Texas Sues Nestlé Gerber Over Heavy Metals In Baby Food
For years, no less an authority than Consumer Reports (CR) has been warning both consum-ers 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: The 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: The 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 →