The Gulf of Mexico Dead Zone, a Solution to World Hunger, and More Food News

August 04, 2017
Share to printerest Share to fb Share to twitter Share to mail Share to print
ocean pollution

The Dead Zone in the Gulf of Mexico Is Now the Size of New Jersey
“Scientists have determined this year’s Gulf of Mexico “dead zone,” an area of low oxygen that can kill fish and marine life, is 8,776 square miles, an area about the size of New Jersey. It is the largest measured since dead zone mapping began there in 1985. This large dead zone size shows that nutrient pollution, primarily from agriculture and developed land runoff in the Mississippi River watershed is continuing to affect the nation’s coastal resources and habitats in the Gulf.” – the National Oceanic and Atmospheric Administration

Goodbye to an American Food Icon
“Though she’s perhaps most famous for rescuing Anne Frank: The Diary of a Young Girl from the reject pile, Jones, simply, shaped the way that Americans cook. She published Julia Child’s Mastering the Art of French Cooking, and worked with Child on every subsequent title. Jones also edited Lidia Bastianich, James Beard, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Joan Nathan, Jacques Pépin, and Claudia Roden (among many other brilliant writers), helping to bring exotic cuisines and ingredients to an American audience.” – Grubstreet

The Beyond Burger Goes Mainstream
Starting now, the Beyond Burger, the vegan patty that looks, cooks, and tastes like beef, will be distributed in Kroger supermarkets across the U.S. Click here for a list of participating stores, and see why everyone is saying that it’s a veggie burger game changer.

Want the Recipe? There’s an App for That (Coming Soon. We Hope.)
The Massachusetts institute of Technology is about to fulfill a foodie dream: take a food photo and have its recipe delivered back to you. “Researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.” -- NPR

Could Protein Grown with Electricity Solve World Hunger?
“Finnish researchers have created a batch of single-cell protein that is nutritious enough to serve for dinner using a system powered by renewable energy. The entire process requires only electricity, water, carbon dioxide, and microbes. The synthetic food was created as part of the Food From Electricity project, which is a collaboration between Lappeenranta University of Technology (LUT) and the VTT Technical Research Centre of Finland.” -- Futurism

Article from Edible Communities at
Build your own subscription bundle.
Pick 3 regions for $60
We will never share your email address with anyone else. See our privacy policy.