by Jill Richardson
Jill Richardson, who is the heart and soul of Lavidalocavore, meets Barbara Kowalcyk, the mom who lost her son to E. Coli (and was interviewed in Food Inc) -mb
There was one part of this week that was intensely emotional for me, and that was meeting Barbara Kowalcyk. If her name rings a bell, that’s because you saw her in Food Inc. She was the mother whose son went from perfectly healthy to dead in the span of a few days due to eating E. coli-tainted beef. When I saw Food Inc. I was newly grieving my brother’s death a few months before. Her story just hit me. When I used to see stories of tragedies like that, it made me sad but not overwhelmingly so. It just wasn’t even something I could comprehend in order to empathize with it. But now, now I get it.
So, while mingling with other attendees of the Consumers Union Activist Summit, I saw an attractive woman in a lime green top standing a few feet away from me. Upstairs, a crowd was watching Food Inc, which I was skipping because a) I’ve seen it twice and b) films give me migraines and Food Inc was worth the two migraines I already got from watching it but not a third one. I thought I had heard that Barbara was coming. And I was pretty sure that this woman in green standing near me was her. Continue reading
Pam Anderson, one of our regular contributors and the engine behind threemanycooks.com, joins her daughters in a video premiere. -mb
To celebrate Father’s Day, instead of our regular Sunday Supper column we’re offering the hugely popular (and very practical) How to Cook Everything iApp for just $1.99. This way Dad can pick whatever he wants for dinner–and make it too.
In honor of Father’s Day, the (best-selling, widely praised, and must-have) How To Cook Everything iApp is just $1.99 starting right about now through Sunday.
by Kerri Conan
Its name is herb. Tarragon to be exact. And when I saw this announcement of his (or is it her?) second appearance as an object of art, I thought “ugh.”
Talk about fetishizing. How about just eating the stuff? As raising, cooking, eating—and talking about—food becomes more popular, are we actually making it too precious and less approachable? Continue reading
by Daniel Meyer
(More of Daniel’s weekly adventures in cooking with kids. – mb)
On Tuesday we cooked zucchini boats and strawberry shortcake for ourselves. On Wednesday we cooked zucchini boats and strawberry shortcake for our parents. On Thursday we cooked zucchini boats and strawberry shortcake for our benefactors. I fear that cooking class may have just had its soft opening.
The repetition was a chance to practice our boat carving and biscuit making, and a welcome opportunity to explain to the kids that cooking is the delicate art of messing something up until it tastes good enough to eat for dinner – or, in this case, good enough to swallow in front of your mother.
by Paula Crossfield
On a recent Sunday afternoon in Greenpoint, Brooklyn, over a hundred people gathered at the 6000-square foot Eagle Street Rooftop Farm to talk about the farm’s newest addition: six laying hens.
The farmer, Annie Novak, put together a panel that included Bronx gardener Karen Washington, Owen Taylor from Just Food, and a thirteen year-old chicken enthusiast from Massachusetts named Orren Fox, who has twenty-seven hens and four ducks in Newburyport, 35 miles north of Boston. Last year, he started O’s Eggs, which sells eggs for $5 a dozen. Continue reading
In today’s mini, a little bit of prosciutto adds A LOT of flavor to Pasta with Spring Vegetables.
by Edward Schneider
A while ago, elsewhere, I wrote about fondant potatoes: cooked slowly in clarified butter so that they become golden-crisp on the outside and creamy inside. Just recently, I was staring at a bulb of fennel, trying to decide whether to slice it thin and serve it raw or to quarter it and braise it.
Another element of the same meal was to be potatoes of some sort, and it occurred to me that by using the fondant technique I might cook both in the same way, and indeed in the same pan. So I did, quartering the fennel and cooking it cut sides down, for just as long as the potatoes – more than an hour. See the linked post for instructions.