This incredible story involves 13-year-old Mallory Kievman, an eighth grader in Connecticut, who will lead a team of M.B.A. students from the University of Connecticut in building a company that will bring her invention of hiccup-stopping lollipops — called Hiccupops … Continue reading →

Joe Ray, a food and travel writer with Wired claims some of the nation’s top eateries are quietly embracing extreme data mining to maximize profits in a tough economy. Ray claims software systems like Compeat, Hotschedules and Eatec help restaurants … Continue reading →

French designer Philippe Starck and a Franco-American scientist, David Edwards, have invented a spray that will render you instantly drunk once it’s sprayed in your mouth. Edwards claims the blissful state of intoxication will only last for a few seconds, … Continue reading →

After the 2008 financial crash, Christopher Toole and Anya Pozdeeva, two former New York bankers disillusioned with the frantic pace perched among Manhattan skyscrapers, founded the Society for Aquaponic Values and Education (SAVE). “We wanted two feet on the ground,” … Continue reading →

A recent study released by the conservation group Oceana, an international organization working to protect the world’s oceans, found scandalous evidence of seafood fraud in Los Angeles and Orange County, California. According to the report, DNA testing of the 119 … Continue reading →

Oceana, the organization that conducted DNA testing and uncovered the fish mislabeling scandal in California, is looking for volunteer sushi detectives to collect DNA samples, according to the website TakePart. “There’s a huge effort to get people to use their … Continue reading →

In the U.S. effort on the war against drugs, the U.S. Agency for International Development (USAID), introduced a high-yielding but acidic CCN-51 cocoa hybrid to Peruvian farmers in 2002 as an alternative to planting coca, the key ingredient in cocaine. … Continue reading →

According to a new study, aspirin activates an enzyme that burns fat, a finding that could unlock its cancer fighting properties. ABC’s Carolyn Herbert claims previous research has shown that once ingested, aspirin breaks down into salicylate, a compound derived … Continue reading →

April 20th marked the second anniversary of the 2010 BP Deepwater Horizon oil rig explosion, where roughly five million barrels of oil gushed into the Gulf of Mexico. Additionally, BP used nearly 2 million gallons of toxic Corexit dispersants to … Continue reading →

According to the Hostess website, Twinkies have a shelf life of 26 days, and contain, among other ingredients, Polysorbate 60, Red 40, mono and diglycerides and calcium sulfate — “a food-grade equivalent of plaster of Paris.” Author Steve Ettlinger spent … Continue reading →

More than 18,000 workers threaten to strike at Hostess Brands, the maker of abominations such as Twinkies, Ding Dongs and Wonder Bread, which could finally put an end to some of the most unhealthy snacks on the planet. The International … Continue reading →

High fructose corn syrup (HFCS) is the most common sweetener used today, and is incorporated in virtually everything on grocery store shelves, including soft drinks, cereal, bread, ketchup, pancake syrups, unnatural fruit juices, fruit-flavored and frozen yogurts, and barbecue sauces. … Continue reading →

Two studies that appeared in the Archives of General Psychiatry reveal that eating disorders run in families. The first study showed that genetic factors accounted for more than half of anorexia cases among more than 31,000 twins in Sweden. “We … Continue reading →

According to a growing number of scientific studies [pdf], artificial food dyes contain human carcinogens, and are linked to adverse behavior in children. And yet every year, manufacturers release 15 million pounds or more of synthetic dyes into U.S. foods. … Continue reading →

A recent study published in the journal Pediatrics suggests obesity during pregnancy may increase chances for having a child with autism. The study involved 1,000 California children, ages 2 to 5. Nearly 700 had autism or other developmental delays, and … Continue reading →

In Peter Smith’s recent column for The Smithsonian Magazine, Smith explores the relationship sound has on the flavor of food. Smith claims we’re all “synesthesiates” when we sit down to dinner. Richard E. Cytowic, an American neurologist and author, defines … Continue reading →

Nicholas D. Kristof, a columnist for The New York Times and a two-time Pulitzer Prize winner, recently cited two new scientific studies claiming poultry on factory farms are routinely fed caffeine, active ingredients of Tylenol and Benadryl, banned antibiotics and … Continue reading →

A study published in the journal Public Health Nutrition concludes eating fast-food and commercial baked goods may increase the risk of being clinically depressed. Those who consume fast-food were on average at a 51 percent higher risk of depression compared … Continue reading →

The social media uproar and an online petition that drew hundreds of thousands of supporters has forced Beef Products Inc., the maker of “Pink Slime”, to suspended operations at all but one plant. Beef Products will suspend operations at plants … Continue reading →

A restaurant, Red Tomato Pizza, in Dubai, the port city in the United Arab Emirates on the Persian Gulf, has designed a refrigerator magnet that when pressed, automatically orders pizza for delivery. Reporting for Digital Trends, Mike Flacy explains that … Continue reading →

There go my dreams of tacos delivered in the coolest way possible (I think only ninja delivery would be cooler). I had a feeling it was too good to be true. The news was leaked by wired just a bit ago. … Continue reading →

Beatrice Golomb, MD, PhD, at the University of California, wrote in a letter published in the Archives of Internal Medicine, claiming those who ate chocolate about five times a week had a body mass index one point lower than those … Continue reading →

UPDATE: TACOCOPTER ONLY A CONCEPT. We love robots. Robots are cool. You know what’s cooler? Robots that function as helicopters that deliver tacos to you. Rumor is this service is now brought to you by Tacopter. Sadly, these guys are … Continue reading →

If you are not familiar with Tim Ferriss, you should be. He is the Author of the 4 Hour Work Week (Read the book…I’m still working way more than 40 hours weekly), the 4-Hour Body and now the 4-Hour Chef. … Continue reading →

Nearly one year ago last April, Jamie Oliver used his TV show, “Food Revolution,” to expose the practice of treating beef by-products with ammonium hydroxide to make the final product: “pink slime“. Pink slime is made by grinding together connective … Continue reading →

Under forthcoming new USDA rule changes, Monsanto and other seed companies will get speedier regulatory reviews of their genetically modified crops. Michael Gregoire, a USDA deputy administrator, said the goal is to cut by half the time needed to approve … Continue reading →

According to a report from Harvard, pasteurized milk from factory farms may be associated with hormone-related cancers because of the industrial agricultural practice of milking a cow throughout pregnancy. The Havard report claims milk from a cow in the late … Continue reading →

Some businesses in Central Florida plan to use facial recognition technology to increase sales. Billboards manufactured by Immersive Labs targets ads to match a subject’s age and demographic. Immersive Labs claims to provide adaptive advertising technology designed to optimize content … Continue reading →

Researchers at Cornell and University of Hawaii are accepting applications for qualified individuals to participate in a four month simulated trip to Mars. The social media news website Mashable explains that Cornell University and University of Hawaii-Manoa researchers want six … Continue reading →

According to Louisiana oysterman Terrance M. Shelley, the 2010 BP oil spill in the Gulf of Mexico has destroyed the oyster market in Louisiana, as well as the quality of any remaining oysters. Shelley, whose family has 18,000 acres of … Continue reading →

I spend a lot of time online. It’s been a bit more entertaining recently thanks to entrepeneur and Moto Chef Homaro Cantu. It has been more fun due to Cantu’s tech savvy and the latest inductee to the Darwin Awards. Cantu … Continue reading →

The USDA recently approved Monsanto’s genetically engineered Bt sweet corn which will be sold on the ear in the produce section of grocery stores. This is the agri-giant’s first GMO corn product made available directly to consumers. Natural News claims … Continue reading →

Mark Post, professor of physiology at Maastricht University in the Netherlands, has been growing small strips of muscle tissue from a pig’s stem cells to make test-tube meat. Speaking at the American Academy for the Advancement of Science (AAAS) annual … Continue reading →

In a paper published online in the journal Environmental Health Perspectives, researchers found significant concentrations of arsenic in two infant formulas that contain organic brown rice syrup used as a main ingredient for a sweetener. Arsenic was also found in … Continue reading →

In a judgment that could strongly influence other health claims against pesticides, a French court has found Monsanto guilty of chemical poisoning of a French farmer. Grain grower Paul Francois, 47, says he suffered neurological problems including memory loss, headaches … Continue reading →

Helena Bottemiller, a Washington, DC-based reporter covering food policy and politics, claims ractopamine hydrochloride, the drug designed to keep pigs lean and boost their growth, is jeopardizing US pork exports. The FDA ruled ractopamine was safe 13 years ago, and … Continue reading →

In the seemingly endless obsession with the study of weight control — a fixation exclusive to developed countries where there’s a prevalence of obesity — two new studies suggest brown fat burns extra calories “like a furnace”. Dr. André Carpentier, … Continue reading →

In the Atlantic, Barry Estabrook, author of Tomatoland, a book about industrial tomato agriculture, claims a lawsuit is moving through the courts that could challenge the use of methyl iodide. Because methyl iodide, a cancer-causing chemical that is also a … Continue reading →

According to the USDA, almost 90% of the corn planted in the US is genetically engineered. And since by definition bourbon must be made with at least 51 percent corn, that means most bourbon is made with GM corn. There … Continue reading →

We at FriendsEat, along with scores of online publications, public health experts, and consumer advocacy groups, have discussed for years the imminent danger associated with the continued abusive use of antibiotics in industrial farming. Healthy cattle and poultry are routinely … Continue reading →