Jerusha Klemperer
Director at Foodprint
Director at What You're Eating
Eating, talking, mad about stuff but trying to stay positive. Director of https://t.co/61E1RGg8Pw. Views are my own.
Articles
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Sep 30, 2024 |
foodprint.org | Jerusha Klemperer |Samantha Maxwell
Despite being one of the world’s richest countries, the United States is far from immune to hunger. According to Feeding America, 49 million people, or one in six Americans, depended on charitable food assistance programs, including food banks, food pantries and soup kitchens, in 2022 to feed themselves and their families.
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Sep 12, 2024 |
foodprint.org | Jerusha Klemperer |Ryan Nebeker
At the end of August, the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) updated its guidelines on environmental and animal welfare claims that appear on food labels.
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Sep 5, 2024 |
foodprint.org | Jerusha Klemperer
In 2015, food and agriculture sustainability advocates succeeded in pressing the U.S. Department of Agriculture and the Environmental Protection Agency to commit to a goal of cutting national food waste in half by 2030. This would significantly reduce greenhouse gas emissions from methane released by organic waste in landfills and help bridge the gap between food surplus and in which 44 million people in the U.S. face hunger.
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Sep 4, 2024 |
foodprint.org | Jerusha Klemperer
Time was, greens meant salad and salad meant iceberg — and thankfully, times have changed. These days, you’re just as likely to encounter fluffy, frilly-edged lettuces and toothsome, hardy-leaved bunches alongside those taut heads of iceberg.
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Aug 26, 2024 |
foodprint.org | Jerusha Klemperer
There are several theories about the origins of sushi. The one that places its origins in China holds that nigiri, sashimi and other forms of modern sushi originated from narezushi — a fermented food that entails stacking salted fish in wooden barrels for two years before they’re rinsed, dried and stored for yet another year in cooked rice. Before the advent of refrigeration, preservation was key. It’s believed that narezushi made its way to Japan around the 8th century.
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Hope you’ll check out our latest episode!
When I read @jamieloftusHELP ‘s @grubstreet diet, I guffawed and vowed to read her book and invite her to be on “What You’re Eating.” The book is terrific, both interesting and laugh out loud funny. And she was a lovely podcast guest. https://t.co/gad6euIUu5
Super excited to have the podcast I produce and host, "What You're Eating," nominated for a Webby! We're in 1st place right now in #Webbys People’s Voice, and need your votes to stay on top. You can vote here, thank you! https://t.co/ro3mia070l @foodprintorg
