May 21 - Nicholas D. Kristof's fantastic Op-Ed appears in the New York Times – "Killer Girl Scouts". Please read this excellent column!
May 11 - "Xtreme Cuisine" is Stephen Lemons hilarious story in the Phoenix New Times about "underground chef" Kaz Yamamoto's incredible dinners. Courses include pygmy owl, rhino, and other assorted quasi-legal and taboo foods. More at Vinography. (Great spoof!)
March 27 - Parke Wilde of U.S. Food Policy follows up on an article at The Common Voice (by Regina Wilshire), about the American Dietetic Association's web page promoting low-fat ice cream with the advertising slogan, "We All Scream for Ice Cream."
February 24 - "Eating for Credit", a NY Times Op-Ed article by Alice Waters on obesity, children and the Delicious Revolution - stringly suggesting that lunch such be a credited class.
December - The Chicago Tribune has an article titled, "The Mercury Menace." (Found via a post on U.S. Food Policy.) My favorite quote, "...the government has tested just four walleye and 24 shrimp samples since 1978."
(Yes, not 24 per day - 24 in a span of 28 years!)
December 7 - "Real Food Doesn't Hold Still" -a rare food essay in the New York Times, by Andrew Scrivani. He makes a case for Jeremy Oliver cookbooks because they get you into the kitchen.
December 6 - Jace's article, "...A Butcher Responds" on Accidental Hedonist, is a very worthwhile article about meat and poultry in American grocery stores.
November 11 - Clotilde of Chocolate & Zucchini has a very nice cheese article on Ossau-Iraty.
November 3 - A very interesting thread on Mark Squires BB by new board member François Audouze. Titled, "Opening old wines - slow oxygenation", it tells of his own method for opening old wines - and the remarkable number of non-dead wines by using his method.
4 - Barbara Fisher at Tigers & Strawberries reveals the 35 mystery synthetic chemicals the USDA is thinking of permanently allowing in processed foods labeled "USDA Certified Organic" in her five-part article, Those Darned Chemicals.
''More than anything, the vegetables and the proteins taste remarkably more like themselves,'' Dan Barber, the chef and owner of Blue Hill, wrote in an e-mail message. ''When it comes to things like artichokes, steaming and boiling and braising are fine, but there's a great loss of liquid as it cooks - which is another way of saying a great loss of flavor because the juice of the artichoke itself, while mostly water, is very flavorful. Sous vide eliminates this loss, and hence the sensation that you're tasting a true artichoke - not just a delicious artichoke, but an artichoke the way it was intended to taste.''
August 12th - New York Times op-ed by Corby Kummer, High on the Hog (pay+reg. req.) NYC Health Dept. has asked restaurants to stop using hydrogenated oils. This article suggests going back to lard. See, too, Barbara Fisher's article.