Recent acquisitions in the food startup space
Zestier, fresher tzaziki with endive & hot pepper
Language learning is like eating: take slow, steady bites & don’t binge (…or purge)
Food policy roundup 2017: utopia or imminent foodpocalypse
Favourite meals of the presidential candidates
Saving Cali: How Jerry Brown ‘quietly pulled’ the state ‘back from the brink’
On myth & movement(s)
Sergakis opens bar in NDG, fights ensue
Note on Michael Pollan vegan
Most urban farms not profitable, says new study
Food policy issues & the GOP, Democrats & presidential election
Food policy of the 2016 US Presidential candidates
Five famous recipes with only 3 ingredients
Whole Foods gets freakier
No tip restaurants have proved successful: will Danny Meyer’s endorsement work
Fault Lines in Food Writing
#GuacGate: My cold take, now grown colder
A totally off-topic post
9 inspiring aquaponics systems to inspire your setup
Aquaponics on campus: a university dining hall with a 250-gallon tank to grow veggies, herbs
Our affair with supermarkets
Site showing restaurant openings & closings in Montréal
Are supermarkets slowly coming back down to earth?
10 unusual ways to cook with rum
Restaurant Day Montréal – August 2014
Séralini’s hotly-debated GMO study published again amidst yet more skepticism
Dim Sum symbolizes election-fuelled language anxieties
Shaming no-shows: are archaic laws really to blame for the costs they incur?
Sunny side up eggs
Dish of the day: grouper tempura, banana guacamole
Dish of the day: Baked Spanish sardines & eggs
Dish of the day: radish and poached eggs
Dish of the day: poached egg taco with tomato & chili oil
8 baking practices we should bring back
Boulangerie 453
A glance at the scientific history of the saying “you are what you eat” via Steven Shapin
Serving / leftovers
Celebrity, morality and butter: Paula Deen affair points to something beyond the average tasty scandal
8 awesome shots of Milwaukee urban agriculture & food growth projects galore
Tasting shrimp 6 ways
This place only serves one dish
Moules, Concombre et Aneth at Maison Publique
Tables & ‘hoods
Ramen as it should be
Serving (2)
Row, row, row, row / Now, now, now, now
Serving (1)
The meal as radical gesture of hospitality
