Bookmarks–January 1, 2025
Some food news to start the new year, including: how to make white rice and pasta healthier; the link between a healthy diet and a healthy brain; and why a critical eye is needed for stories about ultra-processed foods.
Some food news to start the new year, including: how to make white rice and pasta healthier; the link between a healthy diet and a healthy brain; and why a critical eye is needed for stories about ultra-processed foods.
I have great fondness for marginalia and hope that this tradition of scribbles and notes persists, despite much of life today being lived online.
one of the primary memories is of food and cooking, of these women as keepers of family recipes, teachers of cooking and baking skills, and unwitting creators of culinary legacies.
This week: looking to the future through food science and back to past traditions, plus Mark Bittman’s latest book, which he calls his most important work.
This week: the knowledge and experience of Indigenous elders in preserving foods and culinary traditions, Vietnamese coffee traditions in Seattle, and masa’s third wave.
A weekly list of things I’ve stumbled upon and found to be worth sharing. This week: the importance of preserving culinary history and traditions, questioning some kitchen gadgets, adding seeds to your diet, and how to grill all kinds of vegetables.