Paper or Plastic
Searching for Solutions to an Overpackaged World
By Daniel Imhoff
The package is the product.
Features
Processed food
Why you need a food processor
They’re tougher and more versatile than blenders.
Health+Food
How to find real food
Tips for improving your plate
It’s better for you, so go get it already.
twitter.com/culinate 2 hours ago
Sitting on a bail of hay just a bit ago at Slow Food Nation, when Michael Pollan plunked down beside us to share the bail!
Kim 9 hours ago
Slow Food Nation
The Victory Garden is a friendly spot with lots of ripe veg. Can’t wait to taste the wares that will be set up in the white booths set up alongside it in the plaza.
cafemama 17 hours ago
late night snack
toasted tastebud farms poppy bagel, my butter, hawaiian salt, heirloom tomatoes, a little chevre, lots of fresh garlic
Olga 22 hours ago
Ready for dessert?
dip pears in home-made chocolate glaze and sprinkle with toasted pecans
twitter.com/FranMagbual 22 hours ago
That’s what I figured, but after 5th time... :-)
Olga 22 hours ago
What to do with sweet corn?
Why not make a sweet corn and black bean salad and stuff it in a tomato?
jberry 23 hours ago
@FranMagbual I don’t think it was intentional spam. Looks like Haphazard was editing. Sorry ;)
twitter.com/FranMagbual 28 Aug 2008, 01:29 PM
10 tweets on same subject and not a single link that works? starting to look like SPAM.
The Haphazard Gourmet 28 Aug 2008, 01:28 PM
Slow Food For Thought
Whole Foods Market sponsoring Slow Food Nation seems like bad pie.
Caroline 28 Aug 2008, 10:51 AM
beranbaum pizza
start the dough the night before. make the sauce the night before, too, if you like. then layer with roasted eggplant and squash from the garden, caramelized onions, fresh mozzarella, and basil. slap on the grill or in a 500-degree oven, and dinner is served.
Eugenia 28 Aug 2008, 08:21 AM
blt salad
Sungold cherry tomatoes, bacon, a chiffonade of lettuce and basil, sherry vinegar and a glug of olive oil. Heaven.
New user here -- hi!
jberry 28 Aug 2008, 07:13 AM
On the road to Slow Food Nation
The food may be good when we get there, but the road food on the way is anything but slow or good.
| Most Emailed | Most Popular Recipes | ||
|---|---|---|---|
| | A sense of placeWhy Greg grows only American riceHe could grow jasmine, but he doesn’t. |
Hidden water waste
How much water do we toss with our leftovers?
August 29, 2008
Fun fact from the New York Times: “In the United States, nearly one-third of the food that is produced each year, worth about $48 billion, is discarded.” But a new report focused on saving the water wasted every day in food has tips for halving the amount of food lost to spoilage, insects, or the trash by 2025. Download the report here.
Safe food, at home and away
How clean is that kitchen?
August 27, 2008
You have more control over your own pad than a restaurant’s. »
Teen detectives
Fish DNA, busted
August 26, 2008
With the help of a Canadian genetics lab, the New York Times reported last week, two New York teens have busted local sushi joints and seafood markets for selling mislabeled fish. How’d they do it? They bought fish, preserved samples of each, and sent the samples to a lab in Ontario named, amusingly, Fish-BOL. Fancy tuna? Nah, cheap tilapia. So maybe all fish in the future will be DNA bar-coded? Wait and see.
Steer clear of raw salmon
Freezing it first makes it safe
August 26, 2008
Unless you feel like hosting a nine-foot tapeworm in your digestive tract, avoid eating raw salmon, says Jon Rowley on Gourmet.com. Salmon tartare? Skip it. Salmon ceviche? Better not. Sushi chefs in the know, says Rowley, never serve raw salmon unless it’s been previously frozen for at least 15 hours, a process that kills the tapeworm larvae lurking in the salmon flesh.
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