Bread: One Good Loaf
What the world needs is one good loaf of bread, crafted in the 18th-century tradition. That means using organic grains and natural starter, shaping by hand, and baking with fire.
Category: Healthy Eating
All about living a healthy life, having safe and nutritious food, growing and making good food.
Pacific Coast Oysters, Louisiana Oysters, and Food Safety
A plate full of raw oysters is a delicious treat for discriminating diners. But that treat can be risky too, if contaminated with the Vibrio vulnificus bacteria, relative of V. cholerae, which causes cholera, or Karenia brevis, a microscopic marine algae that causes “red tide.” The algae that causes red tide is clearly visible and occurs irregularly, however the V. vulnificus bacteria is invisible and can be persistent.
From a 12 oz. “King Size” to a 32 oz. “Medium” – How Did We Get Here?
Last week your editors heard Marion Nestle, author of Food Politics, cover a lot of ground in a very short time during her part of the Food: Eating Your Environment series at the University of Washington. She told us over and over again: portion sizes have grown enormously over the last 50 years and the average consumer has no clue that larger servings have more calories!