In the next 40 years, the world is going to need a 70 percent increase in food production to feed a population that will be billions larger and considerably wealthier than it is today.Read more @ CNNWhere is that food going to come from? Dutch entomologist Marcel Dicke has at least a partial answer in the six-legged creatures we call insects.
Frozen food, enjoying a prolonged sales boom, is branching out. Many grocers are making more space for gourmet and specialized foods from companies like Boston Market Corp. and ConAgra Foods Inc. that are expanding their offerings. Moreover, better freezing techniques allow foods to stay fresher and retain more nutrients. And new types of packaging, such as microwave "crisping trays" that keep panini from getting soggy, help make taste and texture more like freshly prepared food.
As a result, sales of frozen entrées and side dishes are booming. In a year when supermarkets aggressively cut prices and battled with deflation, frozen-food sales grew 3.1% to $40.5 billion for the 52 weeks ended Jan. 23, according to Nielsen Co. That was more than four times the 0.7% rate of growth for total food sales.
(CNN) -- Can we please stop calling the nation's love affair with cupcakes a trend?
Last week, Detroit, Michigan, was the latest city to declare "the nostalgic cupcake craze is prepared for a long stay," echoing a Houston, Texas, Chronicle story from February that heralded "the nostalgic mini treats are a food trend that's here to stay."
These cities are the latest to forget that the cupcake craze took fire more than a decade ago when "Sex and the City" popularized New York's Magnolia Bakery and its sugary treats.
Feds charge trendy sushi restaurant for serving whale meat
Federal authorities have charged a trendy Santa Monica sushi restaurant with serving whale meat -- an investigation that was spurred by the team behind the Oscar-winning documentary, "The Cove."
from Cnn
The Nestle-owned Wonka candy brand hopes to offer a similar feeling with its new promotion. Buy a candy bar in its Exceptionals line, and you may pull out a wining Golden Ticket. The prizes are pretty sweet: Ten grand prize winners get to bring three friends on a trip around the world with $12,500 in spending money.
The stretchability of a whole chicken is a frequently discussed topic among food and frugality bloggers. It’s commonly accepted that a single fowl will feed a family of 11 for weeks, years - even millennia. Even after 20 months of keeping CHG, I’m constantly gobsmacked by how moms and dads can create dinner after dinner from the same bird.
Here’s the thing: sometimes, those dinners aren’t the healthiest meals in the world. There tend to be a lot of quesadillas and casseroles whenever these type of posts pop up, not to mention chicken salads drenched with full-fat mayo. Now, there’s nothing wrong with this whatsoever (except the mayo - blech), but I wanted to see if I could put a healthier spin on it.
In a sentence: I wanted to find out if it was possible to create a gaggle of inexpensive, lower-fat meals with the leftovers from one big ol’ chicken.
Here were my rules:CHECK OUT THE REST AND RECIPES HERE
- The budget – for EVERYTHING - was $25.
- I had to use as much food already in my pantry as possible. (Which accounted for a lot, and saved me mad dough in the long run.)
- Each meal had to feed at least two people (The Boyfriend and me).
- Bonus points for leftovers.
- The chicken had to be used up within a few days, so it wouldn’t go bad.
- The meals had to have reasonable variety, preferably from a range of cuisines. It couldn’t be Chicken with Spaghetti on Day 1, then Chicken with Penne on Day 2.
- The meals had to have very little added fat, since the leftover chicken would provide most of it.
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