The U.S. Army Corps of Engineers announced Monday that it’s changing its short-term approach to managing water levels on the Missouri River, following devastating flooding this summer in Missouri, Iowa and North Dakota.
A free-range chicken isn’t a free-agent. It may only spend a portion of its day in the great outdoors. The rest of the time? Anywhere but a cage. Though, that information is not something you'll find spelled out for you on a package of chicken breast. On this week's Field Notes: really listening to what food labels say, or don't say.
Originally published on Mon October 31, 2011 1:02 pm
On the surface, it's easy to dismiss this menu as a mere Halloween stunt: duck hearts, cow tongues, lamb kidneys, pig ears and even testicles.
But chef Daniel O'Brien, who runs the Seasonal Pantry supper club in Washington, D.C., and hosted a "Scary Bits" dinner this weekend, is one of a growing number of innovative American chefs who are incorporating "variety meats," or offal, into everyday menus.
At the fourth in a series of public input sessions Thursday night in Jefferson City, farmers and representatives of lawmakers shared opinions and criticism on how the corps handled the historic flooding last May, June and July.
Originally published on Fri October 28, 2011 2:31 pm
Consider the last time you ordered a salad at a restaurant. What, precisely, was in it? Chances are you'll remember the biggest, brightest ingredients, like the lettuce, the tomato, maybe the grilled chicken.
But will you remember the little bits — the nuts, berries or toppings? In an age when salads increasingly aspire to be confetti-like piles of artistic greatness, you'd be pardoned if you didn't take note every morsel.
The Missouri Department of Agriculture has awarded more than $1 million in grants to local agricultural businesses. The funding will help businesses conduct studies to find the best way to turn by-products into more valuable end-products.