If our most famous historical Republican’s claim that a nation divided against itself cannot stand, we should take heed of Thanksgiving more today than ever. Food brings us together, and hallelujah for it. Let us praise and honor the food that brings us together on this day. I have been writing and thinking about the meaning of cooking food and sharing it with people you love for 20 years now. Its fundamental importance to our health and happiness only grows more profound in my mind. The daily ritual of cooking and eating arguably gave our species the advantage it needed to triumph over the other upright and four-legged competitors to become the most successful species on the planet. If we can all, in our valuable differences, come together around food, perhaps we might retain that Read On »

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I need your help. I bought a sweet potato to force myself to cook it in a way that was exciting to me. I’m not a sweet potato fan unless they’re fried. Too mushy, too sweet. And yet, because I’ve come to appreciate how intensely nutritious they are, thanks Dr. Health Is On Your Plate, I wanted to cook it and like it, but …. It sat in the fridge for weeks. Until this morning. I was working on the new book, on Pâtés Confits and Rillettes, on some confit recipes. My partner in Charcuterie, Chef Brian, sent me a recipes for tasty morsels cooked slowly in fat, one of them a butternut squash. Of course! This would work beautifully with that neglected sweet potato I have to keep looking at every time I open the fridge. Read On »

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This proper Turkey Club at Gregg’s in Warwick, RI, counters a disturbing trend.   On a trip to an otherwise fine food town, Minneapolis, MN, the beloved Miss Scarlett and I ate several lunches. At each restaurant Scarlett ordered one of her favorite sandwiches, the Turkey Club. The sandwich generally is one of most commonly prepared dishes in America according to food market researcher, Harry Balzer. And the Turkey Club is in the pantheon of most popular American sandwiches. But we noticed a disturbing trend and I write here to call attention to it: the careless debasing of the Turkey Club. The first version we ordered was simply a turkey, lettuce and tomato sandwich. Another the same, but with bacon and the bread was not toasted. At another restaurant it was simply cut in half, not triangles. Read On »

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I was enormously lucky to lead a discussion with Ruth Reichl, author and editor, and Dan Barber, chef-owner of the Blue Hill restaurants in New York and author, who came to the 92nd Street Y in New York City to talk about our food. The reason for the event was my new book Grocery: The Buying and Selling of Food In America. But the discussion ranged from GMOs and organic food, to big A Ha! moments for both Ruth and Dan, Ruth’s in a small plane filled with the smells of strawberries from Chico farm, Dan’s on a Klaas Martens’s field, which grew cover crops, not wheat. I saved my favorite question from the audience to read last: “Is ice cream always bad for you?” Yes, ice cream has sugar in it, and sugar seems to be considerably Read On »

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The new book is one week away from publication so there’s still time to pre-order and get a nifty canvas tote from my publisher (fill out the form here, deal ends 5/15). Pre-orders really help a book’s launch. Very excited about this book. Lots of interest from the media so far, The New York Times, NPR, the WSJ and others. When you’re in the midst of the writing, you feel like you’re a colossal failure just about every other day. But then a book appears (with the help of an editor, a copy editor, a book designer, publicists) and it’s all rather surprising and not quite so dismal as you thought. I do care about this book. My father is threaded throughout. GROCERY: ON BUYING AND SELLING FOOD IN AMERICA describes how these stores, like no Read On »

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