Sublime

I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef

BOOKS AND MOVIES A Mindful Carnivore, Tovar Cerulli Big River, documentary film Eating Animals, Jonathan Safran Foer Fat Head, documentary film Food, Inc., Karl Weber Food, Inc., documentary film Food Rules, Michael Pollan In Defense of Food, Michael Pollan Inflammation Syndrome, Jack Challem King Corn, documentary film Perfect Health Diet, Paul an

I wasn’t a hero, I was just hungry. The entire swim had basically been an eating competition with a little bit of swimming thrown in. Since to swim 1,780 miles around Great Britain you didn’t need ‘iron will’ … You needed a stomach of steel.

There’s an unspoken rule to our preserving: you shouldn’t have paid for the main ingredient. It should be part of a glut, otherwise unwanted or impossible to use; or should be foraged from the wild, where it would only decay without your intervention.

This is cause and effect at its most fundamental: goodness on your plate will help to foster goodness in your body.

Sardines on avocado mash