Nothing welcomes spring as deliciously as an asparagus dish. But are you a little lost which is the freshest bunch on the shelf? How to best store them? Other ways to cook them besides oven roasting? City Kitchen’s got you covered. Where asparagus is a springtime treat, bananas are a year-round breakfast luxury. Unfortunately, its perennial … Continue reading
In 50 years, the human population will reach 8.6 billion, which means we’d need land “roughly the size of Brazil” just for growing crops to sustain the human population. Rather than expanding out, some are suggesting we grow upwards, via vertical farming. Out in the oceans, fish farms sometimes have fishbreaks, when farmed salmon, cod, and trout … Continue reading
The 68th United Nations General Assembly has declared 2016 the International Year of Pulses. [1] Pulses – that throbbing sensation of your carotid artery after a workout or during a first date, right? Nope. The UN suggests we celebrate the pulses that are leguminous crops harvested solely for their dry seeds. All lentils, and all … Continue reading
If pumpkins are on your menu this Thanksgiving, be thankful that hundreds of years of human domestication has turned this once super-bitter squash into a sweet dessert. Furthermore, human intervention may have prevented gourds and squashes from extinction. As for reasons to be thankful for cranberries, scientific research shows that a compound within cranberries could prevent urinary tract infections. Continue reading
In Europe, the offspring of a genetically modified ewe “escaped” from the French National Institute for Agricultural Research and ended up on the Parisian meat market, sparking discussion on the implications of GM animals in the food supply, scientific literacy of the general public, and mistrust of the scientific community. In America, Monsanto’s latest herbicide-resistant crops … Continue reading
Are you ready? A cold brew revolution is upon us, according to Espressoworks, and they have an infographic explaining why. If you’re looking for greater and colder things, look towards Alaska, where giant vegetables grow to set world records. Continue reading
Jo Robinson of Eating on the Wild Side explains nutrients in fruits and vegetables, while scientists use a crop modeling system to help guide future food production in response to growing populations and changing climates. Continue reading
Author Jo Robinson explores the agricultural history of phytonutrients, while Harvard researchers move us a step closer toward understanding how the resveratrol in red wine and chocolate could be hindering the aging process. Continue reading
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