Food

"Finding a Lost Strain of Rice, and Clues to Slave Cooking"

"CHARLESTON, S.C. — Among the biologists, geneticists and historians who use food as a lens to study the African diaspora, rice is a particularly deep rabbit hole. So much remains unknown about how millions of enslaved Africans used it in their kitchens and how it got to those kitchens to begin with. That’s what made the hill rice in Trinidad such a find."

Source: NY Times, 02/16/2018

"Corn Syrup Lobbyist Is Helping Set USDA Dietary Guidelines"

"For a year now, lobbyists have swarmed the White House under President Donald Trump, attaining positions within various federal agencies just days after leaving government affairs jobs at lobbying firms, trade groups and corporations."

Source: International Business Times, 02/05/2018

Climate Change Is Driving People From Home. But They're Not 'Refugees'

"More than 65 million people are displaced from their homes, the largest number since the Second World War, and nearly 25 million of them are refugees and asylum seekers living outside their own country. But that number doesn’t include people displaced by climate change."

Source: NY Times, 12/22/2017

Reporting on Turkey, Trauma-Free

Turkeys are a favorite American food, but also a multi-billion-dollar industry with myriad environment and food safety issues, not to mention confusing consumer labelling. With Thanksgiving approaching, this week's TipSheet helps reporters carve out a bird beat, serving up story ideas, resources and more.

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Teaching Journalism Skills … To All Comers

If you can both do and teach journalism, your skills are in demand, writes educator Dave Poulson in the new EJ Academy column. Here's how to maximize your chances of finding such opportunities. Plus, Poulson's take on the value of fostering reporting skills and journalistic values, even among non-journalists.

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