The Midwest’s “Finnish Triangle” Is A Land Of Saunas And Squeaky Cheeses • Discoverology

The Midwest’s “Finnish Triangle” Is A Land Of Saunas And Squeaky Cheeses

Food

A look into the lives, and kitchens, of the Finns who’ve kept their Scandinavian heritage alive for over a century in northern Minnesota. Finns know that the beauty of the North lives in its contradictory extremes: searing sunlight, insulating snowbanks against the house, air so cold it burns your cheeks.

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As Warming Waters Make Shellfish Toxic, A Way Of Life Becomes Deadly For Alaskans

As Warming Waters Make Shellfish Toxic, A Way Of Life Becomes Deadly For Alaskans

Food, Long Reads, Nature

Coastal states have developed statewide systems to keep their recreational and subsistence harvesters safe from paralytic shellfish poisoning. Alaska has no such system. State environmental health officials say the sheer length of its coast makes monitoring shellfish for the toxin impossible.

Is The Second Farm Crisis Upon Us?

Is The Second Farm Crisis Upon Us?

Business, Economics, Food

Farmers across the country are in a state of emergency with dairy and grain producers, new farmers, and farmers of color being hit the hardest. The term farm crisis is synonymous with the 1980s, when the bottom dropped out of the agricultural economy, sending thousands of farms into foreclosure and shuttering businesses.

An Eco-Friendly, Plastics-Free Way For Supermarkets To Package Vegetables

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Food, Nature

A handful of supermarkets in Vietnam are attempting to move away from plastic. One of the most-pernicious, least-recycled/recyclable forms is the plastic film that food is often wrapped in. So supermarket chains including Lotte Mart, Saigon Co.op and Big C have started wrapping produce in banana leaves rather than plastic.

The Danger Of Fast Carbs

The Danger Of Fast Carbs

Food, Health

The average American eats more than 1,000 calories of rapidly digestible starches and sugars every day, and gets 500 more from the fats and oils added to many of these products. Starch serves as the carrier for much of the fat, sugar, and salt that we ingest, and like sugar, it is converted into rapidly absorbable glucose.

How To Eat Seafood Responsibly: A Guide From Chef Eric Ripert

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Food, Nature

In addition to responsibly sourcing fish, Eric Ripert stresses that seeking out freshness and using proper technique will help guarantee success with fish in the home kitchen. Here are a few ways he recommends keeping seafood cookery interesting, delicious, and sustainable.

The Surprising Psychology Of Dieting And Plate Design

The Surprising Psychology Of Dieting And Plate Design

Food, Psychology

You’ve probably heard the idea that using smaller plates and bowls can affect your perception of how much you’re eating, thereby helping you eat less. But how well does it work? A new study sheds light on that popular theory, finding that if you’re really hungry, it doesn’t work.

How Protein Conquered America

How Protein Conquered America

Food, Health, Long Reads

My bodega is only a little bigger than my studio apartment, and sells no fewer than 10 kinds of Muscle Milk. Once the niche elixir of powerlifting bros, gulping down a Muscle Milk or three is now part of a “healthy, active lifestyle” — whatever that means.

Eating Chilies Cuts Risk Of Death From Heart Attack And Stroke

Eating Chilies Cuts Risk Of Death From Heart Attack And Stroke

Food, Health

Chili has been hailed for its therapeutic properties, and now researchers have found that eating chili peppers regularly can cut the risk of death from heart disease and stroke. Researchers found that the risk of dying from a heart attack was 40% lower among those eating chili peppers at least four times per week.

The American Restaurant Is On Life Support

The American Restaurant Is On Life Support

Food, Long Reads

The restaurant industry is in a scary place, one that fairly guarantees heartbreak. We’re eating at street-corner stalls and food trucks, in front of the TV and at the grocery—everywhere but restaurants. They might not be here when we get back.

The Complicated, Problematic Influence Of TripAdvisor Restaurant Reviews

The Complicated, Problematic Influence Of TripAdvisor Restaurant Reviews

Food, Tech

The travel site is beloved and trusted by tourists — a fact some New York restaurants are exploiting however they can. While locals are more likely to turn to user-generated review sites like Foursquare, Yelp, or Google Maps to navigate the city’s shifting restaurant landscape, TripAdvisor holds considerable clout with international travelers.

The Oddly Autocratic Roots Of Pad Thai

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Food, History

In rice-centric Thailand, then known as Siam, the dish seemed more Chinese. But Thailand’s prime minister, who first rose to power as part of a military coup against the longtime monarchy, had spoken. As part of his strident nationalism, he wanted all Thais to eat pad Thai.

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Food, World

Baku, the capital city of Azerbaijan is home to a fantastical rising skyline, rose-scented markets, and cooking influenced by everything from the Ottoman Empire to the USSR. You’ll dine on fisinjan and other saucy (though un-nailed) stews called khurush, along with ethereal pilafs bejeweled with dried fruits, nuts, and barberries.

The Benefits Of Intermittent Fasting

The Benefits Of Intermittent Fasting

Food, Health

I’ve long thought the human body was not meant to run on empty, that fasting was done primarily for religious reasons or political protest. But it turns out there is something to be said for a daily fast, preferably one lasting at least 16 hours.

Why Is Chicken So Cheap?

Why Is Chicken So Cheap?

Explainers, Food, Videos

Chickens are the most populous bird on the planet. There are 23 billion of them at any given time – that’s ten times more than any other bird. It’s by far the fastest growing meat product but pound for pound the price of chicken has fallen sharply. How has this happened?

The Shipwrecked Sailors And The Wandering Cod

The Shipwrecked Sailors And The Wandering Cod

Food, World

In the remote archipelago of Lofoten, Arctic cod have been dried on oceanfront racks since the age of the Vikings. This is the unlikely story of how the humble fish became king of Norway.

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