Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...
Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds...
This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they...
I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the...
Berryville, Virginia (CNN) - Travis and Joyce Miller might have the most fragrant garage in the Shenandoah Valley.
The heady scent of hickory wood wafts from their rural home on Virginia's busy Route 7, catching the attention of hungry commuters who might expect to find a grandma tending the hearth or, even better, a pitmaster roasting a hog on the side of the road.
What's cooking, though, is something a little bit sweeter (sorry, grandma): It's Falling Bark Farm hickory syrup.
Never heard of hickory syrup? Neither had the Millers until a few years ago when a chance Internet search turned up mentions of it.
In 2011, they showed up to the farmers market in nearby Purcellville, Virginia, with 48 bottles of their new science project - "which we felt was a little bit risky," Travis says.
Read more at the all-new Eatocracy.com
Editor's note: Aaron E. Carroll is a professor of pediatrics at the Indiana University School of Medicine and the director of its Center for Health Policy and Professionalism Research. He blogs about health policy at The Incidental Economist and tweets at @aaronecarroll. The opinions expressed in this commentary are solely those of the author.
Recently, a study published in the British Journal of Nutrition said that organic fruits and vegetables are more nutritious.
A press release declared it the "largest study" of its kind. Because of its size and breadth, some people believe that it trumps previous research which showed organic food did not appear to be any safer or more nutritious than conventionally grown food.
Last August, the U.S. Food and Drug Administration issued an ultimatum: Food manufacturers had one year to make sure any "gluten-free" products met FDA requirements.
That deadline is up. To use the "gluten-free" label, products must now have an undetectable level of gluten and cannot have any ingredient containing wheat, rye, barley, or any their derivatives.
If manufacturers continue to use the "gluten-free" label without bringing their food up to scratch, they will be subject to regulatory action from the FDA. (Some foods, such as pasta, may still be on shelves legally for a while if they were produced before the ruling.)
If you've bought California nectarines, peaches, plums or pluots lately, even the organic kind, check the label carefully.
The Wawona Packing Co. in Cutler, California, announced late last week it's expanding a voluntary recall of its products.
The fruit may be contaminated with Listeria monocytogenes, a bacterium that can cause listeriosis. This serious infection can give you temporary problems such as a high fever, abdominal pain and diarrhea, headaches, stiffness and nausea.
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