Friday, May 29

Going vegan

Jan. 1 came as a shock this year when I couldn't reach for a piece of toast the morning after New Year's Eve. Read more...

Fire in the Kitchen: Ridiculous portion sizes and prepackaged foods encourage unhealthy eating

America’s food industries have hit a new low.

On Tuesday, Starbucks debuted the trenta drink size, a 31-ounce cup for iced drinks, essentially an even more caffeine-drenched Big Gulp.

But DiGiorno has stepped up its game too, which went more unnoticed than the new, obscenely large drink. Now, when baking a frozen pizza, there’s no need to worry about dessert, because “DiGiorno Pizza & Cookies” comes with a batch of frozen Nestle cookie dough.


FIRE IN THE KITCHEN: Slow Food Movement chapter at UCLA emphasizes healthy all-natural dishes

Despite odd discussions about human cheese and fermented mushroom tea, the Slow Food Movement chapter at UCLA is not about culinary extremity. Read more...


The finished Slow Food-style goat cheese pasta is a healthy, organic version of the traditional carbohydrate-based dish. The ingredients were conscientiously picked and were as locally grown as possible.

Fire in the Kitchen: Acceptance of Slow Food lifestyle doesn't extend to kombucha, a tea made from bacteria

This week, I checked out UCLA’s new Slow Food chapter, a club which promotes the Slow Food Movement's national initiative for good, clean and fair food. The main force behind the Slow Food lifestyle is unprocessed, fresh, local ingredients, cooked simply and with love.



Kombucha is a fermented drink made from the waste of a bacteria-like organism. Some people drink the liquid, picture below, in tea for reported health benefits.

(Courtesy of Magnus Manske)

Fire in the Kitchen: The forgotten nuts

This week was a lucky one. I wasn’t alone, trying to turn recipes into food "“ I had a sous-chef.
Fourth-year international development studies student Anna Schoenbrunner heard my call for good cooks, and together, we made some delightful crab cakes. Read about how they turned out here.

Here is the backstory that didn’t make it to print: A few hours before my cooking date, I ran to Trader Joe’s to buy the ingredients. I am notorious for forgetting to buy a single, important ingredient, but all appeared to go smoothly. I decided to use the remainder of a huge canister of almonds in my pantry to substitute for the macadamia nuts (the recipe said that this was OK). I got back to my apartment and saw that all of the almonds were gone. I had been out for a while, actually.



Columnist Maryia Krivoruchko invited fourth-year international development studies student Anna Schoenbrunner into the kitchen to assist with making this week’s recipe: crab cakes.

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