Rob Walker began his current NY Times column "Consumed" -- "For some, the old cliché that you are what you eat has taken on...

"I write to sing the praises of processed food... . Without food processed in traditional, healthy ways, mankind would have become ext...

Though the day was warm and beautiful, the sun sets early in October. So here is Lenny, grilling in the dark. Chicken from Ernst Farm is ava...

Green peppercorns – the unripe form of black peppercorns -- originated in Madegascar, a former French colony, and from there made it to...

Support local agriculture. Eat fresher, better food. Reduce your carbon footprint. You can do virtuous things if you accept the promise of l...

The food blog Eating Rules is the inventor of "October: Unprocessed" a movement for people to pledge to eat only unprocessed food...

Why do we eat what we eat? As children, we learn what we like to eat and what we fear to eat. But growing up, we think of more and more reas...

Here you see this morning's purchases at the Ann Arbor Farmers Market. I enjoyed my walk around the market and around Kerrytown as well.

Hawthorne's Scarlet Letter is a tightly-constructed study of guilt and revenge, as anyone who went to high school more than around 30 y...

"Despite two decades of public health initiatives, stricter government dietary guidelines, record growth of farmers’ markets and the e...

$24 is the price of a 6 oz. chocolate bar with Mona Lisa computer-printed onto it (or any art work, for that matter). A curiosity. If you ha...

Colombo, the 1970s TV detective played by Peter Falk, always seemed to be a bumbling and ineffective investigator -- but then, "Oh, jus...

Among the hundreds of recipes for apple crumble, I tried a slightly different one tonight. Notable: I used my new vanilla powder in the topp...

Okra and peppers from the Farmers' Market: Okra omelet recipe in The New Orleans Cookbook by Rima and Richard Collin: Apple cake made w...

Exotic and ordinary vegetables grown at Monticello in Thomas Jefferson's lifetime included: "asparagus bean, sea kale, tomatoes, ru...

At the farmers' market today I bought ingredients for trying out recipes from my new Dooky Chase Cookbook . (See my post on the book fro...

Here's the market stall for the famous Tantre Farms as seen in this weekend's New York Times magazine: Field Report: Will Work for ...

The Dooky Chase Cookbook documents the life and recipes of Leah Chase, owner of the Dooky Chase restaurant in New Orleans. Her father-in-la...

Recently, I've posted photos of some of the markets where I shop these days. I was browsing a collection of historic photos of places I...