It’s Friday afternoon, and that means it’s time for me to give you a little weekend reading from around the web. Here are a few food related items that I thought might interest you.


Obamafoodorama has the details on $4 million in grants that the USDA is offering that will help support Michelle Obama’s Let’s Move goals.

A pillar of First Lady Michelle Obama's Let's Move! campaign is ensuring that food is affordable and accessible to families across the country, regardless of income, and Deputy Agriculture Secretary Kathleen Merrigan today announced new grants for 77 different food projects in 34 states.
Click here for the full piece.



The Philadelphia Inquirer sings the praises of winter squash with a six page very informative piece complete with recipes.

There are no vegetables better suited to celebrating autumn on the table than winter squash.


From massive, almost impenetrable blue Hubbards to the aptly named delicate and easy-to-slice delicata, there is a squash to be cooked for breakfast, lunch, or dinner - even dessert.

Click here for the full piece.


Time has the information about Canada officially declaring Bisphenol-A (BPA) as a toxin and wonders if the USA will follow.

It's used almost everywhere. It's in almost all of us. It does weird things to rodents and it may be doing weird things to us—but it's tough to be certain. Bisphenol-A (BPA) has become a litmus test for how people view environmental health and the risks of common household chemicals—as I wrote in a long story for TIME earlier this year. The chemical has countless industrial uses, most often in the epoxy liner of cans and in plastic bottles. But BPA is also an endocrine disruptor, meaning that it has the capacity to mess with our hormones and potentially impact health—especially in developing fetuses—even at relatively low doses. (Because they can mimic hormones—which cause enormous changes in our bodies even at relatively low amounts—the dose-response relationship used to evaluate traditional toxins like lead may not work with BPA.)
Click here for the full piece



Lifehacker interviewed Mark Bittman and asked for his tips on saving time in the kitchen. His advice is really useful.

The time you're spending mincing and prepping your ingredients? The money you're spending on pre-sliced vegetables and salad dressing? Food writer and home cooking authority Mark Bittman tells us how to stop inflicting such pain in the kitchen and just get cooking.
Click here for the full piece.


Enjoy your weekend!


Image: Matt Callow

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.