A Thinking Reed

"Man is but a reed, the most feeble thing in nature, but he is a thinking reed" – Blaise Pascal

Food

  • Foie gras: torture or distraction?

    I don’t really have an opinion on whether foie gras is “really” inhumane or not (I can’t imagine it’s particularly enjoyable for the geese), but this review of a new book on the subject makes a valid point: Face facts: If you oppose foie gras, even if the only thing you’ve ever done about it Read more

  • Our future: skyscraper farms?

    Paul Roberts (author of The End of Oil, The End of Food–you get the idea) writes that creating a sustainable food system will require more than “buy local” or “buy organic.” In some cases, he says, these can be misleading and oversimplifying labels for a much more complex reality. For instance, how food is produced Read more

  • Michael Pollan interviewed in Mother Jones

    Here. I do take issue with this, though: MJ: When you first wrote the mantra “Eat food. Not too much. Mostly plants,” did you have any idea what kind of reaction you’d get? MP: Well, I studied my poetry in school, and I knew there was something about the way it sounded that made it Read more

  • Tasty, well-seasoned carrots are better than sticks

    The city of Cincinnati, as part of its “Green City” initiative, is suggesting that residents eat less meat (via). While this topic’s been getting more press lately, it still seems to get relatively little discussion in environmental circles. Is this because greens are afraid of looking like lifestyle nannies? (See here for more on that.) Read more

  • Food reform and climate change action

    Two sides of the same coin, argues Tom Laskawy. See also this two–part checklist of specific actions the USDA could take to reform the food system. Read more

  • Just say nein!

    The president of the German government’s advisory body on environmental issues has suggested that, for environmental reasons, Germans should cut back their meat consumption to “prewar” levels and strive for a diet more like the Italians. Predictable attacks from industry about trying to deny consumers “freedom of choice” follow. (Via the–somewhat unfortunately named, given the Read more

  • Cooking with ATR

    Jennifer’s post here makes me think that this sort of thing might actually be interesting or useful to some folks. One of the most common questions I get as a vegetarian is “What do you eat?” I chalk this up to a couple of things. One is that, for many people, the standard American meal, Read more

  • Bittman on our meat-guzzling way of life

    Readers of the previous post might be interested in this talk from Mark Bittman: “What’s wrong with what we eat.” His story will be familiar to people who follow these issues, but it’s a good primer. Bittman makes a big deal out of the meat issue (rightly, IMO) and the impact that our levels of Read more

  • The anti-foodies’ foodie

    Salon has an informative review of Mark Bittman’s new manifesto/cook book Food Matters: A Guide to Conscious Eating. Bittman is the author of several cookbooks and writes for the NYT, including the “Minimalist” column about cooking. The reviewer, Laura Miller, calls Bittman the “anti-foodies’ foodie” and describes his book as an application of Michael Pollan’s Read more

  • On Vilsack

    Jennifer asks what I think of Obama’s pick of Tom Vilsack for Secretary of Agriculture. Doesn’t she know that the question of who gives the invocation at the inauguration is much more pressing than our country’s food system? Sheesh! I only know what I’ve read, and the general impression I get is that Vilsack is Read more