Genetically Engineered food has become a hot button in this country. Supporters say cross breeding plants is as old as farming itself. Opponents fear today’s high tech methods have created something that may be dangerous in the long run.
A comment period by USDA ended last week, as scientists and activists continue the debate over the idea of genetically modified crops.
For many places still blanketed in snow, it may be a while until we even see the ground again. But waiting patiently under there and soon to sprout, is a species so unique, that it’s hard to categorize, yet so common, you’ll know it instantly.
“Mushroom a Global History” is the name of a book Cynthia Bertelsen, a food writer and blogger in Blacksburg and an award winning cook, who's lived all over the world. More than a recipe book, she’s written a highly readable cultural history of the sometimes-controversial fungus.
With cooler weather here, many people look forward to new fashions – designs that often come from Paris, New York or Rome. But fashions are also changing in the kitchens of Virginia, with new dishes and ingredients popping up on menus.
This week, we celebrate Emily Dickinson’s 183rd birthday. What better way to celebrate the poet than by baking her famous Black Cake? A group of Charlottesville poets-turned-bakers let us join them for their “Fourth Annual Emily Dickinson Birthday Party.”
Emily Dickinson was not only a prolific poet, but she was also a very industrious baker. A few years ago, cultural historian Addeane Kelley came across a newspaper article that had a recipe for Emily’s “Black Cake”.