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The Imagination Diet: Why It Wouldn't Work For Me
After reading the piece about "imagination diets" in New York Times yesterday, I couldn't help but disagree. Perhaps my instincts are particularly Pavlovian, but the more I think about a certain food, the hungrier I get. Remember at the end of SuperSize Me when they show the credits and Morgan Spurlock says something like, "If you're hungry after watching this, you're sick"? All I wanted at that moment was a McDonald's Happy Meal.This Weekend in 'New York Times' Food News
Beef in the Backyard: Judith Jones (the editor who discovered Julia Child, Marcella Hazan, and others) has started raising cattle at her Vermont home. Life in the EcoDorm: Read about the students at Warren Wilson College who have a permaculture garden the produces Jerusalem artichokes and figs. Times Style Magazine, Travel Fall 2009: Affordable, ingredient driven cooking in Berlin, Gray Kunz names his favorite spots, fine wines in Melbourne, guava blossom cake in Hawaii, duck-fat fries and the best poutine in the world in Montreal, place-based food in the desert of Boulder, Utah, from Tex-Mex to sushi in Austin, rye croissants, Le Fooding, and experimental cocktails in a guide to Paris, banana blossom and chicken salad in Vietnam, and finally...Ed Levine's Serious Diet, Week 81: A Frank Chat with Frank Bruni on Being 'Born Round'
"I was objectively chubby by age four, fat by age six, and was on the Atkins diet for the first time at age eight." --Frank Bruni Photographs by Robyn Lee For all of the serious eaters who overdosed on the hype surrounding Julie & Julia (hey, the back of my head was in the movie, so if I'm guilty as charged there's a good reason for that), I'm giving you a heads-up that the hoopla accompanying the publication of Born Round, now former New York Times restaurant critic Frank Bruni's memoir, is going to make Julie & Julia seem like it was an under-the-radar phenomenon. The book is in stores today, so let the Bruni media madness begin (it actually...Do You Eat or Email First?
You could eat this...or you could check your email! The first thing I do when I get up in the morning is groggily hobble to my computer, press the space bar to wake it from its sleep stage, and check my email. However, I don't see it as choosing Internet over food; I usually don't eat breakfast. (Yeah, don't remind me that it's "the most important meal of the day"—I've heard it a million times.) Yesterday's New York Times piece profiles people's struggles with technology taking up family time, in particular breakfast being sacrificed for email and other urgent Internet-required activities, such as checking Facebook or Twitter. These days more kids and parents start their mornings with phones and...'New York Times' Goes After 'Food Section' Blog Tagline
The New York Times, which has been using the motto "All the news that's fit to print" since 1897, recently sent a cease-and-desist letter to Josh Friedland, proprietor of The Food Section. Friedland had been using as his blog's tagline "All the news that's fit to eat." Citing lack of time and resources, he's not fighting it....Alice Waters Agrees with Me: President Obama Needs to Try Some Beets
I caught some mostly good-natured flak when I fancifully gave President Obama a hard time for not allowing his wife to plant beets in the new White House garden. Now, according to Maureen Dowd's column in today's New York Times, Alice Waters also wants to introduce our President to the joys and pleasures of fresh beets simply prepared: "I would like to serve him some golden beets sometime that were roasted in the oven, that were not overcooked, that were dressed with a lovely little vinaigrette, maybe even diced in a salad," she says in her seductive way. "Squeeze 'em with a little lime. It's fantastically nutritious." And seriously delicious, I might add. Here's a recipe for the White House...John T. Edge Is Answering Questions
Photograph by Yvonne Boyd Food writer extraordinaire and Southern Foodways Alliance director John T. Edge is answering questions this week on the New York Times Diner's Journal blog. He's already answered a handful, including one about Mary B's biscuits: Q: We keep Mary B’s buttermilk biscuits in the freezer. Is (or was) there a real “Mary B”? — John KaneJohn T. Edge replies: There was a real Mary B, the wife of the founder of the company. He started out making dumplings in Bagdad, Florida. Biscuits came later. You can leave questions for the man here....Regarding the Heinz Ketchup Bottle
Alice Rawsthorn describes the form and function of the glass Heinz ketchup bottle and why it's so popular despite not being effective as a dispenser. For bottle variations, see this slideshow....U.S. Food Safety Has Not Improved In Three Years
This week the U.S. government reported that the safety of the nation's food supply has not improved over the past three years and infections might actually be increasing. Government health official said that to regulate an "increasingly global food industry" in which foods have more chances to become contaminated, compared to a time when most foods were grown locally, the nation's food safety system "needs a thorough overhaul." [New York Times]...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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