Feb. 26 marked the official opening of the Svalbard Global Seed Vault, although this celebration was not anything akin to, say, the festivities of Disney World's 35th anniversary: visitors did not flock to this building, nestled into the side of a sandstone mountain on a remote island in arctic Norway.
A recent article in The New York Times called "How to Survive in New York on 99 Cents" details the experience of a tightwad gourmand who discovers the surprise bounty of top-shelf items at dollar stores throughout the city and then attempts to prepare a week's worth of gourmet meals using mostly these finds. As you read this, perhaps you're recounting an unsavory dollar store experience.
"The only reason for being a bee that I know of is making honey ... and the only reason for making honey is so I can eat it," Winnie the Pooh declares in "The House at Pooh Corner." What dear Winnie doesn't realize, however, is that not only do real bears not actively eat honey (they eat bee larvae inside the hive instead), but the bees themselves have another quite crucial purpose in life -- flower pollination!
I've always subscribed to the theory that, for lack of a more academic description, things are cyclic in life.
I frequently solicit friends for topic suggestions for this column. Usually, I'll get a range of suggestions that represent what my guinea pig friends are interested in learning about in the world of food (and if any of you three readers has any ideas, please also pass them my way). Just when I thought I had my topic chosen earlier this week, I was thrown for a loop when a friend demanded I discuss George Foreman grills in my upcoming column.
As a kid, my parents used to take me on day trips to places within a couple hours drive of the Washington, D.C.
I may have railed about the horrors of saturated and trans fats in processed foods in my last column, but I'm flipping to the other side this week to discuss a topic plentiful in saturated fats -- cuts of meat.
Fresh off a recent trip to Orlando, Fla., I was frequently asked to recount my most memorable experience.
Although Labor Day is often pegged as the official end of summer, the characteristic mugginess continues long enough to still merit trips to the pool and dinnertime grilling well into September.
