A story of "Diamond" Jim Brady, a glutton of Olympic proportions, and a dish he particularly liked.
A response to the Factory Farmer
A response to the Last Poultry Farmer
An extraordinary true story. Hell, even just what the guy cooked is enough to make your eyes boing forward.
If we truly are what we eat, I’d rather be a curvy little Beet or a complicated, layered Artichoke than an over-processed, highly packaged, substance less, edible product. How ‘bout you?
Making bread from scratch is easier than you think. Add some herbs and sundried tomatoes - you'll be moaning with bliss.
How filthy is your apartment, or the food you eat? How clean does cleaning your place make it? Do you really want to know?
Veggie burgers seem to come from two places: restaurants and supermarket freezers. But you can make them from whole ingredients, and it's easy. And goddam delicious.
This is a brief excerpt from Animal Vegetable Miracle: A Year of Food Life, by Barbara Kingsolver, Steven L Hopp and Camille Kingsolver.
This isn't a rhetorical proposition. Petri-dish meat exists now. It should be available in your local supermarket by next Wednesday. Well, maybe not. But they're working on it.
It's berry season. My girlfriend made crumble out of a batch of strawberries my parents picked from a local farm. Here's the recipe.
The growth of the post-industrial food movement continues at a rapid pace. Here are resources to further our understanding of this important transformation. (videos)
Mark Kurlansky writes books about how food has influenced human history. And other stuff. This is a brief appreciation of what he does, in point form.
Kale Chips - the least likely snack you'd expect to be 100% goddam delicious
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