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Try as I might — and I have tried, a little — I can’t stomach the idea of drinking the fermented, bacteria-rich tea called kombucha. According to The New York Times, I am well behind the foodie curve. Excerpt: To make kombucha, brewers rely on what’s called a starter — a bit of already fermented…

I’m so sick of beans. I’m so sick of almond butter. I’m so sick of broccoli and hummus. I’m so sick of tofu. Please, Jesus, come out of that tomb and bring us some dadgum barbecue! UPDATE: A reader informs me that this graphic, which had been sent by a friend without sourcing, comes from…

Ross Douthat tries his hand at Tyler Cowen’s blogosphere exercise (naming 10 books that most influenced your worldview). Ross mentions the works of G.K. Chesterton on his list, which reminded me that Chesterton is one of those writers I really, really want to like, but just … don’t. I love his aphorisms, but his prose…

So says food guru Joel Salatin, who argues that farmers markets have a lot to learn from supermarkets. Excerpt: The one-stop shop model works. We just need to figure out what a truly transparent, localized one-stop shop looks like. Once we figure that out, heritage-based food can penetrate much farther and deeper into the marketplace.…
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