AH reports that Michael Pollan's blogging about foie gras behind the Times pay wall. Curse you New York Times and your Times Select! You've locked up our hero in a tower like a mean old witch/stepmother. Michael Pollan is doing some of the most interesting and important writing about food right now. He's doing it frequently and it's being published in the easiest possible manner for massive distribution and influence. But only the Select few can see it. Even if I paid to access it, I couldn't share it with my readers. So much potential unrealized.
Posted on June 1, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around June 1, 2006...
I was also writing about:
Try a Pecorino Romano instead of a Parmigiano-Reggiano
Patricia Wells reviews Thierry Marx's Chateau Cordeillan-Bages
A recipe for Roasted Alaskan Halibut with Pan Seared Foie Gras
An evening at Moto
Sony sells foie gras
Two podcasts with Anthony Bourdain from Off the Broiler
A recipe for strawberry soup from Heston Blumenthal
Suzanne Goin's Caramelized Bread Pudding with Chocolate and Cinnamon recipe
A guide to what fish you can safely eat
Lovely garlic scape photos and recipe ideas
