When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food. Here’s what we’re into this week:


1. Stop Using Plain Old Salt to Season Your Food | Bon Appetit

Adding salt is not enough. Be adventurous and check out the five best salt sub-ins to add even more flavor, saltiness, and most importantly, complexity, to your cooking.

2. Eating Two Breakfasts Is Healthier Than Not Eating Breakfast At All | Vice

A new study found that eating two breakfasts is actually better than eating none at all. Good news for breakfast lovers. Breakfast skippers, time to step up your morning meal game (for science, of course).

3. The Future is Now: We’re Creating Energy from Tomato Waste | Modern Farmer

Tomato products, like ketchup, tomato sauce, and canned tomatoes, create a lot of tomato waste in production. Now, scientists are working on creating and optimizing energy made from tomato waste because food and technology are a match made in heaven.

4. Professional Chefs Teach You How to Shop at Farmer’s Markets | Thrillist

This is what you’ve been waiting for: professional chefs give the most helpful tips on how to navigate a farmer’s market. The article guarantees you will shop your next farmer’s market like a pro!

5. This Groundbreaking Technology Will Soon Let Us See Exactly What’s in Our Food | Washington Post

This is the future of food transparency. A scanner is built into your phone and when you’re at the grocery store, you can scan a food item and see lots of information about the food (its ingredients, its variety, its nutritional information, whether it is gluten-free, etc.) right on your phone. Wow.