Unless you do a lot of gluten-free baking, you might not have come across xanthan gum — at least not in a recipe. Flip over a jar of salad dressing or a carton of ice cream to read the ingredients, and you'll likely find xanthan gum listed there, too!
So, is this a safe ingredient for a gluten-free diet — or an industrial additive to be avoided?
"A Tale of Two Dairies," Barry Estabrook's heartbreaking article about the U.S. dairy system, begins with the suicide of a small dairy farmer. With milk selling for almost half of what it costs to produce and a handful of large farms dominating the market, it's no wonder the small dairy is in trouble.
"Every day, America wastes enough food to fill the Rose Bowl."
This is the first sentence from the first page of American Wasteland, Jonathan Bloom's new book about how our country "throws away nearly half of its food," and it has been ringing in my head for weeks, whenever I'm at the store, poking through the fridge, or cooking dinner. A giant football stadium filled with squandered food (every. single. day!) is a startling image but, more importantly, why does it matter and and what can we do about it?
Everyone does it. A half-eaten dish at a restaurant you didn't like much, anyway. A recipe gone wrong or one that made more that you could ever eat in a week. But did you know Americans throw away one quarter of the food we grow?
CBS Sunday Morning profiled school lunches at two public schools in France this past Sunday, and the results are somewhat mouth-watering. Lunches include five courses and such sophisticated fare as bouillabaisse and a daily cheese selection. Jealous?