Last week, Walmart announced (with the help of the Michelle Obama megaphone) that it was embarking on a five-year plan t…
7 Steps to Successful Semi-Vegetarianism
Call it flexitarianism, conscious meat consumption, or low meat eating, lots of people are saving the flesh for special …
Overcooked: Beeting It Into the Ground
I love beets. Don’t get me wrong. In fact, I have some roasted ones in my refrigerator that I’ve been eating on salads a…
The Green Plate: Flare-Ups In Frankenfood
The GMO industry is like an out-of-control forest fire. Just when you think one section is tamped down, another spark is…
Overcooked: Is Smoked Salt Almost Up in Flames?
Poorly used smoked salt is sort of like pornography. You’ll know it when you taste it. Used properly, it adds a subtle, …
The Green Plate: Down with Factory Chicken Flesh
What is it with people and their boneless, skinless chicken breasts? Especially the smug ones who think they are being s…
Overcooked: Yuzu We Hardly Knew You
You know it’s pretty much over for an ingredient when it’s used as a tool of sabotage in an episode of Top Chef. In the …
The Green Plate: What Every Meat Eater Should Know About Humane Certifications
A few years ago, on a tour of a small village in Vietnam, we were taken to a small farm compound, where the residents ma…