The Peanut Butter & Pickle Sandwich dates back to the Great Depression. It's great if you're transported back in time to 1930 and you forget to bring Powerbars, or, say, if you're stuck in your house with limited pantry options as a big hurricane heads your way.
Wherever you look these days, it seems labels that strive to send a message about our food are on the table. In California, there's a vote coming up on whether genetically modified foods should be labeled. A few weeks ago, the U.S. Federal Trade Commission updated its guidelines for "green" labeling.
Originally published on Mon October 29, 2012 10:48 am
By April Fulton
Before you brave the rain, wind and inevitable lines at the already depleted grocery store today in the Mid-Atlantic region, take a deep breath.
If you're a moderately good grocery shopper, you probably already have the food you need on hand to make it through the next few days if (when) we lose power because of Hurricane Sandy. (If not, best to find a shelter near you.) But you do need to take extra precautions that what you're preparing is safe.
If you're reading this blog, you're probably into food. Perhaps you're even one of those people whose world revolves around your Viking stove and who believes that cooking defines us as civilized creatures.
Well, on the latter part, you'd be right. At least according to some neuroscientists from Brazil.