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Tagging and cooking: Science in the service of sustainability

The May 20 episode of Quest, the science program on San Francisco's public television station, had two segments that might be of interest to Ethicurean readers. The first was about the Tagging of Pacific Predators (TOPP) project. We know very little about the behavior of fish and marine mammals in the wild....

Shoots — eat and leave

The first people to eat takenoko, or young bamboo shoots, must have been really, really hungry. This special 150th episode of Boing Boing TV features tech entrepreneur Joi Ito wandering into his backyard in Japan to dig up the softball-size starts of the towering woody grass, then showing how to prepare...

The trouble with Teflon

Farm Bill tension had me sequestered in the kitchen these past few evenings. With most things house-related, I find frustration to be an excellent source of motivation; I'm happy to report that thanks to the Farm Bill, the floors have been scrubbed, the cast-iron pan seasoned, and the last batch of citrus...

Perfect pinch: Saving pennies by cleaning out the pantry

A little over a year ago, many of us took on the Penny-Wise Eat Local Challenge and found ways to minimize our food spending for one week. When I started the challenge, I felt pretty confident that I could stick to the spending limit since I still had an ample supply of frozen and canned local foods as well...

Getting down to Brassica tacks: A recipe for roasted cauliflower salad

I've always been tickled by the pairing of decadence and duty at the Swanton Berry Farm stand at the Berkeley farmers market: sweet, fragrant, addictive strawberries sharing the table with fibrous, disrespected, and most-likely-not-addictive broccoli, cauliflower, and brussels sprouts. It turns out that...

If you’re ever in a jam (to clean out the pantry)

As March draws to a close, I start counting the weeks until the farmers market returns. (Ten, thanks.) After a long winter rounded out by a handful of late snowstorms, I'm really looking forward to the first local salad of mixed greens, the first fresh asparagus, and the chance to restock my garlic stash....

Spring fever

The first strawberries arrived at the Saturday Berkeley farmers market, which to me marks the official start of spring. I didn't get any, as I thought I would pick some up on the way back past the one stand that had them (Catalan Farm, I think?) and by then, of course, they were gone. But asparagus became...

A delicious way to network: baked custard

Of all of the alliances between egg and dairy, custard is one of the most interesting to me. Silky in texture, elegant in flavor, acceptable to tastes ranging from unadventurous children to the most discerning adult, it's a perfect way to enjoy the eggs and milk you worked so hard to source from SOLE...

Bake on the wild side: Part 2, the bread

In part 1 of "Bake on the wild side," I wrote about how to create a sourdough starter and some of the science behind it. In this post I'll tell how I used the starter to make loaves of bread. There are many different ways to turn sourdough starter into bread: some easy, some complicated. My...

Exploring the pastabilities

I love pasta. There's just no getting around that simple fact. Others may avoid carbohydrates like the plague, but I find that a meal isn't quite complete without something a little starchy to hold everything together. An old-fashioned trencherwoman, that's me. And pasta ranks at the top of the list because...

Dancing with the starches

While the winter weather hems and haws, trying to decide whether to leave us alone or slam us with snow and ice, the gardens and the fields here in northern Ohio make it pointedly clear that if you're looking for fresh produce, you'd better be prepared to look long and hard. Most grocers won't have an...

Celebrating the Twelve Breads of Christmas

Though the New Year has arrived, making Christmas a distant memory, I'm still lingering over my holiday baking. Normally, having focused on cookies, I'd have wrapped everything up by now and given the last crumbs to hungry friends. This year, though, I spent more time baking bread than cookies, and I've...

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