Adventures in Wholegrain Baking
News & Events
Food production dominates land, water and fertilizer use and is a greenhouse gas source. In the United States, beef production is the main agricultural resource user overall, as well as per kcal or g of protein. Here, we offer a possible, non-unique, definition of ‘sustainable’ beef as that subsisting exclusively on grass and by-products, and quantify its expected US production as a function of pastureland use.
Article by Marcus Woo
Unlike most microbiomes, which contain up to thousands of species, fermented foods like sourdough, sauerkraut and kimchi have only a few to a couple of dozen species, making them easier to study. At the same time, they share commonalities with more complex microbiomes. For example, the microbiome on cheese rinds is similar to that on your skin.
Article by Tamar Haspel
I’m supertired of superfoods. And it’s not just because I really don’t want to drink chaga tea. It’s because the game of finding some nutrient in some food and making wildly improbable assertions about the consequent effect on human health is a clicky gimmick by which unscrupulous marketers and audience-hungry media prey on credulous consumers.