Food city area

Len introducing Dave Weitz Yesterday we attended a public lecture on The Physics of Cooking sponsored by the Aspen Center for Physics, held ...

The physics center has several gas grills and lots of picnic tables, which are all in use at the Tuesday night picnic. All the current works...

My blogger friend Jeanie recently wrote about her visit to  Grand Oak Herb Farm  in mid-Michigan to enjoy a flavorful tea and learn some new...

Roden as seen in More Intelligent Life The magazine More Intelligent Life today offers an overview of the work of Claudia Roden: " Cla...

A recent article in the Guardian -- " What makes eating so satisfying? " -- summarized some of the research on how the brain and ...

In today's Diner's Journal in the New York Times : a reference to the work of Pedro Diego Alvarado-Rivera, a nephew of the famous D...

I've always thought it was easy to hard-boil eggs and I've been dubious about long complicated explanations. I always put them in co...