Prime, Choice, Select Understanding USDA Beef Grades
To pick the right cut of beef for every occasion, we’ve put together a guide explaining how the USDA grades beef and what it really means when a steak or beef roast is labeled Prime, Choice, or Select.
What Does the Word Natural Really Mean on Food Labels?
Lots of food companies use the word natural to describe their products, but what does natural really mean and can it help you eat healthier?
How to Do Some Good with Your Super Bowl Party
What kind of impact could we have if everyone used their Super Bowl parties to have fun and fight hunger?
Walking the Green Path: Supporting the Butterfly and the Bee
A challenge for restaurants and cafes trying to practice sustainability is figuring out their role in making sure there is a sustainable food system and a sustainable eco system to support their work.
Walking the Green Path: A Story Told by Plants
By reconnecting to the land and its stories we become more aware of what it provides for us and by appreciating native foods we honor those who lived here before us.
Walking the Green Path: A Little Water Goes a Long Way
Living in an urban area, we may not always realize how much groundwater we lose to runoff. Since restaurants are big water users it’s important to see what we can do at Butter to help keep our water clean.
Discovering Umami – A History of the Fifth Flavor
The history of umami, what it is, where it comes from, what it tastes like, and how Umami was discovered is a fascinating journey wrapped up in culture and chemistry.
Better Eating with Bittman and Pollan
At the beginning of the year, I did what most Americans do; I made a resolution to clean up the food in my kitchen and to eat better. Over the next few months, I will be writing about the big ideas in Bittman and Pollan’s books and sharing how I’ve brought them into my kitchen.
Review: Cooked, Michael Pollan’s New Netflix Series
Cooked, a new documentary by Michael Pollan and Alex Gibney on Netflix is a beautifully filmed series about the role cooking plays in what makes us human.If you’re interested in seeing a show about food where you actually learn something new and are entertained Cooked is worth watching.
Carrot vs. Carrot: Simplifying the Conversation about Organics and GMOs
Recently I was teaching a group of people I work with what organics, GMOs (genetically modified organisms), rBST, artificial flavors, and colors are and why we are starting to talk about them as a company. My purpose was not to scare anyone or to take a political stance; I just wanted to share facts.
Why Midwesterners Should Put Down Their Casserole Dishes and Create a Regional Cuisine
I’ve been thinking about what it means to have a regional cuisine and where they come from. It can be a touchy subject coming from Minnesota and the Midwest, especially when everyone thinks our regional cuisine is hotdish and lutefisk.
FDA Bans Trans Fat, What Will Happen to America’s Favorite Foods?
What does the FDA’s (Food and Drug Administration) ruling that artificial trans fat is not generally recognized as safe (GRAS) for use in human food mean for what we eat?
The great egg debate, helpful or harmful to our health?
Even though eggs are one of the most versatile ingredients, it seems like people often wonder if eggs are good or bad for them because of their high cholesterol content.