Changes in the global commodities market are revealing deep problems with contamination in the highly fragmented US recycling system. Although some advocate better education at the curbside collection point, municipalities across the nation are adding labor and slowing processing time in an effort to remove trash from recycling streams to satisfy more stringent contamination limits imposed by China.
A new study by the National Toxicology Program indicates that chemical replacements for bisphenol A, a hormone disrupting chemical often found in food and beverage containers, may be just as harmful to the endocrine system as the chemical they aim to replace. The federal study recommends that use of the chemicals in consumer products should be reconsidered.
Chef David Burke is serving up a completely black menu for Black Friday at New York City's Tavern62. Creations include steak tartare tacos with shaved black truffle, roasted black sea bass with black garlic and black salt along with a black tea-infused creme brulee.
Jollof rice is a dish that hails from West Africa and is made up of fried rice and stewed tomatoes, writes Nneka Okona. Hot peppers can be pureed with tomatoes and onions to be poured into a mixture of fried onions, tomato paste, chicken broth, curry powder, thyme and other seasonings for a thick, sweet and spicy rice dish.
For US restaurateurs, pairing beer with meals is becoming increasingly popular. As consumers gain a better understanding of cuisine through the Food Network, blogs and social media, retailers are responding with beer and food pairing courses, menus and tasting events.
Several restaurants opened to widespread fanfare across the nation this year, like Booth One in Chicago, China Live in San Francisco and Dialogue in Santa Monica, Calif. As new eateries rose, however, names like Trader Vic's in Los Angeles, Chicago's Tru, and Bouley in New York City closed their doors.
Renowned Chef Massimo Bottura is tackling the twin problems of food waste and hunger with elevated soup kitchens in cities like London, Milan and Rio. His new book "Bread is Gold: Extraordinary Meals With Ordinary Ingredients," offers recipes and describes how food waste from city restaurants and markets is transformed into delicious meals for those in need at his soup kitchens.
On Nov. 29, the University of Florida's Institute of Food and Agriculture Sciences Citrus Research and Education Center will commemorate its 100th anniversary. The event will include a keynote on the genetic history of citrus by horticultural sciences professor Fred Gmitter.
This year's Produce Express campaign by Ag Against Hunger raised $10,000. The group works with produce growers and producers to provide fruits and vegetables to food banks, schools and other programs in three California counties.