How the chef at Tatiana brought Afro-Caribbean cooking—and his life story—to the center of New York City’s fine-dining scene.
For more than a hundred years, the Neshoba County Fair has drawn revellers from all over the country. Why do they keep coming back?
The hyper-carnivory movement conjures a time when men hunted and lunch was literally on the hoof. What does the research say?
Daniel Lopatin talks with Amanda Petrusich about his collaborations with the Weeknd and the Safdie brothers.
Using electronic health records data from the All of Us Research Program, we show that higher daily step counts in data collected over several years of Fitbit fitness tracker use were associated with lower risk of common, chronic diseases, including diabetes, hypertension, gastroesophageal reflux disease, depression, obesity and sleep apnea.
Although questions remain about several diet and disease associations, current evidence supports dietary guidelines to limit red meat and increase vegetable intake.
Nature Medicine explores the latest translational and clinical research news, with an analysis of Intellia and Regeneron’s gene-editing treatment, which reduced levels of transthyretin in patients.
There’s plenty to go around, but it’s going to the wrong places.
Developing countries need to boost their yields, even if that conflicts with climate goals.
Who’s eating more, and who’s eating less.
As people’s eating habits change and environmental concerns grow, plant-based protein used as a meat substitute has gained popularity. However, some barriers are preventing it from becoming truly mainstream. Watch what needs to be done to truly realize a future with less meat.
Over one-third of greenhouse-gas emissions come from food production. For a greener future, this urgently needs to change. What’s the future of food in a more sustainable world? Our experts answer your questions.
Video timeline: 00:00 – Food’s environmental impact 00:44 – Why it’s important to make food sustainable 01:34 – Will everyone have to give up meat? 02:13 – Can lab-grown meat be scaled up? 03:32 – Could nutrients and vitamins be added to new foods? 04:52 – Will insects become a new staple food? 05:35 – Why small-scale farming isn’t the main solution 06:51 – Is vertical farming more sustainable? 07:36 – Will consumers accept new foods?
Companies around the world are beginning to commercialize “cultured” meat products, developed by growing animal cells in a lab rather than killing living creatures.
Barbecue is so much more than just throwing meat on a grill. It is a time for family and friends to come together in celebration. From Turkey’s shish kebabs, which originated from hunted animals skewered on swords, to earth ovens in the South Pacific, which involve cooking food underground, we’ll take a look at how cultures barbecue around the world.
Japanese A5 Wagyu (600g) from Kagoshima, the winner of the ‘Japanese Wagyu Olympics’ – 全国和牛能力共進会 held every 5 years in Japan – Wagyu Olympics: 全国和牛能力共進会 – short 全共 (Zenkyo) – winners in recent years: 2007 – Miyazaki / 2012 – Miyazaki / 2017 – Kagoshima
With our current food systems accounting for about a quarter of all greenhouse gas emissions, a growing number of companies are producing an alternative to meat produce. From lab-engineered burgers to fake fish, vegan dining and bug cafes, which ideas could actually help reduce climate change and keep consumers happy.
Boomers Daily 