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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 ...
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 ...
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 ...
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 ...
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, ...
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 ...
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 ...
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 ...
