Comments by Caroline Cummins

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The end of the GMO era? by Caroline Cummins on Jan 30, 2014 at 9:49 PM PST

And here’s Monsanto’s official response to Philpott’s article.

Clear waters for sharks by Caroline Cummins on Jan 14, 2014 at 11:27 AM PST

Shark finning is still a common practice in Central America, however.

Molly Birnbaum by Caroline Cummins on Jan 14, 2014 at 11:04 AM PST

The food writer Marlena Spieler recently wrote about a similar experience losing (and partially regaining) her senses of smell and taste after an accident.

Bread Pudding with Lemon and Raisins by Caroline Cummins on Jan 6, 2014 at 4:05 PM PST

Yes, it’s a creme anglaise sauce. Enjoy!

Year-end cookbook roundups by Caroline Cummins on Dec 18, 2013 at 8:33 PM PST

On the Atlantic, Corby Kummer has his own idiosyncratic list of 2013’s top 10.

Turkey Economics 101 by Caroline Cummins on Nov 27, 2013 at 10:33 AM PST

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.”

GMO labeling, defeated again by Caroline Cummins on Nov 13, 2013 at 11:19 AM PST

And in response to Washington state’s failed initiative, Stephen Colbert has his own amusing take on GMO food.

Panna Cotta (Cooked Cream) by Caroline Cummins on Oct 21, 2013 at 8:37 PM PDT

Addy -- The recipe works better with buttermilk as a flavoring. Try 2 cups cream and 1 cup buttermilk.

Vegan Fluffy Buttercream Frosting by Caroline Cummins on Sep 24, 2013 at 1:51 PM PDT

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.

Factory filmmaking by Caroline Cummins on Sep 20, 2013 at 4:36 PM PDT

As always, Twilight Greenaway has a thoughtful take on the Chipotle video, on the Smithsonian’s food-and-travel blog.

Food-waste apps by Caroline Cummins on Sep 17, 2013 at 12:43 PM PDT

As of early September, the Five Plates app was live and available at the iTunes store.

Chinese chicken by Caroline Cummins on Sep 12, 2013 at 3:18 PM PDT

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.

Kitchen homework by Caroline Cummins on Sep 10, 2013 at 2:40 PM PDT

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.

The Amy Harmon wars by Caroline Cummins on Sep 10, 2013 at 11:49 AM PDT

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.

The Amy Harmon wars by Caroline Cummins on Sep 10, 2013 at 11:42 AM PDT

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.

Cookbooks for college students by Caroline Cummins on Aug 29, 2013 at 9:37 PM PDT

Mollie Katzen is also being discovered anew by the New York Times.

The rural food desert by Caroline Cummins on Aug 24, 2013 at 10:02 PM PDT

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.

The lobster boom by Caroline Cummins on Aug 24, 2013 at 10:10 AM PDT

James Surowiecki penned a column explaining why the lobster boom hasn't meant a drop in restaurant prices.

The rural food desert by Caroline Cummins on Aug 22, 2013 at 12:33 PM PDT

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.

The McActivists by Caroline Cummins on Aug 16, 2013 at 9:03 PM PDT

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.

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Caroline Cummins’s Content


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The vegetarian-cooking pioneer


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