We’ve served up a recap or two on our California adventures with seven of our food blogger friends during TASTE: Unearthing the Art and Science of Food Blogger Tour. And, now we are bringing you the inside scoop from Adriana of Adriana’s Best Recipes on her favorite parts of the tour and what she learned.
After a morning of tasting Napa Valley wines and a lunch made more enjoyable with the pairing of wines, the afternoon of the second day of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour was dedicated to a deeper appreciation of the science of food and wine.
What a thrill to set out after breakfast for Napa Valley on day two of the Best Food Facts TASTE: Unearthing the Art and Science of Food Blogger Tour. Heralded as one of the best wine-growing regions of the world, Napa Valley is a patchwork of more than 400 premier wineries – some big, some small - each with their own farm philosophy and individual style.
You’ve gotten the skinny from us on Best Food Facts’ adventure in California with seven of our foodie friends on TASTE Tour: Unearthing the Art and Science of Food Blogger Tour. We checked in with Sheila from Eat 2gather to get the inside scoop on her favorite parts of the tour and what she learned.
At the Robert Mondavi Institute, we had a super sweet time learning about (and tasting) honey and chatting with Amina Harris, Executive Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science at UC Davis. And, now, we are bringing some of that sweetness to you by sharing what we learned in the form of four not-so-sweet honey myths.
For food writers, whether it’s researching the history of basil pesto (famously from Genoa, Italy), finding the best tips for barbecue food safety (avoid flare ups that cause potentially carcinogenic dark char on meats) or understanding the benefits of biotechnology used in modern day farming (such as improved nutrition, drought tolerance and pest resistance), it’s important to seek out experts with the most accurate information and best consumer advice.
Best Food Facts took California by storm during our inaugural ‘TASTE: Unearthing the Art and Science of Food’ Blogger Tour – a three-day extravaganza that explored the technology and science used in food production.
Don’t let fear of pesticide residues keep you from enjoying the bounty of the season. All fruits and vegetables are good, regardless of whether the label reads organic or conventional.
Technically, the answer is “yes.” It’s called cellulose and it is the basic building block of the cell walls of all plants and is considered a complex carbohydrate. But "cellulose is cellulose” whether it comes from wood pulp or celery. So should you be concerned?
Use sound science and nutrition basics to navigate the Dirty Dozen and Clean 15 recommendations. Ready resources to fact-based information make it easier to choose wise food decisions
Whether navigating the meat case at your local grocery store or preparing dinner at home, we all want safe meat. Registered dietitian Carolyn O’Neil gets answers to her questions about meat related to labeling claims like “natural,” “antibiotic free,” or “hormone free,” as well as insights on organic meat and how to keep all meat safe when preparing at home.
In all forms, fruits and vegetables are inherently nutritious, no matter whether eaten fresh, canned or frozen. In recent years, a number of marketing tactics have presented organic fruits to be safer, based on the premise that they are grown without pesticides. In truth, both organic and conventional farmers use pesticides on their crops.
Recently, Best Food Facts received a reader question. Shelly asked, "I see Facebook pages of people advocating against GMOs but promoting the use of protein shakes. What’s in them and are they healthy?" We asked nationally-renowned nutrition and fitness expert Dr. Liz Applegate, Director of Sports Nutrition at the University of California-Davis, to answer the questions.
A visitor to Best Food Facts asks, “What percentage of organic food consumed in the United States comes from imported/foreign producers?” We posed the question to Dr. Ted Jaenicke, associate professor of agricultural economics at Penn State University and Dr. Carl Winter, director of the FoodSafe Program at the University of California at Davis.
In December of 2011, Best Food Facts interviewed Connie Diekman, RD, about the overall safety of apple juice. At that time, she said the FDA was reassessing whether the acceptable levels of arsenic in juices needed to be adjusted, following reports of potentially unacceptable levels.
Today, the FDA proposed new regulations for arsenic in apple juice. The proposed "action level" is 10 parts per billion (ppb) for inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water.