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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.

23 November 2011


Just Put the F*cking Turkey in the Oven

18 November 2011

politics & food

Behold BLT Steak’s 1% and 99% Burgers

10 November 2011

food & sustainability

Eating Insects

9 November 2011

food & business

A Conspiracy of Hogs: The McRib as Arbitrage

8 November 2011


Making the Grade: Why the Cheapest Maple Syrup Tastes Best

4 November 2011


How to Start a Wine Cellar

2 November 2011

food & architecture

A Pop-Up Greenhouse Could Bring Farm-Fresh Food To Food Deserts

31 October 2011

design & food

This package design for Mel de Cal Milio (honey) is awesome