Portside

Food, especially seemingly modest ingredients, is a way to signify wealth and luxury tastes. Fashion and design are an extension of that. Wearing food as a design choice signals both that we have a palate for that product and that we can afford it.

ICE is picking people up on warrants for detention across the country. ICE Director Tom Homan calls all undocumented immigrants criminals and therefore credible targets for deportation, no matter how many years they have lived in the country.

Researchers from Minnesota State University Mankato showed that ‘storytelling’ combined with marketing tactics like coupons “significantly increases consumers’ consumption of unattractive produce”.

Wild shrimp is advertised on menus, but what is served is often the farm-raised, imported kind that makes up more than 90 percent of the shrimp consumed in the U.S.

Whether it supports the production of wine or cheese, terroir is a “particularly French conception of cultural territory” says historian Tamara L. Whited.

In “How the World Eats,” the philosopher Julian Baggini grapples with “everything that affects and is affected by” our comestibles.

In her book, “Spoiled: The Myth of Milk as Superfood,” Anne Mendelson explores the prehistoric origins of nonhuman milk in our diet.

There may be “some pain” Trump admitted of his tariff schemes; “But we will Make America Great Again, and it will all be worth the price that must be paid.”

The Mediterranean diet has become a mishmash of hyperbole, half-truths and howlers, stirred together for political and commercial ends.

Chemist Feng Jiao and Robert Jinkerson, a specialist in artificial photosynthesis, contend that their system — known as “electro-agriculture” — could convert electricity into chemical energy with four times the efficiency of photosynthesis.