Sugar is in the news a lot lately. We’ve been talking about this some over on Facebook, and it certainly came up a few months ago in our conversation about nutrition labels. In Mark Bittman’s March 25 column in the New York Times, he pretty much summed up the current thinking on what’s good and…
the beginning
So there I am, in the cockpit of my tiny all-manual-in-every-way silver Saturn. It’s 12 years ago, nearly exactly, and I’m driving because at this point (a few months into our relationship) Joey does not know how to operate a stick shift. (He would later go on to become really good at it. I’d teach…
first of the month: counting calories
This past week, Michelle Obama made an announcement about a proposed change in nutrition labels on packaged food. If this change survives the might of food industry lobbyists, it would be the first time the labels have shifted in 20 years. New labels would reflect more realistic serving sizes (who, really has ever gotten 4…
first of the month: habit and change
(Okay, okay–middle of the month. Happy middle of the month!) I’m just getting deep into my second week of cooking for my friend Diego’s film. I’m not on set, but twice a day, someone comes and picks up meals that I’ve carefully packed and labeled: gluten-free, contains dairy, not vegetarian, put this sauce on this…
first of the month: eating well on less money
The idea of eating well on less money is always more complicated than I want it to be. Those who have gotten into making more food from scratch are especially familiar with this complexity. Does it save money to make your own bread? Absolutely. Does it save money to make your own everything? Well… how…
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 