like the crunch of the sugar. It's like your teeth start decaying immediately.