We live in a time of unprecedented interest in, and care for, food and all the issues that surround its growing, harvesting, purveyance, and its cooking.  This interest happened because we were on the brink of losing good food altogether, with farmers disappearing and the masses abandoning the kitchen, handing over our farming to Monsanto and giving our most fundamental and exclusively human act, cooking, over to the ConAgras and McDonalds.  (ConAgra, one of our biggest food processors, is that name a joke on us?! Con, against, Agra, agriculuture—against agriculture! At least they’re open about it!) We only become reflective about something we’d previously taken for granted when it becomes imperiled. I’m not saying that rampant diabetes in teenagers, epidemic obesity, social fragmentation and alienation, nitrogen runoff in our rivers and oceans, oceans increasingly depleted Read On »

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I am lucky enough to live in a town where the local hardware store carries replacement electrical cords for old fashioned percolators.  The fact that mine crackles when I plug it in means it’s time to get to that store. And it reminded me of this post from nearly two years ago.  My love of perked coffee has not faltered, nor has my fierce desire to rid the world of the ridiculous automatic drip coffee maker, a sham perpetrated on an unthinking, convenience minded public. Photo by Donna Turner Ruhlman When my beloved General Electric 9-Cup Percolator, filched from my father’s house, gave out after 40 years of vigorous life, I got what I’m sure was a gift from heaven: another one (above).  Discovered on E-Bay, this one, manufactured in 1950, was all but unused.  Read On »

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As I’ve said before, the best things happen when you get carried away.  Two people who share this view are Diane Cu and Todd Porter, photographers and filmakers, aka whiteonricecouple.  Two weeks ago, at the BlogHer food conference in San Farancisco, they asked to film me talking, I’m still not sure why.  Diane said she wanted to film me thinking. I thought that was going to be kind of difficult. I’d just come from the concluding keynote panel with glutenfreegirl and orangette, two people I really admire, and had a few minutes before heading to a bacon curing demo orchestrated by Elise.   I’ve got no excuses other than the six cups of coffee before the panel. The book of which I speak, is Catching Fire: How Cooking Made Us Human, by Harvard Anthropologist Richard Wrangham. Read On »

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It’s our own fault. We alone are responsible for our own stupidity. We can’t expect big business to have our best interests in mind, nor expect the media to stop ringing the all-in-one Salt-Is-Bad! Fat-Is-Bad! alarm bells. Big companies want to sell us their goods any way they can. If they can take advantage of our confusion about how to eat, they will, rubbing their hands and chuckling with delight.  The New York Times editorial page can rail against such practices (as it did elegantly here), but that’s not going to change anything. What will change big business is the consumer.  But not until we start paying attention, not until we get smart. Here’s a start: Don’t believe any claims you read on packages, period, even seemingly objective ones like the above, just stating a Read On »

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This was my very first rant, originally published 7/6/06 here on megnut.com (Meg is back to blogging if you didn’t know, welcome back, Meg!).  I sat down at my desk having read the Bruni agony that warm summer morning and it just came out. Has anything changed…? This continual talk about the ethics of eating creatures that were once living is starting to get on my nerves. It’s not enough that those knuckleheads in Chicago and those sensitivos in California want to waste their time on the foie issue and the Whole Foods people figured out a cool marketing tool in playing to our arrogant anthropomorphist inclinations—giving lobsters spa treatment so we feel better about driving a knife through their skull. Brilliant. What’s next, no oysters? No sir—they’re alive! No more salmon roe—think of all Read On »

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