This post was originally published on this siteLaboratory-produced meat or lab meat—sometimes called “cultured meat” or even “clean meat”–is in the news these days, with gushing articles in the Washington Post, the New York Times and many magazines. The publicity machines are whirring at high speed, and all the chic arguments are on display. “Save … Read moreLab Meat: Big Hype, Bad Investment
Recently I participated in the 2018 Long Island Food Conference, the lone meat eater in a lineup of speakers espousing “plant-based” diets. The keynote speaker was Francis Moore Lappé, whom you will recognize as the author of the very influential Diet for a Small Planet, the 1971 book that convinced many to embrace a diet … Read moreDiet For A Large Planet
Flavored milks are highly sweetened beverages made with powdered skim milk—they are actually the dairy industry’s way of getting rid of all the skim milk left over from the production of butter and cream, mostly for ice cream. Since Americans are huge ice cream eaters (and since Americans are eating more butter these days), there’s … Read moreFlavored Milks: How Low Can You Go?
“Pasteurization of milk ensures safety for human consumption by reducing the number of viable pathogenic bacteria.” So begins an article published in the Journal of Food Protection, published in 2011. The post What Pasteurization Does To The Vitamins In Milk appeared first on Nourishing Traditions.
Recently I attended the 2018 Global Food Forum, organized by the Wall Street Journal, held in the Intercontinental Hotel in New York, and sponsored by Pratt Industries (maker of recyclable packaging), the South Carolina Department of Agriculture, US Soy and The Australian (news coverage). The post The 2018 Global Food Forum appeared first on Nourishing … Read moreThe 2018 Global Food Forum