Eliza Barclay

Eliza Barclay appears in the following:

Sequencing Of HeLa Genome Revives Genetic Privacy Concerns

Tuesday, March 26, 2013

Last week, scientists announced they had sequenced the full genome of the most widely used human cell line in biology, the "HeLa" cells, and published the results on the web. But the descendents of the woman from whom the cells originated were never consulted before the genetic information was ...


Is Your Medicine Vegan? Probably Not

Friday, March 15, 2013

Go looking for animal products, and apparently you will find them everywhere.

That's the takeaway from the book Veganissimo A to Z, recently translated into English for the first time. What's veganissimo? It's veganism of the highest order, according to the German authors Reuben Proctor and Lars Thomsen, who call ...


Sugar's Role In Rise Of Diabetes Gets Clearer

Friday, March 01, 2013

Robert Lustig wants to convince the world that sugar is making us very sick. And lately he's turned to an unconventional field – econometrics – to do it.

Lustig rounded up statisticians and epidemiologists to look at the relationship between food and diabetes risk. The paper, published this week ...


Matching Diners To Chefs, Startups Hatch Underground Supper Clubs

Tuesday, January 15, 2013

While underground dinners may seem like old hat to some, a handful of startups are betting the concept is just beginning to take off. But many supper clubs are still more expensive th...

Comments [3]

For Restaurants, Food Waste Is Seen As Low Priority

Tuesday, November 27, 2012

Food waste is a big problem — for public health, the environment and consumers. Chefs and restaurant owners seem like they'd be the least likely to waste food, and yet 15 percent of a...


Billionaires Fund A 'Manhattan Project' For Nutrition And Obesity

Thursday, September 20, 2012

A former hedge fund manager-turned-philanthropist is donating millions of dollars to challenge the conventional wisdom about what makes us fat. The Nutrition Science Initiative says n...

Comments [2]

How To Grow The Tastiest Tomato? One Secret's In The Soil

Friday, June 01, 2012

Scientists still don't know exactly what growing conditions are responsible for the most flavorful tomatoes. But they have a few ideas that are worth keeping in mind as you try to coa...


Bloggers Replace Mom's Recipe Box As Source Of Food Knowledge

Friday, March 02, 2012

We're going to venture that just by nature of the fact that you're reading this blog, you count yourself as a member of the social mediarati.

If so, you, and a lot of other people, may sooner turn to Epicurious or Facebook to plan your next meal than your grandmother's ...


Raw Milk Movement Takes Hits From Courts, Health Officials

Thursday, February 23, 2012

It has been a bit of a sour week for drinkers of raw milk.

Yesterday, the U.S. Food and Drug Administration said a federal court had granted it a permanent injunction to keep a Pennsylvania raw milk maker from distributing across state lines to raw milk buying clubs. The ...


In Indianapolis, Super Bowl Leftovers Are All Gone (To The Hungry)

Monday, February 06, 2012

The NFL has made reducing food waste one of its environmental priorities for the Super Bowl. This year, a food rescue group in Indianapolis has recovered more than 20,000 pounds of Su...


Can We Expect An Organic Milk Shortage In 2012?

Tuesday, January 03, 2012

There's not enough organic milk, especially in states like Florida and Georgia. Inputs — like organic grain and hay for animals — are now dramatically more expensive for farmers. Th...


How The Army Made A Sandwich That Stays Fresh For Two Years

Thursday, December 15, 2011

Army food scientists have figured out how to control pH, moisture, and oxygen inside the packaging of a pocket sandwich so that it can last for up to two years.


Don't Toss That Turkey: Unilever Says Restaurants Need To Cut Waste

Monday, November 28, 2011

Up to now, food waste hasn't been a big priority for Unilever, though it's one of the central flaws in the global food system. Now, the company is realizing that it's a big concern among diners.


A Premiere Chef Explores The Jiggly Joys Of Gelatin

Friday, October 21, 2011

Gelatins turn liquids into solids, and can make cream-based dishes into a lighter, more flavorful affair by eliminating the need for heavy, flavor-distorting fats, says Spanish-born restaurateur and top chef Jose Andres.


Dining Al Fresco And, Oh Yeah, Protesting Wall Street

Wednesday, October 12, 2011

The Occupy Wall Street protesters stay well fed with the help of donations and Dumpster diving. One volunteer says food is served in Zuccotti Park nearly 24 hours a day, 7 days a week.

Comments [1]

Food Industry Pitted Against Public Health At U.N. Summit

Tuesday, September 20, 2011

At the first United Nations General Assembly session on chronic diseases this week, public health advocates questioned whether food companies should be treated as partners when making policy on chronic disease.