Information

THE KNIFE & FORK

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

Members: 156
Latest Activity: Jul 13

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

Discussion Forum

Cicadas taste like asparagus

Started by Ruth Anthony-Gardner. Last reply by Lillie Jul 30, 2013. 12 Replies

Rhubarb

Started by Sentient Biped May 14, 2013. 0 Replies

Tamales

Started by Sentient Biped. Last reply by Sentient Biped May 14, 2013. 5 Replies

Cicada & other unusual foods.

Started by Idaho Spud. Last reply by Idaho Spud Apr 18, 2013. 1 Reply

Looking for tofu recipies

Started by diane sholly. Last reply by Steph S. Jan 8, 2013. 1 Reply

Product Reviews

Started by A Former Member. Last reply by A Former Member Jun 5, 2012. 3 Replies

8 Food frauds on your shopping list

Started by A Former Member. Last reply by Steph S. Apr 22, 2012. 4 Replies

Government Subsidies and Our Food Bills

Started by A Former Member. Last reply by A Former Member Apr 21, 2012. 4 Replies

Losing 'Virginity': Olive Oil's 'Scandalous' Fraud

Started by A Former Member. Last reply by Sentient Biped Apr 7, 2012. 22 Replies

A Better Cheddar?

Started by A Former Member. Last reply by Sandi Jan 5, 2012. 39 Replies

$5424.81

Started by A Former Member. Last reply by Sandi Jan 5, 2012. 6 Replies

Meat-light, high protein food

Started by Louis. Last reply by Sandi Dec 19, 2011. 8 Replies

Tried And True Tricks From 'America's Test Kitchen'

Started by A Former Member. Last reply by Steph S. Dec 15, 2011. 1 Reply

The Ketchup Conundrum

Started by A Former Member. Last reply by Sentient Biped Dec 7, 2011. 3 Replies

The Toxic Potato !!

Started by VeganApe. Last reply by VeganApe Dec 2, 2011. 2 Replies

Fresh is out!

Started by Sandi. Last reply by Joan Denoo Dec 2, 2011. 17 Replies

Comfort Food

Started by Sentient Biped. Last reply by Sentient Biped Nov 23, 2011. 4 Replies

Comment Wall

Comment

You need to be a member of THE KNIFE & FORK to add comments!

Comment by Sarah Elle on February 2, 2010 at 10:51am
Hey everyone, this is an interesting group! I have begun writing for an online newspaper in regards to this subject! Visit me at : http://www.examiner.com/x-37524-Surrey-Restaurant-Examiner

Lots of great reviews and info for food lovers on the website as well :) Thanks!
Comment by A Former Member on November 29, 2009 at 8:11pm
Comment by A Former Member 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 A Former Member 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 A Former Member 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 A Former Member 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 A Former Member 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 A Former Member 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.
 

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