TIME food and drink

This Culinary Genius Built an Easy Cheese 3-D Printer

Someone get this guy a MacArthur "Genius Grant"

A slightly mad evil genius has used his powers for good and rigged a 3-D printer to craft its product in Easy Cheese. While the printer is still in initial testing, per the video, it’s clear the future looks delicious.

In this video, posted by Andrew Maxfield-Parish, the cheese-rigged 3-D printer looks like something built in the basement laboratory on Wallace and Gromit. The video shows that the printer and its creator are still figuring out the logistics of an Easy Cheese-filled future, but by the end of the clip, the machine seems to get the hang of the whole building-in-cheese thing. Give the man and his robot a little more time to perfect the process and perhaps they can build a White House replica just in time for next year’s Big Block of Cheese Day.

 

TIME Diet/Nutrition

Eating Eggs With Raw Veggies Boosts Nutritional Benefits, Study Says

Fern salad made from fern with quail eggs.
Noel Celis—AFP/Getty Images

Cooked eggs increase carotenoid absorption in salads

Next time you’re eating a raw-vegetable salad, consider adding cooked eggs to the mix. A new study suggests that mixing eggs with raw vegetables increases carotenoid absorption almost ninefold, entailing a range of benefits including longer life span, fewer chronic illnesses and a reduced cancer risk.

Researchers at Purdue University in Indiana served 16 subjects three different varieties of the dish: an eggless salad, a salad with 1½ scrambled eggs and a salad with three scrambled eggs. There was a threefold to ninefold increase in carotenoid absorption from the salad containing the most eggs, according to Science Daily.

The salubrious ingredients — from beta-carotene to lycopene — serve as antioxidants protecting against cancer and heart disease.

“Americans underconsume vegetables, and here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks,” said the study’s researcher Wayne Campbell.

“Next time you visit a salad bar, consider adding the cooked egg to your raw veggies,” added Campbell. “Not only are lutein and zeaxanthin available through whole eggs, but now the value of the vegetables is enhanced.”

[Science Daily]

TIME food and drink

Your Cheap Wine Might Be High in Arsenic

Lawsuits claims Franzia and Trader Joe wines contained high levels of the known carcinogen

A class action lawsuit in California claims there are high levels of arsenic in some varieties of low-cost wine.

The lawsuit says wines including Franzia White Grenache, Trader Joe’s Two-Buck Chuck White Zinfandel, and Menage a Trois Moscato had between three and five times the amount of arsenic the Environmental Protection Agency allows in drinking water. Arsenic is a known carcinogen that can lead to other serious health problems.

According to CBS News, which first reported the story on Thursday, a laboratory analyzed over 1,300 bottles of wine and found nearly one in four had arsenic levels higher than the EPA permits in water. The laboratory found cheap wines had the highest levels of arsenic. The lawsuit accuses more than 24 winemakers of having unsafe wine.

Wine is not regulated by the federal government, and the Wine Group, which distributes Franzia wine and is named in the lawsuit, told CBS comparing wine to water is misguided because most people consume more water than wine.

Treasury Wine Estates, another company named in the lawsuit, said its “brands are fully compliant with all relevant federal and state guidelines.” Trader Joe’s said in a statement they are “investigating the matter with several of our wine producing suppliers.”

The lawyer filing the suit said his ultimate goal is to get the wines recalled, get companies to distribute refunds and “ultimately clean up the wine industry in California.”

[CBS News]

Read next: Calorie Count Coming Soon to a Can of Guinness Near You

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TIME Diet/Nutrition

5 Peculiar Ways to Turn Your Beer Green

Dropping in green food coloring (with a dash of propylene glycol and parabens) won’t do your beer—or your health—any favors. But if you insist on drinking green beer this St. Patrick’s Day, consider these five natural—and truly peculiar—ways to enjoy a shamrock-shaded beer.

  • Spirulina

    Freetail Brewing Co. Spirulina Wit

    Pond scum stars in Spirulina Wit, a Belgian-style wheat beer by Freetail Brewing Company in San Antonio. They dreamt up the drink after a brewer started taking powdered spirulina—blue-green algae known for its high concentration of aquatic protein—as a dietary supplement. “There’s an almost radioactive-looking green hue to it,” says Scott Metzger, founder and CEO of Freetail Brewing Co.

    Customers loved Spirulina Wit for its semi-sweet, “vegetable-y type fruit” flavor, Metzger says. “People say all the time, ‘Oh, so this is healthy?’ We’re like, ‘Well, it’s still beer. It didn’t, like, turn into a protein shake by putting spirulina in it.'”

    It’s on tap at the brewery, starting on St. Patrick’s Day and through the summer.

    Other beers brewed with spirulina didn’t go over so well. Back in 2005, Dogfish Head unveiled the Verdi Verdi Good, which poured a clear emerald green—and fizzled. “We brewed this beer once,” the company writes on its site. “Turns out it wasn’t at the top of our list of successes!” The brew is now retired.

    “It was the only naturally green beer at that time,” says Sam Calagione, president and founder of Dogfish Head. But from the way he describes it, the flavor—”earthy and tasting like a pond”—didn’t land it a permanent spot on the tap rotation.

  • Squid ink

    Doctor's Orders Brewing

    Darren Robinson, inventor of beer styles at the Australian beer company Doctor’s Orders Brewing, wanted to create a funky-colored beer with an even funkier ingredient—squid ink, the green-black, iron-rich stuff the cephalopods squirt when they’re escaping. Cephalopod Black Berliner Weisse was born.

    Squid ink didn’t affect the taste, Robinson says, but it did make color uniformity nearly impossible. The batches ranged from “radioactive green” to “dirty paint-water grey,” he says. Apart from alienating a few vegan venues, it was a huge hit.

    Did he ever consider just adding a few drops of food coloring? “That goes against everything I’m doing with beer,” he says. “That would just be cheating…and it wouldn’t have been the success it was.”

  • Matcha green tea

    matcha green tea
    Getty Images

    Clover-green matcha—tea leaves finely ground into a powder, then whipped into hot water—has 137 times the famous catechin antioxidants found in regular green tea, one study shows. Add it to beer, and you’ve got a matcha made in heaven. Rocket News 24 swears by the stuff: “All it takes is about a half teaspoon of matcha powder dissolved in a half-glass of warm water,” they write. Fill the rest with beer, they explain, and “the matcha even fluffs up the beer foam for a beverage with a rich, velvety head that borders on physically impossible to stop drinking.”

  • Chlorophyll

    Desiree Winans Chlorophyll beer

    Desiree Winans, creator of the natural health blog Modern Hippie, felt out of place in the sea of green beers when in Chicago for St. Patrick’s Day a few years ago. “I sort of was resentful for not being able to partake in the green beers,” she says. “But I’m not going to drink it if I don’t know what’s in it.”

    So she brought along a vial of chlorophyll to organically jerry-rig a green beer. Five to ten drops will do it—and chlorophyll, she swears, doesn’t even have a flavor.

  • Wheatgrass

    wheatgrass
    Getty Images

    It’s packed with chlorophyll, sure, but will hops make freshly-mowed-lawn-tasting wheatgrass easier to swallow? Jolly Pumpkin Artisan Ales in Ann Arbor partnered with a local farm to make a Wheatgrass IPA. The results were, well, better than you’d think. “Very abrasive bitter finish that lingers, but you get used to it rather quickly,” writes one reviewer. You can make your own, says Organic Authority, by spiking a beer with a tablespoon of wheatgrass juice.

TIME World

250-Year-Old Pretzel Found in Germany

The remains of 250-year old pretzels at the History Museum in Regensburg on March 9, 2015.
Armin Weigel—AP The remains of 250-year-old pretzels at the History Museum in Regensburg, Germany, on March 9, 2015

It's been called an “archaeological sensation”

Archaeologists say a 250-year-old pretzel unearthed in Germany could be the oldest-known knotted dough discovered in Europe.

Silvia Codreanu-Windauer, of the Bavarian State Department of Monuments and Sites, told NBC News it was an “archaeological sensation” made during excavations last summer in Regensburg. “In my 30 years in the business I have never found an organic object.” The discoverers found the pretzel along with other fragments, croissant-shaped dough and rolls that were carbon dated to between 1700 and 1800.

“The baked goods, which were typical for the religious fasting period, are very well preserved because they were originally burnt in the baking process,” Codreanu-Windauer said.

[NBC News]

TIME Food & Drink

The Jelly Belly Warehouse Is Closing

Michael Lively of Hammond, Ind., stands near the Mr. Jelly Belly mascot at the Jelly Belly Center in Pleasant Prairie, Wis on July 26, 2006.
Brian Passino—AP Michael Lively of Hammond, Ind., stands near the Mr. Jelly Belly mascot at the Jelly Belly Center in Pleasant Prairie, Wis on July 26, 2006.

The company plans to move its distribution center to Tennessee

Correction appended, March 12.

Wisconsin residents might want to start stockpiling their favorite flavors: The Jelly Belly Candy Co. warehouse and store are leaving the Badger State for good.

The company plans to sell its 40-acre property in Pleasant Prairie, Wisc., and move operations to Tennessee, the Milwaukee Business Journal reports. A spokesperson for the California-based company confirmed the building had been put up for sale but said there was no timeline in place yet for the change. “Our public warehouse tours remain open per usual and we have a full schedule of activities planned for the summer,” Jana Sanders Perry said.

The 25 employees of the warehouse and a number of part-time store employees were informed of the news on Monday. The property, assessed at $4.3 million, has belonged to the company since 2001.

“It’s disappointing,” Kansasville, Wisc., resident Ann Konrad told TMJ4. “I think the Jelly Belly’s been kind of a name here in Pleasant Prairie for awhile, they’ve got the tours and the samples, and I’m surprised that they’re closing down.”

Last year, the company announced it was moving production of its Jelly Belly branded beans from its North Chicago factory to its Fairfield, Calif., headquarters.

[Milwaukee Business Journal]

Read next: The 13 Most Influential Candy Bars of All Time

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Correction: The original version of this story misstated the status of Jelly Belly Candy Company’s Chicago factory. It no longer produces Jelly Belly-branded beans but still does contract manufacturing for the company.

TIME food and drink

Burger King Quietly Drops Sugary Soft Drinks From Kids’ Menu

Milk and 100% apple juice now displayed as options for younger patrons

Burger King has joined a growing number of fast-food restaurants trying to reduce the unhealthy options on their menus by removing calorie-laden soft drinks from its kids’ menu.

In a statement to USA Today, the fast-food giant said it removed fountain drinks from kids’ menus without fanfare last month “as a part of our ongoing effort to offer our guests options that match lifestyle needs.” Now, instead of Coca-Cola and Sprite, menus display milk or apple juice as options for young patrons.

The carbonated and sugary drinks are still an option, but they aren’t advertised on the listed menu.

McDonalds and Wendy’s have also recently introduced healthier options, with McDonald’s announcing last week it will no longer serve chicken containing human antibiotics.

Fast-food chains are feeling the pressure from advocacy groups to do their part to help fight childhood obesity. According to the Centers for Disease Control and Prevention, over a third of American children and adolescents were obese in 2012. The Center for Science in the Public Interest says sugary drinks are a hefty contributor to kids packing on the extra pounds.

[USA Today]

Read next: Girl Scouts Are Opening a Cookie Drive-Thru

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TIME food and drink

This Is The Most Surprising Thing About Bacon-Wrapped Pizza

Little Caesars Bacon Pizza
Tony Segielski—Little Caesars

It's not as bad for you as you might think

Little Caesars caused a storm last week when it unveiled its bacon-wrapped pizza, which is available starting Monday. But the pie might not be as bad for you as it seems—at least when it comes to calories.

A slice of Little Caesars’s culinary masterpiece/travesty reportedly has 450 calories. That’s actually fewer than what you’ll find in several popular fast food orders, like a McDonald’s Big Mac or a Taco Bell Crunchwrap Supreme.

In fact, it’s far from the most calorie-heavy dish that you’ll be able to find at popular fast food joints. Take, for example, Burger King’s 1,160-calorie Triple Whopper.

So if you’re craving a slice of bacon-wrapped goodness, here’s a calorie comparison with other fast food items that will make you feel a little less guilty:

But this isn’t to say that the bacon-wrapped pizza is healthy—that’s a whole other story.

 

TIME Food & Drink

Chipotle Not Worried That Your Burrito Is a Total Calorie Bomb

“People can pick and choose exactly what―and how much―they eat,” a spokesman says

Chipotle isn’t about to invest in skinny burritos.

A spokesman for the chain of Mexican restaurants on Thursday waved off a recent New York Times feature that examined the nutritional value of a typical meal at the fast-casual mainstay and found a meal can cost up to 1,070 calories.

Food is “something to be enjoyed,” spokesman Chris Arnold said. “Not a science experiment aimed at engineering away calories or grams of fat.”

“People can pick and choose exactly what―and how much―they eat,” Arnold added. “We let them put those ingredients together in whatever way makes sense to them.”

[Bloomberg]

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