As regular readers know, I’m a big fan of using sea salt from a variety of regions in cooking, if for no other reason than the fine distinction it makes in meat rubs and finishing vegetables. Salt turns me on. So I’m tickled by this interview with author, Mark Kurlansky, who has written a book on the cultural and political importance of pork. Who knew it could cure zombies?
H/T: Food and Think, Smithsonian
Just in case you doubt the nutritional wallop of organic foods, here’s an analysis of mineral values that compares organic-grown food with conventional methods. It was compiled by Firman Bear at Rutgers University for Natural Gardener’s Catalog in 1995. Yes indeedy, fresh, natural, organic packs a punch.
Will we never learn?
Marion Nestle, Food Politics reports that GM crops zapped with RoundUp are now plagued with a mutated weed that resists it. Super weeds.
Du-uh.
Mother Nature is not an inanimate object to be acted upon. It isn’t even a subject for debate. Nature. Field. Food. Energy. Active. Reactive. Interactive. ALIVE. At its most basic, elemental level, always combining and recombining with one purpose – WHOLENESS.
Any tinkering on our part just mucks things up.
The sooner we get with it, the healthier nature, field, food, WE – all will be.
Like she said: organic, anyone?
Man if this report from Martha Rosenberg on Processed Food: 9 Nasty Truths About the Meat You Eat, doesn’t make you want to buy local or go vegetarian, nothing will.
Oh to be a food writer in Paris.
Sweet chef and author, David Liebovitz, takes us along for dinner at Restaurant Alain Ducasse, a 3-star star experience of gastronomical splendor. Please don’t eat the pictures.
Maybe it’s the bread that arrives in a starched napkin along with a selection of butters. Maybe it’s les grenouilles – frog legs accompanied by sorrel sauce. Or the stunning amuse bouches of lobster and caviar. The main plate. The palate cleansing salad. The assorted cheese. And the astonishing array of desserts that top off the meal. Whatever. In my ideal, this is dining in its finest hour.
Compliments of the chef!
Miss me? I’m helping a local artist develop a positioning statement, web site and some videos. It’s been intense. But I’m loving it! Stand by.
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Christal McMillion shares how celiac disease almost defeated her and how respecting its limits and indulging her love of decadent desserts has given new life to her professional career as a baker, award-winning pastry chef and business owner..
