How Common Was Cannibalism?
While eating one another is understandable if stranded on a snowy mountain or desolate wasteland, evidence exists that some societies tucked into the practice even if not faced with life-or-death situations, just for the fun of it.
July 18, 2012 |
By Rachel Nuwer
Jennifer Griffin on Managing a Kitchen as an Amputee
While some might see the lack of a hand as an end to a life of cooking, Jennifer Griffin figured out how to revamp and revise her methodology for pulling a meal together
July 18, 2012 |
By Jesse Rhodes
360-Year-Old Advertisement Extolls Coffee’s Virtues
An advertisement issued by some brilliant London entrepreneurs may well be the first coffee ad ever.
July 18, 2012 |
By Rachel Nuwer
The Messy History of Tacos
There's so much more to the humble taco than meets the hungry North American consumer's eye - or palate.
July 16, 2012 |
By Rachel Nuwer
An Architect-Turned-Barista Draws a Fine Line Between Brewing and Design
As the finale to our coffee series, we talk with Yeekai Lim, an entrepreneur from Los Angeles, about coffee, design, and the common ground(s) they share
July 13, 2012 |
By Jimmy Stamp
Return of the King Salmon
In the ocean waters just off California's Central Coast, the fish are swarming this summer like they haven't in years
July 12, 2012 |
By Alastair Bland
Climate Change Will Mean the World Eats Rice
The future under climate change indicates that rice will soon become an even more abundant staple, thanks to a boost in carbon dioxide that make crops like rice thrive
July 11, 2012 |
By Rachel Nuwer
A Short Walking Tour of New York’s Lower East Side
In the 1860’s the Lower East Side was deluged in a wave of immigrants from Germany; known as Klein Deutschland, it had the 5th largest German-speaking population among cities in the world at the time
July 11, 2012 |
By Susan Spano
Hungry? Pull Over. Here’s Your Guide to the Best Bets of Roadside Foraging
All along the roadways of America—and the world—there's figs, avocados and wild berries ripe for the picking
July 10, 2012 |
By Alastair Bland
Why Store-Bought Popsicles Drip Less
Just in time for another scorching July day, the history of the modern popsicle - and why the store-bought ones are less drippy than the DIY kind.
July 09, 2012 |
By Rachel Nuwer
Meet Edith and Fanny, Thomas Jefferson’s Enslaved Master Chefs
Monticello research historian Leni Sorensen offers an impression of what life was like for these early White House chefs
July 09, 2012 |
By Jesse Rhodes
How Our Food System Could Be Radically Better in 2032
Fast forward 20 years. How will we get our food? What delicacies will stock our fridges and appear on restaurant menus? Will our diets be significantly different, or will we have simply found new things to stuff in yet-undiscovered pockets of our pizzas? Andrew Purvis of Green Futures Magazine ponders the question, with an optimistic slant: [...]
July 07, 2012 |
By Rachel Nuwer
The Tallest, Strongest and Most Iconic Trees in the World
Its bark is fire resistant. Its fruit is edible. It scoffs at the driest droughts. It shrugs, and another decade has passed. It is the baobab tree, one of the longest-living, strangest looking plants in the world
July 05, 2012 |
By Alastair Bland
How Maker Culture is Reshaping Retail Design
A San Francisco coffee shop pulls back the curtain to expose the process behind each cup served in their expansive warehouse space
July 05, 2012 |
By Sarah C. Rich
Doctoring the Dog: The Stunt that Launched Nathan’s Famous Stand on Coney Island
The hot dog eating contest is Nathan's claim to fame now, but in 1916, vacationers to the New York City landmark needed something more appealing to convince them to eat a cut-rate frankfurter
July 03, 2012 |
By Peter Smith
A Midsummer Night’s Surströmming
The salty Baltic herring ferment inside a sealed can thanks to salt-loving, anaerobic bacteria that produce distinctive organic acids found in sweat and rotting butter
June 29, 2012 |
By Peter Smith
Mom Keeps Kid Out of Cookie Jar, Forever
Should you raise a sugar-free baby? One mother makes a case for this radical move.
June 28, 2012 |
By Rachel Nuwer
Cork Trees: Soft-Skinned Monarchs of the Mediterranean
A cork tree stripped of its bark will be harvested again in nine years—if people are still using cork by then
June 28, 2012 |
By Alastair Bland
Mining an Oyster Midden
The Damariscotta River was an epicenter of oyster shucking between 2,200 and 1,000 years ago
June 28, 2012 |
By Peter Smith
Not All Calories Are the Same, Says Harvard Study
A new Harvard study challenges the traditional understanding of calories, postulating that it’s all about quality and not quantity. For those looking to lose weight, the source of those calories is more influential than the sheer number. ABC News reports on the results: The kind of calories the body gets may affect how efficiently people [...]
June 27, 2012 |
By Rachel Nuwer
