How Creative Can You Get With Beans?

Beans

By Gloria Nzeka

A team of researchers in the department of Plant, Soil and Microbial Sciences at Michigan State University work to improve the quality of beans. In this episode of the Food Fix, they discuss a variety of healthy ways through which beans can be consumed. Their experimental research include coming up with different flavors of beans, and milling methods to create bean flour that can used to make products such as pasta, bread etc.

Click here to listen to the podcast.

Americans’ Eating Habits During the Great Depression

Helen_Veit

By Gloria Nzeka

Dr. Helen Veit, an Associate Professor in the department of history at Michigan State University discusses a project focusing on the history of what Americans ate during the Great Depression. Going across the country, Dr. Veit with her colleagues collected historical documents containing food recipes from the 1930s and digitized them.

The project revealed that American food was as diverse back then as it is today.

You can find food recipes and more about the ‘What America Ate’ project by visiting the website whatamericaate.org.

Listen to the interview here

Culinary guide gives bees something to buzz about

 

Sweat bee on Echinacea purpureaBy ERIC FREEDMAN

Capital News Service

LANSING – If you were a honeybee in Michigan, hairy mountain mint and common milkweed might be your top menu choices.

If you were a Michigan bumblebee, you’d prefer chowing down on bee balm and shrubby St. John’s wort.

And if you belonged to one of the state’s 465-plus species of wild bees, roundleaf ragwort and gray goldenrod may whet your appetite.

Discovering what bees like to eat has important ramifications for growers and farmers whose apples, cherries, blueberries, squash, cucumbers, pumpkins, pears and other flowering fruits and vegetables depend on bees for pollination, said Logan Rowe, a co-author of a recently published study examining Michigan bees’ feeding preferences. Continue reading Culinary guide gives bees something to buzz about

Challenges to Achieving Global Food Security

Senior Photographer

By Gloria Nzeka

Dr. Felicia Wu, a distinguished professor in the Department of Food Science and Human Nutrition at Michigan State University discusses some of the challenges that food scientists will need to overcome in order to achieve global food security. She urges food scientists to become proactive in addressing public concerns surrounding genetically modified and bio-engineered foods.

Listen to the interview by clicking here

Changing climate challenges potato growers, chip makers

POTATOCHIPSPHOTO

By Eric Freedman

Capital News Service

Michigan is the nation’s largest grower of potatoes for chips – about one in four bags sold in the U.S. is made from Michigan potatoes.

Can climate change jeopardize the state’s dominance? Maybe, a new study warns.

Continue reading Changing climate challenges potato growers, chip makers