Recent Posts

Cat with Mountain Dew bottle

What are the ingredients in Mountain Dew?

March 16, 2011

Mountain Dew is colloquially known as geek fuel. Aside from Yellow 5, do you know what else is in it?

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Antibiotic-resistant bacteria and factory farming

March 15, 2011

One unfortunate byproduct of antibiotic use is the evolution of superbugs, or antibiotic-resistant bacteria. Though antibiotics are exceptional at killing most bacteria, the microorganisms left behind survive because of something in their genetic makeup.

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What goes into organic milk?

March 9, 2011

USDA guidelines for organic milk are considerably more rigorous than those for organic produce.

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Italian Gelato

What exactly is gelato?

March 7, 2011

Gelato is an Italian variant of ice cream, and an important part of Italian food culture. It’s serious business.

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King Arthur flour

How and why is flour bleached?

March 2, 2011

Contrary to popular belief, freshly milled flour is light yellow—not white. Some flour producers use bleaching agents to shortcut a natural aging process. How and why do they do this?

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Sprouts: Shooting up in popularity

March 1, 2011

As producers have caught on to this, they have unleashed a torrent of sprouted foods. At Whole Foods alone, there are sprouted versions of breads, quinoa, lentils and granola.

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hellmanns mayo

EDTA: A preservative in your mayonnaise

February 28, 2011

EDTA, or ethylenediaminetetraacetic acid, is not at all natural. So what’s it doing in your mayonnaise?

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Investigating Ben & Jerry’s all-natural claim

February 25, 2011

Several ingredients in Ben & Jerry’s ice cream have raised red flags with ‘natural’ watchdogs. What are they and what does this mean for the dairy duo?

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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.

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