Have you noticed how the more succinct a book’s title is the longer the sub-title is? An example is Michael Ruhlman’s new book on cooking titled Ratio: The Simple Codes Behind the Craft of Everyday Cooking. I’m sure this title to sub-title ratio is more a publisher’s call than the
Think of your body as a machine and adapt your energy input to your energy output. This is basic science, verified over 100s of years. But the current funky diet “theory” isn’t even “theory” in the scientific sense – it’s a guess based on hopeful correlations, if that. Matching caloric input to output always works and it’s generally healthy if you’re careful to eat a balanced diet. But it requires discipline.
I’m a great fan and promoter of eating food produced locally: something called eating in the “food-shed.” A food-shed isn’t one of the wooden buildings that I helped my father build while growing up on a farm, it’s more akin to a watershed, which refers water flowing through a specific
When foodies use the word “sustainable” they typically mean a system that doesn’t require outside inputs – no chemical fertilizer or herbicides, no purchased feed for livestock, and only water that falls from the sky or flows on the surface. In other words everything needed to produce vegetables, fruit, and
I recently spent some time in the hospital. I’d forgotten just how bad food can be. Among other things I was served scrambled eggs with the texture of soggy cardboard and flavor of feathers, pork loin cooked until it was barely suitable for making shoes, and frozen vegetables seasoned only
Last summer I spent a week in the hospital after developing a severe staph infection on my lower belly. I drove myself to the emergency room one Sunday evening after having reached the conclusion there was something seriously wrong – this wasn’t just a heat rash. The doctor’s reaction on