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More turkey.
Greetings HNN readers! If you want to see what I mean about “the public’s lack of interest in the quality of life of the animals it consumes” click here. And if you have no idea what I’m talking...
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No more bizarre than eating hot dogs.
Yesterday, when I should have been watching football or talking to my wife’s relatives, I got caught up in the “Bizarre Foods” Marathon on the Travel Channel. Andrew Zimmern is my new hero. It’s not...
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If butchers can be rock stars, what does that make meatcutters?
The food and dining section of the NYT is always a favorite of mine, not because I can go to NYC restaurants but because I usually appreciate the periodic food trends articles. Here is a rare example...
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Classic Michael Pollan.
I’ve been working on the syllabus for my first class on the history of food in America. I won’t teach it until spring, but since somebody at Fort Lewis (I think) did a class on porn a few years back,...
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“There was never the least attention paid to what was cut up for sausage…”
Apparently, Texas State University historian James McWilliams hates locavores. I already knew there was an argument about whether eating local food really saves that much in greenhouse gas emissions,...
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Let’s torture pigs so that we’ll have more left to kill.
I am so done with Freakonomics. Like me, you’ve probably read all the stuff about how bad the global warming chapter is in Superfreakonomics. Elizabeth Kolbert of The New Yorker writes: Indeed, just...
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Cuts of beef.
Another film clip for my history of food class: To see all of “Beef Rings the Bell, Part II,” click here.
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