A new study suggests that people who buy local and organic foods — i.e., “virtuous shoppers” — are more likely to be immoral. Specifically, green shoppers were found to be more likely to cheat and steal.
According to recent research, higher levels of acidity in oceans, which result from greater CO2 levels, can produce jumbo-size shellfish, including lobsters, crabs, and shrimp. Oysters, scallops, and clams, however, suffer in acidic waters.
The December issue of Bon Appetit lists food shops that also double as mini eateries. Spanish goods shop Despana in Nolita made the list for its supposedly hidden lunch counter serving tapas and sandwiches.
Oystermen are trying to re-brand oysters, using ideas of “terroir,” much like winemakers do. Apparently, the same species of bivalve can taste completely different, depending on where it’s harvested. Different waters impart different flavors.
[Wall Street Journal]
Thousands of calves are being tested for an animal vaccine that could solve tainted beef problems. Researchers believe the E. coli vaccine could reduce the number of animals carrying the bacteria by 65 to 75 percent.