That title is a little dramatic. The reality is simply that there are so many things I want to blog about that I might as well just do a brief round up.
From The Kitchn, they highlight a new trend of repurposing inepensive grinders to make custom spice blends.
This is mine:
Slashfood reports that the European Food Safety Authority has been studying the addition of smoke flavourings to foods. They have found eight out of eleven varieties studied contained chemicals that could cause cell damage. (1) Yeesh. (2) Is that really that surprising? We all know that blackened food or smoke on/around food contains carcinogens.
In other food news, Nadia Arumugam wrote a compelling piece for Slate Magazine that advises readers to ignore expiration dates. She highlights how the conservative these dates are:
To account for all manner of consumer, manufacturers imagine how the laziest people with the most undesirable kitchens might store and handle their food, then test their products based on these criteria.
Read the full article here.
Check back later this week for my highlights from Canada's more sustainable dairy farmers.
In the meantime, I leave you with a question that Slashfood recently raised: food porn or just porn?