The Other Whitish Meat

It's not the first time I've heard of this stuff, but it's the first time I've heard anyone get really excited about it. William Saletan can't wait for us to start eating fake meat. Well, fake, not fake exactly, more like semi-real, or mostly unreal, or entirely disgusting. Agriscientists would stick some...

Eat More Sugar (honestly)!

The Atlantic's Corby Kummer has a nice essay on Honest Tea and the small victories it has seen in the past few years. Kummer starts with the standard screed against high fructose corn syrup (unlike sugar, it doesn't suppress the hormone that controls appetite, and it is more readily converted to fat by the...

Steak-tastic! (Kinda)

In an effort to chow down on more local produce, we signed up for Planet Organics last weekend and the first box arrived today. We got the requisite seasonal veggies, and they were delicious. Started dinner with a Deep Flame Lettuce salad with local tiny tomatoes and Pt. Reyes blue cheese. The lettuce was...

New Yorker piece on Pollan

Steven Shapin’s review of Michael Pollan’s The Omnivore’s Dilemma in the May 15 New Yorker — Paradise Sold: What are you buying when you buy organic? — takes aim at the Whole Foods dreamscape and shatters it but good. Don’t get me wrong, I love love love WF. But, as we’re reminded, it’s not a...

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