Kevin Weeks

The Ethics of Eating Meat

This is the season for predicting trends for the coming year. Often when these predictions come to pass, they’re more fads than trends but there is one a growing school of thought that you may be vaguely aware of but which I think is at about the point the organic

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Milk: The Raw Deal

A few days ago I received an offer to purchase unpasteurized milk for my pets from a local organic farm. For $103 I’d receive a gallon of raw milk once a week for 12 weeks. I’ll save you the trouble of doing the math: that’s $8.58 a gallon. I’m really

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Review: The Science of Good Food

Back in 1990 my father gave me a copy of Harold McGee’s The Curious Cook for Christmas and reading it was a revelatory experience. Although I’d been cooking for many years and was aware that cooking involved elements of science, I had no idea how much science – particularly physics

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Reading Periodically

I just renewed my subscription to Cook’s Illustrated, my favorite cooking magazine. For years and years before the World Wide Web and before cookbooks had become one of the largest categories in book stores I subscribed to Gourmet and Bon Appetit, because those magazines were the best bets for a

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Review: Spanish Road Trip

I first fell in love with Spanish food while attending a programming trade show in Washington, DC. Some friends and I had dinner At Jaleo’s, a tapas bar. Prior to that I’d had Americanized paella, which my mother occasionally made when I was growing up, but that was the extent

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Literary Tapas: A Chef’s Selection

When I started writing about food I immediately started reading what other people wrote about food – primarily as a way to learn how to write about food myself. One of the first books I picked up was Best Food Writing 2001 and I was amazed at how many different

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