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In corn, I think I've found the key to the American food chain. If you look at a fast-food meal, a McDonald's meal, virtually all the carbon in it - a...more

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I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. ...more

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For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people y...more

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Cooking is all about connection, I've learned, between us and other species, other times, other cultures (human and microbial both), but, most importa...more

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If you stand in a wheat field at this time of year, a few weeks from harvest, it's not hard to imagine you're looking at something out of mythology: a...more

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Great cooking is all about the three 'p's: patience, presence, and practice.

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The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overh...more

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The quest for an ever-whiter shade of bread, which goes all the way back to the Greeks and Romans, is a parable about the folly of human ingenuity -- ...more

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In ancient Greece, the word for "cook," "butcher," and "priest" was the same -- mageiros -- and the word shares an etymological root with "magic.