'Sweetest' town clings to Hershey, adding to takeover hurdles

Jul 7, 2016

'Sweetest' town clings to Hershey, adding to takeover hurdles

The town of Hershey, Pennsylvania, calls itself the “sweetest place on Earth.” But if chocolate giant Hershey Co. considers any new acquisition offer in the coming weeks, it could face bitter opposition from some in its namesake town, where residents have prospered from its ...

Angst grows over agrochemical mega-mergers

Jun 19, 2016

Angst grows over agrochemical mega-mergers

Three mega-mergers in the agrochemical sector, including Bayer and Monsanto, have raised concerns among farmers who fear higher prices and consumers who fear more genetically modified food. Even before Bayer began trying to woos U.S.-based Monsanto, German civil society had erupted in protest against ...

Foreign protesters' bark unleashes Chinese dog eaters' bite

Jun 17, 2016

Foreign protesters' bark unleashes Chinese dog eaters' bite

International groups and celebrities, backed by millions of foreign petitioners, have rallied against an annual dog meat festival in the Chinese city of Yulin, but residents say the protests may have backfired by spurring more people to eat man’s best friend. “My store’s dog ...

Jun 16, 2016

Holy guacamole! Avocado desperados hit New Zealand

New Zealand avocado growers have reported a spate of thefts after rising prices caused a seasonal shortage, leaving guacamole lovers choking on their dip. Avocado prices have doubled in recent months, reaching 6 New Zealand dollars ($4.20) each in some supermarkets, prompting a number ...

Jun 4, 2016

N.Y. chef Bouley named Japanese cuisine ambassador

Renowned New York chef David Bouley, whose downtown restaurants include the kaiseki (traditional multi-course cuisine) mainstay Brushstroke, received the honorary title of Japanese cuisine goodwill ambassador on Friday.

Humble tofu powering Indonesian homes with clean energy

May 13, 2016

Humble tofu powering Indonesian homes with clean energy

In a dark and steamy room in Indonesia’s tofu heartland, three men sweat over bubbling cauldrons, churning creamy bean curd with wooden paddles before draining it by hand and slicing it into silky cubes. Tofu has been cooked this way for generations, but today ...