Op-Ed: “Trust me. Butter is better.”
Mark Bittman is a noted journalist, author and chef. He’s now at UC Berkeley, where he is affiliated with the Berkeley Food Institute and the Graduate School of Journalism. He’s …
The UC Food Observer chooses a handful of important stories for you to read as you finish your work week. On the menu, in no particular order: the rise of …
Opinion: “Let’s help create more farmers”
Noted journalist, author and chef Mark Bittman pens a provocative opinion piece for the New York Times. He identifies an issue most of us are concerned with – the aging …
A Senate lunch tradition draws on the flavors of home
Food and politics go hand in hand. This week, there’s some heartwarming news. The winners of the Kids’ State Dinner were announced. The program, sponsored by Let’s Move!, the USDA and …
Study: Global diabetes rate has risen by nearly half in last 20 years
Sabrina Tavernise (@stavernise) writes for the New York Times. She reports on a new study about the increasing rate of diabetes across the globe. The new study, published in …
“Flow hive” minimizes bee stings; sets crowd-funding record
Impatient with what he viewed as a labor-intensive method of extracting honey from his home hives, Australian Cedar Anderson and his father, Stuart, invented an “alternative setup” called Flow Hive. …
Opinion: The Rise and fall of the ‘Foodies’
Bill Eberle is an operations manager at the Rosendale Dairy in Pickett, Wisconsin, which is that state’s largest dairy farm. He wrote this opinion piece for the Fond du Lac …
Egg farms hit hard as avian influenza spreads
Deadly avian influenza viruses have affected more than 33 million turkeys, chickens and ducks in more than a dozen states since December….an enormous percentage of the nation’s commercial poultry stock. …
How to eat healthy at restaurants
Americans eat out a lot. It can be challenging to make healthy choices that take into account portion control while also keeping sugar, fat and sodium at acceptable levels. The …
Bittman Op-Ed: Let’s make food issues real
In an op-ed piece in the New York Times, the author, chef and Berkeley Food Institute distinguished fellow weighs in on a variety of food issues. Some takeaways? It’s not necessarily …