In Print: Clips from Food Sections

CT Ingredient Game1014001.jpg5. – The Chicago Tribune A Guide to Food Labels “When it comes to packaged food, a short ingredient list has become something to brag about. Food author and activist Michael Pollan has been a major champion of this concept. In his frequently cited “rules of eating,” Pollan suggests avoiding products with more than five ingredients, or ingredients you can’t pronounce.”

4. – The Boston Globe Dining while Driving “Studies show that more people eat in their cars, more often, than ever before, according to Stephen Bailey of Tufts University, an associate professor of anthropology and nutrition – and the food we consider acceptable to eat while we’re driving has changed. Once we were a nation on wheels. We’re becoming a nation of meals on wheels.”

3. – The LA Times Oyster Shuckers Gather to Compete and Crown their Champion “Standing in an inch of muck, a bunch of oyster shuckers are talking about knives. Not just any old knives or any old shuckers. The knife-wielding guys assembled this afternoon are the crème de la crème of competitors in the oyster-shucking universe. They’re here for the Guinness World Oyster Opening Championship, the centerpiece of the three-day party, now in its 55th year, known as the Galway International Oyster Festival.”

2. – The NY Times Stand Back, Yukon Gold “So growing Keukas here is a no-brainer? Cornell can only wish. Despite the problems, New York farmers continue to grow what their fathers grew and what consumers demand — the heavily marketed Yukons and familiar baking potatoes like russets — and most chefs prefer cheap potatoes shipped in bulk from the Pacific Northwest or Canada.”

1. – The Washington Post Rugged Grains: Tender Waffle “Early fall a year ago, having collected a cupboard full of grains, flours and meals, I gave in to my obsession to come up with a grain-brilliant waffle.”

photo from The Chicago Tribune

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Filed under baking, Food, News, Outside DC

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