I just came across this Meat Eater’s Guide to Climate Change & Health via the epicurious blog and thought some of you might be interested, especially since cheese is apparently the third worst offender. I haven’t had a chance to read the methodology yet.
From the American Geophysical Union’s Landslide Blog
At a New Year’s party in Berlin, I was happily playing sous-chef for Tiffany. As a token North American, I was told to make “some sort of dip” for a crudité platter. In fairly short order, I assembled something passable from convenience store cheese that resembled a plasticine version of Boursin, sour cream, and sundry seasonings. [...]
Read this now: Tom Junod’s essay from the September 2010 issue of Esquire, which was just nominated for a James Beard award. Via the New York Times Diner’s Journal blog.
Books have always fascinated me, especially old ones since they tell so much about the previous readers. Dog eared pages, margin notes, bookmarks, and newspaper clippings tucked between pages are always great finds. Few things in life are better than finding century old pressed four-leaf clovers. But books are only so useful, since a person [...]
Step 0: Buy a duck. (Saturday afternoon)
My friend Alisa sent me a link for a soup recipe, and I felt compelled to make it. The soup called for duck stock, whose procedure was briefly described in the article. I announced to Kristin that I was going to make the soup, including the stock, so she [...]
B. R. Myers sums it up in his book review The Moral Crusade Against Foodies (subtitled “Gluttony dressed up as foodie-ism is still gluttony.”) in the March issue of The Atlantic. I’ve always had a hard time with the term. I suspect it’s because deep down I feel guilty and selfish for being borderline obsessed with food. [...]
I love the idea of buying food in season, especially if it’s grown locally. The temperature and the weather suit certain foods in a way that delights me. It makes sense that sun-kissed delicate berries are perfect in warm months, and hardy roots and tubers are welcomed back in when it gets cold.