Global Warming is Changing the Wine Business

By on Thursday, August 8th, 2013

We often think about climate change as something that will increase the intensity of storms and raise sea levels, but it will also have an impact on wine production and other agriculture. It’s not hard to imagine since hotter summers and shifting weather will change growing conditions in some of the most prestigious regions for wine growing, including Bordeaux and Rhône Valleys in France and Tuscany in Italy. A paper published in the Proceedings of the National Academy of Sciences, examined how the changing climate will alter how wine cultivators will need to adapt their irrigation and even planting seasons to maintain production as the environment becomes more challenging. Businessweek explains the complications further.

That Cheeseburger Will Require 90 Minutes of Exercise

By on Friday, July 5th, 2013

Anyone watching their weight will choose a 500-calorie item over a 950-calorie item listed on a restaurant menu. But what does that really mean?

A group of public health experts think a better way to influence the public would be to recommend “sweat equivalents,” as in, that ice cream sundae will require 45 minutes of jogging to burn off. The idea was published in the New England Journal of Medicine and explained further in this article from the Chicago Tribune.

The King of Salumi is Coming to the U.S.

By on Wednesday, June 5th, 2013

Have you ever heard of Culatello? Don’t worry, most Americans haven’t; and that’s because it hasn’t been allowed into the U.S. from Italy. Well, a few weeks back the USDA decided it was time to clear six Italian provinces for export of pork products, including Lombardy, Emilia-Romagna, Venice, Piedmont, Trento and Bolzano. That means we’re about to finally get culatello also referred to as the king of salumi, which the LA Times says is the “heart” of a prosciutto ham, removed and cured separately and has a silky texture and profound pork flavor. Is it lunch time yet?

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