Our resident bartender welcomes a revival of the sweet stuff.
How do like your asparagus? Deborah Madison offers one colorful suggestion.
“What we really need is for everyone to get easy and affordable access to food.”
A farmer’s wisdom: An excerpt.
Purple Slaw with Toasted PecansOur recipe editor calls Bryant Terry’s new book of vegan recipes ‘truly inspiring.’ Here’s a taste. |
ReviewsMycophiliaRevelations from the Weird World of Mushrooms | Our TableEgg-boiling essentialsMark Bittman’s gone back to basics | Vine to TableGame for winePairing wild fare and the grape | The Produce DiariesMorelsPleasure in the hunt |
Dinner Guest BlogA quiche lessonThe crux is the crust | FeaturesFabulous favasA green herald of summer | Dinner Guest BlogWabi-sabi cookeryCooking is a constant history lesson | First PersonHeadcheese and chicken feetHow the rest of the world treats meat |
Sure, you can save thousands at the store, but what about in the long run? »
Once upon a time, the Food and Drug Administration declared that bisphenol A, a chemical used in plastics, was perfectly safe. By 2010, the FDA had decided that perhaps BPA was worrisome.
Now here we are in 2012, with New York Times columnist Nicholas Kristof chastising the FDA for refusing to ban not just BPA but its entire chemical class, known as endocrine disruptors. As Kristof pointed out, even if the feds are refusing to follow the science, the scientists themselves aren’t:
Scientists who know endocrine disruptors best overwhelmingly are already taking steps to protect their families. John Peterson Myers, chief scientist at Environmental Health Sciences . . . said that his family had stopped buying canned food. “We don’t microwave in plastic,” he added. “We don’t use pesticides in our house. I refuse receipts whenever I can. My default request at the A.T.M., known to my bank, is ‘no receipt.’ I never ask for a receipt from a gas station.”
Will the EPA ban clothianidin? Will it eventually fade from our backyards? »
Food activists have been challenging Dow’s 2,4-D corn — the latest iteration of GM corn — for several months now on various grounds: the belief that GM foods should be labeled as such, or the evidence that the corn could cause health problems.
Now farmers are joining the protest movement, on the basis that the new corn, which is engineered to be resistant to the herbicide 2,4-D, will naturally lead to an increase in the use of the herbicide and cause non-resistant crops to suffer. As Andrew Pollack noted in the New York Times,
The Save Our Crops Coalition, as it calls itself, says it is not opposed to biotechnology. But it fears that fruits and vegetables, which will not be immune to 2,4-D, will become unintended casualties of herbicide drift as the chemical is sprayed on tens of millions of acres of corn.
That depends on whom you ask. »
Our ongoing autism fears. »
Dana Goodyear’s reporting, plus Dan Barber’s take. »
| | Sweet on liqueursTake another look at these spiritsOur resident bartender welcomes a revival of the sweet stuff. |
I love caprese salads in spring when we start getting good tomatoes!
making soy milk and tofu at home (recipes, photos, & video)
This Cream of Asaparagus & Spinach Soup has actually no cream in it ;) Serve it hot or chilled! Go make it!!!
Delicate hearts hidden behind thorny leaves (the Cretan spiny artichokes) ~ fresh tender peas ~ sweet carrots ~ scallions and fresh garlic ~ wild fennel:a telltale sign that spring has arrived.
Pair with snails and you’ll have a great dish
Nothing is better on Sunday than homemade biscuits and eggs!
the corner mart is advertising a 2-for-$1 deal: either two donuts or two pieces of fruit. hm, trans fats and sugar, or wax and pesticides?
Just made up a batch of fettuccine and it works really well Fresh Pasta
A crazy good winter picnic with Veg Banh mi (homemade pickles & cilantro sriracha mayo too
A welcome favorite not only in autumn but also in our unseasonably mild Midwest winter, this Moosewood soup hit the spot this week.
My honey and I really enjoyed some delicious bolognese for Valentine’s Day! Wish there were more leftovers!
Honestly roasting any vegetable is the best way to cook it in my book.
made for a gluten-free and vegan cake competition