Only the hardiest souls flourish in the dead of winter. Far from the glimmer of spring, with little sun and no warmth, most reasonable organisms are hunkered down. Fortunately, mushrooms (like bloggers) don’t have much use for nice weather—they do just fine in the damp darkness of February. So, at a time of year when
MoreI should start this piece by disclosing some bias: I have Fu-Wah’s number saved in my cell phone. I use it for ordering takeout tofu hoagies—the timing is perfect if I dial right as I’m leaving my apartment. I have eaten at least a hundred from the beloved corner market in West Philly, and loved
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Green Eggs Café is the latest business to open in the rapidly-exploding South Philadelphia neighborhood adjacent to East Passyunk Avenue. The breakfast-and-lunch spot will offer another option for hungry neighborhood residents, tired of long waits at Queen Village brunch meccas.
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Wild Fermentationby Sandor Elix KatzChelsea Green, 2003; $25I’ve lost count of the number of times this book has been recommended or mentioned to me, and it deserves every one. Katz explores the world of fermentable foods, which includes some of the earliest prepared foods humans ate, not only to give you something great to eat,
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Fixing our broken food systemby Paul GloverEverything we hope to achieve, have and enjoy would be shaken from our grasp without the miracle of seeds unfolding into food, far from where we live. Are you on the road to success? Take food with you. Whether we eat from silver plates or tin cups, three times
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Food Politics: How the Food Industry Influences Nutrition and Healthby Marion NestleUC Press, 2003; $16.95When you bite into an apple, you’re probably not considering the laws and regulations, complex legal relationships and huge amounts of money that go into promoting food products. On your behalf, though, Marion Nestle is.
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