A round of oysters, anyone? Pearlita Foods, a cell-cultured seafood startup, has revealed its vegan prototype for oysters made from ingredients like mushrooms and seaweed. The plant-based oysters will even come served in a no-shucking-necessary shell that is biodegradable.
What does your grocery cart typically look like? Maybe you load it up with avocados, nutritious quinoa and bananas each week. Perhaps coffee always makes its way onto your grocery list, as does a bottle of wine for the weekend. Unfortunately, with current unsustainable methods of farming and worsening climate change, many of the staples […]
As food processing and packaging has become increasingly more complex, the question, “What’s in our food?” has become harder to answer. A team of international scientists has compiled a new database of 3,240 potentially harmful chemicals that have been measured in “food contact materials (FCMs),” like packaging and processing equipment, utensils and reusable food containers. […]
For the first time ever, scientists have grown plants in soil samples collected from the Moon fifty years ago, a feat that could have implications not only for prolonged space exploration, but for plants trying to thrive in harsh conditions on our planet. During the study, which was funded by NASA, University of Florida scientists […]
Toxic per- and polyfluorinated alkyl substances, known as PFAS or “forever chemicals,” are a family of more than 9,000 synthetic, human-made chemicals that barely break down in the natural environment, according to CHEM Trust. PFAS are used to make products water-, heat- or stain-resistant, The Guardian reported. Very low amounts of these forever chemicals in […]
The warm, breezy days of spring are the perfect setting for a picnic. Whether you head to a local park, set up a spot on the side of your favorite hiking trail, or lay a blanket in the backyard, getting outside to dine al fresco is a dreamy way to spend a spring afternoon. Thankfully, […]
At Maison Jar – a new grocery store located in Greenpoint, Brooklyn in New York City – silos of dry goods line one wall. Dried beans, grains, pasta, nuts, and coffee are beside bins of cooking staples like flour, baking soda, baking powder, and sugar. A refrigerator on the wall opposite holds industrial-sized jars of […]
Food travels long distances – sometimes hundreds or thousands of miles – to reach our plates. Mapping the trajectory of many processed foods is to draw zig-zags across the globe, connecting faraway fields, factories, distribution centers, and store shelves. The concept of “food miles” was created in the 1990s to warn consumers of the connection […]