When I’m planning a meal or going to the grocery store, I always check the USDA food pyramid to make sure my list is on track and ensure that I have a healthy lifestyle.  Don’t you? The USDA released Dietary Guidelines last week and while they’re more sensible than in years past, I honestly wonder, do they really do any good? Is it more helpful to suggest that people reduce sodium than to suggest they reduce the amount of processed food they eat—which would help on numerous levels, not just the salt issue. My belief about salt, this very essential rock we eat, is that if you don’t eat processed food, and are otherwise healthy, your body will automatically regulate the salt you desire. I don’t worry over salt. Remember when we were told that Read On »

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Watch Chef Daniel Klein visit a rabbit farm in Minnesota.  See the rabbits full life cycle, via The Perennial Plate.

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I’ve heard so many chefs say they look for cooks with “passion,” I just kind of accepted it without thinking. But I’ve long since stopped listening to this.  What does passion mean?  That you love to cook? That you work really hard? I have no idea, which is why I try not to use the word.  Thomas Keller agrees.  Speaking about this issue a while ago, he wanted people to use the word desire.  But I think there’s an even better word, one that describes Keller’s extraordinary success in the kitchen, and it’s a quality that will lead to success in any area of life. As ever, thanks here go to the extraordinary Diane Cu and Todd Porter, white on rice couple, who were inspired to shoot the above video in San Francisco this past Read On »

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Excerpts from the 2010 Star Chefs Conference discussion on if cooking is an art or a craft. Featuring Michael and many more, via StarChefs.

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Phil Karlin, founder and commercial fisherman of PE & DD Seafood of Long Island, New York shows the importance of local fishermen, via The Huffington Post.

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