Mark Bittman cooks up some stew and chats with Ricardo Salvador about the recipe for a healthy U.S. food system. Read more about it here and here.
UCS Food & Agriculture website.
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Short link: http://wp.me/p6sb6-oWG
Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.
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Mark Bittman cooks up some stew and chats with Ricardo Salvador about the recipe for a healthy U.S. food system. Read more about it here and here.
UCS Food & Agriculture website.
________________________
Short link: http://wp.me/p6sb6-p71
Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.
Add to: Facebook | Digg | Del.icio.us | Stumbleupon | Reddit | Blinklist | Twitter | Technorati | Yahoo Buzz | Newsvine
Mark Bittman of the New York Times talks with Ezra Klein of Vox about how Americans are spending less money on food than folks in other countries, but getting less for it.
New York Times food columnist Mark Bittman will live chat with Grist’s Tom Philpot at 2:00 PM Eastern this afternoon. Questions welcome.
Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com
Comments are welcome if they are on-topic, substantive, concise, and not obscene. Comments may be edited for clarity and length.
Mark Bittman’s first Op Ed column appeared in Wednesday’s New York Times. The title: “A Food Manifesto for the Future.” Readers had a few questions, chiefly “Where are the recipes?” and “What are you doing?”
Mr. Bittman responded in a post on his new NYT blog: “What Am I Doing?” This should not be confused with his other blog, the one with the recipes. His recipes will also be appearing in the New York Times Magazine shortly.
Image (“V.I. Lenin Addresses the International Vegetarian Union”) by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com
Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.
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Blogs with Bite is an occasional omnivorous sampling of food blogs and sites we find particularly tasty. Follow the trail of bread crumbs back to earlier editions, starting here.
Here’s a fresh serving of Blogs with Bite:
Fancy Fast Food — “Yeah, It’s Still Bad for You — But See How Good It Can Look!”
Cicerone Certification Program — Education program to develop sommeliers for beer.
International Central Services Toaster Museum — “The world’s largest online toaster exhibition.” Jens Veerbeck’s beautifully designed site features US and European bread-browning devices and answers mankind’s eternal question, “What’s my old toaster worth?”
Chakali — Recipes, primarily from the state of Maharashtra in western India. In English and Marathi. Read more about Maharashtrian cuisine here and here. There are cooking videos (in several languages), too.
The Candy Wrapper Museum — “… where wrappers are to be enjoyed as art, nostalgia, and humor.” In the name of paper preservation, the curator ate most of the perishable, corrosive candy bars, an astounding act of professional sacrifice.
White on Rice Couple — Todd Porter and Diane Cu cook, garden, write, photograph, and blog with élan. They offer readable tips on all these topics, plus a recipe index. Sierra and Dante help (they recommend the flax seed dog biscuits).
NotionsCapital 