While doing research for our cool new feature on heritage apples, we found this 100-year-old book—still the definitive resource for New England apple enthusiasts. It’s chock full of info and these gorgeous, gorgeous illustrations. We had to share! Especially after tracking down a physical copy in a small library tucked in a San Francisco warehouse.
In its original home, near Almaty in Kazakhstan, the apple can be the size of a cherry or a grapefruit. It can be mushy or so hard it will chip teeth. It can be purple- or pink-fleshed with green, orange, or white skin. It can be sickly sweet, battery-acid sour, or taste like a banana. Preserving this biodiversity can become a massive project, in life and art.
This is such a lovely interview about the secret lives of non-supermarket apples. We’ve got a feature about heritage apples too—coming to your internets soon. Or pick up our latest issue on the newstands!
Survey results seem to indicate that about 80 percent of poultry growers don’t ever sanitize their crates, according to an Auburn University survey of 10,317 farms. What’s more, just 18.3 percent sanitize their trucks and trailers—two areas that contribute to the spread of Salmonella and Campylobacter.
Seriously, the title isn’t a joke. Prepare to be grossed out by your food again.
On Dec. 22, while even the nerdiest observers were thinking more about Christmas plans than food-safety policy, the FDA snuck a holiday gift to the meat industry into the Federal Register. The agency announced it had essentially given up any pretense of regulating antibiotic abuse on factory farms, at least for the time being.
Pickles are mysterious things. You take a regular old vegetable. Just your average cucumber, carrot, bell pepper. Add some brine, maybe a few spices, and then, a few days later, presto! A pickle. But what really causes this magical transformation?