Credit Jim Commentucci / The Post-Standard /Landov
What's plentiful in upstate New York? Cows and prison inmates, to name a few things.
Reformists in the two communities don't make natural allies, but organizer Lauren Melodia is trying to do just that.
"I was living in this prison town, and at the same time, the dairy industry was in a lot of turmoil," Melodia tells The Salt. "We thought this [dairy] might be the perfect ally in trying to build a different economy in upstate New York, and shift some of the economic dependency away from the prison system."
Locavores, a word with you. Local food may be gaining traction in all kinds of ways, but a report out today from the Institute of Medicine serves as a stark reminder of just how globalized our food system truly is.
As we've reported, fish fraud – labeling a less-desirable species as a more desirable one – is more widespread than you'd think. Olive oil, too, isn't always what it seems. And honey from Asia is fraught with suspicion.
Why are these hard-to-pronounce ingredients added to everything from a burger served in schools to veggie burgers in the frozen food aisle of the grocery store? We try to answer that on this edition of Tiny Desk Kitchen.
It turns out the answers are as varied as the ingredients. But as we yearn to know what's in our food and how it's made, these kinds of ingredients with unfamiliar names make people suspicious.