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How I predicted the labeling of GM ingredients by Campbell’s

January 18, 2016
By Ari
How I predicted the labeling of GM ingredients by Campbell’s

This recent column of mine argued that the approval of the AquAdvantage genetically modified fish, along with the FDA’s concurrent decision to not require that it be labeled at market, would essentially kill the movement to stop labeling, because this fish is just too fishy not to label. Campbell Soup’s decision to label its...

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Noodle Theory

January 18, 2016
By Ari
Noodle Theory

  The consumer of food doesn’t need to wonder why noodles are so satisfying.  Like the question of why the sky is blue, the answer–something about light waves and stuff–just isn’t as satisfying as the unanswered question. But to the cook, understanding this question...

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Climate on the Menu

January 18, 2016
By Ari

About a third of the earth’s greenhouse gas pollution can be linked to food, including its production, processing, packaging, transport, storage and preparation. As climate change becomes a mainstream concern, and people keep obsessing about food, it was inevitable that a new flavor of...

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Don’t Let The Pan Dry Out

January 18, 2016
By Ari
Don’t Let The Pan Dry Out

The lights and festivities of the so-called Holiday Season have always been a response to the rude levels of cold and darkness with which we must contend around the...

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The Stale Toast Antidote

January 18, 2016
By Ari
The Stale Toast Antidote

With Thanksgiving in the rearview mirror, and more holiday fare ahead, one question looms above all others: what to do with all of the hard, crusty bread that will...

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Bull Market

December 16, 2015
By Ari
Bull Market

The swap meat began with a round of introductions in which we described our wares. Everyone listened intently, some jotting notes about which products we hoped to score when...

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Soup Without Tears

December 16, 2015
By Ari
Soup Without Tears

Onions are in season right now, but we don’t squeal for them as we did for the likes of tomatoes and corn. Onions are the stepsisters of the kitchen,...

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Clay Pot Tofu

December 16, 2015
By Ari
Clay Pot Tofu

Some people are not into tofu. You can often peg these folks within minutes of meeting them, even if the subject of tofu, or even food, does not come...

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A pumpkin in every pot

December 16, 2015
By Ari
A pumpkin in every pot

Next to the turkey, pumpkin pie is the icon of a typical Thanksgiving table. It’s one of the most familiar, and favorite, dishes of autumn, and virtually every American...

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Nina Teicholz vs the USDA Guidelines

November 1, 2015
By Ari

Nina Teicholz, author of the acclaimed and controversial book Big Fat Surprise: Why Butter, Meat & Cheese Belong in a Healthy Diet has caused another stir. Her recent feature...

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Pumpkin Seed Primer

November 1, 2015
By Ari
Pumpkin Seed Primer

As I was leaving his farm a few weeks ago, the farmer tossed me a parting gift in the form of a large, green and orange orb. “It’s a...

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Just Meat

November 1, 2015
By Ari
Just Meat

Here we are in hunting season again, which means it’s time for my annual plunge into the cleansing, frozen waters at the confluence of catharsis, sustenance and hard-won flavor....

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How to fill your freezer in an afternoon

November 1, 2015
By Ari
How to fill your freezer in an afternoon

Among hunters of deer and other large, tasty species of wild animal, a certain type of glory awaits those who fill their annual quota before the season ends. The...

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A Syrian State of Belly

November 1, 2015
By Ari
A Syrian State of Belly

“Everyone knows what tabbouli is,” explained chef and cookbook author Ray Risho. “It’s a cracked wheat salad. The Assyrians called it safsouf. My mother made it a certain way,...

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Good Garlic, Bad Garlic

November 1, 2015
By Ari
Good Garlic, Bad Garlic

The problem with buying garlic at the store is this: the varieties that growers like to grow are not the kinds of garlic that people would choose to cook...

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