Seventy percent of processed foods sold in the U.S. contain genetically engineered ingredients like soy, corn, and sugar. Even at PCC, considered a beacon of organic products, is not entirely GMO-free.
If voters here approve Initiative 522, a measure to require producers to label foods made with genetically modified ingredients, Washington will join two other states that recently enacted similar laws.
In the food business, everything comes down to that moment when a shopper studies a label and decides whether to buy or move on. That’s why food producers have a big interest in Washington’s Initiative 522 on the ballot next month.
Washington could become the first state to require mandatory GMO labels if voters approve Initiative 522. But some voters are still confused about the role GMOs play in our food system and in the environment. The Record's Steve Scher gets the facts from Seattle Times reporter Sandi Doughton.
Nathan Myhrvold was the former chief technology officer at Microsoft when he took a leave to attend culinary school in France.
Now the CEO of Intellectual Ventures, a Bellevue company that buys and licenses patents, Myhrvold has taken food to a new level: photographing lentils under a microscope, shooting gelatin and eggs and blending wine, which he says takes the edge off a young wine.
On Monday, the USDA issued a warning for salmonella contamination in packaged Foster Farms chicken. Nearly 300 illnesses in 17 states have been reported.
Today, the USDA is threatening to close the three Foster Farms facilities linked to the outbreak. This latest outbreak is just one of the many contamination stories we hear about each year.
The Center for Disease Control estimates that every year, roughly one in six Americans get sick from foodborne illness. How can you protect yourself? Marcie Sillman talks with Scott Meschke, microbiologist and professor Health Sciences at University of Washington.
Are you ready to take the burdock root challenge? Burdock root is a high source of a complex starch that gives us the energy we need to get through the winter. Registered dietitian Mary Purdy says it is a prime example of the sort of food we should be intruding into our diet during the darkening days of fall and winter.
As we bundle up and spend more time inside we might be tempted to turn to pumpkin lattes and bonbons, but that isn’t the best way to tackle our diminished energy. Purdy is the host of the podcast Nutrition Nuggets; she says there are better ways then caffeine and sugar to keep your energy up during the fall and winter months.
Originally published on Tue October 8, 2013 2:09 pm
It’s the hottest issue on Washington’s fall ballot: an initiative to require labeling of genetically engineered foods. But Washington Gov. Jay Inslee, a Democrat, says he hasn’t decided how he’ll vote on Initiative 522.
Cauliflower. It's a pretty white vegetable that most of us were served boiled, steamed and frankly, pretty tasteless. But autumn cauliflower has the potential for big flavor, according to former chef and Seattle food writer Sara Dickerman. The trick lies in how you prepare it.
Back in August, a baker named Emma Thomas, opened up a series of pop-up bakeries across London. Unlike most colorful cakes and cookies, all of the baked goods in Emma’s shop were in shades of grey.She called it the “Depressed Cake Shop.” Local bakers and businesses donated delicacies and proceeds from the sales went to charities that supported people struggling with mental illness.
It wasn't long before Emma’s pop-up idea spread across the globe. Bakeries began appearing in Malaysia, Australia, India, San Francisco and now Seattle. On Saturday visitors to Sole Repair Shop will have the chance to buy a variety of dark baked goods. Fifteen local bakers and pastry shops will be donating everything from cake pops to champagne-flavored marshmallows flown in from San Francisco.
Megan Seling, writer for The Stranger and author of the cookbook "Bake It In A Cake," is one of the bakers donating sweets to the shop. She used baking as a distraction and coping mechanism to help her through depression. Seling said that baking gave her a chance to take the cookies to people and interact with co-workers in a way that was positive and the formulaic process provided a much needed distraction in the dark days of fall and winter.
If you want to indulge in some dark sweets, The Depressed Cake Shop in Seattle will be open Saturday October 5 from 10 a.m. - 4 p.m. For more information on the event visit their Facebook page. All proceeds from the event will be going to support the National Alliance on Mental Illness in the Greater Seattle area.
It may be cold outside but it is warm in the kitchen as fresh apples make their way from the farmers market and into our homes. Ross Reynolds talks about the tasty treats that are fresh at the farmers market with Cascade Harvest's Sheryl Wiser.
When you think of kale, do you conjure visions of raw greens, a little tough and chewy? Sometimes they're hard to eat, but you dutifully swallow them down because you know they're good for you.
Actually, foodwriter and former professional chef Sara Dickerman begs to differ. Dickerman says one way to consume your vitamins and enjoy them at the same time is to think outside the box when it comes to healthy foods. Take kale, for example.
Sea urchins are considered a culinary delicacy in many parts of the world, including Japan and the United States. The market for this "foie gras of the sea" is growing rapidly — so fast that supply can't keep up with demand.
But a scientist in Birmingham, Ala., says he's found a solution: He's built a sea urchin farm in his lab and has even developed a food for them to make them taste better. Now, he wants to take his tasty urchins out of his farm and into restaurants across the country.
What is the future of food? How can it sustain us? Vandana Shiva is an environmental and anti-globalization activist. Throughout her career, she’s fought for changes in agriculture practices, among other causes. Her latest book is called “Making Peace with the Earth.” She spoke at Town Hall on September 12, 2013, in a talk sponsored by YES! Magazine.