It made so much sense the second I read it. One of those “of course!” moments. It was, not atypically, while reading Michael Pollan in his NYTimes magazine story a few years ago about how no one cooks anymore (really?). Certainly in the 1980s and 1990s most of the country relied on reheating already-cooked food for their meals. And perhaps as a result, at least in part, we became a grossly obese country where seemingly the only people who dieted were the people who were already thin, and the rest made increasingly bizarre, unsustainable stabs at it. A physically sick country, a confused country—don’t get me started. The “of course” moment. It didn’t come from Pollan, but rather from a researcher he interviewed, Harry Balzer, who works for the market research behemoth NPD, and studies all kinds of Read On »

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A correctional facility in Colorado teaches inmates how to care for farm animals and make cheese, via Culture.

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Yes, a film festival all about food, cuisine, and it is delicious, via Food Film Festival.

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Jello-o used to have savory flavors like tomato, celery, and vegetable, via The Society Pages.

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Chef Edward Lee discusses the importance of slaughtering meat and how it connects us, via Gastronomica.

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