Would it worry you to know the fish on your plate isn’t what you think it is or where you think it’s from? Considering the U.S. imports 91% of its seafood in a system that makes it easy for businesses to get away with unknowingly selling customers mislabeled fish, maybe it [...]
A Vancouver Island aquatic farming operation has been forced to scale back its operations significantly following a mass wipeout of its shellfish. Rising acidity in the sea water around Qualicum Beach has led to the death of 10 million scallops — equivalent to three years' product, and every scallop the company put in the ocean from 2009-2011, Island Scallops CEO Rob Saunders told The Parksville Qualicum Bay News.
[Photograph: Max Falkowitz] Two and a half years ago, three slender, responsible, in-shape members of the Serious Eats team went on a juice cleanse, and I chortled from the rafters while they dealt with headaches, restlessness, and waterlogging.
[Photograph: Meg Houston Maker] It's New Year's Eve, and your guests are about to come tumbling in. You set out bowls of salty snacks and a grand platter of cheeses. There's creamy white chèvre, a Stilton, some Brie, nutty...
During harvest last year, banana farmers in Jordan and Mozambique made a chilling discovery. Their plants were no longer bearing the soft, creamy fruits they'd been growing for decades. When they cut open the roots of their banana plants, they saw something that looked like this: Scientists first discovered the fungus that is turning banana...
Consumers buying honey might not be getting what they pay for according to one of the world’s leading honey experts, who is supporting a U.S. Senate bill that would, if passed, put more stringent requirements on the federal government to ensure the origin of imported honey and compel sellers to label it accurately.
Bacon, pancetta, prosciutto: These three pork products look alike, taste somewhat similar, and even get regularly substituted for each other. It's no wonder we get them confused! In actuality, they have very distinctive characteristics that make each ideal for different kinds of preparations. Here's the scoop on each one and their differences.
It’s been almost two years since I wrote “Food’s Biggest Scam: The Great Kobe Beef Lie,” here at Forbes.com. That story became one of the most read food stories of the year, with well over a million views.
From the outside, it looks like another Abbotsford dairy farm. But try to find a cow in Bruno Rempel’s barns and you’ll be looking until the cows come ... well, suffice it to say you’ll be looking for a long time.