Top Ten Reasons We Decided To Work For Free (i.e. create a blog)

Posted by Brent | Filed under list

1.) The Boy (aka, David) has never been super bright. I don’t mean that in a bad way – not this time. He’s just very simple; he’s not real big on “thinking”. So he decided, without “thinking”, that working for free was a great thing to do.

2.) I am related to The Boy. So, therefore, I’m not completely bright myself. I try to “think”, but it just seems so difficult that I usually give up pretty quickly. Therefore, I agreed that working for free was a great idea…

Read more | Comments (1) | 2009-02-04

               

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Food Books We Like

  • Fast Food Nation
    Think there's nothing harmful about frequenting the drive-thru for your meals? Here's some well researched info you might want to consider.
  • Food Matters
    Much in the vein of Pollan's In Defense Of Food, Mark Bittman examines our current nutritional landscape and proposes why (and how) we should be cooking our own, healthy food. Recipes included.
  • Gourmet Today
    We're gonna try our best to cook through this mammoth tome!
  • In Defense Of Food
    Michael Pollan's follow-up to The Omnivore's Dilemma, this book takes the knowledge learned about food and food production, and turns it into practical advice for how to eat more healthfully.
  • The Art Of Simple Food
    An excellent cookbook covering the basics of cooking, technique and eating quality food. We like this book's style.
  • The Omnivore's Dilemma
    Michael Pollan's examination of the different ways we as humans can feed ourselves, and the effects that choice has on our lifestyles.

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Food, History, Money and Math

Posted by David on 2009-10-19

Gourmet TodayWhen last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.

The title in question is a lime-green offering by the name of Gourmet Today. And oddly enough, it arrived on my doorstep just a handful of days after its namesake magazine closed its doors…

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Call To Action

Posted by David on 2009-02-03

Ok, in order to get this blog started off right, I think we need to begin by issuing a call to action.

If you’re reading this site, it probably means one of two things: (1) you know one or both of us personally, find us both physically and mentally irresistible, and would therefore probably read any site that we started, be it for competitive yoga or minutia on historical tantric chant; or (2) you are interested in food and cooking. We’re going to assume that most of you are in the latter group, mainly for tax purposes.

Which leaves us with food. I like to think that we’re all food lovers here, and as such we should have some interest in spreading that excitement around a little…

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