A year ago, I remember having a conversation with someone about food. My description, which hovers vividly in my mind, depicted food solely as fuel which keeps me running.
Articles
Late blight of 2009
A fungal disease has been ravaging tomato and potato crops in 2009. “You go out to look at your tomato plants and two days later your plant’s dead, black crisp dead.”
Panera Bread’s cinnamon rolls
Large restaurant chains tend to rely on artificial ingredients to help preserve their product and create a universal taste. Panera Bread, which portrays itself as an upstanding bakery and purveyor of high-quality foods, is no different.
Is this lemonade?
Lemonade has a simple recipe—water, sugar, and lemon juice—but food processors have found a cheap way to make it very complex.
Becoming a locavore
Locavores are conosseiurs of regional cuisine—they try their hardest to dine on grub within an acceptable radius of their home.
Chipotle: Food with integrity
A recent e-mail exchange with Joe Stupp helped me see how Chipotle is changing America’s food supply, one burrito at a time.
America’s unsustainable industrial agriculture
Supermarket shelves are stocked with inexpensive grocery items. Unfortunately, the industrial agricultural system behind low prices is lubricated with oil and unsustainable.
Dave’s lifestyle change
2009 has been an interesting year for me. While I could go on and on about all the lifestyle changes I’ve made, I want to talk specifically about how my current philosophy on food began to take shape.