food
Five ways to use the LIFE metric for conservation decision-making
Our new paper in Biological Conservation demonstrates how the LIFE extinction risk metric can be applied across five diverse case studies, from real-time tropical deforestation monitoring to evaluating conservation project effectiveness.
Food and the long term risk to life
A Cambridge article explores our research on how food consumption affects the extinction risk of 30,875 land-dwelling animal species, with an interactive tool to examine biodiversity impacts across different countries and diets.
Exploring the biodiversity impacts of what we choose to eat
Nature Food paper revealing food choice biodiversity impacts vary by three orders of magnitude with interactive global explorer tool.
The Percy Food Tax
The complex geopolitical maneouverings of the cats in my household
Bad Chancla Seattle
Great, fast latino food with creative takes.
Cheeky Cafe
A cute "asian-fusion" diner restaurant on Jackson.
Caprese Sandwiches
Making bread to make better sandwiches
Never A Dull Moment
How sharp knives disappeared from the dining room table, only to return, centuries later, in steak knife form. Kings, cardinals, and factories are involved.
The Science Oven
A reflection on the microwave oven, perhaps the most important invention to come out of a World War that sparked a lot of them.
Freeloader Culture
Reddit seems to be crumbling under the weight of a big controversy. The reason? It didnât account for its free-riders.
A Side of Gloss
Tedium continues on its long journey to fill its glossary with hundreds of entries, and todayâs list takes a long, hard look at all things food-related.
Whipped Cream, No Other Delights
How whipped cream, of all things, helped to drive innovation in the food technology space. Henry Ford and the humble soybean had something to do with it.
Meal Deal Economics
What a price hike for a U.K. supermarket chainâs popular meal deal tells us about the way we perceive food in a time of inflation.
Let's Get Sauced
Yes, this is an article about ranch dressing. And yes, ranch dressing was invented at Hidden Valley Ranch. Here's some stuff you didn't know about ranch.
Itâs Not Delivery, Itâs âŠ
The evolution of the frozen pizza, the ideal form of sustenance for people who have an oven, a microwave, or an aversion to delivery. (Possibly all three.)
Hydrogenated Marketing
How Crisco, which avoided naming its primary ingredient in ads, toppled lard more than a century agoâand made Americans believers in industrial food.
Paper That You Bake
What the heck is parchment paper, where did it come from, and why is it such a prominent baking aid these days? So many questionsâhereâs my attempt to answer.
Eat More, Theyâre Healthy
The â90s defining treat might have been SnackWellâs, a low-fat cookie brand that sold itself as healthy, but really just exposed public health policy failures.
Beyond The McRib
Pondering the way that retired or obscure fast food menu items create cult followings. Had a Taco Bell Chili Cheese Burrito lately? Consider yourself lucky.
Going Nuts for Beer Nuts
The story of Beer Nuts, the alcohol-accompanying brand of nuts that youâve probably seen in a sitcom bar somewhere.
What The Hellmann
The hidden stories behind some of the sauces you eat every single day, from a confessed overuser of sauce. You are entitled to a little more, by the way.
Smashing Potatoes
Mashed potatoes have a long, drawn-out historyâespecially, ironically, in instant form. Guess the recipe for the Thanksgiving icon is harder than it looks.
We Are All Made Of Stars
Strung Out
The story of the stringy part of the banana nobody ever talks about, and why it might be worth talking about a little. Yes, it has a name.
Cheese, American Style
Despite cheese existing long before the U.S. did, it has come to define American food culture globallyâand not just because of American cheese. Why is that?
Seaweed: The Next Kale?
Entrepreneurs are making the case that seaweed, a nutrient-rich but weird food source, should go mainstream. Even if it doesn't, kelp could still prove key.
Special Delivery
Itâs not often that someone figures out a unique way to deliver a pizza, which is why we should honor the driver who delivered to a stalled Amtrak train.
How The Cookie Crumbles
Why did Hydrox cookies lose out to Oreo despite being the first cookie to market? Long story short: The name seemed like a better idea 100 years ago.
Boom, Roasted
Not every fast food chain is going to be a success. And often, the best you can hope for is the kind of revival Kenny Rogers Roasters is having in Asia.
Ice Cream Fakery
Why you can't find the phrase \"ice cream\" anywhere on some varieties of Breyers, and whether it being a \"frozen dairy dessert\" should bother you.
Who Doesnât Love Pickles?
Generally dill-flavored, always salty, and often found in iconic Jewish delis, the pickled cucumber is an icon of strong flavor. (As is pickle juice.)
Let's Bowl 'Em Over
Could cereal's waning popularity in the United States have something to do with a lack of exotic options? Let's look at what the rest of the world is doing.
You Don't Win Friends With Salad
The salad bar is something that many restauranteurs claim to have invented, but we know for sure that just one guy invented the sneeze guard.
The Sauce-Packet Squeeze
How long do sauce packets last, and can you recycle these old Heinz Ketchup packs? We research condiment packaging so you don't have to.