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

Members: 152
Latest Activity: Jul 13



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
Cook's Illustrated

Discussion Forum

Cicadas taste like asparagus

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


Started by Daniel W May 14, 2013. 0 Replies


Started by Daniel W. Last reply by Daniel W 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 Daniel W Apr 7, 2012. 22 Replies

A Better Cheddar?

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


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 Daniel W 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 Daniel W. Last reply by Daniel W Nov 23, 2011. 4 Replies

Comment Wall


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

Comment by AgeOfAtheists14 on September 12, 2009 at 10:57pm
Of all lame propaganda magazines TIME has a little letter from someone that goes like this:

Comment by A Former Member on September 8, 2009 at 7:46pm
@Caitlin: Cool!
Comment by A Former Member on September 3, 2009 at 6:26pm
How We Can Truly Eat Responsibly
What does it really mean to live and eat sustainably? We'll talk this hour with James McWilliams, winner of the 2009 Hiett Prize in the Humanities and author of the new book "Just Food: Where Locovores Get It Wrong and How We Can Truly Eat Re...." Listen here. (Click and scroll down, but listen soon, as only about 2 weeks of podcasts are archived online.)
Comment by Brian Sperger on September 1, 2009 at 1:55pm
Plantains may be hard for us to rely on but the tomatos would be doable. Simple but not something my residents would expect. Thanks guys.
Comment by Nate on September 1, 2009 at 1:03pm
Brian, try platanos maduros. Ripe carmelized plantains. Though sweet, they accompany most meats well and are very high in potassium.
Comment by A Former Member on September 1, 2009 at 12:57pm
Brian, one thing I like to do that is quick and easy is to lightly oven roast some cherry tomatoes (or grape tomatoes) to place on top of a chicken breast or as a side dish. I just toss them in a little olive oil & s/p, and roast just enough to get them hot and split the outer skins (overcooking deflates them). It couldn't be quicker or easier. You can also sprinkle a little balsamic vinegar on them afterwards. Is that something your are interested in or capable of serving at a hospital?
Comment by Brian Sperger on September 1, 2009 at 12:49pm
Hello. I run a hospital dietary department and I’m always looking for cheap, but interesting, menu items might be suitable for a wide range of people. In fact, I’m putting together our fall/winter menu right now, that will begin the 27th, and I have a couple of holes I need to fill. If anyone has a favorite item that might work for 200 people of varying diets, let me know.
Comment by A Former Member on August 30, 2009 at 5:16pm
Sign the Petition to Keep the Ban on Chinese Chicken

For the last two years, Congress has banned Chinese chicken imports. This year, agriculture giants like Smithfield, Tyson and Cargill have been lobbying Congress to lift the ban. They want to process poultry in China because costs are lower there (as are standards), import the chicken back here and sell it for a hefty profit. In addition to ongoing problems with China's food safety standards and inspection system, U.S. inspectors have found filthy and unsanitary conditions in Chinese poultry processing facilities.

This issue will be decided in the Congressional budgets this year. Both the House and Senate have passed budgets for USDA, and the House version keeps the ban on Chinese chicken, while the Senate version does not. In September, a conference committee will have to negotiate a final version. Please sign our petition to Congress to keep the ban on Chinese chicken.
Comment by Daniel W on August 29, 2009 at 10:46pm
I grow these in my yard, the variety is Fallgold - looks just like the photo. They rarely make it into the house - we eat them off the bramble. They are bigger, juicier, and sweeter, than our red ones, but they do seem to be less 'raspberry'y. I've never used them in cooking, but would love to have a preserve or jam to add to yogurt.
Comment by A Former Member on August 29, 2009 at 10:31pm

Sounds yummy, Caitlin. I love both peaches and raspberries. Have you had the golden raspberries? I like them better. They are not quite as tart.

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