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Food Trend Predictions for 2019
What are some of your 2021 culinary “resolutions?”
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...
The Rise of the Charcuterie-Free 'Charcuterie Board'
When is charcuterie NOT charcuterie?
Why Google Recipe Ratings Are Malarkey
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.
Food & Wine: Love Letter to Chinese Restaurants
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...
Scientists Create Meat from Human Cells But Claim It’s Not Cannibalism
" . . . 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...
Ruth Reichl Wants to Fix the Food Landscape
" . . . 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...
"Small Data, Big Implications"
" . . . 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...
Covid-19 pandemic is the first time 40% of Americans have experienced food insecurity
" . . . 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...
Tired of Big Tech, Co-ops Appeal to Delivery Workers Burned by Gigs
“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 Clever Root: Farms, Chefs, Cannabis
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...
Charcuterie Chalet for the Holidays
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...
We Can Tackle Hunger and Joblessness at the Same Time
" . . . 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.' . ."
Cabbage shortage hits South Korea's kimchi culture
" . . . 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' ...
A conversation with food researcher Ariana Gunderson on recreating food in pandemic literature
Another Decameron project with some observations on the use of comfort food in stressful times.
America Has Lost Its Taste for Iceberg Lettuce
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...
Just Eat It: Documentary & Panel Discussion, 10/16
"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...
Marketers say pandemic has raised interest in produce
". . . '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...
The red abalone is dying off
“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...
What's with all these craft beers?
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...
Restaurant Critics Not Writing Dine-in Reviews
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...