Dining with Dioxin

The American microbrew revolution of the 1970s began in the Pacific Northwest, but it’s flourishing in San Diego, where the oldest craft-breweries sprung up as recently as the late 1980s. Such a short history encourages adventurousness among brewers and drinkers. In San Diego County alone,…

KEEP READING »

Umami is recognized as the ‘fifth taste’; sweet, sour, salty, bitter and umami. Just as it is difficult to describe bitter or sour, umami is not easily explained, but here goes… Umami is a depth of flavor, it is savoriness (but not necessarily salty), it makes flavors more flavorful– like a…

KEEP READING »

Long ago, the average Blackfeet man ate 3-7 pounds of bison meat each day. That was back in an age of plentiful game, when up to 60 million buffalo thundered across the open plains. “There was no want, no hunger,” says Woody Kipp, a Blackfeet teacher and journalist. His people supplemented…

KEEP READING »

It’s hot as a mutha down south these days. Hot, as in hovering close to 100F.

I am currently working on recipes for a magazine’s October issue which translates into autumnal inspired, afternoon-long, slow roasting of meats and nauseating, baked rice and cheese casseroles. Bleck…

All…

KEEP READING »

Helene York is both an educator and coach for Bon Appétit Management Company, the socially responsible food service company that operates more than 400 on-site cafés for universities, corporate employers, and museums in 31 states. She is also the director of the Bon Appétit Management…

KEEP READING »

It’s almost party time, and if you’re like a lot of food-minded folks I know, you’ve already frittered away a few working hours thinking about that menu. Come 4^th of July, we Americans tend to emphasize the burgers and brats, chicken and ribs (or tofu). But don’t forget the relish.

KEEP READING »

No matter how skilled some of us may be at eating while driving while Bluetoothing and babysitting, there’s no cheating this fact: we all face 1440 minutes in a day.  Any time invested in one activity demands a decrease of time in another.  For researchers, time offers a lens for exploring…

KEEP READING »

Beneath the broiler, no oil, is the best way to brown meat. It eliminates the splatter of grease and the possibility of fire, and gives you more control over the browning process than does browning in a pan on the stovetop. Browning is the first step in buck au Franz, my… KEEP READING »