Tea has had multiple applications for centuries—but only recently by Westerners—as an exciting component in Asian cooking: to infuse flavors into meats, jazz up marinades and sauces, and to create broths and garnishes. Here, food writer Mina Yamashita shares one of her favorite recipes.
Genetically engineered plants will affect organic dairy and meat
By Ari LeVaux
The Obama administration struck a blow to freedom in food and agriculture late January when theUSDA deregulated genetically modified alfalfa seed. The agency’s decision threatens to deprive farmers of the right to produce GM-free milk and meat, while denying consumers the right to purchase it.