With all the distress and upheaval related to COVID-19 this year, what, if any, resolutions are you making related to any aspect of food, cooking, etc.? Each year I usually have an ambitious lis...
When is charcuterie NOT charcuterie?
this seems like a way a lot of recipe-seekers will be set-up to fail and why i always, always remind people to use trusted sources only.
Chinatowns are deserted. Chinese restaurants suffered early on in the pandemic and disproportionately from the decline in business. Time to order take-out and to do what you can to keep your loc...
" . . . The team sees growing Ourboros Steaks as do-it-yourself project – not-cannibals will be able to buy a DIY kit containing swabs for collecting cheek cells, pre-grown scaffolds made from mush...
" . . . We need to start paying attention to the people who raise our food—the farmers, the fishermen, the ranchers, the dairy people. We need to understand how important they are. It’s really a ma...
" . . . On the one hand, these studies confirm how hard it is to make indoor dining safe,since masks cannot be worn while eating. Airborne transmission is not only possible while dining, it is poss...
" . . . About half of those polled say they’ve struggled to afford food, while 37% report skipping meals themselves so there was enough food for their children to eat. Yet 63% said they didn’t real...
“It’s a groundswell from the community instead, as opposed to, you know, a venture-funded, hyper-growth, ‘Let’s extract as much from the people and the companies that are our clients and customers,...
The inaugural issue of The Clever Root launched in the fall with San Francisco's Chef Daniel Patterson on the cover. From the publishers of Tasting Panel and Somm Magazine, it's taking a new look a...
As artfully arranged cheese and charcuterie grazing boards https://www.instagram.com/p/B4tGWiAB6DR/ grew in popularity, the new trend for crafting these bites into do-it-yourself structures mimicki...
" . . . Andrés adds: 'We could put a lot of Americans to work building kitchens in the schools, raising the quality level [of meals], hiring people that we trained to be feeding their children.' . ."
" . . . The damage has left households struggling to find affordable cabbages to turn into the spicy pickle, which accompanies almost every meal in South Korea and has become a popular 'superfood' ...
Another Decameron project with some observations on the use of comfort food in stressful times.
The rise of kale shown here is no surprise. But I'll speak up for escarole . . . I love making Italian wedding soup. Wedge salads using iceberg lettuce have been on many take-out menus during the p...
"Please join the Office of Sustainability at the University of California, Merced for a panel discussion with producer Jen Rustemeyer from the documentary film, 'Just Eat It'. The event will be hel...
". . . 'Cost, taste and variety are traditionally the most important reasons people choose a restaurant, followed by convenience,' Li said. 'What's in the No. 1 position now is cleanliness and sani...
“For people who think they don’t like fish…it’s amazing to see their eyes just sparkle when they take a bite and go ‘this is absolutely incredible,’” says Joe Cresalia, a recreational diver who liv...
Caught a commentary by commentator/comedian Jim Gaffigan on CBS Sunday Morning Show this past weekend lambasting the explosion of craft beers/microbreweries around the country. It struck me as true...
I've noticed some dining critics writing essays in which they proclaim that they will not resume reviewing restaurants based on on-site dining, even as restaurants reopen their dining rooms in many...