Food Violence
This is a dark week in American history, and likely one of the saddest. We watched one of our own young adults enter an elementary school, a place of growth, nurturing, and safety, and lose his mind, his body, and his soul. It’s mind-boggling to think about what would cause a person to become so … Read more
Steamers in Broth
Clam juice. Think about that for a while. I can’t think of any other animal whose “juice” is bottled and sold at just about every supermarket. Other shelled water creatures do not have their own juices sold like this. I’m not even sure if they have juice. Cows have juice, but I don’t think that applies. Some … Read more
Grilled Eggplant Caprese Pasta Salad
Caprese salad is one of my favorite Summer treats. It makes short work of an abundance of local crops, specifically basil and tomatoes, when you are likely drowning in them in late August. The freshness of this dish is unmatched and the simple composition allows the seasonal ingredients to shine. The only problem is that … Read more
Halibut Cheeks with Oyster Mushrooms, Gingered Turnip Mash, and Asian Greens
Oh, those sweet ‘but cheeks. They’re so cute! You just want to pinch them. Pinch them, season them, drown them in brown butter, and gobble them up. These hal-i-but cheeks are the sweetest. Though most people only use the fillet of the fish, the true flavor lies in the head. People usually don’t like to … Read more
Larb Gai (Thai Chicken Salad)
Spring is in full bloom and the local crops are starting to come into fruition. With the early warm spell in the midwest, the vast majority of local crops are coming in up to a month early. This is both a blessing and a curse. Though we should have an early and plentiful crop, organics … Read more
Pink Slime, Meat Glue, and Frankenchicken
One of the most blatant ironies of the American food system is how much good food we waste while how much waste food we reprocess into “good.” When I was a kid, the “clean plate club” was one of the most prestigious after-school honors that you could attain. That recognition, along with the prevailing guilt … Read more
Pan-Seared Wild Salmon with Wasabi Aïoli
Mayonnaise is a staple in the American refrigerator. Whether it’s Hellman’s, Kraft, or Miracle Whip, over 90% of Americans have mayo in their fridge right now. Other than ketchup, it’s the most used condiment in the country. It’s even more popular in Europe, where culinary experts have taken it to the next level. The funny … Read more
Fracked up!
What’s that smell? It wasn’t me, I assure you. I think it might just be your water. by Marcellus Protest So, apparently America’s next great energy resource has been beneath us all along. Instead of sending bombs overseas and blowing up other countries for their oil, we should have been sending explosive charges into our own … Read more
Wild Coconut Shrimp with Vegetables and Sweet Chili Jus
I have this weird affinity for peeling and deveining shrimp. Instead of just throwing a handful of them into a pan all at once, I like taking the time to touch and examine every little guy individually. It feels like I’m almost showing appreciation for an otherwise under-appreciated little sea people. These aren’t potatoes or … Read more
Orange Chicken with Gingered Squash and Bulgur Wheat
I don’t really like rice. There, I said it. Sure, it’s alright, if you enjoy waiting 50 minutes for a flavorless, carb-fortified, mound of steaming nothing. Low fiber, low protein, and low taste. That’s what rice is. It’s fine enough as a filler sponge for sauces, soups, and stews, but you can really do better … Read more
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