Can a cookie get any more natural than this?
Articles
What’s in a McRib? Ingredients and a brief history
On the surface, it may seem that McDonald’s executives have no clue what to do with the McRib. I think they’ve marketed this sandwich perfectly.
Local food movement takes root in Lansing
Lansing’s food scene has transformed in the last year. Has the city reached a real food tipping point?
How Starbucks puts the pumpkin spice into its Pumpkin Spice Latte
Starbucks doesn’t advertise the ingredients in their latte syrups, but if you email them they’ll tell you. I wanted to know what’s in their Pumpin Spice Latte.
Why is corn bad?
Someday the entire planet may be eating foodlike substances derived from the vast cornfields of America’s heartland, but it is a future that can only only occur through the annihilation of food cultures.
Watch out for artificial flavoring in cottage cheese
I slipped up last year. On cottage cheese.
Real food plus USDA’s MyPlate
MyPlate doesn’t distinguish between fresh, whole foods and processed, preservative-happy foodlike substances. How can real foodies reconcile their emphasis on natural ingredients with the USDA’s recommendations?
Examining Perdue’s ‘better chicken’ claim
Recently, Perdue launched a new marketing campaign: “We believe in a better chicken.” The slogan implies that Perdue gives its birds a better quality of life than competitors.