March 23rd, 2016:
From the podcast The Sporkful, an episode titled “Other People’s Food,” which discusses the pros and cons of culinary appropriation in an interview with celebrity chef Rick Bayless: Other People’s Food
When you’re finished with that podcast, you can jump over to Gastropod for their newest cast focused on the history and science of caffeine: Caffeine: The World’s Most Popular Drug
Kraft Foods this week revealed that they removed artificial dyes and preservatives from their iconic macaroni and cheese–months ago. Over 50 million boxes sold without anyone noticing the change: Kraft Reveals Revamped Mac and Cheese 50 Million Boxes Later
And, in other news from food giants, Mars announced that it would begin labeling GMO ingredients in its products: The Maker of M&Ms and Snickers Is Adding GMO Labels to its Products
While you’re thinking about GMOS, you may want to read this Politico piece on Vermont’s impact on GMO labeling around the country: How Vermont beat Big Food
An article in The Atlantic questions the benefits (and drawbacks) of sugar taxes, which are gaining favor around the world to fight obesity: The Wages of Sin Taxes
St. Patrick’s Day was a week ago, and there was a flurry of great articles addressing the holiday and, in particular, the food with which we celebrate it: at NPR, Feast Like It’s 399: What Would St. Patrick Eat?; at the American Anthropological Association, Sham and the Rock on 17th March, St. Patrick’s Day; an old one from NPR on The Dark History of Green Food on St. Patrick’s Day, and from The New York Times, Corned Beef and Cabbage for St. Patrick’s Day? Not So Irish, Historians Say
Finally, Civil Eats profiled a new book that focuses on labor issues in the restaurant industry, and aims to be a “guide for anyone who eats out and anyone who wants to eat better and more ethically”: ‘Forked’ Tells the History of Tipped Labor and Offers a Guide to Dining Ethically
As always, if you have a link you’d like to include in a future round up, please email it to LaurenRMoore@uky.edu.
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