Monthly February, 2011
I was rushing through my local supermarket the other day when I was struck by something beautiful. Here in the depths of winter, we are surrounded by grey snow and greyer skies, so the occasional splash of color seems to waken something primal. There on a display table in the produce department were three bright
I’m a food writer. I develop recipes for publication, and I test and taste and teach and in every way immerse myself in food all the time. I know for you civilians, it sounds like a trip to heaven. And really, I can’t complain, I am doing what I love and getting paid for it.
Bright blue snow cones and psychedelic sprinkles have a big appeal with kids. And yellow lemonade, brown granola bars and beige salad dressings seem natural, but are often artificially colored, too. Unfortunately, there is good reason to believe that amping up the look of foods with artificial colors is a bad thing. Especially for kids.
Well, if you follow the vegetarian news, you may already have heard that Oprah and her entire staff went vegan for a week, then did a whole show about the experience. While most workplaces going on a diet is not news, when you are Oprah, it’s not just news, it’s time for the Beef Industry
There are those books that arrive one day, and you think, “it’s about time.” Somehow it just captures the zeitgeist of the moment and pushes past to change the way we see something. In this case, a book appeared that changed the face of Vegan Cuisine. That book is Great Chefs Cook Vegan, by Linda