Alastair Bland appears in the following:
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.
Monday, January 05, 2015
One consequence of the thousands of breweries that have sprung up? Just about all the beer names you can imagine have been snapped up. That's making it harder for newcomers to name that brew.
Wednesday, December 31, 2014
Though beer has been blamed for many a paunch, researchers say it's more nutritious than most other alcoholic drinks. Moderate consumption may also reduce the risk of heart disease.
Tuesday, November 18, 2014
"Greek coffee" may be a matter of national pride in the Mediterranean nation. But increasingly, Greeks are embracing espresso, an imported brew. Chalk it up to globalization.
Tuesday, September 09, 2014
San Francisco is one of many U.S. cities rolling out incentives to grow food on unused land. But some San Franciscans argue that land should be used to address the acute affordable housing shortage.
Thursday, August 21, 2014
Thousands of Chinook salmon are struggling to survive in the Klamath River, where waters are running dangerously low and warm. Cold reservoir water is instead going to farms in the Central Valley.
Monday, August 18, 2014
Alastair Bland looks at the dangers to real sharks and the hazards of pseudo-documentaries as another Shark Week draws to a close.
Monday, August 11, 2014
The craze to embrace all things shark during Discovery's "Shark Week" in August is exploding onto menus. But the hype doesn't hide the fact that many of these creatures are endangered.
Wednesday, July 23, 2014
Tour de France cyclists need to eat up to 9,000 calories a day to maintain their health and weight during the race. But many teams hire chefs to elevate the meals to gourmet status.
Tuesday, June 17, 2014
From ruby red tuna to turquoise lingcod, the fish we eat can span the color spectrum. Flesh color can also tell us something about where a fish came from, its swimming routine and what it ate.