The Salt Featured Two
Aug 27, 2014 — Across the U.S., women work the kitchens of temples, mosques and Sikh gurudwaras, putting on both simple meals and complex feasts. They see their work as serving God by serving others.
Aug 26, 2014 — Colorado is rolling out regulations for the edible-marijuana sector, including "emergency rules," which spell out serving sizes. But for now, most of the dosage education is falling to pot shops.
Aug 25, 2014 — Grocers are hoping to entice young consumers and their parents to eat more vegetables by creating kid-focused produce. They're borrowing tactics from the soda and snack industries to win them over.
Aug 20, 2014 — A coffee entrepreneur claims his brew is different — and better — than the trendy civet poop coffee. And it starts with the idea that elephants, unlike humans or civets, are herbivores.
Aug 20, 2014 — The bread that Jules and Helen Rabin have made in their fieldstone oven for four decades has a cult following in central Vermont. But this may be the last summer they sell it at the farmers market.
Aug 20, 2014 — Long summer days in Alaska help cabbages, turnips and other vegetables grow to gargantuan sizes. These "giants" are celebrated at the annual state fair, which kicks off on Thursday.
Aug 15, 2014 — Cricket flour is a thing, and it's showing up in protein bars and baked goods. A few companies are testing the water to see if Americans can get on board with cricket as an alternative to meat or soy.
Aug 14, 2014 — A study found that 60 percent of elderly patients who visited an emergency department in 2013 were malnourished. But doctors say it can be relatively easy to help seniors get the food they need.
Aug 14, 2014 — James Ostrer slathered himself and a few friends with cream cheese and then piled candy, doughnuts and fries on top. As he photographed these human sculptures, he found a sort of catharsis.
Aug 12, 2014 — A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.