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corn illustration

Issue No. 121: Is Corn Syrup Evil?

March 5, 2020 Mo Frechette / by Mo Frechette

Poor corn. Sometimes I feel sorry for it. It’s been the subject of exposés putting it at the center of America’s industrial food problems, including obesity and diabetes. In Michael Pollan’s (highly recommended) Omnivore’s Dilemma and the movie it inspired, King Corn, it’s nearly criminal.

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candySugarZingerman's Candy Manufactory
Illustration of cured meats at a deli counter

Issue No. 120: Are nitrates in cured meats dangerous?

February 24, 2020 Mo Frechette / by Mo Frechette

People have been curing meats for millennia. For most of that time, no one understood the chemistry behind the process. But for centuries before refrigeration was invented, even if folks didn’t know why curing worked, they knew that once it was done—a process that could take a few weeks to a few years, depending on […]

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baconmeatsalami
Springerles illustration

Issue No. 119: Springerles

December 12, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

Think of springerles as the medieval greeting card of cookies for the 14th century’s 1%. Many of the foods we sell started out as peasant foods, the cuisine of the 99% in a way. Springerles are not one of them. Springerles (pronounced shpring-er-lees) are cookies originally from the Swabia region in southern Germany, where they’re […]

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ChristmascookiesDessertsGermanyIndiana
Robert Lambert with Buddhas Hands citrus

Issue No. 118: Robert Lambert Talks Fruit Cakes

December 5, 2019 Robert Lambert / by Robert Lambert

Over the years that I’ve been making fruit cakes, I’ve been asked to modify them for the health regimen or the passing fancy—possibly both—of any number of customers. Don’t change the taste, just make it vegan. Or gluten-free. Just leave out the eggs. The butter. Or the flour. The salt for one with heart problems, […]

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CaliforniaDessertsfruitcakes
Pressing cider at Wood's Cider Mill

Issue No. 117: Wood’s Cider Jelly

November 14, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

New England Yankees have made cider jelly since the 1600s. It was the standard way to preserve the apple crop in the days before refrigeration, and provided a year-round sweetener for cooking and baking. But by the mid-twentieth century it fell out of fashion. That it still exists commercially today is primarily due to the […]

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applesfruitpreservesVermont
Heritage turkeys at Judd Culver's farm

Issue No. 116: KellyBronze Heritage Breed Turkeys

November 7, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

A few farmers are raising the breeds of turkeys our grandparents would remember from their childhood. This is a story of one of them.

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meatThanksgivingturkeysVirginia

Issue No. 115: Unpeeled—the story of whole grains and whole bananas

October 24, 2019 Brad Hedeman / by Brad Hedeman

Here’s a general rule about good food that can help us all: the longer you keep food intact, the better the flavor will be.

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banana breadbreadpastrystone ground grainsZingerman's Bakehouse

Issue No. 114: Mo’s Cache of Kitchen Staples

October 17, 2019 Mo Frechette / by Mo Frechette

The counter to the side of your stove. It’s where you keep the foods you need most often. The ones you grab every day. Your kitchen’s speed dial. Your food friends list. Here’s a written snapshot of the space next to my stove, circa late spring 2019.

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Beehives in Tasmania's Southwest National Park

Issue No. 113: Tasmanian Rainforest Honey & other foods with a low environmental impact

September 19, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

More than half of the Australian state of Tasmania is preserved in national and state parks. That doesn’t mean there’s no enterprise. But instead of loggers or miners, the workers are much smaller.

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Issue No. 112: A toast to toast

September 12, 2019 Val Neff-Rasmussen / by Val Neff-Rasmussen

The first English written reference to toast appears in 14th century cookbooks. Back then, after grilling your bread over the fire, you didn’t slather on butter or jam. Instead, toast was served soaked in ale or hot wine and spices. (They called this dish sops, which turned into our words soup and supper—a light evening […]

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Recent Posts

  • Issue No. 121: Is Corn Syrup Evil?
  • Issue No. 120: Are nitrates in cured meats dangerous?
  • Issue No. 119: Springerles
  • Issue No. 118: Robert Lambert Talks Fruit Cakes
  • Issue No. 117: Wood’s Cider Jelly

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