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And here’s Monsanto’s official response to Philpott’s article.
Shark finning is still a common practice in Central America, however.
The food writer Marlena Spieler recently wrote about a similar experience losing (and partially regaining) her senses of smell and taste after an accident.
Yes, it’s a creme anglaise sauce. Enjoy!
On the Atlantic, Corby Kummer has his own idiosyncratic list of 2013’s top 10.
And Tom Philpott reminds us of the easily forgettable obvious: that ultra-cheap turkeys have a high true cost.
“So that $1.38/pound price tag doesn’t tell a simple story about industrial efficiency. It’s also the consumer cherry on top of a largely invisible production system built on rank exploitation — of farmers, workers, animals, public health, and land.”
And in response to Washington state’s failed initiative, Stephen Colbert has his own amusing take on GMO food.
Addy -- The recipe works better with buttermilk as a flavoring. Try 2 cups cream and 1 cup buttermilk.
Anonymous: It depends on the food coloring you use. Conventional colorants can have a chemical taste that bothers some people. “Natural” colorants don’t always dye as strongly as chemical colorants; a “red” dye might turn out pink, for example. The texture of the frosting shouldn’t be affected.
As always, Twilight Greenaway has a thoughtful take on the Chipotle video, on the Smithsonian’s food-and-travel blog.
As of early September, the Five Plates app was live and available at the iTunes store.
And today Tom Philpott reports that the USDA is attempting a similar maneuver Stateside: reducing the number of chicken-factory inspectors while allowing chicken-processing lines to speed up.
Hey, baltimoregon — Yes, the range is still just fine.
I have not yet bothered to test out the oven-cleaning cycle; I know that this particular range’s cycle requires removing the oven racks, something I’m afraid I might forget to do (since I never had to do that with my other ranges).
And very occasionally I’ve had the problem Adam mentioned, with a whiff of air (from opening the oven door or other air-pressure change in the kitchen) extinguishing the flame on a burner. But otherwise, it’s been a beaut.
Cin An -- Amy Harmon has no “science credentials or background” either. Keith Kloor does. But no credentials are required to be a journalist, science-oriented or not.
Scientific American recently declared that labeling GMOs is a bad idea. Mark Bittman, in turn, declared this opinion to be “a dumb position for a sometimes-smart magazine.” Ouch.
Mollie Katzen is also being discovered anew by the New York Times.
Lindsey: Ideally, of course, a food item that is organic, local, cleaner, fresher, etc. shouldn’t cost any more than a mass-produced substance with a shelf life of years; in fact, it should be cheaper. Unfortunately, that’s not how the economics of food works right now in this country. Wouldn’t it be great if you could go to the store and not have to pay, as you say, a premium for a better product? Then stores might actually stock those products.
James Surowiecki penned a column explaining why the lobster boom hasn't meant a drop in restaurant prices.
Amanda: Eastern North Carolina doesn’t need a Whole Foods or a Trader Joe’s. It just needs more options. Chemical-free bread would be a good start, although I suppose that would require actually opening in-store bakeries. And, of course, it would be nice if all of those options were tax-free.
Lindsey: Yes, despite the coastal tourism boom of the past few decades in the region, eastern North Carolina isn’t exactly Ritzville. Eighteen percent of the state’s population is enrolled in the federal food-stamp program. Here in Oregon, we’ve got that beat, with 21 percent of the population on food stamps.
Food deserts aren’t just a question of money (or the lack thereof); they’re a problem of access and choice. My parents’ neighborhood in Seattle is wealthy and Carteret County is poor, but neither has easily accessible choices.
Joan: Alexandra Lange notes that most businesses in rural Vermont are struggling to fit into the existing historic infrastructure. That’s certainly not the case along Highway 70 in Carteret County, but it’s somewhat true in the coastal towns, which are constricted by geography.
There are plenty of family-run restaurants in the area, but very few are what Amanda would probably label examples of white foodie privilege, and they all seem to be concentrated in the town of Beaufort.
Meanwhile, financial journalist James Surowiecki has noted that the real problem is the fact that too many people are relying on low-wage jobs to bring home the bacon.
Most of the time with cooking and eating, the rules are clear.