Millet, a small-kernel, golden cereal grain widely consumed in Africa and Asia, is growing in popularity among Americans. A growing number of farmers, especially those in Western states, are planting the quick-to-mature, drought-resistant crop, which is grown and harvested much like rice. Millet, currently eaten by one-third of the world’s population, is said to be […]
Turkey still reigns as the king of main dish meats on Thanksgiving, when more than 46 million of the colossal birds will be consumed. But whether they realize it or not, Americans are eating more turkey than ever beyond Thanksgiving, which is Nov. 24 this year. “We know that consumers are eating turkey all year […]
Popcorn secured a place of honor as one of the “Top 5” trends to watch at a recent Fancy Food Show, according to a panel of food writers. The show is hosted twice each year by the National Association for the Specialty Food Trade and is the place to be for specialty food buyers. The […]
Fall is in the air, and many of us associate the season with familiar aromas wafting out of the kitchen. This year, foods like pumpkin, butternut squash and the sweet potato are gaining speed as one of the biggest trends in the specialty food arena. Louise Kramer, communications director for the National Association for the […]
Heart-Healthy Pistachios Thrill Foodies, Chefs, and Consumers Pistachios are a naturally heart-healthy super snack that chefs and consumers are going nuts over. Traditionally used in rice dishes, stuffing, ice cream and pastries, the current trend points to pistachios as a key ingredient in salads and main dishes. The most recent nationally published study conducted by […]
Healthier Food Options Abound as School Cafeterias Welcome Students Tight budgets coupled with new nutrition mandates are expected to force meal planners to find creative ways to finance the food choices that land on students’ lunch trays during the 2011-2012 school year. Despite this challenge, according to a new national survey of school food service […]
Where Does Our Food Come From? By Christopher Raines, Ph.D., Assistant Professor—Meat Science, The Pennsylvania State University “The farm” and “the supermarket” are both correct answers because they are both key components of the contemporary food system. In many circumstances, raw materials for food items leave the farm, are processed or refined by intermediaries and […]