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Michael Pollan is the author of The Omnivore’s Dilemma as well as In Defense of Food. He is a clear, conscientious voice protesting the "hacking" of real food
As you read this we’re on the brink of October. You know what that means: colder weather, beginning of the flu season, higher electric and gas bills, less joie de vivre, more stress.
As I write we’ve had two days and nights of drizzly rain interspersed with showers and occasional bright spells, the kind of weather that’s cool enough for actual cooking
Summer wanes, and it’s cool enough to bake at last. My only current live-in "kid" finished school long ago, but he still likes to refuel with a handful of cookies mid-way between lunch and dinner,
It’s five thirty p.m. and the temperature, even in my house overlooking Quartermaster Harbor, is 76 degrees. Who wants to cook and promptly raise the temperature to 80?
If you would list your ten favorite foods, how many of these would be among them? The first tent list comes from Nutrition Action, a newsletter published by the Center for Science in the Public Interest. I have added the 11th and 12th.
We read that 60% of Americans are overweight. Where do these people live? Not on Vashon, surely. According to author Dr. David Brownstein, if you get enough iodine in your diet, your thyroid will be well nourished and you will be inspired to sufficient activity to get or stay slim.
In the Eiffel Tower near the bank of the River Seine, in the summer of 1957, I ate my first artichoke ever. It came to the table with a little bowl of melted butter and fresh lemon juice.
Reader Lynn Carrigan asked for more information about herbs, especially as remedies. I see by my clip file that I haven’t touched on their medicinal uses since January.
All fishes help your heart and your brain function. Some yield a sizeable amount of essential Omega-3 fats. To my surprise, I’ve found out that trout gives you even more Omega 3 fat, protein, and selenium than salmon with about the same calorie count.
As the cost of living keeps edging up but incomes, especially on those of us living on pensions or saved-up retirement funds, continuing to eat nutritious foods we like without busting our budgets gets to be more and more of a challenge.
This author was conceived, generated, born and raised by meat-eating parents and ancestors, and gets sick on those diets that feature too much argenine and too little lysine among the proteins.
All of a sudden I am in Florida. That’s the way it feels- that’s the way it is. That feeling is the biggest reason I don’t like flying- that whole time warp thing where you are sitting in this cramped
For a supper that includes the Valentine’s Day motifs of the color red and a heart shape, you might try a heart-shaped Salisbury steak. It comes to the table under a blanket of red sauce. The whole menu could be:
Winter lamb is really mutton, hence tough and needing either very, very brief or very long cooking. Besides, it is For a supper that includes the Valentine’s Day motifs of the color red and a heart shape, you might try a heart-shaped Salisbury steak. It comes to the table under a blanket of red sauce. The whole menu could be: Vegetable salad, Salisbury Steak, steamed brown rice, kale with garlic
We’re still in the flu season, with winter’s chill stressing our immune systems. That doesn’t make it any easier to keep healthy. Flu season has a few weeks to run.
Now comes the backlash from December’s generosity. We’ve passed from the sphere of optimistic Jupiter to conservative, even miserly Saturn ruling Capricorn.
This column is for Cynthia, and for anybody else who needs meals that take a minimum of prep time, and not too many ingredients. For the vegans and vegetarians among us, I suggest pasta with beans in a red sauce.
The pumpkin, pie of this year’s Thanksgiving feast a recent invention of mine that dodges several family members’ allergies, comes with very little lactose and no gluten. No more eating the pumpkin-and-spice flavored filling and throwing away the crust.
On days when the rain pours and the wind roars, it warms the cockles of my culinary heart to be able to resort to my well-stocked pantry when it’s time to cook a meal.
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