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More from the NY Times Most Emailed List: This week, foodie extraordinaire Mark Bittman (author of my most-used cookbook, How to Cook Everything) has been at the top of the list for several days with his post about how to stock your pantry.  I mentioned earlier this week that my love for and understanding of…

I read the food journalism of Michael Pollan and Eric Schlosser for years, and considered myself someone who cared about the production and distribution of food. I strove to be aware of how meals found their way to my plate, and learned a little more about cooking each year.  But last summer, I read Barbara…

As I was writing that earlier post on Apple’s new MacBook, drooling over a product I want but absolutely do not need, I got a timely dose of reality. My Twitterific updated itself and showed me a long series of tweets from the folks at Blog Action Day, who were announcing progress on this today’s…

Mark Bittman–author of the most essential cookbook ever (I open it just about every single week)–offers cautious hope about the state of our food culture in this weekend’s NY Times Magazine:  [F]ood continues to be fetishized; organic food has been commodified; the federal government subsidizes almost all of the wrong kinds of food production; supermarkets peddle…
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