Cooking
- Thomas Keller's Frozen Food. What The Puck?
Tyler of Dr. Vino just sent me an article about Thomas Keller’s empire that casually mentions his forthcoming frozen food line. Is Thomas Keller the Wolfgang Puck of the Noughties? Have I just ensured that I’ll never get a reservation again...
- Arizona Sows May Get Bigger Pens
The state of Arizona is considering a law that would require larger pens for pregnant pigs and calves being raised for veal, according to this article at the Arizona Business Gazette. Not large. Just larger. Industrial producers are nonetheless battling...
- Book Review: The Ethical Gourmet
Jay Weinstein's The Ethical Gourmet is a sign of the times. Organic food is mainstream, sold from Wal-Mart to Whole Foods. Newspapers and magazines exalt humane meat producers and artisanal cheese makers. People want to do the right thing by their...
- Chicago Bans Foie Gras
Chicago has banned the sale of foie gras, starting in June. This won't surprise anyone who's followed the issue. Once Californa legislators passed a ban on production and sale in 2004 (effective 2012), other cities and states followed suit. Long-time...
- The Dilemma Of Foie Gras, Art Of Eating 68
Photo by Chris Holmes I thought I wouldn't write anything until after Christmas, but I'll make one quick post. Issue 68 of The Art of Eating is sort of out, and it has my piece about foie gras. I did a lot of research on this piece, and my...
Cooking
Wolfgang Puck Throws Himself Behind Ethical Food
The Humane Society of the United States sent me a press release pointing to this New York Times article. Wolfgang Puck will seek out ethical foods for his restaurants and, most importantly, his sprawling consumer-product line.
He's taking fairly small steps: no pork from producers who keep breeding sows in gestation crates, no eggs from battery chickens, no foie gras, no veal from anyone who uses individual veal crates. But he's a major buyer and one of the most famous of the celebrity chefs; it sends a message that the Americans who buy his products or eat at his restaurants care about ethically raised food.
- Thomas Keller's Frozen Food. What The Puck?
Tyler of Dr. Vino just sent me an article about Thomas Keller’s empire that casually mentions his forthcoming frozen food line. Is Thomas Keller the Wolfgang Puck of the Noughties? Have I just ensured that I’ll never get a reservation again...
- Arizona Sows May Get Bigger Pens
The state of Arizona is considering a law that would require larger pens for pregnant pigs and calves being raised for veal, according to this article at the Arizona Business Gazette. Not large. Just larger. Industrial producers are nonetheless battling...
- Book Review: The Ethical Gourmet
Jay Weinstein's The Ethical Gourmet is a sign of the times. Organic food is mainstream, sold from Wal-Mart to Whole Foods. Newspapers and magazines exalt humane meat producers and artisanal cheese makers. People want to do the right thing by their...
- Chicago Bans Foie Gras
Chicago has banned the sale of foie gras, starting in June. This won't surprise anyone who's followed the issue. Once Californa legislators passed a ban on production and sale in 2004 (effective 2012), other cities and states followed suit. Long-time...
- The Dilemma Of Foie Gras, Art Of Eating 68
Photo by Chris Holmes I thought I wouldn't write anything until after Christmas, but I'll make one quick post. Issue 68 of The Art of Eating is sort of out, and it has my piece about foie gras. I did a lot of research on this piece, and my...