India Just Hit A Massive Milestone, And The Entire World Should Take Note

India’s Sikkim state now boasts 100 percent organic certification. Can America follow suit?

Go to a grocery store in the U.S. and you’ll likely find a small area of the produce section marked “organic,” where the options are pricey and scant compared to the “regular” AKA conventionally produced section. Now, go to India, and you’ll find an entire state growing only organic produce. That’s right: every farm, every field, every vegetable.

Home to more organic farmers than any other country in the world, India now boasts the first state to receive 100 percent organic certification. Small but mighty, all 75,000 hectares of farmland in Sikkim and its 66,000 farmers have sworn off GMOs, pesticides, and chemical fertilizers.

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This App Will Tell You How Long It Will Take To Burn Off All That Junk Food

This app is trying to be the Google of the food system

Food might be the best part of our daily routine, but it can also be a tedious chore; we want to savor each bite, but worry how it impacts our health, the environment, and the people who produce it. So we obsessively count calories, check labels, and research health claims. And though we’ve come to expect technology to answer our every question (hey, Google!), the data on food and nutrition remain fragmented, hiding in tiny footnotes of brand websites and tedious government reports that—let’s face it—nobody wants to read.

Enter the Sage Project, an online platform aiming to be the food label to end all food labels.

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Canned pumpkin probably isn’t what you think it is.

So, why not just call it like it is?

Nothing says autumn like the sight of golden leaves, oversized sweaters, and hefty orange pumpkins. We set them on our doorsteps to woo fall, carve them up for Halloween decor, toast their seeds, and puree their insides into the quintessential pie of Thanksgiving. Would a pumpkin by any other name taste as sweet? Yes, it turns out.

Your can of 100 percent pumpkin puree is lying to you. According to FDA labeling laws, food producers are not required to distinguish between varieties of squash and field pumpkins in their products. This is because members of the cucurbits family—aka gourds, squash, pumpkin, and zucchini—are very similar in taste and texture, so differentiating between squash and pumpkin pulp is basically impossible.

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Here’s What $2 Million Milk Tastes Like

It’s made without milking a single cow

We’ve come a long way since the soymilk of the ‘70s, but almond milk still curdles perfectly good cups of coffee, coconut milk makes for a watery substitute, and cashews, no matter how gently you milk them, can’t quite match the subtle tang of dairy. Not to mention that if you have a nut, soy, or gluten allergy, the options are seriously limiting. But will Silicon Valley be the one to swoop in and solve everyone’s lactose issues?

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