Great value, good flavour, responsible industry practice and committment to lowering the oil’s carbon footprint. All good reasons to buy it.
A short taste of the full video of an evening with Joel Salatin where he suggests that, just like the Religious Inquisition 500 years ago, we’re now experiencing a Food Inquisition.
The truffle oil tide is turning. Chefs can no longer pretend that it is anything other than a chemical, (and they wouldn’t use artificial vanilla essence anymore would they?).
“the use of cracked and dirty eggs and unpasteurised pulp and their role in causing foodborne illness, traceability, definitions, packaging and the labelling of eggs”
“I long for a cooking show equivalent of Rockwiz” George Biron, Sunnybrae
Ok, skip over the city winners and check out the Regional hats. All with links.
Superstar chefs are a dime a dozen. The new foodie hero is the farmer, says Newsweek
One to watch, just released and causing a buzz is Eric LeMays book Immortal Milk – Adventures in Cheese.
What Pollan calls the evocative prose of “cutting edge grocery lit” and wonders at terms such as “from cage-free vegetarian hens” and “humanely raised” “sustainably farmed” and “organic feedlots”.
“If it arrives through the car window, it isn’t food.” and “Eat all the junk food you want–as long as you cook it yourself.” Michael Pollan