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10 July 2013

food & sustainability

The Keralan Cowboy

26 June 2013

food & health

What Does 200 Calories Look Like?

21 June 2013

food & culture

Why Tipping Should Be Outlawed

Did a server work less because I ordered a $40 bottle of wine than if I had ordered a $400 one? Should I feel a little bit bad when I’m a party of three on a table for four, as the waiter is getting stiffed on 25 percent of his or her optimal tip?

12 June 2013

food & sustainability

I Hate to Break it to You, but You Already Eat Bugs

31 May 2013

san-francisco & food

Best Cheap Eats In San Francisco

23 May 2013


Michael Pollan and Ruth Reichl Hash out the Food Revolution

travel & food

How to Eat a Falafel in Lebanon by David Lebovitz

13 May 2013


10 gross ingredients you didn’t know were in your food

2 May 2013

food & travel

The Top 10 Food Lover’s Hotels in The United States

8 April 2013

food & france

Top cheese shops in Paris

2 May 2012

food & business

Lewis Black Slams the ‘Artisanal’ Food Trend

24 March 2012

food & literature

NY Times: I Was a Cookbook Ghostwriter

7 March 2012


Fresh Guacamole by PES

3 March 2012

food & politics

Is the food revolution just a great big fat lie?

From the multimillionaire chefs who claim to be just like the rest of us to the multinationals making public health policy, there’s something a bit iffy about the new food culture

2 March 2012

food & technology

Forget The Fridge: Using Chemistry And Nature To Store Food

The cold of your fridge is actually ruining a lot of your (expensive, local, bought at the farmer’s market) produce. An artist’s project finds ways to use the way fruits and vegetables spoil to keep them fresh, the old-fashioned way.

19 February 2012

food & health

Whole Health Source: By 2606, the US Diet will be 100 Percent Sugar

Wrap your brain around this: in 1822, we ate the amount of added sugar in one 12 ounce can of soda every five days, while today we eat that much sugar every seven hours.

19 January 2012

food & culture

The Whisky Water Trick /via kottke

NSFW due to the topical but hardly necessary use of old-fashioned pin-up playing cards featuring nudes.

6 December 2011


Regional barbecues decoded

5 December 2011

food & india

India is developing a reputation for wine

food & sustainability

Waldo Jaquith: On the impracticality of a cheeseburger.

Further reflection revealed that it’s quite impractical—nearly impossible—to make a cheeseburger from scratch. Tomatoes are in season in the late summer. Lettuce is in season in the fall. Mammals are slaughtered in early winter. The process of making such a burger would take nearly a year, and would inherently involve omitting some core cheeseburger ingredients. It would be wildly expensive—requiring a trio of cows—and demand many acres of land. There’s just no sense in it.

A cheeseburger cannot exist outside of a highly developed, post-agrarian society. It requires a complex interaction between a handful of vendors—in all likelihood, a couple of dozen—and the ability to ship ingredients vast distances while keeping them fresh. The cheeseburger couldn’t have existed until nearly a century ago as, indeed, it did not.