~ The British restaurant critic may be one of the few species that deserved to board Noah’s ark. Equipped with endless wit and flare for hyperbole, they have gifted the world with some of the best food writing I have ever read.* However, their reports provide little evidence of discriminating taste, and rarely, if ever, a serious analysis of the food they eat
“What is the long-term effect of too much information? One of the effects is the need to be first, not even to be true anymore.” This was Denzel Washington’s pointed reposte when a sidewalk journalist tried to bait him on the topic of fake news. Sloppy journalism isn’t a speciality of politics
~ In the decades since I last visited my neighboring state to the south, I have heard increasing praise for Arkansas’s upper-left corner. Home to three Fortune 500 companies – Tyson Foods, J.B.
~ In the past , I’ve used this final, year-end blog post to marvel at just how well I’ve eaten in the preceding 12 months. Over the years, that emphasis has grown dull and unnecessary. By now, those who read this blog know that, when it comes to eating, I’m getting along all right .
~ What is happening in pastryland? In 2015, I described a slow-down and a top-off , as the energy and excitement that I first noticed propelling dessert-making into a new era half a decade ago began to level
~ In 2015, I yawned . So, in 2016 I did something about it
~ The calendar has turned for the twelfth time on this blog, and once again, I find myself nearly immobilized by the daunting task of gathering the previous year in one post.
~ My friend Mark was digging into a salad he had packed. The late-autumn sun was dropping quickly toward the tree line, and with it, the temperature. It began to rain, lightly
~ If you stitch together all of the days and weeks of my last eight trips to Copenhagen, the ledger will show that I’ve spent over two of the last 22 months in Denmark. And I’ll be spending another week there on my upcoming trip to Europe, which will mark my twelfth trip to the Danish capital.
Recently, I’ve been increasingly engaged in dialogue about food sustainability – whether it be in panel discussions, seminars, or casual conversations with friends. The food cognoscenti – media, consumers, and chefs alike – are turning the spotlight to this subject. And that’s a great thing