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THE KNIFE & FORK

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THE KNIFE & FORK is a group for anyone who has a strong interest or mild curiosity in food, cooking, eating, drinking, and nutrition.

Members: 159
Latest Activity: yesterday

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WELCOME TO THE KNIFE & FORK

THE KNIFE & FORK will be a group open to a broad range of food-related topics. You do not have to be a food snob, an epicure, or a bon vivant to join, participate, or enjoy this group. You just have to have the desire to share and explore old and new information on food and dining.

Discussion topics, articles, and questions can include, but are not limited to:

Food history and legend
Ingredient recognition, selection, storage, and preparation
Your favorite recipes, methods, and tips and tricks
Your favorite wines, beers, liquors, or cocktail recipes
Health & nutrition information for adults or children
Food allergy information, warnings, and replacements
Organic foods and pesticide information
Sanitation and food safety / preparation
Product labeling and government regulation
Food and product recalls
Culinary and dining etiquette, rituals, and customs
Food economics
Documentaries, books, cookbooks, and television shows
Bizarre or unusual foods and customs from around the world
Vitamins & supplements (with which you have direct experience)
Diet information (with which you have direct experience)
Agricultural or farming practices related to food quality or availability*

*For this item, please see Borderline Discussion Posts below.

Borderline Discussion Posts
It is inevitable that there will be some crossover in topics and issues related to food production and consumption. I am not forbidding these topics outright, but there may be a better venue for them. Use your best judgment and post the topic in the group that best fits the focus of the discussion. Please do not cross post the same discussion twice in different groups, as it is against Atheist Nexus policy to do so.

If you are interested in food and gardening, it makes more sense to join Godless in the Garden and post your discussions there.
If you are interested in how agriculture and modern farming affect the environment, please join Environmental Atheists.
If you are interested in socio-economic justice, family farms, and fair trade practices, please consider Consumer Ethics instead.
If animal welfare as it relates to food production and consumption is your thing, please join us in Humane Atheists.

External sites of interest:
Food & Water Watch
Organic Consumers Association
Pesticide Action Network
Food & Wine Magazine
Slow Food International
Epicurious
Cook's Illustrated
FoodGawker.com

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Comment by Dallas the Phallus on November 29, 2009 at 8:11pm: NPR | Cheese: Chemistry Rolled into Every Wheel

Comment by Dallas the Phallus on November 12, 2009 at 9:10am: The Gut Response To What We Eat

A high-fat, high-sugar diet can quickly and dramatically change the population of microbes living in the digestive tract, according to a new study of human gut bugs transplanted into mice.

Comment by Dallas the Phallus on November 9, 2009 at 6:27pm: Listen soon. Podcasts are only archived for about two weeks. - DG

The (Almost) Definitive Guide to Gastronomy
Do you know how to savor a perfect peach or decode the wine list at an upscale restaurant? Have you eaten street food in a strange new city and lived to tell the tale? We'll talk this hour with Pim Techamuanvivit, author of "The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy."

Listen here.

Comment by Dallas the Phallus on November 5, 2009 at 6:08pm: If you are interested in this, listen to it soon. Podcasts are removed after a while. I have not had a chance to listen to this myself. - DG

Why the World's Poorest Starve in an Age of Plenty
Why do hunger and famine persist and do we possess the knowledge and resources to feed the planet's poor? We'll talk to Wall Street Journal foreign correspondent Roger Thurow, co-author of "Enough: Why the World's Poorest Starve in an Age of Plenty" (Public Affairs, 2009).

Listen to the podcast here.

Comment by Dallas the Phallus on October 24, 2009 at 6:24pm: If you are interested in really authentic Mexican, you need to visit RickBayless.com.

Comment by D.O.S on October 24, 2009 at 7:57am: Actual "Mexican"? There's a resteraunt in my area that insists it is authentic "Mexican" but it really is Mex-American. I do like the food there but I've been to Mexico, though I'm no expert, and can definitely tell the difference. There are a lot of tasty foods in the Latin American region. So, if you don't like Mexican try some of the others. There's a greater variety within a given region than many realize.

Comment by Dallas the Phallus on October 15, 2009 at 6:39pm: Do ads with high shock value work?
New York City's public health officials are going after high-calorie beverages with a graphic ad campaign that shows what happens to your body after too many sugary drinks. Sally Herships reports on what this shock value is worth.

Dairy farmers find more green in grass
Some New Zealand immigrants in Missouri are working to persuade American dairy farmers that changing the way they feed their cows could save money in the long run. Maureen McCollum reports.

Comment by Jared Lardo on October 12, 2009 at 7:17pm: Does anybody think I could get a bunch of blank classroom-style maps--y'know, just without anything on them (and maybe free of gloss). I love following instructions to cook, but I really can't remember much most of the time, so I figure if I have a chart (more like a recipe list, really) that I can pull down like a map in a classroom then I can just pull down on a string (I envision having several of these recipe-maps up on the wall) and have the instructions right there--no holding a book or piece of paper, no setting it down and getting it wet, no dropping it into boiling water, and no bloody putting on my glasses like I'm an old person so I can read my necessarily small writing on an index card.

Comment by Dallas the Phallus on September 21, 2009 at 6:09pm: Cook a Frugal Fish Dinner for a Chance to Win $250!

Do your friends call you a wizard in the kitchen? Are you the family chef extraordinaire? We're calling all creative cooks to participate in this year's Get Cookin' contest: Frugal Fish!

This time last year we asked you for your best sustainable seafood recipes and then published the winners in our booklet, Fish & Tips.

The contest is back, but this year we've taken the challenge up a notch. Cause here's the thing: if you're anything like us, you've been a little more conscious this year of how much you've been spending.

Still, we know -- and we know that you know -- you can eat well and have fun, even when you're on a budget. So we want you to show us your best sustainable seafood dinner for under $25 for a chance to win $250 and be published.

Send us your most delicious seafood recipe that doesn't break the bank -- using, of course, sustainable seafood! We have a Smart Seafood Guide to help you figure out which types of fish are good for you and our planet, so be sure to use seafood in our Guide! Click here for full contest information and rules.

The Frugal Fish contest begins today and runs for one month, till midnight EST on October 16 -- so get cookin'!

The Fish Team
Food & Water Watch

P.S. It's September now, so that means next month is… Oktoberfish! Stay tuned for tons of other fun stuff from the Food & Water Watch Fish Team in the month of October.

Comment by Dallas the Phallus on September 14, 2009 at 6:20pm: Sign the Petition to Give Small Producers a Chance!

Is the solution to E. coli contamination in spinach a scorched earth policy that only the biggest farms can follow? We don't think so, but that's just what corporate agribusiness is suggesting. Shortly after the E. coli outbreak in 2006, the "leafy greens" industry in California got together to try to fix its image, creating something called a marketing agreement for lettuce, spinach, and other leafy greens grown in the state.

Problem is, the standards developed by the California marketing agreement board required drastic measures that were most suited to large-scale producers. These measures included trying to keep all wildlife off of farms. Small farms and those that tried to incorporate water quality protection, wildlife habitat preservation, or organic methods found it hard to comply. Even though the marketing agreement is voluntary, it sure doesn't seem that way to farmers if all of their buyers require participation.

Please sign our petition to USDA to stop the industry from writing its own rules.

Petition to USDA:

I oppose the proposed National Leafy Greens Marketing Agreement. Food safety is not a marketing issue, and the produce industry should not be allowed to set its own standards for safety.

I urge the USDA not to create a National Leafy Greens Marketing Agreement.