This is why you’ve never eaten a fresh olive

Olives are fruits that grow on trees, but have you ever wondered why you’ve never seen a fresh olive in the produce section of your grocery store? And did you know that those black olives sitting atop your pizza slice probably started in groves as green olives? As part of the series Reactions, The American Chemical Society and PBS Digital Studios produced a video that touches on the history of eating olives — it’s actually pretty recent — as well as the three chemical processes that make olives lose the terrible tasting compound, oleurpein, that prevents us from eating them fresh. Check this out to learn more about the three chemical methods producers can use on the fruit of the Olea Europaea to bring us the salty little snacks we know and love.  Why can’t you buy fresh olives? https://youtu.be/oStoeHntfG8 Also see, VIDEO: How to build the perfect charcuterie tray. Follow us on Instagram.

Global vanilla shortage will see pastry, ice cream prices soar

The world-wide vanilla shortage is coming to an ice cream cone near you. Pastry chefs and ice cream makers alike are looking to cut back overall consumption due to the rising cost of fair-trade vanilla, meaning that the recipes of our favorite summer sweets could be effected. And we have no one but ourselves to blame. The high demand from consumers, in recent years, switching to all-natural foods has caused the shortage. The problem was then compounded by major corporations like Nestle and Hershey’s that, in response to consumer demand, declared they were then switching from cheaper, chemically created synthetic versions of vanilla to all-natural varieties, too — meaning that they want vanilla from orchid seeds, and not factories. Factories can crank out the synthetic stuff around the clock, but there just aren’t enough vanilla pods in the world to meet demand. A few years ago, a 1-gallon bottle of organic, fair-trade vanilla would cost about $64 — today,…

Southern peach shortage predicted for summer

If you’re from the south, chances are you know summer as the season for a seemingly endless supply of peaches. Peaches are such a part of Georgia that streets and schools bear their name, while the license plate and even ‘I voted’ stickers are adorned with their image. But growers say a massive shortage is in store for this year’s Southern crop. An ill-timed three-day freeze in March paired with an unseasonably warm winter has wiped out much of the Deep South’s peach crop. The already finicky fruit trees were so confused by the weather that many didn’t bear any fruit at all, leading some experts to estimate the production in Georgia will reach only about a quarter of what it was in 2016, when the state produced 43,000 tons of peaches. South Carolina is the country’s number two peach producing state — after California —  but its production numbers are looking just as bad. According to…