As more urban folk strive to produce their own food, gardens both large and small are popping up everywhere. And while it's not unheard of for city dwellers to keep bees and even chickens, only a brave few have been willing to try their hand at goats.
Like hedge fund manager Mark Spitznagel, who recently tried to revitalize Detroit's Brightmoor neighborhood with a herd of 18 baby goats.
Originally published on Wed June 18, 2014 11:01 am
You're welcome, parents of young kids. The days of awkward-sized sippy cups taking up space in your cabinets, of cleaning up spills at restaurants and furiously matching lids to cups before rushing out the door may be over. SipSnap, this week's innovation pick, lets you turn any drinking vessel into a spillproof sippy cup for your little ones.
And let's stay with the World Cup in Brazil, where Uruguayan fans and media are crying foul - not on the soccer pitch, but involving Brazil's customs.
LINDA WERTHEIMER, HOST:
Customs officials confiscated more than 80 pounds of a favorite snack spread from Uruguay's soccer team, one of the World Cup favorites, when they entered the country last week. The spread, called dulce de leche, is like the Nutella of South America. You can spread it on bread; use it as ice cream topping.
A much-maligned beef product that was once frequently added to hamburger is making a comeback. Two years ago, beef processors cut back sharply on producing what they call "lean, finely textured beef" after the nasty nickname for it, "pink slime," caught on in the media. Now, higher beef prices are leading to increased demand for the product.
To prepare, grocery stores and beef processors are getting ready for a new round of questions from consumers.
If you teach an aboriginal man (or woman) to make a cappuccino, can you feed his career for a lifetime?
That's the hope at Yaama Dhiyaan, a cooking and hospitality school for at-risk indigenous young people in Australia.
Students there are learning the skills to be cooks, restaurant and hotel workers, and caterers. The school is also helping to reconnect them to their culture, disrupted when many of their grandparents were kidnapped off the land, forced into missionary schools and denied the right to vote until the 1960s.
It seems that everybody, going back at least to Thomas Jefferson, loves small family farms.
Yet those beloved small farms are becoming increasingly irrelevant. Big farms are taking over.
According to the latest census of American agriculture, released this year, there are two million farms in America. But just four percent of those farms account for two-thirds of all agricultural production.
Originally published on Tue June 17, 2014 10:31 am
Italian astronaut Luca Parmitano, during his stay on the International Space Station last year, said the one thing he missed was a real cup of espresso.
Engineers on the ground in Italy were way ahead of him.
They had already been hard at work solving the problems of zero-gravity espresso, and now they're ready to launch ISSpresso, "the first capsule-based espresso system able to work in the extreme conditions of space."
Ever since Eli Whitney invented the Beef Gin in 1793, hamburgers have basically been the same: an all-beef patty, eaten as quickly as possible. But now, new technologies are allowing burgerologists to expand the medium. Chef's Burger Bistro in Chicago has created the B50 Burger, with a patty that's 50 percent ground beef, 50 percent ground bacon. And then there's a fried egg thrown on top, just for fun.
My mom cooks in a makeshift kitchen in the garage because she doesn't want the smell of simmering onions â€” the start of most of her dishes â€” to settle into the walls of our house. Even when there's a foot of snow on the ground, I find her there pulling jars of spices out of mismatched cabinets and stirring stews in a pan she brought from Pakistan when she couldn't find anything big enough to entertain with in the States.
For most of us, even one bite of chocolate is enough to send our taste buds into ecstasy. Now, scientists have concocted a process to make these dark, dulcet morsels look as decadent as they taste.
Switzerland-based company Morphotonix has given traditional Swiss chocolate-making a colorful twist: It's devised a method to imprint shiny holograms onto the sweet surfaces â€” sans harmful additives. Which means when you tilt the goodies from side to side, rainbow stars and swirly patterns on the chocolate's surface dance and shimmer in the light.
The Centers for Disease Control and Prevention is investigating an ongoing salmonella outbreak linked to ...chicken? Nope, this time it's chia seed powder â€” which is made from tiny black and white chia seeds that are sprouted and ground.
Each month, it seems, we discover a new reason to appreciate the billions of bugs hanging out in our bellies. Why? They are far more influential than we ever thought.
As our colleague Rob Stein reported in his Guts and Glory series, the bacteria in our gastrointestinal tracts and on our skin may be doing everything from guiding the workings of our minds to helping us either fend off or become more predisposed to certain diseases.
Originally published on Wed June 18, 2014 11:20 am
Editors' Note: This post has been revised to clarify and correct reporting on the findings of the bike helmet study. The researchers looked at head injuries, not just brain injuries, so the descriptions have been changed to head injuries throughout. The lead researcher said in response to follow-up questions that the study was designed to look at the risk of head injuries as a proportion of all injuries related to bicycling, so the headline and descriptions of the work have been changed to reflect that distinction.
When searching for ingredients to cook with, Irish chef Darina Allen sometimes has only to make a short trip â€” to her yard. There, she's sure to find a constellation of bright yellow dandelion flowers.
"Where other people see weeds, I see dinner!" she says.
Allen's the founder of the Ballymaloe Cookery School and an advocate of organic farming. She says that with a quick transplant from the yard to the kitchen, the humble dandelion might shed its bad rap.
Exercise is the easiest way to avoid or reduce the pain of knee arthritis, but most adults aren't getting enough. Six thousand steps a day will do it, researchers say, which is considerably less than the 10,000 steps a day often touted by wellness programs.
Drive just an hour and a half north of San Francisco, and you're in Drakes Estero, named for the first English explorer to lay claim to California.
This near-pristine, wind-whipped marine wilderness is a federally protected home for large beds of eelgrass, the base of the marine food chain. The estuary hosts the largest colony of harbor seals on the West Coast, and tens of thousands of resident and migratory birds.
If you've Googled tennis elbow or plantar fasciitis or Achilles tendon pain you've almost certainly come across platelet-rich plasma, a treatment that uses a person's own blood to create an injection intended to speed healing.
You've also probably come across names like Kobe Bryant, Maria Sharapova, Rafael Nadal and Alex Rodriguez, pro athletes who supposedly have availed themselves of the treatment.