Holy cow! There are so many interesting stories this week that I'm going to have to make this a two-click post. Many of the best>"/>
Holy cow! There are so many interesting stories this week that I'm going to have to make this a two-click post. Many of the best stories are about meat:
" target="_blank">Putting Meat Back in Its Place by Mark Bittman (NY Times): Following up on his January 27 article about the environmental consequences of our appetite for meat, the Times' celebrity recipe writer -- a man after my own heart -- gives tips on how to reform the dinner plate to make meat a condiment (as Thomas Jefferson once suggested) rather than a "main course."
There Will Be Chicken Blood by LE Leone: Now that urban chickens are all the rage, one of my favorite Bay Area food writers, who's been growing chickens for a decade or so, extols the virtue of killing the birds you nourish.
" target="_blank">Potential Fatal Bacteria Found in Pigs, Workers by Andrew Schneider: The PI's food-safety guy tracks the evolving story of how deadly MRSA may be coming from the nation's industrial pig farms. Now the hunt is on to determine whether over-injecting animals with antibiotics has caused the epidemic. I'd like to chime in here with a "No duh," but thankfully researchers are being more cautious.
A Flavor Bath, in a Flash by Andreas Viestad (Washington Post): On a happier note, turns out you only need to marinate your steaks for 15 seconds, not 24 hours. That makes meat easier to cook!
And now for the non-dead-animal stories:
" target="_blank">Why Big Decisions Are Best Made on a Full Stomach by Fiona MacRae (London Daily Mail). Takeaway lesson: Pop the question after the creme brulee, not before.
" target="_blank">Many Varieties of Tomatoes Disappear From Markets by Karen Gaudette (Seattle Times): So the salmonella-infused tomato recall is the big food scare this week. If you're not up on the full story, this piece is worth reading for the info-packed sidebar. Bonus: The Times' investigative photographer caught the owner of Pagliacci Pizza at the very moment he was tossing out some tomatoes. What a scoop!
" target="_blank">Couple Making Dichos Are Smart Cookies by Tom Miller (LA Times): Mexican fortune cookies, coming to a taqueria near you.
" target="_blank">Motorized Ice Cream Cone Has Drips Licked by Steven Morris (UK Guardian): And Britain wonders why it has an obesity problem.