Where Do You Get Your Protein?
My mother asked me this iconic question back in 1973, when I was calling myself a vegetarian. In fact, she asked me the same question every time I… Read More »
Blood Oranges
I have a great fondness for all citrus fruits, but there’s something about the unusual color, flavor, and acid balance of blood oranges that puts them in a… Read More »
Down on The Farm
The Book Publishing Company’s humble front door Last week I went to the offices of The Book Publishing Company in Summertown, Tennessee to help with some food photos… Read More »
Farro Salad with Fennel and Dandelion Greens
Farro, an ancient (and delicious) grain, is similar to spelt, but with a chewier texture when cooked. It’s used in Italian food, both whole, in soups and salads,… Read More »
Factory Farms Are Raising Superbugs
This isn’t exactly news–animals rights activists have been been making as much noise about it as their few voices can muster–but it doesn’t seem to get enough traction… Read More »
The Nature of Hunger
I’ve had a little more down time than usual this week–in part because I couldn’t get online–and this has afforded me a chance to get some reading done…. Read More »
