NPR's T. Susan Chang hunts morels and other wild mushrooms. Ever since I took a biology class in college (called "Plants and Humanity") I've been afraid to hunt for wild mushrooms. Our professor warned us about the death cap mushroom and told us some story about a professional mushroom hunter who was lost in the woods with a group and they stumbled upon some mushrooms. Very hungry and lacking food, he decided he would try one — being the expert and all — before subjecting the group to the mystery fungus. He ate it and it was poisonous and he died. At least, that's the story the professor told. Maybe he was just trying to scare us away from eating mushrooms in the woods. If so, it worked on me.
Sustainable Table fact-checks the Times and finds a statement about organic to be misleading. With all the confusion and controversy about organic food these days, I would hope sources like the New York Times would be vigilant about how they report such things.
New York Times restaurant critic Frank Bruni tries to kill himself by eating 42 fast food meals over the course of nine days and 3,650 miles. The man is insane!
An article I wrote entitled How to mouse goofy is up over at Lifehacker. Enjoy!
Cheese by Hand's posted a ten-minute audio clip from their trip to Vermont Butter & Cheese. Glad to see they're finding time on the road to release some clips of their interviews. They said it was their hope to do this, but sometimes such hopes are deferred.
There's an eGullet thread on the best food blogs. If someone wants to mention the new Megnut in there, I'd be honored. I don't have an eGullet account and so I can't post.
GQ heads to Chicago and discovers a new direction for American food. The article talks about Moto (with the chef who cooks with a laser), Avenues (not familiar with this one) and Alinea (chef Grant Achatz worked for Thomas Keller). The New Yorker in me is a little irritated that NY is not driving a new direction for American food. Plus it would be easier for me to eat. [via chez pim]
Audio from the BBC's The Food Programme about frozen food from February, 2006. Over the winter I actually used some frozen vegetables (baby spinach, broccoli, green beans) and found them to be tasty and very convenient. Now that the farmer's market is carrying such stuff, I'm back to using fresh. [Thanks Michael!]
Life of a Pig: from the birth of five piglets to a celebratory dinner of pork. A Seattle chef spends eight weeks documenting her time on a farm and following the life of the pigs she will eventually serve in her restaurant.
Life of a Pig reminds us to be grateful for what we have and to recognize the value in supporting our local farms and farmers. It is not about change, but creating awareness.
As a chef, I have mindlessly chopped, sliced, baked, roasted, grilled, braised hundreds …gulp…thousands of pounds of meat, fish, produce without a second thought. Just after weeks of my participation in Life of a Pig I look at my cooler filled with food, differently
A really great look at pigs and what goes on at a farm, accompanied by great photos as well. I really enjoyed reading this.
A sort of report from the FDA on benzene levels in soda reports Accidental Hedonist. Benzene is a carcinogen and has been found in soft drinks in limits above those considered safe for drinking water.