Twenty-one years ago, Domino’s Pizza ran a fairly mundane promotion: customers who purchased a large one-topping pizza would also receive an order of cheesy bread, on the house. This event would not have even registered for me, or anyone I knew, had Domino’s not advertised it like this:
food
When, years from now, I reflect on the debacle that was 2020, I will remember it for COVID, of course, and for its possibly planet-saving election; but I will also recall it as the Year of the Fire Tower. Decommissioned fire lookout towers stipple ridgelines across the West, many of which can be rented for […]
I’ve been a bit of a Facebook addict for years. The pictures of pets! The interesting articles! But, when stressful things are happening in the world, I find that Facebook mostly exists for me to soak up everyone else’s panic about current events, like a human anxiety sponge. During a particularly stressful week last month, […]
If you are planning a huge, calorie-dense feast for dinner later this week, you might want to take a moment to thank a man you’ve likely never heard of—a man whose scientific breakthroughs in agriculture made food cheaper and more plentiful around the world. Norman Borlaug may have saved up to a billion lives by […]
Change is good. And today, here on LWON, I’m announcing a personal change. I’m coming out. As a vegetarian. Some of you may be surprised that I’m not one already. With my career focus on animals and conservation, and my adoration for all creatures great and small, it might seem wrong for me to eat […]
I eat meat. Most kinds. Beef, pork, chicken, bison, turkey.* Dark meat, white meat, legs, breasts. I’m not big on lamb—too much flavor, or perhaps too fragrant. Same goes for goat and venison. And I say no to veal, no matter how delicious it may be. Not that other farm animals aren’t treated poorly, but those […]
Recently, I’ve been making my own yogurt. I’m on one of those annoyingly limited diets, trying to get my messed-up gut to cooperate. I can’t have many of the things I love. Noodles. Huge pieces of bread slathered with butter (and then one more piece even though it’s going to spoil my dinner). Cereal—not even […]
My culinary horizons started their slow expansion when I was 21 and wearing Carhartts so dirty that they could stand up by themselves. After a day spent measuring trees at a forest research station, the grad student I was working with had offered to make dinner. When I asked what I can do to help, […]