Category: Cooking

No mow ‘junk food’ for bees

Canadian conservationists are trying to change the message behind No Mow May, a campaign to support pollinators such as bees, because it doesn’t apply well here. No Mow May was conceived by the botanical charity Plantlife in Europe in 2019, and it hasn’t traveled well across the ocean, said PEI biologist Kate MacQuarrie. “I’m not a huge fan of the reason it’s being promoted, which is primarily for promoting dandelions,” said MacQuarrie. “Dandelions [are] really junk food for bees. It’s abundant but not very nutritious.” The problem is dandelions are not native plants, she said. They are native to Europe,… Read More

Bitewell’s Healthy Food Marketplace Reduces Health Insurance Premiums

bitewell is the go-to healthy marketplace for employers. It provides food health benefits, reducing … [+] insurance premiums and improving health for users. getty Update: May 24, 2023 – bitewell’s Seed round has reopened for another investor. The round will close oversubscribed; more than the initial $4 million. Lead Sports updated to lead Sports. People understand the benefits of eating a healthy diet. As a result, employers are slowly taking responsibility for their employees’ health. The quicker companies offer healthier and more affordable options, the faster healthcare costs will decrease, and the ROI will increase. The main problem is the… Read More

Vegan Food News of the Week: TJ’s Fish Filets, Truffle Cheese Sticks, and More

It seems that every week in the world of vegan food news is more exciting than the last and this week is no exception. Have you made Trader Joe’s Battered Plant-Based Fillets into fish tacos yet? Are you dipping Wholly Veggie’s truffled mozzarella sticks into marinara like us? There’s also a few new launches from Beyond Meat and Tindle, and a frozen treat from Kind. Read on for more. 1TJ’s plant-based fish filets A few years back, Trader Joe’s promised us new plant-based fish options and boy did the store deliver with the new Battered Plant-Based Fillets. Going by the… Read More

New World ag on its way: FDA gives initial thumbs up to pork from gene-edited pigs

As the popular children’s poem goes: “This little piggy went to market.” Now that the Food and Drug Administration has authorized letting gene-edited pigs enter the human food chain, that may be the case for a vastly different sort of pig than the one in the Mother Goose poem. As a starter, German-style sausages, made from five 2-year-old genetically edited pigs, which were cooked up earlier this month at Washington State University, were a test case. Jon Oatley, a professor in the college’s School of Molecular Biosciences, said he went through the FDA food-use authorization process for the pigs to… Read More

Win a Trip to Food Photography Heaven with Japan Tourism

Even for those working in the food photography industry – where free lunches are par for the course – the prospect of an all-expenses-paid foodie-trip to Tokyo is a metaphorical gift horse that few would be willing to submit to an oral examination. If you see what we mean. In fact, whichever way you look at it, Japan is a foodie paradise. Add to that the Japanese talent for minimalist design and perfect presentation, and the country is likely somewhere near the top of any food photographer’s bucket list of destinations. And thanks to the UK branch of the Japan… Read More

Best Healthy Coleslaw Ever (no mayo!)

I don’t know about you, but I have a real addiction to the superfood underdog AKA red cabbage. I’m not sure when the cabbage obsession really started (maybe it was from this salad) but now I’m basically convinced that cabbage needs to be in EVERYTHING. Including this epic healthy coleslaw recipe. Both red and green cabbages help promote a healthy gut (which is what we’re all about these days), fight inflammation, boost your immunity, and contain plenty of nutrients your body needs. CABBAGE PATCH PARTY. Wait wut. My favorite thing about cabbage isn’t just the nutrition though. It’s the epic… Read More

Northern Canadian businesses focus on food sustainability

YELLOWKNIFE – From rosehip ketchup to wild boar lardo, food businesses across Northern Canada are finding unique ways to use local ingredients. Niki Mackenzie is the chef and owner of Fishy People, a restaurant and butchery in Yellowknife that uses fish from nearby Great Slave Lake, among other locally harvested foods. “There’s a huge abundance of food out here in front of us and, just with the way the world is going, it seems weird to me that we’re not utilizing more of it,” Mackenzie said. Mackenzie said she takes everything local fishers catch and uses every part. Among her… Read More

From Seed to Table: The Story Behind our Barely Broken Jasmine Rice Barely Broken Jasmine Rice

The first time we talked with Michael Bosworth about bringing his barely broken jasmine rice to Imperfect Foods, he was sitting atop a combine in his fields. As enormous food nerds, we were quite excited to open our Zoom call and see this. Here’s one of our dear supplier partners tending to the actual fields where our food is grown! And looking out on Michael’s vast fields, sun-soaked and stretching into the horizon, we started a big conversation about something quite tiny: grains of rice. Broken ones, to be exact. We first connected with Michael during the pandemic. A fifth… Read More