This is published in the NYT opinion section, but interesting anyway. The author discusses the links between sugars, sugar substitutes, and germs that live in the microbiome. | learn more
Future Meat Technologies founder: “It is difficult to imagine cultured meat becoming a reality with a current production price of about $10,000 per kilogram,” said Yaakov Nahmias, … “We redesigned the manufacturing process until we brought it down to $800 per […]
I really expected to find something I really disagreed with here. Since I didn’t, I thought it made sense to share with you! “Mark Bittman and Dr. David L. Katz patiently answer pretty much every question we could think of […]
More than you ever thought you’d learn about the invention of this delicious $11 Billion market. | learn more
I find this distinction interesting. Humans have been “modifying” crop and animal genes since the invention of agriculture by selecting for desired variants. Transgenic modification, where scientists literally splice in genes from unrelated organisms, has proven to be much more […]
The harvest was “grown without earth, daylight or pesticides as part of a project designed to help astronauts…” | learn more
This stat drew me into the article: “[I]f American pets were to establish a sovereign nation, it would rank fifth in global meat consumption.” | learn more
I love avocados. This fun NYT piece sheds light on the history of avocados and their adoption globally (including China!). | learn more
You’d be forgiven for thinking that Chilean Sea Bass was like Mediterranean Sea Bass, just from Chile. In fact it’s Cod. But the story of marketing fish by new names is even more interesting. | learn more
Once again demonstrating the trouble with nutrition research: “After one year the results are in and it’s a draw.” | learn more