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The next thing in portable food? Harvard researching have developed an “edible electrostatically charged membrane of natural products to protect your foam, liquid, or emulsion food”. In the article they claim it’s just like an apple, the skin is edible and it protects the fruit inside.
Read all about it here at Food […]
At the focal point of this movement, and of this film, are the farmers and chefs who are creating a truly sustainable food system. Their collaborative work has resulted in great tasting food and an explosion of consumer awareness about the benefits of eating local.
Attention being paid to the local food movement comes at […]
We’ve been eating solely sourdough for many years here at Chiot’s Run, as we follow the Weston A. Price guidelines of traditional eating. If you’ve never read about sourdough bread and it’s health benfits I’d highly recommend heading over to Real Food Forager to read:
5 Reasons to Make Sourdough Your Only […]
You hear so much conflicting information about which fats to eat and which ones to avoid. I gravitate toward the old-fashioned. We eat mostly: butter, lard, tallow, coconut oil and olive oil. You won’t find canola, corn, or other types of liquid oils in my kitchen. Why? Because most of those are highly processed from […]
Occasionally, I’ll be sharing links to interesting food related articles I find.
The Very Real Dangers of Genetically Modified Foods from The Atlantic
“The type of RNA in question is called microRNA (abbreviated to miRNA) due to its small size. MiRNAs have been studied extensively since their discovery ten years ago, and have […]
As you know, I’m a big advocate for good, healthy local food. I keep up to date on what’s going on in the agricultural world, as well as the local and slow food movement. When Slow Food initiated their $5 Challenge I thought it was a great idea. I’m always trying to tell […]
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