Some comments on The Anarchist’s Design Book: Which brings me to my final point. Schwarz has been one of my favorite go-to writers for matters of technique for well over a decade. With this book, (and to be honest, this really snuck up on me) he’s also suddenly sitting as one of my favorite designers.… Continue reading Some comments on The Anarchist’s Design Book
Here’s why your farmed salmon has color added to it: The fact that consumers will shell out more for salmon that looks wild—even if it got that way by eating pellets in its pen—hints that people want to be eating wild salmon, but not quite badly enough to buy the real deal. If it’s price that’s keeping consumers from buying wild-caught salmon, they might… Continue reading Here’s why your farmed salmon has color added to it
Sowing a Change in Kitchens: The soil-tilling food experts happen to be every bit as expressive, and iconoclastic, as their knife-wielding counterparts in the kitchen. These days, many in the culinary world tend to view produce in a black-and-white way: You have either your delightfully lumpy, bumpy farmers’ market treasures, or your scarily uniform corporate… Continue reading Sowing a Change in Kitchens
Uncle Glenn and The Choice of Buying Organic: To Glenn, a farmer’s job is to produce as much food as he possibly can, because people tend to need more food than they have. Developing and improving chemicals that increase yields is one way the farm industry keeps up with ever-increasing demand. We tend to look… Continue reading Uncle Glenn and The Choice of Buying Organic
If you want make any abode feel like a home you should bake bread. I don’t know why it makes this seem truer than preparing other food stuffs. But it does. Never done it before? Think you lack the equipment? Here’s what to do. Go to your local pizza place. Ask for one of the… Continue reading Bread elevates your sense of “home”
The Fox Is Black » Magnus Nilsson’s Arctic Cuisine: The menu at Fäviken is changeable, as when one ingredient runs out, it needs to be replaced by another. We never replace dishes ”just because”, instead we would rather wait for a new ingredient, idea or dish that is actually better than the one being replaced.… Continue reading The Fox Is Black » Magnus Nilsson’s Arctic Cuisine
parsnip latkes with horseradish and dill: I have this affliction or maybe you could call it a fixation with latkes. And I know you’re probably thinking, potato pancakes? With shredded onion? They’re good, but are they really worth obsessing over? But you’d be using the literal definition of latkes and to me, latkes are not… Continue reading Did someone say latkes?