- The Los Angeles Times has a look at different kinds of milk out there from goat's milk to hemp milk.
- The employees of the USDA sadly get food that is no better than that of any other bad cafeteria.
- The Chicago Tribune profiles Chicago chef Rick Bayless as he adds a new restaurant, Xoco, to his Mexican empire.
- Alinea's chef, Grant Achatz, writes about the experience of losing his sense of taste as he underwent treatment for tongue cancer. He says that his appreciation for aromas increased even more after that period. See my review of Alinea to get a sense of how he incorporates smell into his meals.
- There is a good debate going on about the benefits of at-home cooking. Ta-Nehisi Coates at The Atlantic makes the point that cooking makes us more aware of what we are putting into our bodies even if the food we cook isn't necessarily healthier than what we get from eating out. Matthew Yglesias argues that there's reason why people don't cook as much and that cooking won't improve public health.
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