The very first unpolished video post from EatingRealFood.com! A brief show & tell of one meal.
Archive for October, 2009
Locavores can’t feed the world
So long as the population keeps increasing astronomically, we will need some kind of industrial, bio-engineered, energy-intensive food production system.
Hard-boiled eggs: Way more than you wanted to know
You’ll need to head over to Lopez-Alt’s article for the full scoop, but here’s the gist on making a perfect hard-boiled egg: It’s all about the initial volume of water.
Let’s take a moment to define ‘organic’
In the United States, food producers must receive certification before they can go about adding ‘organic’ to their label. This is disadvantageous to small (independent) farms, as the process costs more than the label will bring back in revenue.
My 8-word food philosophy
Michael Pollan’s 7-word food-losophy helped kick start my own personal food journey. In this article, I offer my philosophy: Eat natural. Mostly organic. As local as possible.
Review: Alvarado St. Bakery sprouted wheat tortillas
All-natural tortillas are remarkably difficult to find in your run-of-the-mill grocery store. The next time you’re out at the grocery chain, pick up the best-looking tortillas you can find and flip the package over so you can read the ingredients.
Review: Green Mountain Gringo salsa, mild
There’s very little in the world I enjoy more than good salsa. I will go to the end of the Earth to find the perfect blend of spice and texture. Unfortunately, I didn’t find a great salsa tonight.
What’s in a breadcrumb?
Surprise! It’s more than just “bread”. Check out the length of the ingredient list on a standard container of breadcrumbs.