Every Friday in Eater's Digest, we call attention to current food stories that align with our sensibilities for natural, local, and organic foods and conscientious cooking. Naturally, we pair each story with a relevant recipe.

This week: Microgreens, fuzzy food math, the vegetarians of 2050, and a new generation of canners.

Microgreens
Brendan Davis of Good Water Farms in East Hampton, New York, grows 11 kinds of microgreens (photo by Lindsey Morris via NPR)

NPR: We've all gotten used to the sweetness and fun of microgreens -- green, bite-sized bursts of sunflower; tiny, carrot-flavored feathers -- but a new study shows we're in for a treat in the nutrition department, as well.

Miso-Glazed Black Cod on Sunflower Microgreens [SuperCharge! Foods]

Scientific American: When food is cooked, it can change the accessibility of energy (or calories), not to mention the fact that bodies use calories at different rates. It's no wonder nutrition labels can be confusing. Our solution to fuzzy food math? Improving our "eating awareness": judging by how you feel when you eat, rather than by the numbers.

Zucchini Toasts [The Sprouted Kitchen]

The Guardian: According to a recent study by the Stockholm International Water Institute, the earth may not have enough water in 40 years to sustain a meat-eating population. 

Vegan Sloppy Joes [Have Cake Will Travel]

The Washington Post: This is the time of year to get serious about canning, but if you've never put food up in jars, getting started can be the hardest part. Don't let visions of your perfectly coiffed, canning goddess of a grandmother intimidate you -- join the new generation of preservers.

Peach Jalapeño Jam [Homesick Texan]

Did we miss anything? Share your favorite food news from the past week in the comments section below.

Have a tip? Send us links to your favorite new articles on food and cooking at editors@wholefoodsmarketcooking.com. If we feature your suggestion, we'll give you a shout out!

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