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Vertical farms, many stories high, will be situated in the heart of the world's urban centers. They offer the promise of urban renewal, sustainable production of a safe and varied food supply, and year-round crop production. The concept of indoor farming is not new, since hothouse production of tomatoes, a wide variety of herbs, and other produce has been in vogue for some time. What is new is the urgent need to scale up this technology to accommodate another 3 billion people. An entirely new approach to indoor farming must be invented, employing cutting edge technologies. The Vertical Farm must be efficient (cheap to construct and safe to operate). Vertical farms, many stories high, will be situated in the heart of the world's urban centers. If successfully implemented, they offer the promise of urban renewal, sustainable production of a safe and varied food supply (year-round crop production), and the eventual repair of ecosystems that have been sacrificed for horizontal farming.

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Growing crops in city skyscrapers would use less water and fossil fuel than outdoor farming, eliminate agricultural runoff and provide fresh food

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The only web site devoted exclusively to finding the most memorable local eateries along the highways and back roads of America." Jane & Michael Stern

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Kurlansky, 60, knew what he had: "I like food too much to be a restaurant reviewer, but I have an anthropological passion for food as a trail of clues to society and history."

He spent a week reading the files, which was "like tapping into another America."

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There are some 40,000 cases of salmonella infection each year; about 600 of them are fatal.  Last spring, an outbreak that killed one and sickened some 1,300 people was linked to Mexican Serrano peppers. In the past 15 years, only two outbreaks have been  linked to peanut butter.  In 2006, more than 620 people were sickened in 47 states by salmonella in Peter Pan and Great Value peanut butter (none died), and in 1996, it struck more than 500 peanut-butter lovers in Australia.

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Did you know you can test an egg and get an approximatation of its age? All you need are the eggs and a bowl of cold water.
Gently drop the egg into the bowl of water. If it:

sinks to the bottom and stays there, it is about three to six days old.
Sinks, but floats at an angle, it's more than a week old.
Sinks, but then stands on end, it's about two weeks old.
Floats, it's too old and should be discarded.

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Earth Eats is a weekly radio program and podcast exploring local food and sustainable agriculture with recipes you can make at home.

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Food writer and home cooking guide Mark Bittman is a hero in many American kitchens. His “How to Cook Everything” has put a lot of meals on a lot of family tables.

Now, Bittman is taking up a bigger cause than dinner: The way Americans eat, he says, is killing themselves and the planet. Too much meat. Too much junk food. Too big a footprint.

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Toronto, Restaurant, Food, Cuisine, Dinning, Meal, Menu, Restaurants, Foods, Cuisines, Dinnings, Meals, Menus

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Public-health officials are worried about the new products for two reasons: first, people might simply add the new products to their typical ration of coffee or tea. That could increase their risk for caffeine intoxication, a condition that causes symptoms like nervousness, insomnia, tachycardia and psychomotor agitation. Caffeine intoxication is not uncommon: according to a 1998 study in the journal Drug and Alcohol Dependence, 7% of caffeine users have experienced it. The symptoms usually abate quickly when people quit caffeine, but in rare cases the symptoms can lead to death.

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Want another reason why you shouldn't spend too much time at the trough? Because consistently eating too much food over a period of just a few weeks can screw up your brain, taking away your ability to control your appetite.

That's the basic finding in a new study out of the University of Wisconsin-Madison that could help explain why once you've put on those extra pounds, it's really hard to take them off. The study is published in the current issue of the journal Cell.

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TasteSpotting is visual representation of something delicious

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Barbecue season is upon us, and I'm wondering about the greenest method for cooking up my legendary T-bones and sweet sausages. Should I stick with charcoal, which I've used for years, or should I finally make the switch to gas?

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