Last week, the USDA released its Dietary Guidelines for Americans 2010. Published every five years, the guidelines are m…
Food
Foodie Underground: Trentasize It
Creeping ever closer to the McDonald’s model, Starbucks has poured it on with the new Trenta serving size. Do we n…
Back To The Roots Ventures Turns Coffee Grounds Into Gourmet Shrooms
I first heard about Alejandro “Alex” Velez and Nikhil “Nik” Arora’s plan to grow mushrooms from coffee grounds about two…
Overcooked: Lavender – Good for the Bathtub, Good for the Brisket
I don’t enjoy licking a soap dish, and frankly, that’s what lavender sometimes tastes like when it’s used in culinary ap…
Taco Bell Sells Fake Meat. So What? Everybody’s Doing It
Food companies are like greedy cocaine dealers – cutting food with cheaper ingredients to increase profits. This i…
Foodie Underground: What Does It Take to Be a Foodie City?
When it comes to cuisines, a city’s status isn’t just about collecting restaurants with 3 Michelin stars. Th…
Just Cook: How to Integrate Cooking into Your Daily Life
I have a theory that the more often one cooks, the easier it is for one to cook more often. I know from experience that …
Overcooked: Bacon Bonanza
I didn’t think I was going to have to write this. I thought it had passed, but the bacon pairings just keep on coming. I…