Safe to Eat
So, we’ve discussed the approval of GMO salmon, for good or bad. I’ve ranted about mandatory sodium labeling on New York City restaurant menus. Now, one final food related topic that has been… Continue reading
Tag Archive: food
New in the News
There are so many things going on in the world of food, nutrition, and agriculture! The three topics I find most interesting right now: GMO salmon are heading towards your dinner plate Legislation… Continue reading
This is Your Chance to be Heard
Ever since I got interested in the story behind what we eat (I’m talking Clinton administration here) there has been one word that gets food scientists, nutrition experts, and food processors worked up… Continue reading
Hot Versus Spicy
Some say taste is subjective. Actually, though, it is chemical. The shapes of the chemical compounds in your food present various shapes to the taste receptors in your mouth, and the smell receptors… Continue reading
Crabapple Butter
It’s been a great season for apples here in the Bay State. It’s also been a great season for crabapples. If you are not familiar with this wild child of the Malus species… Continue reading
I Take it Back. I Take it All Back
I’ve stated many times on this blog that I’m not going to show how to make yeast bread because you should learn in person from a friend. I take that back. I have… Continue reading
What the ?^@! happened?
When I was growing up there was this one boy in my class at school who got hives on his neck if he ate certain foods. We all felt bad for him because… Continue reading
This Post is Not About Zucchini
This started out as a rant, but quickly dissolved into something else- a ramble maybe? I edited out most of my ranting, but, I hope the ramble gets people thinking and talking. It… Continue reading
What’s Pho Dinner?
This week Mr. Food It Yourself got a bee in his bonnet about trying to make pho from scratch in our pressure cooker. Well, you know how much I love bees, so I… Continue reading
All about that Basil…or Whatever Herbs You’ve Got
Herbs are amazing to cook with. They flavor your food, encouraging you to add less salt. They can transform foods from one culture to another. Want that tomato soup to have a little… Continue reading