Food News - Digest This! (cont'd)

packaged fish in ice on shelf
Americans are eating more seafood, but what if that "salmon" on your plate is not actually salmon? Oceana, a nonprofit organization, recently published a big study on seafood mislabeling. They found that 20% of the fish they ordered and lab tested were entirely different species of fish than indicated on the label. read more
cow with tags on ears
Gene editing is the latest frontier of food science. A biotechnologist named Alison Van Eenennaam wants to use CRISPR technology to edit a cow's genes to suit the needs of the beef industry. If successful, her experiments would mean that fewer female cattle would be unnecessarily killed. The FDA says not so fast. read more
cows waiting to be milked
U.S. Senator Tammy Baldwin of Wisconsin recently renewed her effort to ban the term "milk" on labels for non-dairy products like soy milk and almond milk. The ban would not necessarily outlaw the products themselves, but it could cause complications for companies that make, distribute, and sell plant-based "milk." read more
human skull on white background
New research suggests that the human diet has influenced how we communicate through language. Our hunter-gatherer ancestors primarily ate raw meat and their teeth had no overbite. When agriculture took over, we evolved to chew softer foods, and the human jaw developed an overbite, which changed the way we speak. read more
fish caught by big net
As ocean temperatures rise from climate change, seafood populations decline. Around the world, increasing demand for seafood has complicated the issue. Countries that rely on seafood, such as those in East Asia, have been hit hard. Increasing demand for fish in the US has also made high quality seafood harder to find. read more
grapes emitting sparks in microwave oven
We love food science because it helps us make better barbecue. And it's cool. For example, did you know that microwaved grapes shoot out sparks or flames. Scientists studied the phenomenon to find out why, and it's not because of electricity. Check out this cool video and explanation to see what's really going on. read more
burgers with impossible flags in them
Plant-based meat products have sold very well, but there's a new type of meat coming. Cultured meat is made by using the cellular building blocks of animal muscles to create meat in a lab. This innovation has left many meat consumers skeptical. A new asked "how many people would actually eat it?" Find out here. read more
Hudson Yards Grill by Michael Lomonaco
New York City has a new dining hub on the West Side featuring restaurants from top chefs like Thomas Keller, David Chang, Michael Lomonaco, Costas Spiliadis and Jose Andres. A central 1 million-square-foot building will house most of the restaurants. The Shops & Restaurants at Hudson Yards opens on March 15. read more
shrimp fishing boat
Maine coast shrimp may soon become a thing of the past. The Atlantic States Marine Fisheries Commission has extended the shrimping moratorium until 2021 (it began in 2013). Will the industry will ever recover? If and when the moratorium is lifted, will the prized sweet pink shrimp retain its culinary cachet? read more
calfs brains on toast
Offal is moving to the center of the plate. These cuts are increasingly popular in fancy restaurants and local diners across America. Demand for lesser known cuts has grown so much that it's shrinking the price gap between them and once-desirable cuts like beef tenderloin and ribeye steaks. Get the full story here. read more




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