Rachel Laudan

Paul Levy, well known British food critic, weighs in on Slow Food.   I’ve talked about it here.

As a historian,  I’ve always been puzzled by the instructions for cooking pasta.  Bring 4 to 6 quarts of water to a rolling boil . . . and so on.  You know. Well, until very recently (like the arrival of water and gas in pipes, say a hundred years ago in Europe for the first, [...]

Thanks to everyone who commented. I was somewhat surprised at the unanimous judgement that running a decent vegetable garden is a lot of effort and doesn’t even yield free food. Adam I agree about the problem of gluts. Our fruits were pretty staggered but even so . . . And the expense of putting up [...]