Currently Browsing: Sweets

Massive gingerbread house recall a reminder that food safety starts in the gut

Grist (where I am the food editor) just got a late entry to our Scariest Food of 2010 contest: Gingerbread houses. Not because you can break a tooth on some of these hard-as-drywall sugar shacks, but because if you snacked on one bought at a Whole Foods in 23 states, you might be doubled over right now with...

The pie’s the limit! Get baking for Pi Day, March 14

Back in my (much) younger days, I used to enjoy math class. I especially got a kick out of geometry and the formulas used to calculate area, perimeter or circumference, and volume. My mother and I used to have fun with one formula in particular: "What's the formula for the area of a circle?" she would ask....

A capital creamery: DC’s Dolcezza spins local flavors into artisanal gelato

Please welcome guest contributor and frequent Ethicurean commenter Emily Horton. Emily writes about food, culture and sustainability issues in Washington, D.C., where she's lived since last September. Before that, she lived in Atlanta and Chapel Hill, N.C., where she lost her accent for the first time and...

Corn Flacks, pt. 1: “What’s in your whipped cream?”

I have read hundreds of PR pitches in my time; first at the Red Herring, the dot-com magazine where I worked during the boom, then as a freelance business writer, and now for the Ethicurean. There are some super-savvy public-relations firms out there, like Straus Communications (which represents Bon Appetit...

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....

Take a bite out of this!

There hasn't been nearly enough fun around here lately. Our last attempt at making you smile — despite Farm Bill delays, Monsanto victories, the co-option of the EPA, and tragic transgenic pigs — caused quite a brawl in the comments section. (22 and counting!) So, it's Friday. Start the weekend...

Digest – Commentary/features: SOLE supply blockages, choco woes, go bananas

COMMENTARY Feeling lucky, punk?: "Diet for a Dead Planet" author Christopher D. Cook on how Downergate represents the Russian roulette we've been playing with our food safety system...and now the "deregulated chickens, cows and pigs have come home to roost." (LA Times) Us and them:...

How I taught my kid to curse…and why I blame Big Food

We're very pleased to bring you this guest post from Ali, as we've long been fans of her blog. Ali says she was once a nugget-snarfing, soda-guzzling, TV dinner kind of gal. Since then she has come to her senses, and is doing her best to raise healthy kids in a Froot Snack world. When she's not at her local...

Vermont Diary – Part I

I just came back from 2 amazing days in Northern Vermont. You see, I was hired to be a chauffeur to an evil capitalist management consultant who was going to a small Vermont town - with or without me - to convince a nice small-town Vermont construction company owner to diversify and morph into a greedy...

Chocolate is in danger – please help!

My beloved chocolate, whose place in my heart (and stomach) is eclipsed only by the lovely Noshette of the North, is in grave danger. I was alerted to very serious situation by The Center for Food Safety, from which I receive regular alerts via email. You can get yourself on their email list by joining...

Winter brunch

Seattle is cold, clear, and dry today, the kind of weather that makes my thoughts turn to bicycling. Instead of venturing out, I cook a heavy brunch that will give me a lot of energy for a walk planned this evening, downhill to the post office and back. We have a pack of four sweet Italian sausages from...

Guilty pleasure: Canned black bean soup, with MSG

I'm willing to bet that every conscious eater has a skeleton in his or her cupboard — a fetish for a particular corn-syrup-laced treat or microwaveable fat bomb. After all, we're not nuns here. So I'll confess first. My processed-food addiction is to Goya black bean soup. It's unbelievably thick and gooey,...

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