Eat Your Fucking Vegetables

Mythbusting: Cheap food does not equal higher quality of life | Grist.

It’s not rocket surgery; the closer your food is to it’s naturally occurring state, the healthier it probably is for you, in my opinion. If this topic interests you as much as it does me, I suggest reading Mark Bittman’s “Food Matters” and, of course, Michael Pollan’s “The Omnivore’s Dilemma.” If you’re the kind of person who says things like “I’m not much of a reader” then at least follow them on Twitter and read everything they link to. I can’t say that I agree with everything they post when it comes to politics, but I certainly appreciate what they have to say about food and health. @bittman and @michaelpollan, respectively.

Artifact Bag Co. — No. 215

Yup, maybe it’s just because I’m currently on vacation, or maybe it’s because I’m making up for my horrible lapse in fulfilling my blog writing duties, or maybe it’s just that there’s a lot of awesome stuff on the internet RIGHT NOW. Regardless, you’re getting a lot of Adam today.

This post is to share the Artifact Bag Co. — No. 215. I saw this on just moments ago and thought it may impress you as much as it did me.


This is my attempt to share more with you, through the use of the Word This extension for Google Chrome. First of all, if you’re not using Google Chrome, I highly suggest you look in to using it. Tis a very nice, happy, simple web browser.

Secondly, the actual link I would like to share with you is for TARTINE BREAD. I received this book for Christmas from my sister. The first chapter is mostly about the background of the writer, Chad Robertson, and how he developed his recipe for the signature loaf that he is known for. Pages 40 through 87 are devoted to the very in depth recipe. 47 pages for a bread recipe that uses three ingredients? Yup, like I said, it’s very in depth. Not only does the writer explain damn near everything there is to know about this bread, he also expands the chapter with a few tweaks on the recipe from his test bakers, showing how the recipe can be modified for nearly any kitchen.

The rest of the book has recipes that build off that basic loaf. Baguettes, beignets, brioche and some even things that don’t start with b. There is even a whole section devoted to things you can make with day old bread. These range from simple croutons to the more advanced Le Tourin, which requires frying onions in rendered duck fat (fun times!)

So far, this is all very much over my head. Hopefully by next Christmas I will have at least enough of an understanding to get a few loaves onto the table.


I just realized that if I don’t post anything here, my blog doesn’t just make stuff up for you to be entertained. My bad…

“Adam, don’t come back with that weak light duty mayonnaise again!”