Posts Tagged Food

Harmony & Balance at The Croft

While early dusk settled across downtown Portland, the sun still shone brilliantly orange a mere fifteen minutes away, casting long and dappled light onto Sauvie Island.

The Way We Eat

A few weekends ago, I sat at brunch, my husband to my right, two friends across from us, forks dipping into eggs Benedict and quiche, a kale salad nudged to the middle for easier sharing.

San Francisco Sour(flour)

When Danny Gabriner first began baking bread, he gave away 1,000 loaves for free.

The Taste of “Good” Pasta

Americans consistently elevate Italian food culture onto a mantle of gastronomic fulfillment.

Food as Culture: The Romantic Realities of Food in Italy

Talking about food is best on a full stomach, as the resulting discourse, often fraught and conflicted, flows best when not hindered by hunger-induced crankiness.

An Eggplant Kind of Summer

Around the fifth time we dropped a few pounds of eggplant into our red market basket, we paused and took a closer look at our selection.

The Product Within


A Growing Maturity

At a Wednesday CSA pick-up at Working Hands Farm in Hillsboro, Oregon, that “imperative to feed people” stood out clearly, just as it had when I observed the farm’s CSA pick-up last year.

Stay Tuned

Michael Pollan.

Unearthing Tunnels

Tunnels bypass previously impassable areas, free up congestion in cities, and hide unsightly traffic.

Cultures, Microbial and Otherwise

It wouldn’t surprise anyone who reads this site that my list of favorite foods is exceedingly large, ranging from cheese to bread, beer to wine, sauerkraut to pickles.

Seeing Beyond the GMO Debate

People are either going to drink transgenic orange juice or they’re going to drink apple juice.

Farming Together

"Farming” in America holds many meanings, and only a few have anything to do with food.

Resiliency via Sailboat

If you live a middle class life in a first world country, you have the option of absolving yourself from any connection to self-sufficiency.

Unified Intentionality

On a warm Seattle Sunday, Bob Redmond paused in the middle of teaching a beginner beekeeping class to notice the silence.

A Reason to Be(e)

As I was fillings bags of bulk ingredients on a recent trip to New Seasons, I overheard an earnest conversation that brought this question to mind.

Good Fast (Trail) Food

In a food cart built from scratch, I watched Picnic's John Dovydenas and Jen Cox form bread from giant containers of yeasted dough, roast carrots into softly blistered orange chunks, slice freshly roasted Kookoolan chickens to order, and hand customers hearty, creative cookie combinations like olive oil and pine nut.

Of Morality & Meat

It was simpler to clarify my eating preferences several years ago, when I was a complete vegetarian.


Any conversation about American food culture eventually comes around to a familiar set of topics: the decline of the "family dinner", the pervasiveness of fast food, and ways to make cooking more convenient.

How Urban Gleaners Rescues a Wasted Opportunity

It's no surprise that living in an age of globalized trade and supermarket chains has changed the way we shop for food.

Milk in America: Part Two

This article is Part Two of my research on our country’s relationship to milk, specifically the culture surrounding milk, milk pricing, and milk consolidation.

Milk in America: Part One

I've always had a fraught relationship with milk.

MAD Food: Thought Provoking Videos

If you know me, you know about my extreme interest in Denmark.

Blueberry Muffins, Closer than Usual

If I had to guess, I'd say that nearly everyone has made blueberry muffins before.

Farm Bill Update: The Ongoing Food Stamp Debate

The Farm Bill reauthorization is steadily moving forward, with Senators and committees recommending cuts and shifts.

So Much Ag, So Little Food. Understanding the Farm Bill

Despite its innocuous name, the Farm Bill is a beast of legislation.

Untangling the Complicated Layers of School Food

Anyone who has watched Jamie Oliver's Food Revolution, followed the recent "pink slime" food debacle, or rolled their eyes when pizza was deemed a vegetable, knows that school food has its fair share of problems.

Late Night Radish Quiche

I already wrote about one way to cook radishes: as a component in a refreshing spring pasta.

Food Politics: Who’s Really in Control?

The failure of federal efforts to feed the poor cannot be divorced from our nation's agricultural policy, the congressional committees that dictate that policy, and the Department of Ag that implements it.

Farmstead Meatsmith

I found myself smiling and nodding along to a video about butchery.

Nostalgic Farming

Everyone uses twitter differently.

Biology 101: Understanding Refined Grains and Sweetener Differences

I didn’t read Michael Pollan’s In Defense of Food until last month.

Ready in Three Months

These half grown turkeys are currently living the good life at Stone Barns.

Tomatoes that Taste like Tomatoes

That’s the question Barry Estabrook uses as a jumping off point for his new book, Tomatoland.

A General Store for the 21st Century

I’ve noticed a common thread among the local artisans, farmers, and purveyors I most admire: they’ve each learned to accept, and even embrace, nuance and unpredictability without sacrificing the quality of their product.

Finally: Putting the CAFO out to Pasture

The CAFO Reader has been a long (clearly, I started over four months ago!) and challenging read.

Stone Barns in June

It’s no secret that I love Stone Barns Center for Food and Agriculture.

Part 6: Technological Takeover

What image comes into your head when you hear the phrase ‘technological takeover’?

Food Carts & Open Kitchens

We’ve had several people ask us how we’d describe Portland’s food culture, and we’ve found ourselves repeating words:  unpretentious, fun, ingredient focused, and welcoming.

A Well- Timed Discussion & Part 5

I attended a panel discussion several weeks ago at NYU that corresponded perfectly with the section I just finished in The CAFO Reader--in fact, the timing of the panel felt almost like I had planned it.

Part 4: The Loss of Diversity

I found Part 4 of The CAFO Reader to be dense and slightly repetitive.

Cooking it Fresh: Spring Parsnips

March’s weather is wacky.

Thoughts on “Divided We Eat”

My mother likes to mail me packets of newspaper clippings and articles she’s saved that she thinks will be of interest to me.

Part 3: Inside the CAFO

Each summer in elementary school, my brother and I would participate in the summer library program.

Part 2: Myths of the CAFO

“Once plants and animals were raised together on the same farm.

Part 1: The Pathological Mindset of the CAFO

Fittingly enough, Part 1 of The CAFO Reader starts from the true beginning of the development of industrial meat production.

Gathering my Thoughts: The CAFO Reader

Some people assign themselves enjoyable New Year’s resolutions along the lines of ‘See friends more’ or ‘Take time for me’.

Book Review: The Town that Food Saved

My mother loves to clip out articles from newspapers and magazines and send them my way.

Thanksgiving 2010

A reflection on this year’s Thanksgiving dinner starts out in a nearly identical fashion to last year’s Thanksgiving dinner post:  we’ve just moved; we want to cook Thanksgiving dinner because we love sourcing and cooking elaborate meals; we view Thanksgiving as a fitting celebration after an exhausting move.

Chickens, pigs, and the best dinner of my life

Yesterday, I browsed through some old archives on this blog and came across one dated July 25, 2009.

My First Food Truck Drive In

The 4th Annual NYC Food Film Festival took place last week.

Eating our way through Tribeca

On Saturday, we joined hundreds of other people at Taste of Tribeca.

Food Shoppers, Paying Attention

About a week ago, my brother shared an article from Foreign Policy Magazine with me, thinking I would find it of interest.

Jumping on the Ramp Bandwagon

Until moving to Brooklyn, I was unaware of the relative insanity that surrounds the start of ramp season.

Animals with Personality

This past weekend, I had the chance to visit The Stone Barns Center for Food and Agriculture.

Big River

This past Monday, I had the pleasure of attending the premiere of Big River, the sequel to the documentary King Corn.

Book Review: Notes on ‘Righteous’ Eating

As partially expected, Niman talked about similar issues (and even farmers) that Jonathan Safran Foer and Michael Pollan have written about.