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I've been cogitating for the past week or so on the things I read in Natalie Angier's science book The Canon, partly in preparation for my regurgitation earlier today and partly in preparation for the kids' science studies next year (informal plans for which I hope to post before too long). So everything was rolling around in my head quite nicely when my I started to read one of the books from my
By: Rebecca,
on 5/17/2007
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Andrew Smith, our go-to American Food guru is back again this week with a look at American food trends. What trend do you think has been, and will be, the most influential: Fast Food, Slow Food, Factory Farms or Organic Farms? Be sure to let us know in the comments what you think! Check back on Thursdays throughout May for more great posts by Andrew Smith, editor of the Oxford Companion to American Food and Drink, who teaches culinary history and professional food writing at The New School University, serves as Chair of the Culinary Trust and as a consultant to several food television productions.
A. Fast Food
White Castle, launched in 1916, successfully used Henry Ford’s principles of the assembly line to make and sell inexpensive hamburgers. (more…)
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As disturbing as the news that 8,000 cattle and farmed deer in Saskatchewan are under quarantine after receiving tainted feed containing now-banned* ruminant meat meal and bone meal is the fact that what they were supposed to receive was "feather meal"**. The newspaper article in the previous link describes feather meal as "a protein source originating from poultry -- which is legal to be fed to
