Vegetable Paradise–An International Perspective

What’s the journey to vegetable paradise look like? An audience of international students adds unique dimension to a health talk.

Q & A: Are Carrots and Peas Too High in Sugar?

It’s an understandable question that anyone might ask. But do I answer it or step back and ask where that question comes from in the first place?

Mutant Produce Now Comes Complete with Stickers

Do you remember when you could buy a pear, wash it, then eat it?  Not anymore.  Mad scientists have successfully hybridized every last produce species.  Shortly after harvest, fruits and vegetables now develop a brightly colored, impossibly sticky scab on the outer skin.  Being highly toxic, the scab must be removed before eating, presenting consumers [...]

Food Safety: Why Don’t We Just Eat Peanut Butter?

With yet another food scare, maybe it’s time to start relying on our own wits to ensure the safety of what goes in our mouths. Here are some quick guidelines to begin regaining a sense of control and comfort when it comes to eating.

Cooking Fear? Part 4

Yesterday’s post talked about relaxing our expectations. That can be hard to do on a jam-packed schedule. One thing that can help: Limiting our exposure to things that fan the flames of panic. Seeing a whole pile of recipes clipped from the newspaper, for example, . . .

Cooking Fear? Part 3

How can we avoid the pitfalls of perfectionism, complexity and audience intolerance at cooking time? Relaxing expectations is a good first step.

Cooking Fear? Part 2

There’s good evidence that the food world is spiraling into the stratosphere of perfectionism and complexity: Consider the sheer amount of cooking information we’re exposed to: dozens of food shows and entire food networks, hundreds of internet sites devoted to cooking and recipes, . . .

Cooking Fear? Blame It on the Olympics

Do you have any cooking fears that are keeping you from the pleasures and riches of the kitchen? While lack of knowledge and food costs are some obvious culprits that fuel our cooking fears, this article explores whether the Olympics have given rise to some more fundamental attitudes that are unnerving us in the kitchen.

Frugal Renaissance

An editorial by The New York Times’ David Brooks about our dangerous flirtations with debt sparks a question: Is it time for a little more frugality in the kitchen?