Breaking News
Monday, 8 October 2012

Monday, October 8, 2012
Annika Eriksson, a school lunch lady in Falun, Sweden, has been told to dumb down her food a bit. Well-loved for baking fresh bread every day and offering a huge buffet of vegetables, she was recently told by school officials to start using store-bought bread and cut her vegetable options in half because it's not fair to students in other schools, who don't receive the same caliber of food in their cafeterias.
Woman Drinks Liquid Nitrogen Cocktail, Gets Stomach Removed
Over 11,000 Sick From Frozen Strawberries
Clinic Writes Prescriptions For Fruits, Vegetables
Standard Maple Syrup Grading Proposal Not So Sweet, Say Some Vermonters
New Soda Vending Machines To Display Calories
Anna Brones: Why Caring About Food Isn't An Option, It's a Responsibility
While we're busy perfectly placing a stalk of rosemary next to the batch of homemade muffins so that the picture with a filter to subdue the colors will look a little more quaint, there are millions of people around the world, and here at home, going hungry.
Annie Spiegelman: Prop 37: California Soil Scientist Says Label Up!
This November, Californians will vote on a historic proposal that would require genetically modified foods in supermarkets to be labeled.
Will Levitt: What Happened During The LongHouse Food Writers Revival
On September 15, 2012 many of the nation's leading thinkers in food media gathered in a restored barn in Rensselaerville, New York to explore the idea of "Old Media, New Media and the False Divide" and discuss the challenges and possibilities of how food stories are told.
Foodbeast: Can a Half-star Difference on Yelp Destroy a Restaurant's Business?
Review aggregate website serves over 78 million unique people monthly, who use the site to sift through over 40 million reviews. These are monstrous stats, as the now ubiquitous review system serves as a powerful gateway between consumer and potential new dining experience.
Snooth: 5 Wine Myths: Busted! Or Not ...
Wine is a complicated matter. Or that's at least what all wine experts are hoping you'll believe! The truth is that wine is a remarkably flexible product, ending up as simple or as complicated as you want it to be.

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