What We’re Reading This Week: September 7, 2016

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Chef Stephan Bogardus for the North Fork Table and Inn visits the Long Island cheese pumpkins before harvest at Invincible Summer Farms in Southold on Tuesday, Aug. 16, 2016.
Chef Stephan Bogardus for the North Fork Table and Inn visited the Long Island cheese pumpkins before harvest at Invincible Summer Farms in Southold on a recent Tuesday.

From our friends at Edible East End, a piece on the Long Island cheese pumpkin.
Ken Ettlinger, a local seed saver and former professor at the Suffolk County College in Riverhead has fond childhood memories of his mother’s Thanksgiving pumpkin pie, and would scour farms on the east end for this sienna colored sweet fleshed pumpkin that was coveted by many for its phenomenal flavor for pie making and savory dishes like soups and stews. In the late 1970’s, on his quest to retrieve the Cheese Pumpkin for the Holiday’s, he noticed that fewer farms were growing the pumpkin due to retailers not selling the seed.”

License to Brew on Heritage Radio Network went upstate.
“You’ll hear from the farmers of Indian Ladder Farms about how they became leaders in the region for growing hops, and about how the farm brewery license, created by lawmakers in the nearby capital, has enhanced their business and made their farm more viable.”

There’s now organic Gatorade. But NPR doesn’t want you to be fooled.
Even though Gatorade seems to have switched to an organic cane sugar for its new organic line, Choi says that, nutritionally, this makes little difference.”

Time reports on fish fraud.
The group looked at 200 studies from 55 countries for their report, which was released on Wednesday. The report authors say evidence of seafood fraud was discovered throughout supply chains worldwide.”

Ocean warming is a very real threat, explored at Fern’s.
The effects of ocean warming are already being felt on crop yields and fishing stocks, according to the most comprehensive report yet on the topic, released by the International Union for Conservation of Nature at the IUCN World Conservation Congress in Hawaii.”

Modern Farmer writes on what’s up with Manuka honey.
“The fact that it’s a pretty good honey is not the primary reason it often sells for many times more than more common honeys, nearing $20-40 for a small jar. That reason is that manuka honey naturally contains a high proportion of a chemical compound called methylglyoxal.”

Civil Eats looks at how a garden program is reviving a Midwestern town.
Hamilton is a 62,000-person town north of Cincinnati with a familiar history for those who live in or frequent the Midwest: industry made it a successful and thriving city for the first half of the 20th Century, but the closing of a paper mill and other factories in the area created economic hardships for many residents. While some growth has occurred in the past decades, challenges remain.”

The Village Voice deep-dives into the beef industry.
In Montana, which ranks 11th in the US for cattle product, five of the 12 members on the Montana Beef Council board are connected to lobbying groups for multinational corporations.”

Asking age-old questions about cultural appropriation in the kitchen at East Bay Express.
All around the country, many of the most famous purveyors of global and immigrant cuisines — the so-called ‘ethnic’ foods — are actually chefs without family ties to those particular cultures.”

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