The Salt

The Salt
3:55 am
Fri May 22, 2015

Census Reveals Universe Of Marine Microbes At Bottom Of The Food Chain

Plankton collected in the Pacific Ocean with a 0.1mm mesh net. Seen here is a mix of multicellular organisms — small zooplanktonic animals, larvae and single protists (diatoms, dinoflagellates, radiolarians) — the nearly invisible universe at the bottom of the marine food chain.
Christian Sardet/CNRS/Tara Expeditions

Originally published on Fri May 22, 2015 7:32 am

What's at the bottom of the bottom of the food chain? Well, think small ... smaller than you can see.

Microbes in the ocean!

There are (and scientists have done the math) trillions of microorganisms in the ocean: plankton, bacteria, krill (they're maybe bigger than "micro," but not by much), viruses, protists and archaea (they're like bacteria, but they aren't bacteria).

Read more
The Salt
3:50 am
Fri May 22, 2015

Adios, Trans Fats: FDA Poised To Phase Out Artery-Clogging Fat

Various food items that contained trans fats in November 2013. That month, the Food and Drug Administration first announced plans to ban partially hydrogenated vegetable oils from all food products. A final rule is expected any day now.
Scott Olson Getty Images

Originally published on Fri May 22, 2015 7:32 am

The case against trans fats is not new. For years, health experts have been telling us to avoid them.

And as retailing behemoths such as Wal-Mart have committed to the removal of all remaining, industrially produced trans fats in the products they sell, the food industry has stepped up its pace to reformulate its offerings.

Read more
The Salt
4:31 pm
Thu May 21, 2015

Chew On This: The Science Of Great NYC Bagels (It's Not The Water)

Steaming-hot bagels are scooped out of the water in which they were boiled and dumped onto a stainless steel drain board at a bagel bakery in Queens, New York City, 1963. Traditionally, bagels were boiled, but bakers who use the modern method skip this step.
Dan Grossi AP

Originally published on Thu May 21, 2015 6:30 pm

One of the first life lessons I picked up in college was this: The secret to the shiny crust and chewy bite prized in New York bagels is boiling. Any other way of cooking them, my Brooklyn born-and-raised, freshman-year roommate told me, is simply unacceptable.

Read more
The Salt
11:57 am
Thu May 21, 2015

Urban Food Forests Make Fruit Free For The Picking

A morning's berry harvest from West Philadelphia's Ogden Orchard includes raspberries, gooseberries, currants, goumis and mulberries.
Courtesy of Philadelphia Orchard Project

To discover the new frontier of urban farming, you'll have to look up — and look sharp — for hanging fruit.

Read more
The Salt
3:40 am
Thu May 21, 2015

Avian Flu Outbreak Takes Poultry Producers Into Uncharted Territory

"No trespassing" signs are posted on the edge of a field at a farm operated by Daybreak Foods near Eagle Grove, Iowa, which has been designated "bio security area," on May 17.
Scott Olson Getty Images

Originally published on Thu May 21, 2015 4:25 pm

An avian flu outbreak is sweeping across the Midwest at a frightening pace, ravaging chicken and turkey farms and leaving officials stumped about the virus's seemingly unstoppable spread.

Read more

Pages