The Tomato Has More Genes Than Humans Food News | The Kitchn
Waldo Jaquith - On the impracticality of a cheeseburger. -
A few years ago, I decided that it would be interesting to make a cheeseburger from scratch. Not just regular “from scratch,” but really from scratch. Like, I’d make the buns, I’d make the mustard, I’d grow the tomatoes, I’d grow the lettuce, I’d grow the onion, I’d grind the beef, make the cheese, etc.
California 'Cottage Food' Bill Would Make It Easier To Start A Small Business
“He makes a lemon spongecake,” he began, confidently enough. “That is something he does in a microwave with yogurt. I don’t know what he puts with it — a magic powder from molecular gastronomy, I guess. He puts something in it and puts it in the microwave and it comes back as a spongecake.” There was a pause. “I have no idea,” Mr. Ripert said.” —
Eric Ripert on his pastry chef Jon Moran
Graffiti with a message I can get behind.
“So how did stuffy old white bread become achy breaky white trash?” —
How White Bread Became White Trash (And What This Tells Us About Food Justice and the American Economy)(HuffPo)
Also worth checking out, new book on the subject
Poetry of Food collection available for pre-order
“
On our way home, after a few reflective blocks in silence, I cleared my throat.
“Look,” I said. “I’m sorry about the chip thing. It’s just…”
“You’re scared I’ll never eat a bowl of pasta again?”
“YES!”
“Look, I still love food. If we go to a pizza place, I’m not ordering a salad. I’m not a lunatic. I’m not going to sacrifice deliciousness.”
My heart fluttered. How lucky, to have found a man who equated lunacy with opting to eat bland food.
” —Kale and heartache: the trials of dating a paleo.
Love Among the (Modern) Caveman
Ikea Dog
Suck it, abuelas
Fun fact: artisanal food is not really a new thing.