Every year, Americans send millions of tons of food to the landfill. What if you could use all of those pizza crusts and rotten vegetables to heat your home? That's already happening in one unlikely laboratory: the Newtown Creek Wastewater Treatment Plant in Brooklyn.
The United States has threatened economic sanctions against Moscow, but America is light on financial leverage in Russia: The country represents less than 1 percent of U.S. trade, and few major U.S. companies have significant investments there.
But one company with a long history in Russia is Pepsi.
So how did the American soft drink giant get its foot in the door to build a major market in Russia?
Rebecca Weld (aka The Cookie Architect) nabbed the Oscar of the cookie world for this series of Nantucket-themed biscuits.
Credit Courtesy of Rebecca Weld via Cookie Connection
Lynne Schuyler created this gingerbread carousel. Her day job? Mechanical design for a commercial refrigeration company in Kimberly, Idaho.
Credit Courtesy of Lynne Schuyler via Cookie Connection
Allison Quirk Barrett created these rainbow birthday cake cookies, which were finalists in Cookie Connection's Best Cookies of 2013 competition. She is a professional cookie decorator and owner of Baked on Briar in Medway, Mass.
Credit Courtesy of Allison Quirk Barrett via Cookie Connection
Rebecca Weld of Potsdam, N.Y., makes her living as an architect. But during her free time, she's hunched over the kitchen counter, like an alchemist, dripping food coloring drop by drop into icing to achieve the perfect color.
"I use rich colors for that dated, antique feel," Weld says.
Antique? Perhaps. But certainly not old school. Weld's cookie designs are astonishingly intricate — including a scene from an Adirondacks lake that looks like you could dive right into it.
Making foods portable has long been a focus of food engineers. Gogurt did it for Yogurt, the McLeash made it easier to drag all your favorite McDonald's foods along with you. And now, by turning the open-faced sandwich closed and upping the viscosity of its Hollandaise, Dunkin' Donuts has brought portability to Eggs Benedict.
Miles: The full name is Eggs Benedict Arnold, because this sandwich is a traitor to everything breakfast should stand for.
Originally published on Mon March 10, 2014 11:41 pm
If there's anything most of us are tired of this winter, it's bone-chilling cold. It's enough to drive you to drink.
Literally. Because frigid weather is just what some enterprising artisans need to make a dessert wine that has been showing up on trendy tables and menus. Ice cider was invented in Quebec in the 1990s.
This time of year, it's fermenting on the other side of the border as well, as a few snowy states try to tap into the locavore market and turn perishables into profits.
Originally published on Mon March 10, 2014 6:20 pm
Italy has more UNESCO world heritage sites than any other country in the world, and its art and cultural riches have drawn visitors for centuries.
It also prides itself on being a culinary mecca, where preparing, cooking and serving meals is a fine, even sacred, art. And now that the country is in the deepest and most protracted recession since World War II, why not cash in on its reputation as a paradise for visiting gourmets and gourmands?
By most measures, David Kesten's hens are living the good life.
"They can act like chickens, they can run around," says Kesten, who's raising hens in an old wooden shed in the open countryside near Concordia, Mo. "They can go out and catch bugs, they can dig in the ground."
But most U.S. hens live crammed into very close quarters, according to Joe Maxwell, with the Humane Society of the U.S. And he says that's just wrong.
Researcher Jack Hopkins used barbed-wire snares to collect hair samples from bears in Yosemite. Analysis of isotope ratios in hair samples showed how much of the bears' diets came from human food.
Credit Courtesy of Jack Hopkins
<strong>Not as cute as Yogi's pic-a-nic thievery: </strong>Food left out at a campsite in Yosemite National Park is likely to attract bears like this one, seen scavenging at Tuolumne Meadows Campground in 2008.
One of the great joys of camping out in a national park is chowing down by the fire. But campers aren't the only ones drawn to burgers and s'mores roasting over an open flame, beneath a mass of twinkling stars.
Those rich aromas can also prove irresistible to the local critters. From bears to foxes to coyotes, biologists have documented wildlife getting irrevocably hooked on our food and food waste. And for good reason: Our food is way more calorie-rich — and thus, better for making babies — than the standard black bear fare of insects and leaves.