Kiko’s Food News, 1.24.14



Does your family debate ideal quantities of protein intake as often as mine has recently? If so, this article offers guidelines on how much, and what kind, of protein we should be ingesting: (Washington Post)

I’m proud to see that my girlfriends who work as chefs are part of a broadening posse, as women are increasingly filling the kitchen jobs that will produce the next generation of leaders in America’s best restaurants: (New York Times)

This chart shows how Americans’ grocery spending habits are out of whack with USDA recommendations; for example, we spend four times the amount recommended on refined grains but about a fifth of the amount recommended on whole grains: (Mother Jones)

People in 13 states have been sickened by salmonella detected in “white slime” — think back to the pink stuff, but from poultry instead of beef — which is made by forcing chicken through a sieve to separate the bone from the edible meat tissue, and sold for institutional food service: (NBC)

Monsanto is rolling out new varieties of lettuce, peppers, broccoli and other “superveggies” at supermarkets across the US; what’s surprising is that they aren’t genetically modified, created instead by crossbreeding (which farmers have done for millennia): (Wired)



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