Recent Posts

Purple Carrot Food Truck

Local food movement takes root in Lansing

September 14, 2011

Lansing’s food scene has transformed in the last year. Has the city reached a real food tipping point?

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pumpkin-spice-latte

How Starbucks puts the pumpkin spice into its Pumpkin Spice Latte

September 13, 2011

Starbucks doesn’t advertise the ingredients in their latte syrups, but if you email them they’ll tell you. I wanted to know what’s in their Pumpin Spice Latte.

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Photograph of my homemade Bacon Lettuce Tomato sandwich

Friday dinner: Homemade BLT

September 9, 2011

The sandwich consists of toasted Zingerman’s roadhouse bread, tomatoes, lettuce, bacon, and dijon mustard. Served with roasted blue potatoes, seasoned sweet corn, and McClure’s pickles.

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corn

Why is corn bad?

September 6, 2011

Someday the entire planet may be eating foodlike substances derived from the vast cornfields of America’s heartland, but it is a future that can only only occur through the annihilation of food cultures.

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Michigan Brand Cottage Cheese package

Watch out for artificial flavoring in cottage cheese

July 5, 2011

I slipped up last year. On cottage cheese.

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USDA's myPlate

Real food plus USDA’s MyPlate

June 29, 2011

MyPlate doesn’t distinguish between fresh, whole foods and processed, preservative-happy foodlike substances. How can real foodies reconcile their emphasis on natural ingredients with the USDA’s recommendations?

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Shield for USDA process verified

Examining Perdue’s ‘better chicken’ claim

June 28, 2011

Recently, Perdue launched a new marketing campaign: “We believe in a better chicken.” The slogan implies that Perdue gives its birds a better quality of life than competitors.

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photo of a cow

Want to reduce your carbon footprint? Eat less meat

June 24, 2011

If you’re trying to reduce your carbon footprint, the takeaway is clear — eating less meat is more effective than eating local. I suggest you try both.

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About ERF

This is a different kind of food blog. Think of us as community of food epistemologists. We talk about what we eat and relate it toward an ever-evolving theory of eating.

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