Hundreds of thousands of marine mammals are injured or killed every year by fishermen around the world. And because most seafood in the U.S. is imported, that means our fish isn't as dolphin-friendly as you might expect.
Under pressure from conservation groups, federal regulators are preparing to tighten import standards to better protect marine mammals.
There was a time, more than 40 years ago, when U.S. fishermen killed millions of dolphins while fishing for tuna. After a public backlash, fishermen figured out how to minimize that so-called bycatch.
Originally published on Thu January 9, 2014 6:24 am
Years ago, on an overnight bus ride in Argentina, a waiter poked his head through the drawn curtains: "Whiskey or Tia Maria?" he offered as a post-meal drink. Unfamiliar with the latter, I decided to take a taste. He steadied himself on the rocking walls and poured me a serving of the almond-colored digestif. I could smell the coffee aromatics as I took my first sip. The sweet liqueur popped on my taste buds with flavors of vanilla, coconut and rum. "Good, right?" he asked. I nodded. As the sugar and alcohol settled my stomach, I knew I had to learn more about this dinnertime tradition.
Originally published on Thu January 9, 2014 12:24 pm
If the icy blast of polar air that's descended upon much of the U.S. over the last couple of days has you reaching for the cookie jar for comfort โ and ready to give up on those New Year's resolutions โ then seriously? It's time to toughen up. Just think: At least you're not in the Antarctic.
Originally published on Tue January 7, 2014 3:55 pm
Smithfield, the world's largest hog and pork buyer, announced Tuesday that it's asking the independent farmers with whom it has contracts to get rid of stalls for pregnant sows to improve the animals' living conditions.
To nudge these farmers to make the changes to their facilities by 2022, Smithfield is offering to extend their contracts once they've converted their gestational stalls into group houses, which are generally considered more humane.
Originally published on Fri January 10, 2014 1:01 pm
It's -16 degrees today here in Chicago, which for many of us has triggered hibernation mode. Fortunately the great Jerry's Sandwiches has created the Ignatius R., with enough calories to get us to the end of winter, which we expect to occur sometime in August.
The ingredient list: fried chicken, cold hickory-smoked sirloin, applewood bacon, fresh mozzarella, lettuce, Carolina vinegar, fried shrimp, fried green tomato, mortadella, country ham, pickled okra, American cheese, lettuce, tomato, and Southwest mayo on a potato bun.
Sao Paulo holds the title of the biggest city in Latin America, with an estimated 22 million people in its metropolitan area. But when it comes to local, organic food, the pickings are pretty slim: The city has just 20 organic farmers' markets.
After the the school lunch program was overhauled in 2012 to curb childhood obesity, lots of kids began complaining that lunches were too skimpy.
Why? Because in some cases, schools had to limit healthy foods โ such as sandwiches served on whole-grain bread or salads topped with grilled chicken โ due to restrictions the U.S. Department of Agriculture set on the amount of grains and protein that could be served at meal-time.
In some districts, program participation dropped as more kids decided to brown-bag it and bring their own food to school.
Originally published on Mon January 6, 2014 10:18 am
Let's assume you've got a beautiful stuffed turkey, some time to kill and a hacksaw just itching to slice things apart. This could be the ingredient list for a real culinary disaster. But if you're Beth Galton and Charlotte Omnes, what you get is a peek inside the beauty baked into everyday foods.
They're the duo behind "Cut Food," a photo series that literally cleaves into edibles โ hot dogs, ice cream, fried chicken and mashed potatoes with gravy โ to reveal gorgeous geometric patterns tucked within.
The Quantified Self movement promotes something called life logging. That means tracking all kinds of details of your life in order to improve it. To find out more about the topic, David Greene talks to two people involved with life logging: Kitty Ireland, who works for a life logging app called Saga, and to David Goldstein, who turned to life logging with the help of a coach.
If you're a wine drinker, you've probably noticed that screw caps are no longer considered the closure just for cheap vino. Increasingly, bottles of very good wines are unscrewed, rather than uncorked.
In many prisons and jails across the U.S., punishment can come in the form of a bland, brownish lump. Known as nutraloaf, or simply "the loaf," it's fed day after day to inmates who throw food or, in some cases, get violent. Even though it meets nutritional guidelines, civil rights activists urge against the use of the brick-shaped meal.
Tasteless food as punishment is nothing new: Back in the 19th century, prisoners were given bread and water until they'd earned with good behavior the right to eat meat and cheese.
Originally published on Thu January 2, 2014 10:10 am
As we review our most popular posts of 2013, we can't help but notice some patterns, dear readers. It seems that you gravitate towards stories on the escapades of bacteria inside the gut, dieting, icky-looking school lunches and cooking tips ranging from how to handle raw chicken to coffee maker and dishwasher cooking.
And that's just fine with us, since those are some of the food stories we love, too.
Rain is so important in Malawi's agriculture-based economy that there are names for different kinds of it, from the brief bursts of early fall to heavier downpours called mvula yodzalira, literally "planting rain." For generations, rainfall patterns here in the southeast part of Africa have been predictable, reliable. But not now.
In the village of Jasi, in the hot, flat valley of Malawi's Lower Shire, farmer Pensulo Melo says 2010 was a disaster.
Originally published on Wed January 1, 2014 5:32 am
In case you want to add a pinch of celebratory beverage to your first meal of the year, we invite you to look through the Kitchen Window. A spirited New Year's can come from the kitchen as well as the bar.
We've featured a number of stories using alcohol as an ingredient in cooking as well as in bartending โ if it tastes good in a glass, it tastes good on a plate. It's also a great way to use up any leftover libations from your holiday celebrations.
Originally published on Mon December 30, 2013 6:51 pm
In general, getting a cease-and-desist letter from a big corporation isn't the mark of a good day. But after a brewery owner got a letter from a law firm representing Starbucks, he saw a chance to draw distinctions between the businesses โ and to be funny.
The coffee company's bone of contention, Missouri brewer Jeff Britton was told in a Dec. 9 letter, was the use of the name "Frappicino" to describe a stout served at Exit 6 Brewery, a brewpub in a tidy strip mall in Cottleville, northwest of St. Louis.
If I say cinnamon, you say ... sugar? It's a popular combination, of course.
But if you're interested in the health-promoting effects of cinnamon, you may want to think anew about the spice.
For instance, says John Critchley, executive chef at Bourbon Steak Restaurant in Washington, D.C., why not add it to savory dishes? He uses cinnamon to create a spice and herb rub for lamb loin. He also whips up a great spinach salad with raisins, pine nuts and cinnamon.
It's almost New Year's Eve when the bubbly flows freely, as friends and family gather reflect on the year that was and raise a glass to the one to come. But it can be tricky to select the right bottle to present to your host or to accompany your own meal, especially if terms like tannin and terroir can make the whole endeavor feel intimidated.