a weekly round-up of our favorite finds from the front lines of food
- Is it possible to scientifically plot out why some flavors go with others? Researchers have tried in Flavor network and the principles of food pairing (illustration above). "A hypothesis, which over the past decade has received attention among some chefs and food scientists, states that ingredients sharing flavor compounds are more likely to taste well together than ingredients that do not."
- A look at visions of post-industrial Milwaukee explores how urban agriculture and aquaculture are becoming key to reclamation efforts. "What we really like about Sweet Water, and what they’re very adamant about, is that they want to make these spaces productive again. They see themselves as part of a narrative of production in the city of Milwaukee. They see themselves as being in touch with the [industrial past], but working in a way that speaks to the needs of the 21st century."
- In an attempt to get a better handle on overfishing, the U.S. tightens fishing policy, setting 2012 catch limits for all managed species. Let's hope the science will be fast enough to keep both the fish and the fishermen in good shape.
- Turning to agriculture as a way to cope with joblessness isn't just for Americans. With Work Scarce in Athens, Greeks Go Back to the Land “In big cities, there’s no future for them. For young people, the only choice is for them to go to the countryside or to go abroad.”
- In Benin, the sun is doing double duty on farms, getting water where it needs to be with solar-powered drip irrigation.
- Ever wonder how a good oyster knife is made? Chris Williams of Williams Knife Co. in Greenville, South Carolina explains it all for you in a video.
