Having drinks last month with Shaw Lash, a Chicago chef, after a steller meal at Frontera Grill (Shaw works for executive chef Rick Bayless, renowned Mexican cuisine authority), and the subject of Cinco de Mayo came up. Shaw, who had a few month earlier showed me how they make their own chocolate, above, shook her head and said, “Don’t get me started.” But she started anyway. I said, “Want to write a guest post for my site?” By Shaw Lash I grew up in Texas, a state that shares a 1,200-mile-long border with Mexico, and “carne asada” and slushy-swirled margaritas were as ubiquitous as longhorns and oil rigs. As a family, we’d take vacations as far past the border as we could get in a comfortable day’s drive.  We’d walk across the bridge, never with passports, to Read On »

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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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