I believe there's a special place in purgatory reserved for people who create, track, heartily defend and then barely enjoy the sidelong profits from the dregs of American fast food.
Our choices have implications, not only for how much we enjoy lunch today, but also for longer term goals like fitness and health. But how do we choose? What are the basic cognitive processes that lead from initial hunger pang to this soup or that sandwich?
Bobby Flay has an army of vocal detractors. Flay hate is spewed across the internet, seemingly related to his perceived cockiness. He acknowledges as much on his Twitter account, which announces, 'This is a no-hater zone.'
Food For Thought,
Wild Caught Fish,
It is a sad state of affairs that 91 percent of all seafood consumed in the U.S. is imported, with more than half of that farmed, often in dubious conditions.
The idea is simple: Use the one day of the week we do have time to cook -- Sundays.
It's no secret that quick-service restaurant (QSR) chains face a growing threat as consumers become more educated, discriminating, and adventuresome in their quest for healthy eating. From the advent of salads on fast food menus 20 years ago to the smaller portions, elimination of kids' menus, and marquee calorie-counts of...
Food is so fundamental to human life that it stirs our passions like few other subjects. For the most part that's a good thing: Humanity needs all the passion we can muster if we're going to solve the problem of feeding 10 billion people just 35 years from now.
If you have a pet then you surely know how difficult it can be to choose a quality pet food these days. With yet another pet food recall last week, pet owners have to wonder why premium pet foods continue to have recalls.
For some farmers and gardeners, particularly those in low-income neighborhoods, urban agriculture is a means to a more ambitious end: an attack on racial, gender and class disparities and political disempowerment.
"Mayim's Vegan Table,
Rabbi Adam Frank,
Shamayim V'Aretz Institute,
Food For Thought,
Tza'Ar Ba'Alei Chayim,
With Passover beginning tonight at sundown, I've been thinking about the intersection of vegan and kosher. Seems like they'd be good friends. Being vegan means there's no risk of mixing meat and dairy, since neither are on the table. But it turns out what is vegan is not always by-the-book...
Whether you're a food fanatic or just have a very sweet tooth, you probably enjoy a good dessert. We're all familiar with the delights of a baked apple pie, or even more international dishes like Italian tiramisu, or Asian green-tea ice cream.
How does one politely decline eating one's own flesh? You don't if Hannibal the Cannibal is chef.
Kosher For Passover,
Going "kosher for Passover" is a cool way to do spring-cleaning, start a healthier diet, and get spiritual. While preparation requires some effort, understanding what is required can make the task cheaper, faster, and easier, giving you more time to prepare for the spirit of the holiday.
Fourteen years ago, Julia Child gave me the best career advice on earth. And I was too concerned about the poison oak above my upper lip to listen.
I used to drink coffee. All the time, actually. I drank it in high school, because pouring liquids from one container into another, and then into my body, was the most exciting thing that could happen while minding the front desk at the Y. I drank it in college because my stupid professors kept yelling at me for sleeping in class.
Some foods get the hype for various factors other than flavor, and other foods are just that damn good.
If you haven't yet heard, fermentation -- the process by which foods are partially broken down by living microorganisms -- is big! Consider some of the more common ferments that many of us know and love: beer, wine, sauerkraut, bread, yogurt, and pickles -- all are ferments, and that just scratches the surface. Many foods can be safely preserved for long periods of time only because they can be fermented. Not only that, science is beginning to catch up with nature in terms of our understanding of the important role that microbes play in human health. There are billions of microorganisms that live in our gut; their varied composition and number are now suspected to play a significant role in maintaining individual health. Of course, food preservation and personal health are not the entire benefit package of eating fermented foods. The variety of ferments and their different individual tastes, are also a big reason for their growing popularity. And that's where three local friends, Liz Crain, author of The Food Lover's Guide to Portland; David Barber, owner of Picklopolis; and George Winborn enter the picture. Since 2009, they have produced Portland's annual fermentation festival that celebrates the culinary wonders of fermented foods. The perennial festival is a National Geographic-like expedition of recognized and exotic ferments representing different food cultures. This event brings home fermenters, professional fermented food producers, and the general public together for a night of indulgent ferment tasting pleasure. The fermentation festival is an opportunity for beginners to experience first-hand a variety of foods under one roof. Even more, it tastefully illustrates how the tiny world of microorganisms looms so incredibly large upon the culinary world -- and beyond. Originally posted on Cooking Up a...
We're no strangers to drinking -- so much so that drinking has become a ritualistic pastime.
The nectar of the dessert Gods packs a solid amount of nutrients that can benefit you in the long run.