Monthly Archives: October 2012

Food — keeping me busy

I don’t think it’s fair to say that communication on this blog has dribbled off to nonexistent, since, well, it really wasn’t all that existent in the first place.

Lest you think I’ve been goofing off and spending my time on things unrelated to food, I am here to assure you that I most certainly have not, and I have photographic proof of that.

I went to Montreal (this was way back in August, but still relevant) and discovered that the Millenium Falcon was inspired by a hamburger, of all things.

Also there, I discovered my favorite beer, pretty much of all time:

(It’s rye beer brewed with peppercorns — zing!)

I also made tamales and mole to share with one of my classes. Yes, this was homework. Yummy homework.

I discovered that food conferences in Vermont have the best food ever.

I explored Bella Farm in Monkton (again, this was for class)

My friendly neighborhood coffee shop succumbed to fall frenzy.

Mysteriously, my mood took a turn and I became quite hungry for brains:

I’m better now, especially since I’ve gotten all of the zombie makeup off of my face.

I promise, next time I write it will be to actually say something, rather than bombard you with pictures. But the guilt was getting to me, and I figured I had to post something or risk forgetting all about this blog. So there you have it.


Food journalists beware

You may have seen that whole study last week about the lab rats that developed tumors after eating genetically modified foods. I read about it a couple times over, and I had friends who mentioned it to me while shaking their heads as though resigned to the state of world affairs.

But seriously, let’s step back a minute and take a look at the larger context. I’m not going to dissect the study (Long term toxicity of a Roundup herbicide and Roundup-tolerant genetically modified maize, published in the Journal of Food and Chemical Toxicology) apart — that’s a task better suited to people with more of a scientific background than I have. Continue reading Food journalists beware