What do you get when a dentist, a chef, and people with dysphagia walk into a lab?
Category: Food Writing
A keen eye for design drives a donut dynasty
They opened their first café long before the donut craze. People are still going nuts for ’em.
From calf to steak, a restauranteur does it all
Seattle restauranteur Renee Erickson wants to serve the world’s best steak.
Modernist Bread: The Art and Science
Favorably reviewed in everything from The New York Times to Martha Stewart to Physics World, this five-volume set tells the story of bread, in every way imaginable. Authored by Nathan Myhrvold, former chief strategist and technology officer at Microsoft and award-winning chef Francisco Migoya.
Kids battle the lure of junk food
How do you draw readers in when the subject already had been overcovered? Tell the story in a fresh way. We get inside the heads of children struggling with obesity and walk with parents as they’re judged by friends and strangers. A companion piece explores the government’s flawed efforts to combat America’s expanding waistlines.
School lunch
School lunch. It’s the Rodney Dangerfield of meals. But is the criticism fair? This piece is a primer on America’s most regulated, thought-about, and fought-over meal, exploring everything from public policy, to calorie counts to the pros and cons of chicken nuggets.
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