Food news roundup

What does the nutrition information on recipes and products mean? Not a lot, according to The News & Observer (Raleigh, N.C.) today. The article says that so many judgment calls have to be made that even professionals question their worth. How much marinade does a chicken breast absorb? Short of lab analysis, it’s a guess. The N&O recently eliminated nutritional breakdowns on its recipes. Read more here.

Is food at museum cafes a work of art? The Charlotte (N.C.) Observer tells us today. Read more here.

The Winston-Salem (N.C.) Journal offers words of cooking wisdom from 87-year-old Miss Kathy, who makes her own wine and owns five heavily used Crock-Pots. Get your dose of inspiration here.

There is an alphabet soup of new sweeteners out there, from agave nectar to Xylitol. The San Francisco Chronicle attempts to sort out their benefits and drawbacks here.

And as the Winter Olympics begin winding down, the Vancouver Sun seems to be just a touch bitter about Canada’s loss to the US in ice hockey. It offers a selection from – believe it or not – a collection of hockey soup recipes. Find out more here.


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