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Happy Publication Day!

Dear Friends: At last! Please leave your office, abandon your to-do list, and run — don’t walk — to the nearest bookstore to purchase three copies of The Taste of Tomorrow for yourself and two friends!...

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The Washington Post Reviews The TofT

The Washington Post’s Jonathan Yardley  – that’s the esteemed, frequently bluntly critical, Pulitzer Prize-winning Jonathan Yardley — likes The Taste of Tomorrow! Read Yardley’s nice review in last...

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Welcome Slate Readers — Join the ToT Newsletter!

Dear Slate Readers: If you’ve heard about  The Taste of Tomorrow  for the first time today, or if you’ve devoured the book—and you’re curious, interested in more conversation and information about...

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The Perfect Sustainable Meal 1.0

In a Slate piece,  “Why You Should Love Grasshopper  Tacos and Kelp Pasta: How Overcoming the Yuck Factor Can Help Save the World” I briefly amended the Perfect Sustainable Meal, introducing version...

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The Saskatchewan Show

Saskatchewan, a province of the North American nation of Canada, is not home to Sasquatch. But it is home to a surprisingly ridiculous amount of our food. Your beer, your bread,  your cooking oil, your...

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My Favorite Chef & Some Tips on Canned Pink Salmon

  Barton Seaver is my favorite chef.  It’s not necessarily because of his food.  I’ve never been to Cafe Saint-Ex or Bar Pilar or Blue Ridge or Hook, his DC-restaurant that had 78 species of seafood on...

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TIME, National Geographic, & Flipboard

Dear TofT Readers:  Sorry for the woefully belated update! My New Year’s resolution is “better web site feeding.” There are a couple of new developments to report… First, in September, I started...

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