An increasing number of restaurants in the U.S. display signature dishes made with Kobe beef. From Kobe steak raviolis to Kobe beef burgers, you name it, Kobe beef seems to be popping up everywhere — except it's not Kobe beef.
Food writer Larry Olmsted of Forbes.com couldn't help but notice the trend and decided to bust everyone's bubble in a three-part expose of the so-called domestic Kobe beef industry.
Originally published on Mon April 23, 2012 9:13 am
Call it the Cuban Sandwich Crisis. Two cities, Tampa and Miami, are locked in a battle to claim the Cuban sandwich as its own. It's a battle for hearts, minds and bellies. And you get to weigh in. Read on!
For the uninitiated, a Cuban sandwich is shredded pork, glazed ham, Swiss cheese, yellow mustard, and dill pickles – served either cold or hot-pressed on Cuban bread. Think of it as the ham-and-cheese for the guayabera-wearing set.
If diet is destiny, then modern humans should thank our ancestors for their ability to eat just about anything.
Two new studies peek into the distant past to try to figure out just how big a role food played in human evolution. One says that eating meat made it possible for early human mothers to wean babies earlier and have more children.
Originally published on Fri April 20, 2012 9:27 am
Arithmetic can be quite enlightening sometimes. One of the country's top agricultural economists just fiddled with the government's balance sheet on crop insurance, and arrived at a shocking conclusion: We'd spend billions of dollars less than we do now if we just gave away a simplified version of the insurance for free.
Originally published on Fri April 20, 2012 5:24 am
Vegetarians and others were highly distressed after finding out that Starbucks uses a red coloring in some of its drinks that's made from crushed bugs. An online protest campaign delivered thousands of angry emails to Starbucks headquarters.