The question of how far food should travel between where it is produced and where it is consumed has become a frequent matter of passionate debate. The popular rule of thumb is that the more local the food, the better it is, and we’ve all heard of the many purported benefits that eating locally has on local economies, the environment and even one’s health.
There are many ways that a hen can die. If you raise them long enough, you’ll see your share. I’ve been keeping hens since before it was even legal in my hometown, since before anyone in Brooklyn or Portland had even heard of a chicken. Along the way, in both the city and the country, I’ve seen hens meet all manner of early demise.
Nestlé recently announced plans to remove all artificial colors and flavors from its candy bars. The company said it was doing so in response to consumer preferences, not because there was anything dangerous about the artificial products they were using.
It’s not mayonnaise, complained the plaintiff, food giant Unilever, maker of Hellmann’s Real Mayonnaise. Unilever ended up backing down and the suit was dropped, thanks to a perfect storm of public relations blowback it created.
With the salad days of summer behind us and dark, cold days approaching, fat is in season. The holidays, and the accompanying onslaught of rich feasts, present a timely opportunity to think about fat, and there is much to consider these days.
Mayonnaise is the top-selling condiment in the nation, and is on a trajectory to overtake soy sauce on the world stage. The reasons behind this popularity are diverse and are the subject of much speculation — by me, anyway.
Plant parts, like leaves and roots, keep living after having been separated from the plants on which they grew. For days, weeks, even months after being harvested, the component cells of these plant parts can carry on with their metabolic functions.