PBS News Hour - The Latest
What additives are in your food? The FDA doesn't always know, but seeks to change that 31 August 2026 at 20:23

What additives are in your food? The FDA doesn't always know, but seeks to change that

31 August 2026 at 20:23

For nearly 70 years, food and beverage companies have been able to decide on their own that a new ingredient is safe and put it on the market without informing the Food and Drug Administration. But a new proposal could require that companies notify the agency when they add a new substance to human or animal food.

The Guardian
How a South African town cleaned up its polluted river using stones, wood and sand 31 August 2026 at 16:00

How a South African town cleaned up its polluted river using stones, wood and sand

The Guardian

By: Kaamil Ahmed

31 August 2026 at 16:00

Scientists say system to treat contaminated wastewater offers a model for ensuring food security in a fast-warming climate

All it took to turn the murky, heavily polluted waters of South Africa’s Stiebeuel River into a resource clean enough for irrigating a community’s vegetable plots was a collection of stones, heat-treated wood and sand.

Without chemicals and using renewable energy, researchers from the University of Cape Town are cleaning 36,000 litres of water, polluted by sewage, chemicals, and traces of drugs and medication, every day to make it usable for growing food in a fast-expanding informal settlement along the course of the river.

The Guardian
Rosie Mackean’s quick and easy recipe for cucumber rice with fudgy eggs | Quick and easy 31 August 2026 at 15:00

Rosie Mackean’s quick and easy recipe for cucumber rice with fudgy eggs | Quick and easy

The Guardian

By: Rosie Mackean

31 August 2026 at 15:00

An intriguing and refreshing hot-cold combo of eggy rice, butter, cold cucumber sauce and pickles

When cooking on a weeknight, it’s easy to forget that sometimes experimenting with temperature is as important as flavour. Hot things combined with very cold things are exceptionally refreshing in the summer, and also make the mundane more exciting and playful. This dish of hot rice, hot butter, cold cucumber sauce, hot egg and cold pickles might sound, well, a bit weird, but I promise it’s delicious, comforting and also cooling.

Good Time Cooking: Show-Stopping Menus for Easy Entertaining, by Rosie Mackean, is published by Pavilion Books at £26. To order a copy for £23.40, visit guardianbookshop.com

The Guardian
Chefs say Michelin Guide at risk of ‘losing credibility’ over suspected lack of inspectors 31 August 2026 at 14:00

Chefs say Michelin Guide at risk of ‘losing credibility’ over suspected lack of inspectors

The Guardian

By: George Francis Lee

31 August 2026 at 14:00

While Michelin keeps its staff numbers secret, industry insiders say the guide cannot keep up with the thousands of restaurants in the guide

How many inspectors does it take to review the country’s best restaurants – a pinch, a baker’s dozen? For more than a century the answer has been kept secret by the world’s authority on good food: the Michelin Guide.

But the French tyre company’s famous hotel and restaurant reference book has been challenged by chefs, restaurant critics and diners, who question whether the guide has enough of its anonymous inspectors to adequately review and monitor the eateries that are included each year.

The Guardian
Bhutan hosts first ‘conscious food summit’ amid threats to global supplies 31 August 2026 at 11:38

Bhutan hosts first ‘conscious food summit’ amid threats to global supplies

The Guardian

By: Fiona Harvey Environment editor

31 August 2026 at 11:38

Organisers say people must revive spiritual relationship with food amid double threat of climate crisis and conflict

Mending the broken food system under the threat of climate-driven weather extremes will require more than economic fixes and intensive agriculture, according to the organisers of a pioneering summit this week, who say the world must revive its spiritual relationship with food.

Delegates from more than 60 countries and the UN will gather for the next five days in Paro in the tiny Himalayan nation of Bhutan for the world’s first “conscious food summit”, which will bring together governments and farmers, mindfulness experts and yoga therapists.

World news | The Guardian
Bhutan hosts first ‘conscious food summit’ amid threats to global supplies 31 August 2026 at 11:38

Bhutan hosts first ‘conscious food summit’ amid threats to global supplies

World news | The Guardian

By: Fiona Harvey Environment editor

31 August 2026 at 11:38

Organisers say people must revive spiritual relationship with food amid double threat of climate crisis and conflict

Mending the broken food system under the threat of climate-driven weather extremes will require more than economic fixes and intensive agriculture, according to the organisers of a pioneering summit this week, who say the world must revive its spiritual relationship with food.

Delegates from more than 60 countries and the UN will gather for the next five days in Paro in the tiny Himalayan nation of Bhutan for the world’s first “conscious food summit”, which will bring together governments and farmers, mindfulness experts and yoga therapists.

The Guardian
Squash salad and chocolate mousse: Dean Parker’s recipes for early autumn 31 August 2026 at 08:00

Squash salad and chocolate mousse: Dean Parker’s recipes for early autumn

The Guardian

By: Dean Parker

31 August 2026 at 08:00

Celebrate the flavours of the coming season via this rewarding salad and rich dessert to share

As the days start to shorten and the temperature drops (finally!), the produce becomes richer, sweeter and more comforting, and the onset of autumn is a time of year that naturally brings people together around the table, which is something I’ve always loved about food. At the restaurant, we try to let the ingredients do the talking, and we work closely with growers and producers to make the most of whatever’s in season. Today’s recipes celebrate some of my favourite seasonal flavours: the salad is simple but deeply satisfying, balancing sweet roast squash with bitter greens and a punchy black olive tapenade. For dessert, meanwhile, chocolate mousse with poached fruit is my idea of autumn in a bowl, not least because quince has a beautiful, floral character that develops as it cooks, and pairs perfectly with dark chocolate and the nutty richness of browned butter. The creme fraiche adds freshness and balance, and brings everything together. Both dishes are rooted in the philosophy that guides my cooking: celebrate the season, respect great ingredients and create food that encourages people to slow down and enjoy each other’s company.

Normal view