After a couple months of not being able to update my website from work combined with laziness, I now have time and resources to re-dedicate myself to providing content, recipes, information and instructions for how to improve my food culture. With that, I am only sharing a link today but I expect that I will be providing more content in the near future.

The following quote isn’t necessarily a negative thing, it just means that when we are cooking for guests these days, there are many different diets and tastes to take into consideration. My beliefs and my practice show that it is feasible and still economic to cater to these needs.

Just try having a dinner party today. You’ll have to contend with perfervid vegans, virtuous vegetarians, persistent pescatarians, lamb-phobics, tongue-phobics, veal-rights advocates, the gluten-intolerant, the lactose-intolerant, the shellfish-intolerant, the peanut-intolerant, the spicy-intolerant, and on and on in an ever-fragmenting array. For God’s sake, don’t serve foie gras; a guest might show up wearing a suicide vest and blow the whole party to kingdom come. All this has a lot to do with the decline of traditional manners and the rise of personal assertiveness and the yuppie belief that we can engineer our own immortality. Food matters so much now that it can make tyrants of our dearest friends and neighbors.

America’s Food Revolution – via Marginal Revolution

There is some fan-boy-like praise for Alice Waters in the accompanying article but I believe the praise is well deserved, for Chez Panisse helped revitalize how we view food. It may have taken twenty years for her message to spread, but Alice Waters was hip long before slow food was “in”.