The Salt

The Salt
3:41 pm
Mon March 30, 2015

Our Food-Safety System Is A Patchwork With Big Holes, Critics Say

Walking through the warehouse of food processor Heartland Gourmet in Lincoln, Neb., shows how complicated the food safety system can be. Pallets are stacked with sacks of potato flour, and the smell of fresh-baked apple-cinnamon muffins floats in the air.

Heartland Gourmet makes a wide range of foods — from muffins and organic baking mixes to pizzas and burritos. That means business manager Mark Zink has to answer to both of the main U.S. food safety regulators, the Department of Agriculture and the Food and Drug Administration.

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The Salt
2:42 pm
Mon March 30, 2015

Grocery Stores Are Losing You. Here's How They Plan To Win You Back

A little booze can't hurt: The Hy-Vee grocery chain has added a Market Grille to several of its locations in the Midwest and Great Plains. You can order drinks and dinner before or after you do your grocery shopping.
Courtesy of Hy-Vee Market Grille

Originally published on Mon March 30, 2015 6:41 pm

If pushing a cart up and down the lengthy aisles of your neighborhood supermarket — past dozens of brands of packaged cereal and crackers lit by fluorescent lights — feels overwhelming and soul-sucking, you're not alone.

But there's some good news: The days of shopping this way may be numbered.

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The Salt
11:24 am
Mon March 30, 2015

Sandwich Monday: The Passover Sandwich

Ann contemplates the little known Fifth Question: What exactly is this?
NPR

Editor's Note: This story was originally published in April 2014.

Why is this Sandwich Monday different from all other Sandwich Mondays? In honor of Passover, I introduced my non-Jewish colleagues to the wonders of the Passover lunch.

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The Salt
7:26 am
Sun March 29, 2015

Cheez Whiz Helped Spread Processed Foods. Will It Be Squeezed Out?

A Cheez Whiz ad from 1952.
Courtesy of Kraft Foods

Originally published on Sun March 29, 2015 10:33 am

Will Cheez Whiz survive the merger?

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The Salt
5:24 pm
Sat March 28, 2015

Not Just Sugary-Sweet, Hard Cider Makes A Comeback

The Wassail cider bar, which recently opened in New York City, offers a dozen ciders on tap and another 80 or so in bottles.
Noah Devereaux for Wassail

Originally published on Sat March 28, 2015 5:27 pm

There's a new bar in New York City devoted to the fastest-growing alcoholic beverage in America. But don't expect a list heavy on craft beer or bourbon.

Wassail is a cider bar.

"You can see the color, very deep," says Ben Sandler, co-owner of the bar and restaurant on Manhattan's Lower East Side. He's filling my glass with a delicious amber liquid from E.Z. Orchards in Salem, Ore. "You can see it's kind of cloudy, so it's not filtered. Really dry."

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