This week I learned about the largest factory hog farm China just opened, a discovery of an ancient Roman restaurant and reasons to start decentralizing our food system again.

This week I learned about the difference in plant vs. animal protein, cooking with wild game fat and setting up no-dig raised garden beds (huegelkultur).

This week I learned about molecular farming, an AI-technology called the e-nose to detect meat freshness, and an amazing stew in a pumpkin recipe.

This week, I learned about vertical farming, a food ingredient tracking app and how to prepare heart in the kitchen. Check out the blog post to get access to the articles and resources.

This week I learned about a new discovery to influence food-choice preferences in the brain, a new breed of gene-manipulated salmon and a recipe for canning ground meat.

This week I learned about the best ways to freeze meat, why you should try poaching eggs, and a mouth-watering, simple broccoli, lemon and Parmesan combo.

This week I learned about cooking frozen meat, a new variety of winter squash and how the sugar industry influenced nutrition science.

This week I learned about red meat vs. poultry consumption, how farm subsidies started in the US and what some of the most nutrient-dense foods are.

This week I learned about chaga mushroom, sustainable farms in New Zealand and oven-roasted veggies.

This week I learned about Almond farming, Salmon fishing on Lake Michigan and the Food and Drug Act of 1906.

This week I learned about trout caviar, the sugar profile of maple syrup and the high amount of PUFA in poultry.