our favorite finds from the front lines of food
From Lucky Peach
We try not to rant on fad diets, so we're always delighted when someone else does it for us. You'd be hard pressed to find anything with a more convoluted rationale than Paleo. Food & Consequences: The Real Paleo Diet "In the end, what’s really interesting to me is that diet fads exist at all, since they presuppose a level of food security and consumer choice that are unprecedented in human history. The Paleo diet as a cultural phenomenon is inconceivable outside the context of the development of agricultural societies." (Lucky Peach)
The Real Problem With Bread (It's Probably Not Gluten) Is there no problem that industrial food can't both cause and "fix" for a price? "In commercial bakeries, rising time has been winnowed from hours or even days down to mere minutes, thanks to fast-acting yeasts and additives. By contrast, the team in Jones' laboratory, located in a rural stretch along Puget Sound, lets dough rise for as long as 12 hours—and they've found that the longer it rises, the less potent the gluten that remains in the finished bread." (Mother Jones)
If Wines Had Online Dating Profiles Wine needs love too. See which type is your perfect match, then grab a bottle. (Buzzfeed)
The latest installment in the "eat it to save it" files: Pacific groundfish. "Unless fishermen can collect a price that reflects the expense of the new sustainable methods of catching groundfish, we won't be able to maintain the fishery's revived state. The challenge is to reintroduce these species to consumers, build demand and help secure
a strong market that can support the fishermen and fishery in the long term." (LA Times)
Veuve Clicquot will be the first company to produce packaging using grapes when the Champagne house launches its newest “Naturally Clicquot” next month. (Drinks Business)
Only the good die out. Super-delicious and eco heroes, oysters, clams and scallops face high risk from ocean acidification, new study finds. (Guardian)
