Food Philosophy – You Got to Be Kidding! If you’re not an avid reader of the Atlantic (or similar general interest magazines like the New Yorker) then you’ve undoubtedly missed both B.R. Meyers’ anti foodie argument/rant (in a piece called, “The Moral Crusade Against Foodies – gluttony dressed up as foodie-ism is still gluttony”) and James McWilliams’ March 1st response entitled, “B. R. Myers […]

(photo: cooking at home begins with basic ingredients; olive oil is key) “By becoming a cook, you can leave processed foods behind, creating more healthful, less expensive and better-tasting food that requires less energy, water and land per calorie and reduces our carbon footprint. Not a bad result for us — or the planet.” Why Don’t Americans Cook at Home? […]

I’m kicking myself for missing a great food article by Mark Bittman published back in January.  The article, “Fresh Start for a New Year?  Let’s Begin in the Kitchen”, is a one stop source for what every aspiring cook needs to have in his/her pantry and fridge to cook well and, more importantly, quickly! Let’s get right down to the […]