It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Tag: the salt
Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.
A survey by Feeding America, a network of U.S. food banks, found that one-quarter of all U.S. military households used a food pantry in 2013. But service members are often reluctant to seek such help.
Demand for specialty and artisanal foods is booming, and new entrepreneurs want to get in on the action. Incubators can provide shared commercial kitchen space and tips on sales and distribution.
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.
The craze to embrace all things shark during Discovery’s “Shark Week” in August is exploding onto menus. But the hype doesn’t hide the fact that many of these creatures are endangered.
The Food and Drug Administration now requires all food manufacturers to be in compliance with a labeling standard for gluten-free food. Advocates for people with celiac disease say it’s about time.
A group of environmentalists in Vermont aren’t at all squeamish about “pee-cycling.” A local hay farmer is using their pee as fertilizer as they run tests to find out how safe it is for growing food.
After graduation, a group of college students landed a nutty job — quite literally. For the next year, they will don the monocle of Mr. Peanut and drive the Planters Peanut Nutmobile.