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Dec. 6 – New law will reduce the use of single-use utensils, condiments packages, straws beginning J

by Workbench

OLYMPIA – Beginning Jan. 1, 2022, Washington restaurants will no longer automatically include single-use food service items like utensils, condiments and straws with food orders. A new state law restricts the use of these items and prohibits packaged bundles of single-use items in order to reduce waste and litter – although customers can still request individual items if needed. Single-use food serviceware items covered by the new requirements include: Utensils (knives, forks, spoons, chopsticks) Cocktail picks, splash sticks, and stirrers Straws Condiment packets, sachets, or sauce cups Cold cup lids, except those provided at drive-through…

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Turning food waste back into food | UCR News

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There’s a better end for used food than taking up space in landfills and contributing to global warming. Beneficial bacteria flourish in citrus growing systems treated with fermented waste by-products. (Deborah Pagliaccia/UCR) UC Riverside scientists have discovered fermented food waste can boost bacteria that increase crop growth, making plants more resistant to pathogens and reducing carbon emissions from farming. “Beneficial microbes increased dramatically when we added fermented food waste to plant growing systems,” said UCR microbiologist Deborah Pagliaccia, who led the research. “When there are enough of these good bacteria, they produce antimicrobial compounds and metabolites that help plants grow…

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Cook safely during Thanksgiving and the Holiday season

by Workbench

November 9, 2023November 9, 2023 Thanksgiving is a great time to enjoy some food, watch some football and get a head start on your holiday shopping. But did you know that Thanksgiving is also the leading day of the year for home fires involving cooking equipment? Follow these tips to keep you and your family safe during Thanksgiving and other holiday gatherings: Stay in the kitchen when you are cooking on the stovetop so you can keep an eye on the food. Stay at home when cooking your turkey and check on it frequently. Keep children away from the…

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New Editors for NYT Cooking

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We are delighted to announce two new hires for NYT Cooking. Alexa Weibel will join The Times as a senior staff editor. Lex comes to us from the magazine Every Day With Rachael Ray, where she was a senior food editor, writing and editing stories, assigning and developing recipes, working closely with the test kitchen, and producing material about cooking for the magazine’s social media channels. She has also been a cookbook editor, a copy editor, a restaurant critic, a music critic and, on weekends, worked as a line cook at the restaurant Diner in Brooklyn. She holds degrees from…