For The Love Of Food

by Darya Rose | Apr 20, 2012

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week, the risk of storing food in plastic, everything you’ve ever wanted to fight about regarding meat production and consumption, and how an herbal remedy is causing cancer in Taiwan.

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Links of the week

If the food’s in plastic, what’s in the food? <<A really good question, in my option. (Washington Post)
To Heal, First Eat <<Woohoo! Some doctors are finally starting to understand why spending time in the kitchen is so important. (New York Times)
Joel Salatin responds to New York Times’ ‘Myth of Sustainable Meat’ <<It’s no secret that I adore Joel Salatin, and I thank him deeply for calling BS of the week on the New York Times for their reprehensibly irresponsible article on sustainable farming. (And thanks Grist for publishing it).
The FDA takes action on animal antibiotics, at long last <<And speaking of sustainable farming, it appears the FDA is finally coming around… (Food Politics)
Is Eating Meat Ethical? <<Mark Sisson does a great job of explaining why this is a loaded question. (Mark’s Daily Apple)
Herbal Remedy Ingredient Tied to Cancer, Kidney Failure <<Just a friendly reminder that not all natural remedies are helpful, or even harmless. (Medline)
What Eating Too Much Sugar Does to Your Brain <<This is from a couple weeks ago but it combines my two favorite subjects, so I thought it was worth sharing. I think the main idea here is a bit too oversimplified, but it’s an issue worth thinking about. (Forbes)
The dilemma of pink slime: cost or culture? <<Interesting take on the pink slime stuff. Honestly I’ve been confused why this is such a hot topic. Didn’t you guys know most ground meat was made from sterilized processed scraps? Is this news? Besides, entrails and offal are among the most trendy items on fancy SF restaurant menus. (Food Politics)
The magic of mise en place – How a ‘chef secret’ can help you prepare for the busy week ahead… <<Cool kitchen time saver. It’s intuitive, but sometimes we need stuff like this spelled out for us. (Stone Soup)
Creamy Asparagus Soup <<Nothing says “springtime” like the intoxicating aroma of asparagus pee. Ha! Seriously though, it’s only in season for a few weeks so get your asparagus fill while you can. (Simply Recipes)