Section » Slow food
Digest: Organic Pastures epic, GM & heritage spuds, Slow Food UK
L.A. Times Magazine: A gripping, epic story about Organic Pastures dairy, the E. coli cases linked to its raw milk, and the family history of owner Mark McAfee, which goes a long way to explaining his defiance in the face of officials.
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Digest: Thanksgiving thanks, meat making, whale blubber salad
Grist: Tom Philpott explains why Thanksgiving can often suck, as "people not socialized to cook and eat together can be expected to bare their fangs when they're forced to do so." But it doesn't have to, and we should
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Super soup: Cream o’ carrots ‘n’ leeks
Well, I didn't manage to use up all of the produce in my fridge before I left, but I made a valiant effort, even having leftover kale and a salad together in one meal. I did have to discard some arugula from the Eatwell box that I had let go too long. It's funny how
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Gobble, gobble: A turkey primer and resource guide
Most Americans learned in elementary school that the first Thanksgiving meal was actually a harvest feast with which the Pilgrims celebrated growing their first successful New World crops: corn, squash, and beans. What they didn't tell us was that the first European settlers preferred to dine on salt
Digest: Beyond organic; eco-celebs; faster, Slow Food, faster!
The Independent (UK): Article by Wendy Fogarty of Slow Food UK says buying organic is only half the battle, and that while bashing "Big Organic" for what it's not is counterproductive, British consumers still
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Digest: Pin the tale on the pig, Gourmet politics, SplenDOHP
L.A. City Beat: Last month's E.coli outbreak has hurt spinach farmers, but it's interesting how fast blame shifted from produce growers to cattle ranchers to feral pigs. This article asks whether attention can be redirected
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Digest: You say macro, we say micro; Hearst beef; Turin redux
Slate.com: Tyler Cowen critiques Michael Pollan's book "The Omnivore's Dilemma" from a macroeconomic perspective and finds it wanting — yet his critique is curiously (and dismally) unsatisfying, too. Cowen says that Pollan's desire for food-cost transparency
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Digest: Turin postcards, moo-poo gaping, fishy labels, more
San Francisco Chronicle: Reporting from Turin, Carol Ness calls Terra Madre the "Olympics of the Slow Food movement," and provides vivid examples of the kinds of connections California farmers and chefs are forging
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Ready, set, go Slow Food!
The Bay Area food scene is as deserted as New York in August. But instead of barbecues in the Hamptons, it's slow food in Turin for those lucky enough to be attending Terra
Like Water for Chicken Pot Pie
I've made some discoveries recently. First of all -- I am not as good at pies as Man of La Muncha is. And the photos of the pies aren't as good as his either. Damn that Man of La Muncha for raising the bar on pies. Fine, he had one that looked like Mr.
Introducing the CSA Challenge: Cook inside the box
Do you get seasonal veggies delivered from a local farm, also known as a Community Supported Agriculture (CSA) box? Ever feel overwhelmed with what to do with everything? A friend just hosted our first-ever CSA Challenge, a lively dinner party that solved that problem. Here's how it works. Pick up your
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Lettuce Cups
We've gotten a lot of lettuce in our CSA box during this last month, and the produce is not only plentiful but large. One head barely fit into our crisper. Salad can get dull after a while if one does not mix things up, so the Butter Bitch and I were happy to get inspiration by happenstance. We caught
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Slow cookers for hectic lives
Last spring, the Butter Bitch and I received a number of gift cards for Bed, Bath & Beyond. We have been together for thirteen years and have a fairly complete kitchen, plus we got a bunch of gifts when we tied the knot, so we weren't sure what to buy with the cards. We put them aside and didn't
Salumi Part I: We discover Salumi
It starts like this... The Butter Bitch and I are driving home from work late one evening in early May. Both of us officially work on the east side of Lake Washington and have worked nearly 12 hours. The sun has set, but traffic is very light at this time of night. Neither of us wants to cook and
Cultured up
I’m not usually intimidated by food packaging. It’s there, it contains the food, sometimes it has pretty pictures or useful words printed on it. But the last time Sir Loin and I were
