The Milk Is Alive
THE MILK IS ALIVE Not another piece on the virtues of raw milk--this time with the sound of music. More »
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Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More
THE MILK IS ALIVE Not another piece on the virtues of raw milk--this time with the sound of music. More »
MY NAME IS BAGEL I was startled to see this placard at one of the Autogrill stands in Rome's Fiumicino airport. More »
I BRAKE FOR BAKERIES In a story straight out of Frank Capra, rural New Hampshire rises up to rescue croissants. More »
PARIS, PERFECT? There are plenty of reasons to visit Paris. The coffee in France isn't one of them. More »
WHAT'S FRESH, ANYWAY? Jerry Baldwin's post brings up the point: "fresh" might be the new "natural." More »
HOT DOGS Let's Be Frank hot dogs are nitrate-free and made from grass-fed, organic beef. They also taste great. More »
TASTE TESTING Before I could say yes, Colleen McGlynn popped an incredible combination into my mouth. More »
INFORMED CHOICES A proud spouse notes: Massachusetts becomes the second state to make calorie-labeling law. More »
MEATLESS MANDATE Ghent has always been a different city, and today it's really different--it's Veggiedag. More »
TEA ON THE TRAIN You never know what you'll find out on the monorail en route to the rental cars. More »
COFFEE ON THE BRAIN There were several pieces of good news about coffee and health in this Boston Globe piece. More »
BEARD AND BEYOND Quite a week in the food world! From the James Beard Awards on, here's what we did and learned. More »
BEST CHEF, BEST SPEECH Dan Barber ended the James Beard Awards ceremony with sober substance and generous joy. More »
THE MEAT DID IT, II Beardfest report: Around-the-world chefs scarfing down Cesare Casella's "incomparable" salumi... More »
BEARD AWARDS Boy was I surprised to hear my name last night. Here are links to work by my terrific colleagues. More »
Shoppers are finding more ways to buy humanely raised meat from close-to-home farms.
At a medieval estate, learning about culatello, considered by the people who make it to be the noblest proscuitto. More »
PARMA HAM At a medieval estate, learning about culatello, considered by its makers to be the noblest proscuitto. More »
WEEKEND READING A welcome-back list from the terrific kids who keep this site going, too good to keep to myself. More »
BACON I recently hogged credit for the most popular hors d'oeuvre at a superbly catered wedding: strips of plain bacon. More »
