September 2016 Food Insight Newsletter

Blog entry | Aug 29 2016
It’s no secret around the office that I love to cook. Spending time making dinner is one of my favorite ways to unwind after a long day at work. It’s also something that I love to do with friends and family. This is why I am so excited about this...
Blog entry | Aug 26 2016
It seems like everywhere you turn, there’s a trendy diet or new food fad that has taken over food conversations. I mean, we’ve even created a new series over on Foodinsight.org called Try It Tuesday, where we try new foods/diets and write about...
Blog entry | Aug 24 2016
Twitter users often use #FF (short for "Follow Friday") to highlight people they think their followers should follow as well. Today, though, I’m using #FF for "Follow Farmers." When I first started to explore agriculture a few years ago, I was...
Blog entry | Aug 23 2016
I recently got back from an epic adventure: two weeks backpacking through India. This was my first time traveling in a country so different from my home, the United States. All of the advice in the world couldn’t have prepared me for what was ahead...
Blog entry | Aug 18 2016
On a recent trip to Prague, I got to taste true Bohemian food. Prague is the capital of the Czech Republic and former capital of the region of Bohemia, which is where the food gets its name. Prague turned out to be more beautiful than any of the...
Blog entry | Aug 18 2016
When it comes to my Tuesday evenings, there’s always one show I tune into, "Chopped." If you haven’t seen it, it’s a show where four chefs compete by using an unusual combination of ingredients to create a delicious meal. Entertaining and exciting,...
Blog entry | Aug 17 2016
I’m always up for a challenge, particularly when it comes to food. My mission this summer (and I chose to accept it) was to visit two fish markets in regions of the country renowned for their seafood: New England and the Northwest. My first stop...
Blog entry | Aug 10 2016
Floral, grassy, sweet, slightly bitter, nutty, astringent—only a few of the many flavors of tea. For us purists, tea is the beverage produced by adding hot water to leaves of Camellia sinensis, a shrub originating in Asia. So how do we get so many...
Blog entry | Aug 10 2016
Recently, the U.S. Food and Drug Administration issued guidance to reduce sodium in packaged and processed food products. While sodium is essential for many basic human activities, such as muscle and nerve function, too much can increase blood...
Blog entry | Jul 26 2016
The past few months have given me quite a few reasons to break out my I Love GMOs shirt.  First in May, the National Academy of Sciences released a comprehensive 388-page report concluding GMOs are safe for humans and animals to eat. This is the...