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The Foodist
THE FOODIST: Salmon, Tuna Or Trash Fish—Which Should You Be Eating?
by Jill Richardson
IT’S FAIR TO assume that fishermen in Cape Cod usually fish for, well, cod. For centuries, cod were so numerous that they gave the region its name. But that’s not true any more.
Fisherman Greg Walinski has fished…
FOOD & FARMING: Investing Wisely in a Community Farm
THE WORLD BANK issued a warning concerning a predicted sharp rise in global food prices. As a result, food sellers have been making concerted efforts to pass along the rising cost of ingredients to consumers. In the Wall Street Journal, it…
New Study Suggests Eating Meat & Cheese May Be As Bad As Smoking
by Suzanne Wu
THAT CHICKEN WING you’re eating could be as deadly as a cigarette. In a new study that tracked a large sample of adults for nearly two decades, researchers have found that eating a diet rich in animal proteins during middle…
A Weekend In Detroit—Where To Eat: The Russell Street Deli
by Katie Sutton
DETROIT’S HISTORIC EASTERN Market is known for its huge pavilions chuck full of local produce, greenery, and snacks, but the real treat of this extraordinary farmer’s market is in the businesses that surround it. The…
The Foodist: Shopping Organic—Comparing Prices Around Town
FOR FOODIES, Ann Arbor has as many grocery store choices as there are potholes in our roads. More good news—if you are organically focused you will be able to find options in almost grocery store in the area. But are all organic offerings…
THE FOODIST: It Doesn’t Take Much Sugar for It to Wreak Havoc on Your Body
by Jill Richardson
NICOLETTE HAHN NIMAN, author of Righteous Porkchop, just coined a new catchphrase that ought to go viral: “Sugar is NOT just an empty calorie.” Her statement contradicts the notion we’ve had for years that the worst…
The Foodist: Wood-Fired Pizza—Mani Osteria Versus Bigalora Cucina
by Eleanor Shelton
PIZZA IS LIKE a favorite pair of jeans—you can dress them up and look great, but they are still jeans. Wood-fired pizza, takes the Levis and adds a glamorous top and kickass shoes to create an outfit pretty enough to…
THE FOODIST: Bluefin Tuna Have Been Fished to the Brink — Can We Save Them?
by Jill Richardson
THE INVENTION OF the refrigerator was bad news for the bluefin tuna. So was the invention of the airplane, as well as the creation of modern industrial fishing methods. All in all, technology has not been good for this…
THE FOODIST: The Five Biggest Food Trends of 2013
by Jill Richardson
ASK A BUNCH of food writers what food trends they observed in 2013, and you get a long list of sometimes surprising answers. “Octopus everything: grilled, carpaccio, salad, escabeche! It’s everywhere!” says Sandra A.…
Q & A: Italian Slow Food Pioneer Carlo Petrini
by Sarah van Gelder
IN 1986 CARLO Petrini and a group of friends threw a big pasta feed in Rome’s storied Piazza di Spagna (the Spanish Steps). The event was a protest against the opening of the first McDonald’s in Italy. Out of that…