Photo by Donna Turner Ruhlman

You’d think a health news piece in the venerable NYTimes questioning a NYTimes op-ed linking illness and salt would make me happy, but it only makes me angry. What is the media’s problem? Nobody knows anything for certain—that is the only possible story. Nobody really knows anything for certain. Not your doctor, not your nutritionist, not ABC News, not the Times, and, for sure, not me. Today’s op-ed by Nicholas Bakalar questions an earlier op-ed by Dr. Thomas A. Farley, former commissioner of health for New York City (both articles linked above), who wrote that excess salt is killing 40,000 to 90,000 people a year (according to “best estimates”—what exactly does this mean?). Think about this number. It accounts for more deaths than breast cancer. If he is right, shouldn’t we all be wearing little Read On »

Share

Learn more about the business of gluten free items and sales with this infographic, via Food Tech Connect.

Share

Chris Anderson has been with TED for over 13 years and has taken it to the next level, via NYT.

Share
Anthony Bourdain On Today's Chefs.

A few months ago, in Vegas with Anthony Bourdain and the Parts Unknown crew, I had uncommonly sweet digs and a lot of downtime. Tony probably speaks with more chefs around the world than any other person living. So in between his facial and his pedicure, I talked to him: M.R.: What issues do you see facing chefs today? I think a number of chefs are trying to figure out how to be good citizens of the world, and also serve the one percent. Trying to find a balance when their whole business model is built up around expensive markup of bottles of wine, only the very best parts of the fish, the rest has to be disposed of one way or another. A lot of chefs are trying to reconcile that. Chefs generally are good-hearted Read On »

Share

Here are a few Moroccan recipes that can spice up this long winter, via Independent UK.

Share