Eno came by the other day to visit. He leaned against his pickup in the driveway as he talked. He and his family had worked on our farm, starting in the 1990s and up until a few years ago. Both Eno and his wife studied and memorized all kinds of facts related to U.S. history, presidents and the Constitution in order to become citizens. [node:read-more:link]
Meal kit maker Blue Apron has bought Bill Niman’s BN Ranch, a provider of sustainable, responsibly raised beef, lamb, and poultry in the United States, the company said in a news release. Niman will join the Blue April executive team as president and founder of BN Ranch. [node:read-more:link]
Last week's deep freeze in the Southeast appears to have nearly wiped out Georgia's blueberries and South Carolina's peaches and seriously damaged a number of other crops like strawberries and apples. [node:read-more:link]
You have likely heard a statement like, “Millennials care where their food comes from.” I have always been skeptical of broad statements like this. I actually think it is more accurate to say, “Millennials think they are supposed to care where there food comes from.” I think this is an important distinction, because the first statement implies a firmly held value and the latter implies just following the herd. [node:read-more:link]
The latest new buzzword in food tech? Fermentation. And we’re not talking about the kimchi or kombucha kind. Rather, it’s a process increasingly used by food companies to answer a ballooning demand for natural ingredients that are hard to come by. Instead of sourcing these ingredients from nature, food scientists are creating them through an industrial method that they describe as similar to brewing beer. Here’s how it works: Scientists identify the desired genes in a plant or animal and insert them into a host such as yeast. [node:read-more:link]
The national cheese spotlight this week turns to Wisconsin — where else? — as judges get ready to sniff, taste and touch thousands of samples in the U.S. Championship Cheese Contest. The national contest alternates each year with the world cheese-off. Judging is Tuesday and Wednesday at Lambeau Field in Green Bay, with winners announced Thursday. Entries for the national competition are up 22 percent, to a record 2,303, as cheesemakers recognize the marketing value of winning big competitions. [node:read-more:link]
It’s a silent killer lurking in common foods. [node:read-more:link]
A recent bout of listeria infection potentially caused by cheese has reignited the fierce debate around raw milk. On March 9, the Centers for Disease Control (CDC) announced that two people had died in Vermont and Connecticut and four others had fallen ill after eating soft, raw-milk cheese from Vulto Creamery, an artisanal cheesemaker based in upstate New York. All six people had been infected with listeria. [node:read-more:link]
San Francisco-based food technology company Memphis Meats announced today what it is calling “the world’s first clean poultry” — food products created by replicating chicken and duck cells. The announcement comes a year after the company created its first product made from beef cells in the form of a meatball.“We aim to produce meat in a better way, so that it is delicious, affordable and sustainable,” said Uma Valeti, M.D., co-founder and CEO of Memphis Meats. “It is thrilling to introduce the first chicken and duck that didn’t require raising animals.” [node:read-more:link]
Many of these programs have yielded promising results, such as improved science test scores (Klemmer, Waliczek, and Zajicek, 2005; Rahm, 2002). Evaluations of farm-to-school programs have shown improvements in child and teacher eating behaviors, food service at the school level, farmer involvement, and parent attitudes and/or behaviors toward healthy foods (Joshi, Azuma, and Feenstra, 2008). [node:read-more:link]
