You are browsing the Shelf Life section.


What’s in Your Ground Meat?

August 29, 2017 by Joyce Bunderson

It was late in my cooking experience when I learned to use a food processor; but I’ve gradually gotten up to speed. One of my most recent experiences is using the food processor for making ground meat. Are you wondering why I’d waste my time doing such a thing when the butcher does it so […]

Can We Do Anything about Food Waste?

March 1, 2016 by Joyce Bunderson

As I’ve written before, Waste not, Want not was a concept that I heard more than once from my maternal grandmother, who raised five children during the Great Depression. The concept was fairly simple then. Now the wise aphorism is being used as the title for a broad, comprehensive group of concepts and practices that […]


February 3, 2015 by Joyce Bunderson

Truly, it’s a rare occasion at my home, for the temperatures to be in the 50s and 60s during February – I have plans to breath in some of the warmer air during the next 10 days. I’ve lived in the mountain west for enough years (15) to realize that winter is not over, based […]

FDA Trans Fats Ruling: Better Late than Never

November 12, 2013 by Joyce Bunderson

On Thursday, November 7, 2013, the FDA finally got around to saying that trans fats aren’t safe in foods. Ya think? The FDA gave notice that trans fats will be removed from the GRAS (generally recognized as safe) list. It will be the second item to be removed from the list since the list was […]

Soft Material with Fat-Like Functionalities

August 27, 2013 by Joyce Bunderson

A small bit of information in this week’s food technology news caught my attention. Two reasons why this one stood out from the background of so much food engineering is first that there have already been short-term failures in creating new fat-like molecules in the lab (Olestra); and second, that following the creation of the […]

Shopping the Perimeter

January 29, 2013 by Joyce Bunderson

I was drawn to an article called Shopping the Perimeter by A. Elizabeth Sloan, published January 2013 Vol. 67, No. 1; in IFT (Institute of Food Technologists) Food Technology.  Dr. Elizabeth Sloan is the president of a consumer trends company in southern California; they follow trends in foods, beverages, dietary supplements, food service, commodities and […]

Full, or True Cost Accounting for Food: Part 1

April 7, 2010 by Victor Bunderson

Dr Grandpa, writing a guest blog, introduces a cause and effect model to show Part 1 of a way to consider the full, or true costs of the food we buy and eat. He uses a graphic and explains how the benefits of government subsidized foods and health care have social costs in taxes and public health problems.

The Best Antioxidants Don’t Come in a Pill

February 26, 2010 by Joyce Bunderson

Dr. Grandma shares a rationale for eating a Mediterranean-style diet to get healthy antioxidants (and lots more). In addition, she shares a recipe for roasted root vegetables and some root vegetable identification pictures.

Yumminess — Challenging Hedonistic Foodland

February 1, 2010 by Victor Bunderson

Dr. Grandpa, who’s Ph.D. is in psychology, tells us a bit about hedonics and the hyperpalatability of American Industrial food as compared with yummy real whole, non-processed foods.

Navigating the Hazards of Foodland – Shopping Tips

January 13, 2010 by Joyce Bunderson

Dr. Grandma shares feelings toward shopping and hints for navigating the grocery aisles.