Archive
Absolutely everything
- Paleo’s sweet tooth: Caveman Cookies
- Liquid margarine is disgusting
- What’s in a McRib? Ingredients and a brief history
- Local food movement takes root in Lansing
- How Starbucks puts the pumpkin spice into its Pumpkin Spice Latte
- Friday dinner: Homemade BLT
- Why is corn bad?
- Watch out for artificial flavoring in cottage cheese
- Real food plus USDA’s MyPlate
- Examining Perdue’s ‘better chicken’ claim
- Want to reduce your carbon footprint? Eat less meat
- Memorial Day marks the open of grilling season
- Ingredients in LIPTON’s bottled tea products
- You’re probably eating wood pulp
- Battle over corn sugar advertising moves to court
- Polysorbate 80: Are you eating this mysterious ingredient?
- Asparagus harvest signals the arrival of spring
- Is food coloring necessary?
- Breaking down all-natural energy drinks
- Why do you eat what you eat?
- Oregonians push for food security
- Rising meat prices may drive eaters to insects
- Study: Eating fresh food reduces exposure to BPA
- FDA panel to discuss artificial color warnings
- Natural and organic foods selling despite recession
- Pepsi Throwback is here to stay
- What are the ingredients in Mountain Dew?
- Antibiotic-resistant bacteria and factory farming
- What goes into organic milk?
- What exactly is gelato?
- How and why is flour bleached?
- Sprouts: Shooting up in popularity
- EDTA: A preservative in your mayonnaise
- Investigating Ben & Jerry’s all-natural claim
- Yet another study on organic food
- Soy lecithin: In a chocolate bar near you
- Caramel color and cancer
- What’s in Crystal Light?
- Do we need to build vertical farming skyscrapers?
- B.R. Myers and the moral crusade against foodies
- Make it a meal?
- Mark Bittman’s food manifesto
- Study: Organic milk is more nutritious than conventional milk
- Methyl iodide, a carcinogen, approved for pesticide use in California
- Splitting open a Snickers candy bar
- Deconstructing a Cheeto
- What’s in a Twizzler?
- Opening up an Oreo cookie
- Tearing open a Twix bar
- A closeup of Cool Ranch Doritos
- What’s in Diet Coke?
- Announcing: Drinking Real Beer
- Happy 2011 from Eating Real Food!
- 2010: Best of Eating Real Food
- Chocolate chess pie (from Zingerman’s)
- War of the food words
- Jamie Oliver: A part-time vegetarian
- Cuban-style burgers
- Alden’s ice cream with banana and peaches
- Food Safety Modernization Act passed by US Senate
- Remembering Summer’s homemade pizza
- Peter Kearney wants to teach you how to grow food at home
- Guar gum: Your frozen dairy friend
- Monoglycerides and diglycerides
- Mechanically separated chicken
- Overfishing: The rise of farmed fish and Frankenfish
- Corn sugar: Coming soon to your food labels
- A video primer into the food challenges we face
- Kobe beef: Very good, very expensive
- Healthy Incentives Pilot will subsidize better food choices
- The rise—and fall—of foodie
- Part-time vegetarian movement ramping up
- Genetically-modified corn found growing in Ireland
- Nutritional science and dogma
- Does local food cost more?
- What’s in that ‘natural’ chicken you’re eating?
- Tomato harvesting month begins today
- Velveeta is not cheese
- ‘Veggie mobile’ brings local produce to Vermont neighborhoods
- Beer review: Founders Devil Dancer
- Why you should avoid food from factory farms
- Food foraging is making a comeback
- Looking for a Summer job? Start a CSA
- Avocado fries: A new twist on the butter pear
- Rise of the avocado
- The perils of a small organic farmer in Maine
- Michigan residents can now sell food they make at home
- Make your own fresh flour tortillas
- Jefferson’s vegetable garden at Monticello
- Grilled kabobs on Father’s Day
- Wet burrito at Pablo’s Panaderia
- Is it time for a ban on artificial food dyes?
- Making coffee ‘local’
- What we’re cooking up in July
- Why I (almost) never eat meat outside my own kitchen
- Mocha and crepes at Greyhouse
- Ashker’s Coffee House in Youngstown
- What’s in Hidden Valley’s ranch dressing?
- Urban farm In a shopping mall
- Making fresh, delicious pesto
- A natural and organic hot dog for summer grilling
- Why Monsanto’s cure for Haiti may be worse than the disease
- CSA life must be a busy one
- Eggs and toast: The easy hot breakfast
- Whole wheat pasta marinara
- Zingerman’s sweet cream biscuits
- Pesto-topped burgers: A tasty variation
- Xanthan gum: It’s (probably) in your salad dressing
- 12 fruits and vegetables you should buy organic
- Pesticide exposure linked to ADHD
- Caramel color: What the heck is it?
- Unearthing lettuce plants: First day at the CSA
- Re-creating a classic: Coca-Cola BlaK
- Easy to make: Great natural burgers
- Reed’s Premium Ginger Brew
- Consumer backlash signals death of high fructose corn syrup
- Guido’s Pizza: Gluten-free from a chain
- Portion size and The Last Supper
- Mailbag: What about soy?
- Coca Cola: Hecho en Mexico
- Salpica Rustic Tomato Salsa: Reviewed
- Are organic foods more nutritious?
- Fajitas with ground buffalo
- Are organic farms less efficient?
- Are organic foods too expensive?
- News: FDA warning on product health claims
- Ignite Lansing recap
- Better, healthier popcorn on the stove
- Banana Bread: The beer version
- Is Mrs. Butterworth a syrup fraud?
- Beer review: Stone Ruination IPA
- Cheddar melt burgers
- What’s in a Pop Tart?
- Real food grades
- al fresco Spinach & Feta chicken sausage
- Rudi’s Organic Bakery wheat hot dog rolls
- Dave Mulder wants to present at Ignite Lansing
- Who put aluminum in my baking powder?
- Sugar beet firestorm flares up
- New organic food logo for Europe
- Baked pasta: Leftover edition
- It’s the culture, stupid!
- News: Grass-fed beef not automatically safer
- Breaking out of a food rut with buffalo
- Is this a flour tortilla?
- A beef with ammonia
- Delicious cheese dip for Mexican dishes
- Hop Stoopid: A great double IPA
- 2009: Best of Eating Real Food
- Book review: Food Rules (Michael Pollan)
- 2009: Year in Review
- Why is some cheddar cheese orange?
- Recipe: Turkey BLT sandwich
- Review: Amy’s Spinach Pizza (frozen)
- Previewing Michael Pollan’s Food Rules
- HFCS linked to child diabetes and obesity
- Chipotle’s flour tortillas and trans fat
- Wine review: Leelanau Cellars Winter White
- PromiseLand Livestock loses organic certification
- Quesadillas with ground beef, peppers, and mushroom
- Food insecurity on the rise in America
- Making a perfect grilled cheese sandwich
- Food with SOLE
- Creating the Great Salad Dog
- How organic spices are different from non-organic spices
- Organic food at Walmart: Good or evil?
- Making a real food omelet
- Recipe: The world’s best pancakes
- Review: PROBAR Fruition (cran-raspberry)
- How to make real food tacos with ground beef
- Locavores can’t feed the world
- Hard-boiled eggs: Way more than you wanted to know
- Let’s take a moment to define ‘organic’
- My 8-word food philosophy
- Review: Alvarado St. Bakery sprouted wheat tortillas
- Review: Green Mountain Gringo salsa, mild
- What’s in a breadcrumb?
- Italian sausage from Almar Orchards
- Bringing transparency back to our meat
- Omelet, bacon, toast, and potatoes
- A story about corn
- France: Clinging to traditional meals
- What to eat at chain restaurants
- Soda tax will fall flat against obesity
- Recipe: Heavenly Chocolate Brownies
- An unexpected ally: insurance companies
- Learning how to care about food
- Late blight of 2009
- Panera Bread’s cinnamon rolls
- Recipe: Homemade Applesauce
- Is this lemonade?
- Becoming a locavore
- Chipotle: Food with integrity
- America’s unsustainable industrial agriculture
- Dave’s lifestyle change
- Farmers markets – a brief tutorial
- Welcome to Eating Real Food