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Eat Your Way Around SE Sunday Parkways
2013-08-20 18:15:57| PortlandOnline
Bring cash and enjoy local treats.
Ancient climate change picked the crops we eat today
2013-08-16 10:00:00| Climate Ark Climate Change & Global Warming Newsfeed
New Scientist: Thank climate change for our daily bread. High levels of carbon dioxide in the atmosphere after the last ice age drove us to cultivate wheat. Farming arose in the Fertile Crescent in the Middle East 10,000 years ago. Over the next two millennia, people all over the world took up the practice. This suggests that some global event triggered this simultaneous development. A spike in atmospheric CO2 seen after the last ice age has been put forward as the culprit - the gas was released from the...
Would You Eat A Test-Tube Burger?
2013-08-06 02:35:53| Beef
Yesterday, the first test-tube produced burger made its debut. The burger cost $330,000 and took years to develop. The man-made meat is not a meat substitute like a soy burger or veggie burger; its created from stem cells of a live beef animal that have been cultured in a petri dish. Sound appetizing? Im not so sure. BEEF Daily read more
Scientist to eat lab-grown beefburger
2013-08-02 17:30:00| Climate Ark Climate Change & Global Warming Newsfeed
Guardian: On Monday, just after lunchtime, Dr Mark Post will make culinary (and scientific) history by cooking a beefburger and eating it. Which sounds mundane except that this burger cost 250,000 to make and has been painstakingly assembled from meat grown in his laboratory at Maastricht University. Post's burger will be constructed this weekend from tens of thousands of strands of protein grown, in petri dishes, from cattle stem cells. These cultured muscle fibres will be taken out of deep freeze and carefully...
08.22: Against All Grain: Delectable Paleo Recipes to Eat Well and Feel Great
2013-07-10 23:33:40| Powells Books Events Calendar
Having battled an autoimmune disease the modern-medicine way for many years, Danielle Walker took matters into her own hands and set out to regain her health through the medicine of food. After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Walker mastered the art of grain- and dairy-free cooking — and improved her well-being, eliminating all of her ailments. A self-trained chef, Walker is the new face of grain-free cooking, tempting foodies of all stripes with her innovative, accessible recipes for delicious, effervescent Paleo food. Paying homage to the dishes she loved from her pre-Paleo life, she has ingeniously recreated all of her favorites in Against All Grain: Delectable Paleo Recipes to Eat Well and Feel Great (Victory Belt Publishing).
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