So I’ve been moving further and further into this strange, semi-justifiable food-fascist bubble, and it’s really started to color the way I see things. Since the vast majority of my groceries come from my CSA, the Union Square greenmarket, or Chelsea Market, my occasional trips to regular — or even bougie — grocery stores haveRead more »

Fat, the kind we carry around, is big news of late. A study of the astronomical price of obesity-related chronic illnesses just published in the journal Health Affairs has been focusing attention on the public costs of personal decisions and injecting obesity into the debate over healthcare reform. The Washington Post’s Ezra Klein frames theRead more »

but still somewhat genius in light of the giant absurd 3-to-5-NYT-stories-a-day marketing blitz: [via someecards] Rupa Bhattacharya, Culinary Writer

Thou shalt not covet. I know this. But lately I’ve been feeling peachy, making it very hard not to envy my neighbor in our community garden who had the good foresight to plant a peach tree last year. So I’m using my neighbor’s peaches as inspiration to plot my own mini-orchard. If you’re similarly inspired,Read more »

A couple years ago, at a party, a colleague of my husband’s spent a long time urging me and Jonathan to convince FN to take its own name seriously — which is to say, make a show about the digestive process. We never managed to talk programming into it (ok, frankly, we never tried), butRead more »

Jill Novatt, Executive Culinary Producer

Every few months I stumble across the work of SF chef Ryan Farr, and every time I do so I’m delighted. I can’t tell if I’m more impressed by the butchery, the charcuterie, or the photography. Well played, sir. Also, I’m pretty sure I once had a wooden dinosaur-making kit that looked not unlike thatRead more »

You have a call on the obvious phone: On the basis of a systematic review of studies of satisfactory quality, there is no evidence of a difference in nutrient quality between organically and conventionally produced foodstuffs. The small differences in nutrient content detected are biologically plausible and mostly relate to differences in production methods. Well,Read more »

Thank you to the clever reader who discovered that the “blight” on Miriam’s tomatoes was not in fact late blight, but blossom end rot. Our colleague and fellow gardener Derek Flynn concurred, sending us to the photos of blight here and here, which confirm that late blight starts at the stem and works its wayRead more »

The first in an occasional ‘from the Library’ series wherein statistics caught in our weekly troll of the food media are offered up in highly digestible, if occasionally provocative, bits. Number of national chain grocery stores in Detroit: 0 Percentage of total antibiotics used in the United States that is fed to healthy chickens, pigsRead more »