Tagged: Food & Food Culture

A thick and creamy shake sounds deliciously satisfying, and adding that kind of "mouth feel" to low-fat foods has become a multi-billion-dollar business. But are we really fooled?

Vampires and monsters will be out in force tonight, but some of the darkest creatures out there might be your little angels inside those Halloween costumes.

"Blood-drinking festival." Reading those words, it's hard not to get either creeped out or curious — especially around Halloween.

I opted for curiosity. Which is how I discovered photojournalist Jana Asenbrennerova's stunning photo essay on an obscure custom that takes place each year in the remote, mist-wrapped highlands of Nepal. These festivals are actually a reflection of the complex relationship that Nepal's Buddhists have with eating meat.

It's football season at Oregon State University, and that means tailgating, grilling, and ... cheese?

When we think of Oregon, we don't necessarily think of cheese — maybe a nice Pinot Noir, but not cheese. But this fall, Oregon State University's new cheese plant rolled out its first batch of product: a specialty alpine cheese (like Swiss, Comte or Gruyere) dubbed by the students "Beaver Classic." It's a mild cheese, with nutty flavors like caramelized onions.