January 2010
1 post
Rare Breeds, Frozen in Time →
The New York Times explores a cryogenic facility intended to preserve heritage breeds for an extended period of time and to perhaps thaw in times of crisis.
October 2009
2 posts
March 2009
18 posts
“This salad tasted so earthy, fresh and delicious that it was like performing...”
– What they say about the salad at Buddha Dog, Toronto
NOW | AUGUST 23 - 29, 2007 | VOL. 26 NO. 51
“OK, so I’m feeling a bit cranky, but, hey, folks, has anyone noticed that we...”
– Janet Chrzan, Ph.D. Department of Anthropology University of Pennsylvania Comfood listserv, March 25, 2009
WHITEHOUSE FARM OFFICIAL →
Holy crap: a pre-barmitzvah food genius →
Between math class, student council, and swim-team practice, 12-year-old David Fishman pursues his true passion: writing reviews of some of New York’s most important restaurants. Our veteran food writer, Alan Richman, meets his underage match.
“I ate an eyeball today. A cheek, and an eyeball. We were just messing around...”
– Nate Appleman, at The Art of the Butcher, March 5, 2009, on answering the question “Is there anything you wouldn’t eat?”
Mindblowing Energy Use in Today's Food Economy
In 1940 one calorie of energy produced 2.3 calories of food.
Today it takes 10 calories of energy to produce a single calorie of food at a commercial supermarket.
What could we do with all of that extra energy being wasted?
Source - Foodlinks America, March 13th 2009. Foodlinks America is published 24 times a year by California Emergency Foodlink in Sacramento, CA and distributed by Weinberg...
1 tag
Sweet sweet lovin
Just ate a Kala Jamun from Lovely Sweets and Snacks in Sunnyvale. Way too sweet. Cloying. This one needs a plain ice cream to go with it. Humphry Slocombe sour cream, perhaps? I have 9 left. Who wants one?
Today’s fun fact: It takes almost a gallon of fossil fuel and over 5,000 gallons of water to produce one pound of conventional beef.
