In my last post of 2015, I want to end the year on a distinctly upbeat note for you. I have long believed that a Ketogenic diet was a key to longevity. Here the folk at greenmedinfo.com do as good a job as I have seen of laying out all the basics of a Ketogenic […]
“Organic” and “Cage Free” Deception
Here in The American Conservative, Gracy Olmstead delivers a shocker on the real meaning of organic and cage free, including a goodie from my favored Michael Pollan: Back in 2007, Michael Pollan warned in his book The Omnivore’s Dilemma that terms such as Cage free” and “organic” could be more deceiving than you may think. […]
Buyer Beware—Organic, Farm Raised, Wild?
Confused on the labeling for fish: “organic,” “wild” or “farm raised”? You should be, because the USDA does not have organic-certification criteria for seafood. Food & Water Watch reports that any fish with an organic label is imported and is “organic” according to some other country’s standards. Here is what an “organic” label means: It […]
Graffiti and Champagne—A Historic Link
Yesterday we visited Reims and the beautiful Champagne valley with a guide from O’Chateau, a wine bar in the heart of Paris. Dick and I had attended a wine tasting there several years ago while on a tour with David Lebovitz (davidlebovitz.com). David, former pastry chef for Alice Waters in Berkeley California and author of […]
Unsurpassed Elegance
As is commonly known, all wines are enhanced by good stemware. If you are looking for a gift for a wine lover in your life or for yourself, look no further than Zalto stemware. Each glass is created from a single piece of mouth-blown glass from the lip of the bowl to the base of […]
Sugar Daddies in Congress
“The absurdity of the federal sugar program is legendary. Every year the government grants sugar processors nonrecourse loans linked to the amount of sugar the government says they can produce at a set price per pound,” writes the WSJ. Read more here about one of Washington’s worst business welfare schemes. Americans pay nearly twice as […]
More Sizzle in Your Steak
Originally posted May 15, 2015. With a little planning and some creativity, you can take your steaks from good to great, advises Alan Ashkinaze, executive chef of Gallaghers Steakhouse (NYC). Of course you can always buy good aged meat, but you can also do a mock version at home. Just uncover your steak and put […]
UNESCO Grants World Heritage Status to Champagne and Burgundy
Debbie and I are in France once or twice each year and often take the high-speed (TGV) train to Burgundy. There is every good reason that Burgundy, along with Champagne, has gained UNESCO World Heritage Status. Our five-day bike trip through Burgundy with Butterfield & Robinson sealed the deal for Debbie and me. To get you […]
Beautiful Savory Swimmers and Fine Eating
Tradition has it that the soft-shell crab season is marked with the first full moon in May. This past weekend, which happened to be the last weekend in May—full moon or not—Dick and I bought half a dozen. You want to buy them live, and directions for cleaning the critters are pretty straightforward, assuming you […]
Food Horror
Animal Factory starts readers off: “While human sewage is treated to kill pathogens, animal waste is not. Hog manure has ten to one hundred times more concentrated pathogens than human waste, yet the law would never permit untreated human waste to be kept in vast ‘lagoons’ or sprayed onto fields, as is the case with […]
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