She grew up in Sheboygan, Wisconsin, where a meal meant "the three-point landing -- a huge hunk of meat and two little piles of something vegetable-ish." She moved to Portland for culinary school but kept her Sheboygan mindset. Food meant "midwest fare -- always meatcentric," she says.
It features a sausage and scrambled egg folded into a waffle. Count us in.
This Mother's Day, let us remember mothers and women who understood the patriotic nature of standing up for wholesome food, of standing up for the health of young children who would become our future.
It may be that combining eating with mental work -- even something as mindless as watching reruns -- diminishes the taste of food. With our attention focused elsewhere, the mind becomes less sensitive to tastes like saltiness and sweetness.
The burger has become the perfect canvas for culinary creativity. Here are some of the top burger trends this year.
Baconfest Chicago, a bacon wonderland where more than 120 chefs serve creative (and most importantly delicious) bacon-inspired dishes to thousands of bacon-loving fans, celebrated its fifth year in the Windy City.
McDonald's has opted to drop the Angus Third Pounder burgers from its menu after a four-year run and a three-month deliberation.
Planting a vegetable garden at home is not only a fun Mother's Day activity, but is also an excellent way to make sure that Mom has fresh produce available for the rest of the summer.
By the time I'd arrived at the Guildhall, half an hour before the World's 50 Best Restaurant Awards in London, the scene had descended into quiet chaos.
The ways the food industry now targets kids are so pervasive and the tactics so deceitful that even the most diligent parent cannot prevent their kids from being inundated at the most impressionable stages in their development.
The process of growing your own food can transform lives.
I think the common problem for most people is that fish is not part of their regular routine, and because of this, many are not comfortable or don't know how to cook fish. I know this is the case for me. I'm a fish out of water when it comes to cooking fish, so to speak.
We aren't always rockstars in the kitchen
Follow Danielle Nierenberg, and you will end up in interesting places.
The standard-of-identity laws are there for a reason. So here is my advice for the Dairy Industry: If you want to put artificial sweeteners in milk, just start calling your "milk-like drink" something else. Leave the "milk" label for the real stuff.
Do you drink coffee? Do you think about where that coffee comes from, and who harvests those beans? Do you consider how much you pay for your morning fix, and how that impacts the salary those farmers make?