Published April 27, 2012
The spice rack. We all have one. Or in my case, what once was a spice cupboard replete with decade-old powders and amalgamated configurations of salt, bleached, then colored, then packaged and labeled as "fish seasoning" or "steak seasoning." I've since purged most of these inherited dust vials; you won't find any dried herbs, onion powder or garlic salt here. Why?
Published Feb. 22, 2012
In my last blog I spoke about how food safety should be a right regardless of who is in the Oval Office. I'd like to make sure my tax dollars are spent on ensuring we have safe food to eat. This week some exciting new developments have come about and now the first steps are being taken to create the first lab-grown hamburger made from stem cell tissue.
Published Feb. 3, 2012
OK, folks, time to wake up. Let me help you answer this question. It's not a political position at all. How it has become one is beyond me. And the more people perceive the concept of farm to table as some cute little trend chefs are grasping at to help define their style of cooking is ridiculous.
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