Conscious Living, Food Culture — Thursday, August 19, 2010 0:32
Protein University
A barbers life for me!
Friday, August 13, 2010 11:34
I was walking down Alberta when I met Bart. I was fuming, steam and funk visibly billowing up from my entire body. I was livid! It must have taken some serious huevos to pass me a business card and pitch his gig to me, but he stepped up to bat. “I’m Bart the barber,” [...]
A birds-eye glance at the Oregon Country Fair
Wednesday, July 21, 2010 13:13
A friend asked me how my week at the Country fair went. I responded that I had had a fantastic time, spent beautiful time with beautiful people, fell in love with my girlfriend all over again, bought a couple of skirts, and was happy to be spiritually refreshed and ready to work.
Flowers on the Mantle: Frank Byrnes’ 35 years at the Ringside
Thursday, June 3, 2010 8:48
What kind of employee grows, harvests, and brings flowers to work with him to place on the central mantle 5 days a week for 35 years? Someone who is in love, not only with his job, but with his life. Businesses need these kind of people. No good service business is successful without passionate [...]
Now that’s a Steak: Beef at The Country Cat
Sunday, May 23, 2010 14:26
What do you look for in a steak? Price? Hearty flavor? Quality of life for the cattle and a humane slaughter? A healthy feed profile? Eating isn’t simple anymore, and eating meat isn’t what it used to be. In a world inundated with corn fed, chemically dependant cattle, it is difficult to get a good [...]
The New Heroics
Monday, May 10, 2010 11:41
Do you think Spiderman has an ulterior reason he’s always swinging through the city other than the ostensible mission statement “with great power comes great responsibility”? Perhaps he’s addicted to swinging through the city on webs? Maybe he loves playing super-hero dress up? Perhaps he has an unusually severe case of ADD.
Is it Pork without a Hog?
Thursday, April 29, 2010 22:27
The hog has gone the way of the eggplant, of corn, of wheat: pork will soon be produced by white cloaked scientists in laboratorys far away. Dutch scientists are transforming the stem cells from a hog into edible pork. This meat posesses the consistency of a scallop and is deficient in protein, yet could be used [...]
Is it still meat?
Tuesday, April 13, 2010 19:46
The evolution of agricultural science which lifted off in the 1960′s (well, the process may have started in the forties, but didn’t actually receive the sobriquet “Green Revolution” until sometime in the 1960′s) worked increasingly well: Oregonstate.com grain production increased signifcantly, yet ”global increase in crop yields per” hectare “across 1961 – 1999 were accompanied [...]
Monsanto gets a kick in the eggplant
Monday, March 22, 2010 23:14
Recently hundreds of of farmers in India met outisde the auditorium of Bangalore University. They waved placards and chanted praises for the new, genetically modified Aubergine. This was the final public consultation on whether the genetically altered eggplant known as BT Brinjal would be allowed access to India. BT Brinjal is the result of a [...]
Seasoning
Thursday, March 11, 2010 20:04
I had always been taught to season at the very end of the cooking process and not to add salt to a marinade. Salt draws moisture from the product. My father always told me that any reduction of water will increase the ratio of salt to product, which may make the final product too salty. [...]
