Alastair Bland appears in the following:
Friday, December 11, 2015
Bartenders are finding novel ways to reuse leftover wine and spent ingredients from cocktail-making. It's just one part of a nascent movement toward sustainability in the industry.
Monday, December 07, 2015
Using farmland to capture carbon rather than release it into the atmosphere is called carbon farming. The idea is taking off and countries and institutions have endorsed a new agenda promoting it.
Friday, November 06, 2015
Thanks to a blazing hot summer and unusually warm water, early counts of juvenile winter-run Chinook are at extreme low levels. To protect them, regulators may restrict ocean fishing.
Friday, October 30, 2015
Halloween pumpkins are nutritious and perfectly edible — if they haven't been carved and left outside for days. And yet we throw almost all of them away. Here's what happened when we cooked with one.
Thursday, October 22, 2015
At fine-dining places, white workers overwhelmingly fill jobs with the heftiest salaries, while Latinos, blacks and other minorities have jobs with pay closer to the poverty level, a study finds.
Wednesday, October 14, 2015
The humble red root contains a molecule that boosts muscle power in heart failure patients and athletes, a few small studies show. But it's not yet clear if beet juice can improve muscle stamina.
Wednesday, October 07, 2015
California wineries use between 2.5 and 6 gallons of water to make a gallon of wine, not including irrigation water and other needs. But drought is forcing the industry to conserve in new ways.
Friday, September 25, 2015
Each year American consumers buy and then never eat 1.3 billion pounds of fish and shellfish, according to a new study. Fishermen, retailers and processors waste a lot of fish, too.
Friday, September 11, 2015
This year, as many as 50 percent of the pistachios harvested in California could be hollow inside. Blame it on drought, heat and weather changes that are messing with male trees' virility.
Friday, August 28, 2015
Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.
Monday, August 17, 2015
A new illustrated history explores beer's journey from the cradle of agriculture, to the rise and fall of Ancient Rome, to the modern-day craft beer heyday.
Thursday, May 21, 2015
Urban orchards are dropping everything from apples to avocados on Seattle, Bloomington, Ind., Boston and several other cities. Advocates say orchards can have longer lasting impact than gardens.
Friday, April 24, 2015
Many species have gone extinct because humans hunted them into oblivion for their meat. But there's another group of animals that are endangered because we've lost interest in breeding them.
Tuesday, April 07, 2015
A new generation of cheese-makers is culturing the milk of nuts like almond and cashew with bacteria. The idea is to give the cheese more umami taste than what many other vegan products have.
Tuesday, March 03, 2015
Fewer shark fins are being imported into Hong Kong, the epicenter of shark-fin soup, a culinary delicacy. But while the trade in shark fins may be down, the trade in shark meat is still going strong.
Wednesday, February 18, 2015
Millions of pounds of citrus fruit are stranded and at risk of spoiling in warehouses and boats at major ports in California. It's the result of a dockworker labor dispute that's jammed operations.
Friday, February 06, 2015
Once depleted by decades of overfishing, rockfish have rebounded. But it's hard to tell this conservation and fishery management success story if purveyors continue to misidentify the tasty fish.
Friday, January 23, 2015
A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.
Friday, January 16, 2015
A growing number of food vendors are literally pedaling their wares. From baristas to veggie farmers, many say bikes are a cheaper, greener, more convenient way to launch their mobile food businesses.
Friday, January 09, 2015
Aging in the bottle isn't just for wine anymore: It can also bring out sweet, caramel tones in some high-alcohol, smoky or sour craft brews. Don't believe us? You, too, can try this at home.