Blogs about: Mark Kurlansky
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Turbo(t) Dinner and where our fish comes from
Wild? Organic? Farm raised? What do you want your fish to be? The trend in dining has been to identify where our food is coming from (is this Argentine beef or USDA?, is this chicken free range or ant… more →
Kari Gone Global
December roundup
wrote 2 hours ago: It’s the end of the month, so time for little thoughts on everything I’ve read. Sherlock … more →
Turbo(t) Dinner and where our fish comes from
wrote 9 hours ago: Wild? Organic? Farm raised? What do you want your fish to be? The trend in dining has been to identi … more →
A Biography of a Fish
wrote 4 days ago: When it comes to biographies you expect the subject to be a celebrity, political leader or cultural … more →
The latest experiments from the kitchen
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wrote 1 week ago: Before I start this post that includes a few random food thoughts, I just wanted to mention that I w … more →
Nonviolence: 25 lessons from the history of a dangerous idea
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wrote 1 month ago: Mark Kurlansky’s magnum opus Nonviolence: Twenty-Five Lessons from the History of a Dangerous Idea h … more →
The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal by Mark Kurlansky
wrote 2 months ago: The Food of a Younger Land: A Portrait of American Food–Before the National Highway System … more →
the power of the poor
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wrote 3 months ago: He [Petr Chelcický] saw war as a conspiracy in which the poor were duped into fighting to defend the … more →
07/27...of the day
wrote 5 months ago: Verse of the Day: “My heart has heard you say, “Come and talk with me.” And my heart responds, “Lord … more →
Good Recipes Make A Good Story
wrote 5 months ago: I am going to review a new food story and then go back to one not so very new. I read food books fo … more →
Salt of the Earth
wrote 5 months ago: Photo credit: Nate Steiner Salt — so basic, so ordinary, and so bloody.** And one of the earli … more →
Mad Ones and Edible Histories
wrote 6 months ago: Tom Folsom’s The Mad Ones If you’re in touch enough with your inner teenager … more →
Food of the Great Depression
wrote 7 months ago: JJ Gonson, the blogger behind Cuisine En Locale on the air talking Depression-era fare with author M … more →
The Belly of Paris - Émile Zola
wrote 7 months ago: It’s totally appropriate that food-writer Mark Kurlansky should helm Modern Library Classics … more →
Nonfiction Favs for May
wrote 7 months ago: American Heroes, Edmund S. Morgan From his Pulitzer-winning work on Benjamin Franklin to this expans … more →
Drawing clear lines
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wrote 8 months ago: Today’s battles 1. The Popular Front has been one of the great dead ends of the socialist move … more →
WellPreserved Bookshelf....
wrote 8 months ago: I just came across this book via Very Short List. The Food of a Younger Land: A Portrait of American … more →
Salty
wrote 9 months ago: salt·y adj. salt·i·er, salt·i·est 1. Of, containing, or seasoned with salt. 2. Suggestive of the sea … more →
February Reads
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wrote 10 months ago: Vanishing America: In Pursuit of Our Elusive Landscapes by James Conaway. He takes us on a road trip … more →
Have you ever wondered what to write about?
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wrote 10 months ago: Many of us love to write, but when it comes to finding a topic, we stall. Yesterday, Mark Kurlansky, … more →
