In a discussion with New York Times food writer Melissa Clark at the New York Wine and Food Festival this weekend, David Bouley talked about his philosophy and practice of slow cooking vegetables as method of "cooking for longevity."
Cooking kills people, to the shocking tune of 2 million each year. Just think about it -- the act of cooking, meant to nurture our families and us, is the fifth-biggest health risk in developing countries.
It's most upsetting to see so much fear and confusion around what should be our most trusted, wholesome source of nutrients. America, for all its wealth and research, remains confused about how and what to eat.