FOOD | EMAIL CAMPAIGN ASKS McDONALDS TO REMOVE ANTIBIOTICS FROM FOOD

FOOD | EMAIL CAMPAIGN ASKS McDONALDS TO REMOVE ANTIBIOTICS FROM FOOD

By Lisa Baertlein LOS ANGELES (Reuters) – A charity looking to fight the rise of dangerous, drug-resistant bacteria on Thursday asked the public to help convince McDonald’s restaurants around the world to stop serving meat and milk from animals raised with routine use of medically important antibiotics. A week after the world’s biggest fast-food company took that step with poultry at its U.S. restaurants, U.K.-based ShareAction launched an online campaign enabling people to email McDonald’s Corp; CEO Steve Easterbrook.     The group, which promotes socially responsible investing, wants Easterbrook…

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FOOD | CATTAILS, THE GROCERY STORE OF THE WILD

FOOD | CATTAILS, THE GROCERY STORE OF THE WILD

By Wendy Petty  Cattails have been described as the grocery store of the wild because every part of the plant is edible. During the growing season, three of these parts — shoots, flowers and pollen — provide easily accessed and versatile food for foragers. the grocery store of the wild Better yet, these parts of the cattail offer analogs to familiar flavors such as cucumber and corn, which means that even those dubious of wild food might enjoy them. Euell Gibbons treasured cattails, “For the number of different kinds of…

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FOOD | CHICKEN WITH A TWIST

FOOD | CHICKEN WITH A TWIST

By Rinku Bhattacharya  As the calendar starts to reach the other side of July, we are well into grilling season, enjoying the smoke and fire of the grill on longer relaxed evenings. Vegetables, red meat and seafood all work well with the sensuous kiss of fire, but when it comes to grilling, chicken is my personal workhorse. I find chicken a way to showcase many flavors. A good, healthy marinade is all it needs to make it the star of the season. Add to it your favorite assortment of market…

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HOW TO | DRY RUB PORK RIBS

HOW TO | DRY RUB PORK RIBS

By David Latt  The summertime debate is on. What is the easiest way to cook pork ribs? Boil, roast or grill? High heat, low heat, wet sauce or dry rub? I’ve tried them all. Now the question is settled, at least for me. Slow roasting with a dry rub. To avoid summer’s heat, I put the ribs in a 250 F oven before I go to bed. When I wake up, the ribs are moist with a bacon-thin, sweetened crust. And these best-ever ribs cooked while I was fast asleep….

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