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Truffelized eggs at the Wintermarket

March 30, 2016
By Ari

After I bought all of Bob’s parsley, plus some eggs and onions, we stood there chatting, both of us sipping coffee. We were intrigued by Charlie’s supposed truffle trick. Neither one of us fully believed him, but we couldn’t afford not to try. It felt odd that Bob wasn’t shooing me along to make...

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Seaweed: Salvation and Salivation

March 30, 2016
By Ari
Seaweed: Salvation and Salivation

Twelve years ago, during an extended layover in Seoul, Korea, I discovered the ancestors of the packaged seaweed snacks that today’s hip kids have in their lunchboxes. In the duty-free shopping zone, I wandered into a seaweed shop. The store was stocked, floor to...

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Hosed by Fructose

March 30, 2016
By Ari

A study published on the first day of 2016 suggests that sugar encourages the growth and spread of breast cancer tumors in rats, and fructose was singled out as having particularly carcinogenic activity. This is similar to recent evidence that pancreatic cancer cells can...

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A super food

March 30, 2016
By Ari
A super food

The idea that certain foods can make you smarter, faster, stronger or even younger has lead to the recent proliferation of “superfoods,” purported to do such things. This angle...

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Winter Greens, Reds and Purples

March 30, 2016
By Ari

Winter can be a challenging time for leaf lovers. The tender, bountiful garden foliage of summer is long gone, and seasonal winter options are generally a more fibrous lot,...

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A Time for Hunger

March 30, 2016
By Ari

The New Year seems to be a popular time to contemplate one’s relationship to calories. The goal used to be to simply reduce one’s caloric intake, but in the...

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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

Update: the walls are now tumbling down, with other big companies announcing similar changes, as Vermont’s label law looms. This recent column of mine argued that the approval of...

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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...

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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...

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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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