The Joy of (Other People’s) Cooking

If you haven’t been to a Slow Food Seacoast potluck yet, here’s a hint of what you’re missing. Last month’s theme was “The First Knots & Buds of Spring.” Inspired by the theme, the 25 or so folks who got together on May 6 interpreted spring 25 ways. Below, a sampling of some of the dishes that showed up on

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Thinking Critically About Food Writing

The Columbia Journalism Review has a thoughtful piece online this week called “New Grub Street: How Did Ethics Become a Staple of Contemporary Food WRiting?” It’s a terrific survey of the changes in thinking about food and food journalism since midcentury, and raises lots of good questions about how and why people are starting to become aware of the ethical

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