Why Does So Much Food Waste Happen in Restaurants?

In this, my final post in the series on the topic of reducing food waste in restaurant kitchens, I want to examine why there is so much waste of food in American restaurants today, and ways that consumers can help reduce this waste. There are a lot of reasons behind the colossal waste of food […]

How Can Vegetarians, Vegans and Omnivores Learn To Talk With Each Other?

Last Monday, when I wrote the post Largest Beef Recall in US History a Natural Consequence of Industrial Agricultural Practices, I figured that there would be a fair amount of comments, but I never really thought about what kind of comments I would get. I did expect some kneejerk vegan responses which are always an […]

Largest Beef Recall in US History a Natural Consequence of Industrial Agricultural Practices

My regular readers by now should know what I think of confined animal feeding operations (CAFO’s), which are the backbone of the meat industry in the United States: they create unsafe environments for humans and animals, cause untold amounts of animal and human suffering, they lead to unsafe, dirty meat supplies, and they are just […]

Taste vs. Flavor, Or, In Praise of Our Noses

I was reading somewhere on the net, a thread of conversation about food, foodies, and what makes a foodie a foodie. In the middle of this wide-ranging discussion, one commenter postulated that most foodies were supertasters who have tongues which can discriminate between the most subtle nuances of flavor between different foods. Except, as another […]

Culinary New Year’s Resolutions v.3.0

For the past two years, early in January, I wrote posts describing my culinary resolutions for the coming year, and since they were so much fun the first two times, here I am again. As before, these resolutions deal not just with the kitchen, but also with this blog, my writing, and life in general. […]

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