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magazine
Good-Bye to All That
Cookbook author and soon-to-be television star Sandra Lee doesn’t see any reason to devote her days to tedious culinary tasks.
September 2003
- Keywords
- margy rochlin,
- sandra lee,
- culinary culture,
- ingredients
magazine
Fair Shares for All
Memories of stewed eels, condensed-milk sandwiches, and sausages shimmering with lard nourish the working-class soul of a transplanted Englishman.
January 2003
- Keywords
- john haney,
- u.k.,
- meat
magazine
The Nature of the Beast
Hardier and more self-sufficient than cattle, buffalo are good for the earth and good for us. Or at least that was the case before big business got involved.
November 2002
- Keywords
- bruce porter,
- beef,
- industry,
- food policy
magazine
Free to Be Me
At a camp tucked away in the foothills of the Berkshires, kids come to grips with the seductive power of food.
August 2002
- Keywords
- elizabeth hess,
- nutrition/diet,
- kids
magazine
80s Introduction
Before American food lovers had finished absorbing the meaning of the 1970s, the noisy contradictions of the next decade were ringing in their ears.
September 2001
- Keywords
- anne mendelson,
- behind the scenes
magazine
Friend or Foe?
Through genetic engineering plant biologist Roger Beachy is growing a whole new kind of crop.
September 2000
- Keywords
- farming,
- health + science,
- organics market,
- produce,
- trish hall
magazine
An Original Sin
Anne Mendelson wonders why food writers are talking naughty.
August 2000
- Keywords
- anne mendelson,
- dessert
magazine
Tough Love
Ann Patchett tells a tale of friendship, taxes, and smaller portions.
May 2000
- Keywords
- ann patchett,
- nutrition/diet
A Loaf of Bread and Thou
When I thought of preparing an article on bread, I felt perfectly qualified for the job, not because of exceptional experience in baking bread but because of unrivaled experience in eating it.
September 1958
- Keywords
- lillian langseth-christensen,
- bread
magazine
Classes in Classic Cuisine: Kidneys, Livers, and Brains
January 1956
- Keywords
- louis diat,
- france,
- french,
- classes in classic cuisine
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