“The Plate,” National Geographic • Aug. 15, 2016
“What are you taking with you to eat?”
This was not the question I was expecting from April, my editor here at The Plate, when I told her I’d be reporting in China this month.
Continue reading “I’ll Have What They’re Having, China Edition”
“The Plate,” National Geographic • July 21, 2016
Tasty, if ugly potatoes? Funky-skinned but sweet, firm apples? In a series of low-key blog posts, Walmart—responsible for one-third of the U.S. grocery market—recently announced two new brands of produce with an unusual selling point: The produce would have, under normal circumstances, just be thrown away.
While Walmart isn’t the only grocer that’s recently embraced visually challenged fruits and vegetables, (see How ‘Ugly’ Fruits and Vegetables Can Help Solve World Hunger) its status as the country’s largest grocer could mean very big things for ugly produce. Continue reading “Walmart Brings Muscle to the ‘Ugly’ Produce Movement”
“The Plate,” National Geographic • July 12, 2016
Bad health can be linked to wheat, corn, dairy and meat—and a range of foods currently subsidized by the government. That was the catchy finding that researchers announced last week with a study showing a correlation between an increased consumption of subsidized foods and health problems like obesity and high cholesterol. But is it actually the farm subsidies that make people eat those foods?
Continue reading “Do Corn Subsidies Really Make Us Fat?”
“The Plate,” National Geographic • July 6, 2016
John Conway, an Irishman, was at work in a bog when he made an interesting discovery recently: a 22-pound lump of ancient “bog butter,” sunk into the depths of peat, likely from about 2,000 years ago. Though it sounds surprising to Americans, finding a clump of dairy fat in a bog is fairly commonplace, with 430 instances currently on record. The butter can be as old as the Iron Age—roughly 600 B.C.—or as recently as the 1600s. Even today, the stuff retains a buttery smell—a chef who tasted an ancient specimen said “it goes right up your nose;” a modern variation produced by the Nordic Food Lab in 2012 drew reviews ranging from “animal” to “salami.”
Continue reading “Bog Butter and Other Odd Ways the Ancients Preserved Food”
“The Plate,” National Geographic • June 28, 2016
A handful of scientists have spent the last 15 years convincing Africans to swap white sweet potatoes for their more colorful and vitamin-packed cousins, orange sweet potatoes. But if a tuber associated with holiday excess in the U.S. sounds like a strange focus for science, consider this: Those scientists are receiving the world’s most prestigious prize for agricultural research, the $250,000 World Food Prize, which celebrates agricultural efforts that combat food insecurity.
Continue reading “World Food Prize Winners: Why Sweet Potato Color Matters”