Archives

Popcorn — how dangerous is it it, really? Not very, unless you work with it. Eggs — what are they? Sorry Dave, I can’t tell you that. Caramelised onions — how long do they take? Longer than you’ve got, and they never really caramelise.

Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also going beyond wheat, incorporating other cereals such as millet and sorghum in the goodies Seylou is producing.

From weight loss tools to obesogenic food swamps and everything in-between.

Tom Nealon on the plague-stopping power of lemonade.

Jaan Altosaar on his practical approach to food

Rachel Laudan on the rise and fall of white bread

A few farms use most of the antibiotics, and — surprise! — bee gut bacteria too share their resistance.

Parke Wilde on SNAP and nutrition

What’s been happening down on the farm, and a need to be careful when thinking about really ancient wine.

The Salt, at NPR, asks: Is The Tide Of Antibiotic Use On Farms Now Turning? and gives the lie to my standard view that the answer to any question in a headline is always “No! The Food And Drug Administration released its annual accounting of antibiotics sold in America for use in poultry, pigs and […]