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: Jan 9

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 A Former Member on May 11, 2010 at 1:00pm
Something else to do with your food.

Comment by A Former Member on May 11, 2010 at 12:47pm
fish2fork.com

This website is the first attempt we know of to rate restaurants that serve fish not only for the quality of their food but also for the effect they are having on the seas and on marine life. We have come to realise in the past decade or so that fishing – or rather overfishing – is the main influence on 70 per cent of the planet’s surface. As was showed in the documentary film, The End of the Line, based upon my book of the same name, 80 per cent of the world’s fish stocks are fully or over-exploited and some fish species, such as the bluefin tuna or the beluga sturgeon, are now listed as critically endangered.

Therefore, we feel that what is contained in the amuse bouche that is offered you before your meal, the sashimi that you eat as a starter or the fillet that you order as your main course is essential information if you are to make choices as a concerned consumer. How are you to know whether you are unwittingly taking place in the eradication of endangered species, or the destruction of ecosystems unless you know what you are eating? Some restaurants give little or no information on what species they serve. And how will your food taste if you know that you are eating the last of a species? Less good, I would hazard, than if you knew there was nothing to feel guilty about at all. With the knowledge of what is going on in our oceans, we believe the quality definition of good food has changed, and good food now means sustainable food.

So which restaurants try to serve it and work with fishermen to lower their impact on the sea? And which restaurants go on serving endangered species and make no attempt to work with their suppliers to avoid by-catch, or endangered or over-fished species? That is what we have tried to show in this guide, which is based on a questionnaire sent to restaurants. Where the restaurants did not complete it, we filled it in ourselves, based on their online menus (the marking system is linked here). We invite you to fill in a form or email us, where restaurants you know are not included or where you believe there is new information.

The success of this site will depend on your willingness to take part - the more information you can provide, the more powerful fish2fork.com will become as a force for change.

We believe that by doing so we consumers can be better informed and, in the process, use our influence to improve the management of the oceans. We also believe our food will taste better.

Charles Clover.
Comment by A Former Member on May 6, 2010 at 5:58pm
Comment by A Former Member on May 5, 2010 at 1:28pm
This links to the Time magazine website. - DG

Top 10 Protected Foods
The European Union has given Yorkshire Forced Rhubarb "Protected Designation of Origin" status — a fancy-sounding legal term to distinguish certain produce from that of growers elsewhere in the E.U. It's the latest addition to a growing list of food and drinks with one type of protected status or another. Here's a look at 10 treats with very particular pedigrees
Comment by A Former Member on March 15, 2010 at 3:24pm
Places of the Heart: Requiem for a Greasy Spoon

They shut down Standee’s the other day. Standee’s Snack ’n’ Dine, open around the clock for 60 years, a few doors down from the Granville El station, three blocks from my apartment in Chicago. It was a dump. None too clean, a film of bacon grease over the walls and ceiling. The seats in the booths were ripped in places and patched with duct tape. You could get a decent breakfast — eggs over easy and buttered toast, hash browns, a nice link of sausage — for under $5, but otherwise the food was never more than calories. The best you could say about the coffee was that it was all right.

Read the rest here.
Comment by A Former Member on March 9, 2010 at 12:48pm
@ PRG: Ditto.
Comment by Prog Rock Girl on March 9, 2010 at 12:42pm
I was always the type to read restaurant reviews and want to try all the things they described, but usually didn't have the money!
Comment by A Former Member on February 2, 2010 at 12:30pm
Welcome to the group, Lacey. Thanks for the link.
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
 

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