Quick, take a look at the food ingredient label. Do you see monoglycerides and diglycerides? Just what they heck are they?
Recent Posts
Mechanically separated chicken
Prior to the 1960s, chicken processors would throw out the scraps. Not anymore.
Overfishing: The rise of farmed fish and Frankenfish
The incredible demand for sushi and other seafood has put a lot of strain of the planet’s natural fish stocks. We are simply overfishing our oceans
Corn sugar: Coming soon to your food labels
The Corn Refiners Association of America wants to rebrand high fructose corn syrup as corn sugar.
A video primer into the food challenges we face
Kevin Walker, Scott Winterstein, and Erin O’Donnell coordinate a short video called “Food and You”, which offers an overview of food production, eating, and the future.
Kobe beef: Very good, very expensive
Kobe beef is, perhaps, the most sought-after steak in the world. How does a cow get to be worth $300 per pound?
Healthy Incentives Pilot will subsidize better food choices
Next Fall, randomly-selected households in a Massachusetts county will get 30 cents back for every dollar they spend on fruits and vegetables.
The rise—and fall—of foodie
Nearly 30 years ago, foodie emerged from the ashes of gourmet. Today, the label is in freefall.
About ERF
This is a different kind of food blog. Think of us as community of food epistemologists. We talk about what we eat and relate it toward an ever-evolving theory of eating.
Did NASA make this?
Everything you need to know about organic food
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