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Your Favorite Fruit Comes at a Deadly Cost

September 20, 2017

Top Food News

How Heat Kills Farmworkers

When temperatures soar, farmworkers can suffer heat exhaustion, heatstroke, even death. But that's not just because of the extreme temperatures, argues one researcher—there's more to it. (Mother Jones)

Syrian treasure. Do seeds from Aleppo hold the key to our species' survival? (Mother Jones)

Kit-Kats for every man, woman, and child. Multinational junk food companies target Latin America. (New York Times)

Salmon have a lice problem. Farmed fish are struggling with the parasite all around the globe. (Washington Post)

Sharing food in Trinity County, Calif. "You’re black, white, Indian, Mexican, fat, skinny, or from out of the county. If you’re hungry, you’re hungry.” (KQED)

Brownie backstabber. The most intriguing recipe comment of all time. (New York)



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This Week in Podcasts

People do WHAT to their whiskey to make it taste better?! We travel to Sebastopol, California, to learn about a kooky experiment that has roots in maritime culture—and also Michael Jackson.

Hear it on Mother Jones' Bite, episode 39:
"Songs That Make Food Taste Better"

Soul food laid bare. Michael Twitty digs up Southern food's culinary past. (House of Carbs)

Endlessly in-season. The price we pay for having every kind of food year-round. (On Point)

Exclusive to Newsletter Subscribers

Trying to become a whiskey snob? Spirit Works Distillery's Lauren Patz, featured on our latest Bite podcast episode, has a few pointers for tasting rye:

1. You might agitate or swirl your wine, but there's no real need to do that with whiskey. 

2. With wine, you also might stick your nose in the glass before tasting it, but that doesn't play well with whiskey. "Because of the higher concentration of has a tendency to create a ball of vapor over the top, so if you stick your nose in, it can singe your olfactory." Just run it lightly underneath your nose for peripheral aromas instead.

2. If you can stand it, let the liquor rest on your tongue for at least five seconds—"the initial heat will melt away, and it will open up in terms of complexity and flavor."


That's all, folks! We'll be back next Wednesday with more.
Maddie and Kiera


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