election 2016

MUNCHIES Staff Picks: Election Day Coping Mechanisms

We will distract ourselves from the pending political apocalypse by watching cake decorating videos and drinking Manhattans, among other things.
Munchies Staff

Sorry, Vegans: Scientists Say That Plants Can Feel Stress

New research from the University of Copenhagen claims that plants experience stress when growing in the cold.
Daisy Meager

Down on the Farm

Being a farmer isn’t all verdant pastures. It’s a physically demanding job with all-weather hours—often working alone. Add in easier access to firearms and declining food prices, and you have a potentially lethal combination.
Phoebe Hurst

Your Cluttered Kitchen Might Be Making You Fat

A recent study has found what appears to be a direct link between caloric intake and how cluttered a kitchen is.
Nick Rose

Pizza Is America’s Favorite Form of Stress Relief

Life can be rough, in ways both big and small. And sometimes, with the exception of a stiff cocktail, there’s nothing that takes the edge off more than a meal of cheese and grease.
Hilary Pollack

Humanely Killed Fish Tastes Better

The meat of rainbow trout that had been killed in high-stress situations spoiled faster than fish that were killed swiftly.
Nick Rose

Scientists Say It’s More Stressful to Be a Waiter Than a Neurosurgeon

A new study has found that demanding jobs offering employees little control—step forward weekend brunch server on a 12 hour split-shift—are among the most detrimental to mental and physical health.
Phoebe Hurst

Apparently Brits Spend 34 Days a Year Thinking About Food

According to a new study, Brits spend an average of two hours and 13 minutes every day thinking about hunger and meal choices, which adds up to 34 days each year.
Phoebe Hurst

This Is Why Sugar Is So Damn Addictive

According to new research from UC Davis, the root of our global sugar addiction isn't just an inescapable sweet tooth: Sugar can actually act as a stress reliever.
Munchies Staff
Restaurant Confessionals

What It's Like to Be Attacked by Your Sous Chef

I will always look back on that episode as the worst of my entire ten-year career. The attack? I survived. But everything that happened after, that’s what stays with me.
Ivy Knight
restaurant industry

The Crazy Life of a Chef Is Nothing to Celebrate

Sometimes I work 20 hours straight and my days bleed into each other. Sometimes I worry if what I’m doing is right, and how much longer I will have the energy for it. How can we live healthier lives as chefs and work in an industry that praises and...
Matt Basile

We Need to Rethink Our Approach to Seafood Altogether

I firmly believe that we need to change our mindset for a more ethical approach to how we farm, catch, kill, handle, and consume seafood. It's not just that we're overfishing species out of season, but we're letting them die in a way that benefits no...
Shannon Bennett