It’s that time again for our weekly digest of stories that made the rounds at our kitchen table. Here are the top recent articles on everything from mushrooms to artificial intelligence.
Food Computer: How Caleb Harper Inspires Us to Be Future Farmers on ABC: Meet the MIT research scientist who created food systems that allow anyone, anywhere to be a farmer.
Supermarket Chefs In Season: How Kroger, Hy-Vee Are Improving Sales on Forbes: A number of supermarkets are hiring or training chefs to enhance the customer experience and revenue.
What Patagonia Gets Wrong About Sustainable Food on Slate: A critical look at the latest Patagonia document that highlights sustainability but ignores some obvious solutions GMOs could provide.
You’re Probably Throwing Away ‘Expired’ Food That’s Totally Fine To Eat on Huffington Post: “In the U.S., date labels are generally terrible at telling people when their food will become unsafe to consume.”
Is Sushi ‘Healthy’? What About Granola? Where Americans & Nutritionists Disagree on New York Times: Check out this great chart mapping the disconnect between what Americans and nutrition experts consider healthy.
Surprising New Uses for Mushrooms, From Houses to Packaging on National Geographic: Mushrooms give a whole new definition to the “superfood.”
Artificial Intelligence Meets Nutrition on The Food Rush: What happens when you bring AI to nutrition? Meet these apps: http://ow.ly/JvD8302fGAr on @thefoodrush
Can Tech Money Help Real Food Scale Up? on Civil Eats: What would it take for sustainable food investment to be as popular as investing in apps or drones?
And now you’re caught up! Let us know what you loved reading last week through Twitter.