July 2006

Wired 14.08: How To: Play With Your Food Alton Brown describes how to turn a paper shredder into a pasta machine, and other hints. (tags: altonbrown pasta tipsandtricks)...
Design Observer: A good pan is hard to find Equating design with food (and making cheesecake) (tags: design desserts foodwriting) Friday interview: Ricola's sage man is sweet on mountain herbs | GenevaLunch A great interview by Ellen of a...

You may have already seen this story about the animals in the Zürich Zoo being fed frozen meat and fruit "alternative ice cream" to cool them down. It seems that this isn't so uncommon. 20 Minuten, a free paper that's distributed in Zürich and other Swiss cities, has a great slide show on their web site of animals cooling down, using ice treats and other ways.

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Watching Beirut Die - Antony Bourdain, Salon.com Top class first-person journalism. Requires going through the huge ad thing but is well worth it. (tags: bourdain beirut politics)) Chicago Tribune picks the best 50 magazines All English of course and...
Diet seesaw swings back to carbs As if to confuse us even more... (tags: diet foodtechnology) On the Stage, Not at the Stove: Bouley, the Missionary David Bouley conducting cooking lessons! (tags: bouley cooking lessons learning) Chef David Bouley...

Just in case you missed it, this article about soy that plume linked to in the comments to the previous entry about the anti-soy article in the Guardian is excellent.

There was a report in yesterday's Guardian about the supposed dangers of soy products. I am rather dubious about the claims, simply because some of the 'facts' stated about the use of soy beans in Asian cuisine, or Japanese cuisine in particular, are just plain wrong. The implication made in the article is that all soy products are fermented for a long time in Japanese cuisines, but this is simply not true. Only miso and soy sauce and like products - which are only consumed in very small quantities, since they are quite salty - fit that description.

Hungry for Whole Foods Residents of a 'transitional' neighborhood in Washington D.C. lobby Whole Foods to open a store there. (tags: wholefoods politics) Guardian Unlimited | The Guardian | Tim Hayward: Are you a gourmet snob? I love the...

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