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Food and Drink

Your grocery list might be pressuring big food companies to take sustainability mainstream

Your grocery list might be pressuring big food companies to take sustainability mainstream

A Chicago data firm is tracking what goes through the checkout lines at upscale markets including Kowalski’s and Lunds & Byerlys. That data is pushing more and more food companies toward sustainable products.
by Tom Crann, Megan Burks and Nick Scheffler

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Out of this world? New Cosmic Crisp apple set to debut

Out of this world? New Cosmic Crisp apple set to debut

They call it the Cosmic Crisp. It's not a video game, a superhero or the title of a Grateful Dead song. It's a new variety of apple, coming to a grocery store near you Dec. 1.
by The Associated Press

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How the trade war crushed a growing Chinese market for U.S. cranberries

How the trade war crushed a growing Chinese market for U.S. cranberries

The U.S. spent millions to get China to embrace the unknown fruit — and it did. Now, tariffs have driven China to buy its cranberries from other countries, leaving U.S. farmers in the lurch.
by Adrian Ma

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As Castle Danger halts growlers, petition support grows online

As Castle Danger halts growlers, petition support grows online

The Two Harbors, Minn., brewery surpassed the production threshold of 20,000 barrels in a year. But as the business ends selling glass growlers for customers, a petition created by a state Senate Republican is gaining support.
by Matt Mikus

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Grand Salami: The Twins are swinging for the fences with playoff fare

Grand Salami: The Twins are swinging for the fences with playoff fare

A day after the Twins set the mark for most home runs in a season, they’re rolling out about a dozen playoff additions to the food service menu in their home stadium, starting Oct. 7.
by Tim Nelson

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When we love our food so much that it goes extinct

When we love our food so much that it goes extinct

A new book explores how overhunting and habitat destruction have left us with only a fraction of the foods that existed a century ago, and the changes that are needed to preserve our culinary variety.
by Luisa Torres

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