Michael Kaphan’s bubbe helped get him into the New Yorker. No, she’s not his publicist. But Kaphan, chef-owner of recently opened Gramercy Farmer & the Fish in Manhattan, features her chopped liver recipe on his farm-to-table menu. “Sautéed in chicken fat and mixed with herbs and hard-boiled egg white, it’s luxuriant enough to be the…
James E. McWilliams wrote in a recent NYT Op-Ed, “The Myth of Sustainable Meat,” that consuming animal products can never be sustainable, even when approached with an eye toward ecology. He breaks out his calculator, multiplying the number of cows that Americans currently eat by the number of acres required to farm them responsibly. The…
Bagel and cream cheese — hold the lox! Vita Food Products recalls 8,000 packages of smoked salmon. [CNN Health] What the locavore movement calls “local,” isn’t historically local. “The foods we consider local are results of a globalization process that has been in full swing for more than five centuries, ever since Columbus landed in…
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