Vegan Dad: "When you have kids, supper has to be on the table every night. And when you are a vegan, the drive-thru, the deli
counter, and TV dinners/frozen convenience foods are not an option. So, you do the best you can. This blog is a record of what my family eats. It's not always a totally complete meal, not always photogenic, and sometimes it's leftovers. But, it is a realistic look at a vegan family in a northern Ontario city that is not always vegan-friendly."
[more inside]
posted by MaryDellamorte
on Oct 14, 2010 -
51 comments
Rob Levitt of Mado in Chicago
butchering a pig. 19
more videos submitted by chefs and butchers to
Protein University, a project that aims to "create an online resource populated with a family tree of butchery techniques from whole animal breakdowns to sausage making from across the globe".
[more inside]
posted by AceRock
on Oct 14, 2010 -
15 comments
Here's the conceit: Build a single wood fire and, over the course of 30-plus hours, use it to roast, braise, bake, simmer and grill as many different dishes as possible — for lunch, dinner, breakfast and lunch again.
The 36-Hour Dinner Party by Michael Pollan
posted by AceRock
on Oct 6, 2010 -
35 comments
The Cornucopia Institute's
Organic Egg Scorecard ranks egg producers on a scale from 1 to 5 eggs,
using criteria like
outdoor access, indoor space per bird, ownership structure, beak trimming and other factors [pdf]. The scorecard is part of the Institute's new report,
Scrambled Eggs: Separating Factory Farm Egg Production from Authentic Organic Agriculture. The
executive summary [pdf] provides some political context.
"
Whole Foods, Walmart, A&P, Costco, Meijer, Safeway, and Trader Joe's store-brand eggs all received the lowest possible rating in Cornucopia's study."
posted by mediareport
on Oct 5, 2010 -
69 comments
"
delicious:days was launched in early 2005 and is my way of combining my passions for design and food, as well as craft tidbits about Munich, the wonderful Bavarian town we live in, our occasional travel experiences, cookbook reviews and, to cut to the chase, all things delicious."
posted by nomadicink
on Oct 5, 2010 -
2 comments
You can tell how strongly a man or woman yearns for freedom by counting the condiments in his or her refrigerator. -
Tom Nealon's series on the secret history of condiments.
posted by nickrussell
on Sep 8, 2010 -
38 comments
Fried Beer. As the Dallas Morning News reports, the Fried Beer was the result of a painful process of trial and error for creator Mark Zamble. His initial efforts kept exploding once they hit the fryer, and he kept getting burned. Zamble has already applied for a patent and trademark for Fried Beer, which appears to be a pocket of pretzel dough filled with its signature beverage.
posted by furiousxgeorge
on Aug 28, 2010 -
54 comments
Our minds boggle at how the wolf could become the chihuahua, the Saint Bernard, the poodle and the
Komondor. Artificial selection was likewise responsible for transforming the humble wild mustard plant
Brassica oleracea into cabbage, broccoli, Brussels sprouts and the breathtaking fractal
Romanesco, all in the span of a few centuries.
[more inside]
posted by overeducated_alligator
on Aug 23, 2010 -
54 comments
The Language of Food is a blog with only four entries, but each one is an excellent, well-researched essay on, yes, food and language:
ketchup,
entrée,
dessert, and
ceviche. The author, Dan Jurafsky, teaches a parallel course at Stanford, the syllabus for which you can peruse
here.
via (mefi's own) honestengine.blogspot.com
posted by Rumple
on Aug 14, 2010 -
10 comments
"The goal of this journey is to find cuisines from every United Nations member state, within New York City limits, in alphabetical order. " For your gustatory delight, here is
The Confined Nomad
posted by spicynuts
on Aug 9, 2010 -
33 comments
They Draw and Cook: The art world intersects with the food community at They Draw & Cook, a clever blog started earlier this year by sibling design and illustration team Nate Padavick and Salli Swindell (together they run
Studio SSS). Each day, They Draw & Cook features a new recipe illustration by a practicing artist, illustrator, or designer. The recipes vary in both style and content and are submitted from all over the world.
posted by Fizz
on Aug 2, 2010 -
7 comments
