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Food industry and trade
Mar 8, 2013 — Debuting at No. 5, Michael Moss' Salt Sugar Fat analyzes and critiques the processed food industry.
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Feb 26, 2013 — From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss' new book goes inside the world of processed, packaged goods.
Jan 11, 2013 — In his new book Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease, endocrinologist and obesity doc Robert Lustig deconstructs the mythology of fat. He says exercise, for all its benefits, won't help you shed pounds—and that fasting only worsens weight gain.
Apr 29, 2012 — Some of the most popular culinary creations — Granny Smith apples, Caesar salad and nachos — are products of fortuitous discoveries. Josh Chetwynd's new book, How the Hot Dog Found Its Bun, chronicles the quirky history of kitchen favorites.
Aug 21, 2009 — These days some shoppers are looking at more than the price of their groceries; they're also considering "food miles" — how far the grapes or pork chops traveled to get to the store. But some experts say eating food grown locally isn't necessarily the best way to go green at the grocery store.
Apr 13, 2009 — Studies say eating red meat increases your risk of cancer, but a little dark chocolate a day is good for you. Ad campaigns praise high fructose corn syrup. With so much information, how do you decide what's good for you?
Mar 12, 2009 — Organic farmer Dante Hesse needs to raise about $700,000 to upgrade his dairy. When Hesse couldn't get a loan through usual channels, he turned to his customers for help. Though he's got no collateral or co-signers, some say they're ready to invest.
Jan 22, 2009 — In his new book, Food Matters, Mark Bittman writes about the environmental impact of industrial farming — and how individuals can make a difference by cutting down on the amount of animal products they consume.
Oct 2, 2008 — Bryant Terry is a young chef and author committed to local urban food systems. The eco-chef and food justice advocate is co-author of Grub: Ideas for an Urban Organic Kitchen. He talks about reconnecting with local food and the cooking traditions of the South.
