Texas Sues Nestlé Gerber Over Heavy Metals In Baby Food
For years, no less an authority than Consumer Reports (CR) has been warning both consumers and manufacturers that many baby and toddler foods contain detectable levels of heavy metals. But the same alarming results show up every time CR retests…Read More →
First Real Advance In Bottled Spices In Over 100 Years?
Faithful readers will know I am an absolutist about one thing: Using the freshest whole or freshly ground spices available. And grind my own whenever possible. But Club House brand – the doyenne of Canadian spice racks – has come up with a better spice bottle…Read More →
Spaghetti All’Assassina: Toasted Pasta Technique
Italian cuisine is famous for more unique traditions and techniques than any other – outside Asia. But Spaghetti All’Assassina is based on a shaky strategy: Intentionally burning the pasta. I DO believe the experts, who say ‘the flavour is like nothing else’…Read More →
US Consumer Trust In Food Safety At A New Low
Amidst the uncertainty caused by the Trump tariffs, the vicissitudes of climate change, and the over-all inflation picture, consumer trust in the safety of their food has dropped to an all-time low. And experts warn, it’s not just a tempest in a teapot…Read More →
Fenway Park: The Biggest Restaurant In New England!
I’ve often wondered just how much food they serve at the big sports venues… And I finally ran across a post that tells all – about Boston’s historic Fenway Park. They call the home of the Red Sox ‘the biggest restaurant in New England’…Read More →
Sorrentinos: Authentic Argentinian – Ravioli!
If you thought Pasta was an exclusively Italian pleasure… Think Again. I’ve found an auth-entic, All-Argentinian Pasta: They’re called Sorrentinos – and they’re actually a distant cousin of Italian Ravioli. But their story is one of evolution and adaptation…Read More →
Minimally Processed Foods Best In The Long Run?
I’ve been just as guilty as 99 percent of the other food writers in the Websphere, neg-lecting a crucial element of the UPF story. I’m referring to the middle ground – the case for minimally-processed foods (MPFs). Thank Amy’s Kitchen for bringing it up…Read More →
Why You Should Never Store Milk In The Fridge Door
I thought everybody knew this. But I missed something. As a trained food-service person, I have a different view of the fridge than most folks. And you need to know about your fridge’s various temperature zones, to make the most of your precious food purchases…Read More →