A few years ago, proponents of grass-fed beef brushed off the E. coli threat, saying that grass-fed cows with natural digestive pH levels are not carriers of hardy O157:H7. This no longer appears to be the case.
Recent Posts
Breaking out of a food rut with buffalo
In the Winter, grocery store vegetables are not fresh or attractive. So you rely on hardy staples like onion, potato, garlic, and frozen meat. Then you repeat. This is a food rut.
Is this a flour tortilla?
Food scientists are a creative bunch. They can take almost any set of raw materials and create a product that resembles food in taste and appearance. We only know these products are not food by the ingredient listings on their label; these ingredient lists can be extravagantly long.
A beef with ammonia
Our industrial food production system, from a free market viewpoint, works very well. Large corporate farms are always looking for a way to add efficiencies. Instead of tossing out scraps, they can be ground and re-sold as pet food. Or, they can be ground and sold as meat filler.
Delicious cheese dip for Mexican dishes
Salsa and guacamole are two well-known friends of tortilla chips. Based on recent experience, I believe tortilla chips should be introduced to a third buddy: cheese dip.
Hop Stoopid: A great double IPA
While I do not know what exactly goes into a Double IPA, I can tell you how it tastes: awesome. Double IPAs have a strong, medium body and the presence of sweetness (probably derived from the use of more hops). They are, for me, an ideal compromise between bitter, dark beer and light, watery beer.
2009: Best of Eating Real Food
Since launching in late July, Eating Real Food has published about 50 articles (not including this one). If you’re a recent addition to our readership, you may want to check out our favorite articles of the year.
Book review: Food Rules (Michael Pollan)
Fans of Pollan will not learn anything new, but it does serve as a nice refresher of his food philosophy.
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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