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Jenny is a D.C.-based writer and a regular contributor to Forbes covering the intersection of food, agriculture and technology. Her work has also been published in The Washington Post, Slate, New York Magazine, Parents and Mental Floss. She's also a devising playwright and Story Director for the experience company, TBD Immersive. In her spare time, she carves ice sculptures and grows heirloom wheat. Just kidding, she has two kids. You can reach her at [email protected]
Synthetic fertilizer comes with environmental drawbacks like water pollution. Pivot Bio is one of the synthetic biology companies working on a microbial alternative, and has now completed field trials with over 11,000 Midwest farmers, bringing the company one step closer to commercialization.
It's been a big year for plant-based and lab grown meats, but next year could be a turning point. Sales grew over 23% in the last year, exceeding $760 million. In 2019, look for plant-based and cultured meat companies to navigate new partnerships, new markets and an evolving regulatory landscape.
Kin Euphorics is looking to disrupt the alcohol industry, but what exactly is a euphoric? Part adaptogen, part nootropic, the drink promises to "elevate your state, connect with others, and take back our morning afters." But what do the claims hold up?
Since the first genetically modified tomato hit the U.S. market in 1994, consumers have been suspicious of scientific tinkering with their food. Back then, genetically modified animals seemed particularly ominous, with images like fishy tomatoes and frankenfood capturing the public's imagination. But real-life examples of genetically engineered animals aren't so cartoonish.
Activated charcoal is everywhere. Touted in alternative health circles as a versatile treatment for almost anything that ails you, its proponents claim that it clears up your acne, treats inflammation caused by " toxic mold," draws out the venom from a snake bite, eases a hangover, halts your farts, removes "toxins" from your body, and brightens your pearly whites.
The EAT-Lancet Commission, a three-year project of 37 experts across different disciplines, is calling for sweeping food system changes to grow food that is healthy and good for the planet. The Commission calls for more sustainable intensification and less consumption of meat and animal products.
As the Food and Drug Administration and Centers for Disease Control continue investigating last month's E. coli outbreak in romaine lettuce that has, to date, infected 43 Americans and 22 Canadians, the FDA has now announced a new voluntary leafy greens industry labeling plan aimed at mitigating the outbreak's impact.
ilk is stuck in a time warp in America. We might be game for goat's milk Brie or Key lime pie-flavored yogurt, but milk? Don't mess with milk. Americans grow up drinking milk. Milk and cookies are our first comfort food. Milk is what we rush to the store for during storms, even if we don't understand why.
How long you can keep that steak in the fridge? Is that can of tuna still good enough for your casserole? We've got you covered. From freezer and fridge to canned foods, we've outlined the rules for safe food storage of beef, pork, poultry, and fish, all in time for your next set of leftovers.
For many of us, coffee is an essential part of our daily ritual. The smell, the taste, that boost of alertness-these are perks that many of us can't (or don't want to) live without. But what if, when waiting in line for a cup of coffee, you noticed a warning in big bold letters that its contents were known to cause cancer?
Vaccines have long been hailed as one of our greatest public health achievements. They can be made to protect us from infections with either viral or bacterial microbes. Measles and smallpox, for example, are viruses; Streptococcus pneumoniae is a bacterium that causes a range of diseases, including pneumonia, ear and sinus infections, and meningitis.
It's an all too common scenario for vegetarians: there you are, sadly chewing away at your dry veggie patty while the carnivores around you enjoy their smoky, juicy burgers. Well, take heart: a better burger is here.
Ripe.io wants to use blockchain technology to transform the food industry, and it just received a major influx of cash to do it. The agritech startup just secured $2.4 million in financing from investors like Maersk Growth, the capital venture arm of the Danish shipping container conglomerate Maersk, and Relish Works, a Chicago-based food innovation hub.
Telling people to eat their way to a different outlook is nothing new. Think of religious fasting. Or John Harvey Kellogg's anti-masturbation cornflake diet. In 17th-century England, a "hot and moist diet" was even thought to provide a cure for melancholy.
appy cows come from California." So reads the tagline of a famous ad campaign run by the California Milk Advisory Board, featuring cows casually chatting in a wide-open field. Cows from California, the thinking goes, must be like everyone else from California: happy and laid back. But what makes a cow happy?
"Eat real food" is simple-seeming dietary advice that's actually anything but. On the one hand, it sounds easy enough: Unlike some Goop-approved detox, it's a guideline that appears to leave room for most food groups. On the other hand, though, "real food" is a slippery concept, one without any single established definition.
I was in a drugged out, hazy blur the day my son was born. Two days before, I had been diagnosed with pre-eclampsia, and learned I would need to deliver him eight weeks early, by Caesarean section. During the delivery, the combination of shock, magnesium drip and anesthesia made me feel dazed, disconnected and barely present.
If you've followed the debate about GMOs with any sort of regularity, there's a strong chance you've come across a picture of a tomato stabbed by a giant syringe. That image, though a complete fiction, seems to perfectly capture what's preventing public acceptance of these foods: We don't really know what makes something a GMO.
Whole Foods used to be my idea of grocery heaven. Once upon a time, I shopped at the California Street location in San Francisco - it was light and airy with produce for miles. I knew the cheesemonger. I had philosophical conversations with the butcher. I stared longingly at the Le Creuset bakeware.
When my doctor told me I'd be delivering my baby at 32 weeks, I looked at her like she was crazy. Nothing was ready. Not the crib, not his room, and certainly not me. At the same time, I was also a little relieved.
When I saw the new documentary Food Evolution at the D.C. Environmental Film Festival in March, I was surprised to see Michael Pollan and Marion Nestle, two giants of food advocacy, take a clear stance in favor of genetically modified organisms, or GMOs, since the two have previously been critical of these controversial foods.
"You are poisoning your children," the woman told me calmly before walking back into the crowd of activists gathered for the Food Justice march this past October in Washington, DC. Activists from groups like March Against Monsanto and Moms Across America rallied because they believe Americans are at risk from our food supply.
The most commonly used herbicide in the world is not worse than the things it would be replaced with.
My husband and I discovered our daughter's peanut allergy while we were 35,000 feet in the air over Denver. Even though we knew she was allergic to eggs, our allergist had told us there was no reason to avoid any other foods, and so the week before I'd given her a bit of peanut butter and chalked up the slight rash she developed to eczema.
When it comes to diet decisions, there are few things more divisive than the issue of genetically modified organisms, a.k.a. GMOs. These crops, which include ubiquitous ingredients in our food supply, such as corn and soy, make news regularly whenever yet another food company decides to take a stand against them: Chipotle, Del Monte, and Hershey Foods are among the biggest names that have bowed to consumer pressure to offer non-GMO products.
It's hard to imagine a food more polarizing than Soylent, the meal replacement drink created by a 23-year-old engineer who was tired of ramen and dirty dishes. Depending on whom you ask, this "food of the future" is either "sperm-esque" fuel for tech bros or the solution to global hunger.
I used to think organic food was best for my kids, but here's why I changed my mind. I grew up the kid of California health-nut parents, especially my dad who could never figure out why two caring hippies like Ben and Jerry could feed people so much butterfat.
For the past few years, I've been part of a loosely connected group of progressives and conservatives who found common ground on food politics. We support the use of genetic engineering in our food system. We don't think Monsanto is the devil.
Demand for products marketed "organic" and "chemical-free" is surging these days, as cautious consumers are worried about chemicals in everything from apples to wrinkle removers. But does "chemical-free" actually mean something is safer? Neuroscientist Alison Bernstein, PhD, says no. "People say 'chemical-free but it's really meaningless since everything, technically speaking, is a chemical."
Outdoor gear giant Patagonia has a long history of effectively (if bizarrely) pairing environmentalism with commerce-its famous "don't buy this jacket" campaign led into two years of increased annual sales. One of their more recent ventures is a sustainable food line, which it officially launched in the fall of 2013.
Jenny Splitter is a writer and over-scheduled mom living in Washington, DC. Her favorite things are black coffee, uninterrupted sleep and conversations that have nothing to do with Minecraft.
I was hoping this summer would be a quiet one for sunscreen. Yes, the Environmental Working Group published its annual sunscreen guide, but I figured the staggering amount of criticism the EWG receives might finally persuade everyone in the media to ignore it. Unfortunately, that didn't happen.
If you pay attention only to the loudest voices sounding off about our agricultural system, you might assume that traditional foodies and fans of food made with genetically modified organisms (GMOs) are two very separate groups. But I'm a food lover and a GMO advocate, so to me, the lines have never felt so neatly drawn.
I remember the moment I became a sleep training fanatic. My son was a year old, and after many failed attempts at straight "CIO," or cry it out, we'd finally found sleep training success with the Ferber method-a controlled crying method where, starting between 3 to 5 months, you teach your baby to soothe himself to sleep (checking in at regular intervals).
My childhood synagogue in Santa Cruz, California was the quintessential lefty feminist Jewish experience: our Cantor was a woman who played the guitar, we observed the feminist-revived ritual of Rosh Chodesh, and girls studied Hebrew just the same as boys. I live in Washington, D.C.
I met plenty of moms who despite their efforts couldn't breastfeed, wracked with guilt over their "failure" to give their baby the best start in life. Seeing their pain and grief made me wonder -- is all of this pressure worth it? I began to look more closely at the evidence and what I found surprised me.
My mom was in her late forties when she began to develop headaches and stomachaches so severe she sometimes couldn't get out of bed. For months, her doctor kept telling her it was probably just stress, that she needed to relax and take a vacation.
Where: ANXO Cidery & Pintxos Bar, 300 Florida Ave. NW; (202) 986-3795; anxodc.com Hours: 5 p.m. to 6:30 p.m. Mondays through Fridays Drink specials: Half-off select cider, wine, beer, and vermouth Food specials: Half-off all pintxos (Basque-style bite-sized snacks) Pros: If you've been wanting to give cider a try, ANXO's happy hour is the place to do it.
Noobstaa Phillip Vang missed his mother's cooking. He had just moved to D.C. from Minnesota to attend Georgetown's MBA program, and craved the Northern Vietnamese Hmong food that his mom and aunt used to cook at home. Uber and Airbnb were taking off at the time, and Vang wondered if he could connect people with chefs in a similar way.
Advocates for urban agriculture are nervous these days. President Donald Trump has said little about his agriculture policy plans, his Agriculture Secretary nominee Sonny Perdue is a longtime ally to traditional rural agribusiness interests, and Trump's proposed budget slashes funding for many of the agencies upon which urban residents depend.
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