Read Up On It For Feburary 20th, 2014
Pigs for slaugher, fats for baking, rice for sake, and maple water. These are the things you will find in this edition of Read Up On It !
- First, an interesting story from Gizmodo about what causes aftertaste.
- Speaking of science, The Guardian asks about what happens when you bake.
- An oyster in Denmark is as big as a man’s size 11 shoe. NPR finds out how the oyster measures up.
- io9 delves into why North Americans are really only about three types of meat: chicken, pork, and beef.
- Japanese families in Texas brought rice with them over 100 years ago. Reuters reports that today, their progeny are making sake.
- Staying with tales on traditions, Vice goes to a pig slaughter in Cajun Lousiana.
- The Huffington Post takes a taste of maple water. One taster is not impressed, but then again, he was kind of expecting watered-down Aunt Jemima. Uh, no.
- Think tuna is a problem? We may be already running low on salmon, or so says Quartz.
- And the New York Times examines the boom in gluten-free products.