Digest: Pin the tale on the pig, Gourmet politics, SplenDOHP

L.A. City Beat: Last month's E.coli outbreak has hurt spinach farmers, but it's interesting how fast blame shifted from produce growers to cattle ranchers to feral pigs. This article asks whether attention can be redirected back to the true culprit — feedlots — and if the Central Valley will be forced to change its unsustainable ways.

Philadelphia Inquirer: Fun profile of Gourmet editor Ruth Reichel, who mentions that the magazine has a "has a mandate to deal with the politics of food."

WKRN.com (TN): How safe is Splenda, according to a new book? Since two of its ingredients are derived from high-fructose corn syrup and the other one, sucralose, has chlorine — it was discovered when scientists were trying to create a new type of insecticide — we wouldn't touch it, but hey, we're picky that way.

New York Times: Mark Bittman (author of Dairy Queen's most reliable cookbook) shares an exciting, revolutionary new method of baking bread that involves no kneading whatsoever.

WholeFoods.com: Whole Foods CEO John Mackey has posted a massive excerpt from a book he's writing about on conscious capitalism. We have not read it yet, but he's looking for people to do so and give feedback. (danke Jack)

Gristmill: A guest post from an executive at Renewable Energy Choice, the people behind the wind power credit cards in Whole Foods (and a big debate over on Boing Boing), tries to set the record straight.

Business Week: Italian cement makers have invented an innovative cement that breaks down airborn pollutants into less harmful compounds. (via SlashDot)

MIT Technology Review: Recent advances in solar cell technology have improved efficiency and reduced the space required for solar cells, but technical challenges still abound. (via SlashDot)

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