Small Bites from Around the Country: June 5

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Here are some of the food stories we’re reading at The Chew today:

The cover of this month’s Atlantic magazine screams this headline: “The End of Temptation: How the creepy science of behavior modification is reshaping our desires. *” Oh yes, there is an asterisk to which they add “And can make you richer, thinner and happier.” Those are all things we want to be!  It’s an in-depth read – here’s a little more of what they have to say:

“B. F. Skinner’s notorious theory of behavior modification was denounced by critics 50 years ago as a fascist, manipulative vehicle for government control. But Skinner’s ideas are making an unlikely comeback today, powered by smartphone apps that are transforming us into thinner, richer, all-around-better versions of ourselves. The only thing we have to give up? Free will.”

Intrigued? So were we. Read all about it here.

How does your garden grow? NPR posed this question over the weekend: “Tired of mowing your lawn? Try foodscaping instead.” What’s foodscaping? It’s basically gardening with edible foods and is a new trend for some folks down in Tennessee and lots of other places. Apparently it’s taking off as they report this figure:

“Edible landscaping isn't for everyone. But close to a third of American households now do some kind of food gardening, even if they're not willing to sacrifice their entire lawn.”

NPR was a feast of other food news over the weekend as well. First up they told the story of America’s love affair with bananas and how it all happened. Then they investigated why we love crispy food. They trace it back 60 million years and the interview even references our very own Mario Batali who says his menu items labeled crispy are always big sellers! Find some answers here.

Most of us love French food (and not just the fries), but American food gets a bad rap in France where they assume all we digest is fast food and other junk. However, now that they’ve seen our delicious food truck sensation the trend is sweeping France, enough so that it made the front page of the New York Times today. The French like to call the food “Trés Brooklyn” after what they perceive to be the New York borough’s commitment to quality foods prepared in unique ways. So, if anyone’s heading to Paris this summer for a little holiday, let us know if you stop by one of these trucks!



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