No matter how many salads she’s had with it, my mother always seems to forget exactly what this pedestrian salad green is. “Ohhh…I love this!” she says, every time upon this recurring discovery. Hell, who am I challenge her?
Chefs are becoming increasingly frustrated with so many customers claiming to have food intolerances. But assuming the worst from those who request menu changes isn’t helpful to anyone.
From the Flavor Aid (not Kool-Aid) at Jonestown to Rev. Sun Myung Moon’s fat-shaming sermons, cults have a history of using food as one of their many tools of control. But hey, at least some of them made salad dressing to die for.
POTUS has recently made a habit of communing with the common folk by breaking bread American-style: with a beer and plate of barbecue. Cynics would say the President is just looking for photo ops, but there’s a long, edible history of American leaders hashing out politics over food.
Restaurant servers use food stamps at twice the rate of the general workforce, and the restaurant industry vividly captures the worst aspects of our economy: being surrounded by food but not being able to afford to eat.
With lactose intolerance and allergies on the rise, cow milk consumption has been on the downslope for four decades. Don’t despair, dairy lovers: There’s a Swiss company that’s turning to donkeys to make milk, and you bet your ass it’s coming to a store near you soon.