.Kevin Weeks

May 1, 2009

Ratio: A Review

Have you noticed how the more succinct a book's title is the longer the sub-title is? An example is Michael Ruhlman's new ...
Apr 24, 2009

Fighting What You Eat: The Diet Cong

I have a client, a wealthy woman in her 60s, who has celiac disease. This means gluten - a primary protein in ...
Apr 17, 2009

Outside the Food-Shed

I'm a great fan and promoter of eating food produced locally: something called eating in the "food-shed." A food-shed isn't one of ...
Apr 6, 2009

DIY – Making Lard That Lasts

My stomach is rumbling. Well, not really rumbling so much as gurgling, burbling, growling, and I could swear it just made a ...
Mar 30, 2009

The Rain in Spain

About this time ten years ago I had little stickers all over my house giving the Spanish word for various things such as lamps, tables, ...
Mar 23, 2009

The Myth of Sustainability

When foodies use the word "sustainable" they typically mean a system that doesn't require outside inputs - no chemical fertilizer or herbicides, no purchased feed ...
Mar 16, 2009

Seriously Good And Simple Food

I recently spent some time in the hospital. I'd forgotten just how bad food can be. Among other things I was served scrambled eggs with ...
Mar 6, 2009

For Appearances’ Sake

My personal cheffing business has pretty much dried up with the economic downturn, but, interestingly, cooking classes continue to hold their own and occasional small ...