Also visit our main website, TheNibble.com.
Healthy olive oil is a monounsaturated fat, rich in oleic acid. Photo by Clare Freierman. Global olive oil consumption is at an all-time high: 2.9 million tonnes (3.2 million U.S. short tons) in 2006/7 compared with 1.6 million tonnes in 1990/91, according to the World Olive Oil Council. Olive oil, which has been produced…
Continue reading “NEWS: Olive Oil Consumption At All-Time High”
Actual imagery of factory farms is too depressing for food pages, so we’ve substituted this image from The Meatrix. See the Times story for the real thing. In yesterday’s New York Times magazine section, Michael Pollan, who is professor of journalism at the University of California, Berkeley, and director of the school’s Knight Program…
Continue reading “NEWS: Why You Should Eat Only Organic Meat”
What do you do when you’re a New York opera singer and your grandparents in Calabria, Italy make beautiful, organic-certified olive oil from the ancestral olive groves? You start The New York Olive Oil Co-Op and distribute the freshly-pressed olive oil to local enthusiasts who sign up for regular deliveries. Of course, it can be…
Continue reading “PRODUCT WATCH: Pellegrino Organic Olive Oil From Italy”
What’s the latest buzz in the Honeys, Sugars & Syrups section of THE NIBBLE online magazine? Varietal honeys from Hawaii. We love this trio from Big Island Bees (no surprise, or we wouldn’t be writing about them). These unfiltered artisan honeys, collected by fourth-generation beekeepers, will open your eyes to the wonders of varietal honey.…
Continue reading “REVIEW: Big Island Bees Organic Hawaiian Honeys”
Save money on low-calorie food: Buy and cut your own romaine instead of pre-cut salad mixes. This will come as no surprise to those who strive to cook healthy meals, but researchers at the University of Washington have found that junk food not only costs less than fruits and vegetables, but it is also…
Continue reading “NEWS: Healthy Eating, Not For The Price-Conscious”
