Tonight I got to attend a “lecture” and book signing by Michael Pollan at the West Roxbury branch of the BPL. I’m a major fanboy so this was a pretty big treat. He spoke for about 30 minutes and then answered some questions. Unfortunately, questions had to be submitted on index cards prior to the [...]
Great book. Probably you’ve heard of it. Deservedly one of the NYT Review of Books Top 10 for 2006. I also recommend browsing Michael Pollan’s site where he links to lots of online lectures and podcast interviews.
So here’s some decisions/ideas that came about as a result of reading The Omnivore’s Dilemma.
No more supermarket eggs for [...]
Although it’s rare I don’t tweak something here, or substitute something there, when appropriating a recipe, it’s still good to give credit where due.
I dig the way JB over at Urban Drivel credits the source of her recipes in the post title, e.g. Basil Risotto | Bon Apetit. I intend to be a copy [...]
What f00die.com aspires to be: Cooking for Engineers.
I’m sure Tufte could improve upon the graphics, but I still thought these charts showing the corporate ownership structure of the organic food industry were pretty interesting.
Well, technically whey, which I sort of knew what that was, but looked it up on Wikipedia anyway to make sure. It is “the liquid remaining after milk has been curdled and strained.”
I was reading this Slashfood post which linked to this article on how the pickle industry may be in decline (yikes!) when I [...]
Yes, that’s right: you can help “save Britain’s vegetable heritage” by adopting a vegetable at GardenOrganic.org.
I seem to remember a similar “seed bank” organization on this side of the Atlantic but I can’t find the link right now. And I don’t remember them having such a novel method of raising funds. Reminds me a little [...]
A great Op-Ed in the Globe yesterday by Christopher Kimball, the founder of one of my favorite recipe sources, Cook’s Illustrated.
“[...] human interference no longer makes food cheaper, more plentiful, and safer. It is now more dangerous, more expensive, and less in our own interests to consume it. What consumers should want — good flavor [...]
Some guy spent six years and probably tons of $$ trying to replicate the pies from his favorite pizza shop. He finally succeeded apparently (you may have to follow the “mirrored by” links at the top). It’s hard to blame him; it looks like a pretty damn good pie.
The key things, according to Jeff:
High heat, [...]
In response to a challenge at The Traveler’s Lunchbox, these are in no particular order really
Fried Clams @ Woodman’s, Essex, MA
Meatloaf w/ Creole Sauce @ Your Mama’s Good Food, Little Rock, AR
My Granny’s Biscuits & Gravy
Calf’s Liver & Onions @ Trattoria ai Cugnai, Venice, Italy
Tasmanian Oysters @ Prosser’s on the Beach, Hobart, Australia
My del.icio.us Recipes