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Script for Episode 070: Answers to the Queso Question

Script for Episode 070: Answers to the Queso Question

| February 21, 2014

But the majority of shareholders for Kraft are hedge funds and mutual funds. That means the owners of Kraft are essentially in finance, not food. When I was researching this this weekend, trying to find the majority of shareholders for Kraft, Anne said “You are in a rabbit hole, man” and I was like, “I know. I get in a rabbit hole every time I start looking into queso.” And this is why. Queso always goes back to processed cheese.

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Cabo Bob’s Burritos

Cabo Bob’s Burritos

| February 5, 2014

I know I’m always on about Cabo Bob’s, but I’m not shilling here. This is a post for the AFBA City Guide. This is an exception to my “no reviews” policy. I hope I haven’t forever damaged my credibility by not staying true to my own manifesto. To keep it real, I’ve added a rhetorical […]

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Script for Episode 069: Barbecue and/as Religion

Script for Episode 069: Barbecue and/as Religion

| January 18, 2014

I happen to like the way Franklin situates his no sauce approach: he provides at least three amazing sauces at his restaurant, but regularly says that good meat doesn’t need sauce. He has his opinion. He is firm and clear in his belief, but he relaxes it in the name of hospitality. And he doesn’t even cut corners on his sauces. His sauces are good, even though he believes that his meat doesn’t need them.

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Script for Episode 068: Burritosearch? Researrito?

Script for Episode 068: Burritosearch? Researrito?

| January 13, 2014

I have been doing a lot of burrito research because I’m giving a talk on burrito rhetorics in the Spring. I know this is an article from The Onion: Grad student deconstructs take out menu. It’s totally true. But I’m the embodiment of The Onion’s take on a grad student. Sometimes I feel like The Onion is following me around to get satirical material.

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Manning Up in the Kitchen

Manning Up in the Kitchen

| October 22, 2013

I used to pat myself on the back (a lot) for being a man who did the grocery shopping, cleaned the kitchen, and cooked for his wife every day. I did this for more than a decade. (We’ve been married 13 years.) I thought I was a hip, equality-minded dude. But I was wrong for […]

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Script for Episode 066: Michael Pollan, The Genre

Script for Episode 066: Michael Pollan, The Genre

| October 9, 2013

Michael Pollan at Yale. Image courtesy of Ragesoss on Wikimedia. Hey, Folks. I’ve got to get home to make dinner, so I’m going to try to keep this quick. I’ve been going back over Michael Pollan’s oeuvre lately. I’ve been following him since Botany of Desire. I’ve followed the Michael Pollan imitators and the Michael […]

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Fighting the Voltron of Food

Fighting the Voltron of Food

| September 12, 2013 | 2 Comments

At the same time it was engaged in an anti-obesity campaign, the USDA was also helping Domino’s Pizza develop a new line of pizzas with 40% more cheese so that it could sell back to consumers the surplus milkfat that resulted in American’s shift toward reduced fat milk. Enough consumers, purchasing as individuals at the grocery store, made “healthy choices” about milk that it shifted the dairy landscape. The USDA responded by putting the milkfat back into splurge foods like pizza. Buy whole milk and diligently make homemade food every night or buy skim milk and get a pizza on a Friday night. Either way, the dairy industry will get your money and cram milkfat down your cheese hole.

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“My Conversion from Religion to Chocolate”

“My Conversion from Religion to Chocolate”

| May 29, 2013

“When I was approached to write about my experience as a craft chocolate maker, it was suggested that since I had a B.A. in Religious Studues, ‘spirituality and chocolate’ might be a relevant approach. Yet, though I knew that there were plenty of real world cases where chocolate and religion converged, I was unenthusiastic about the topic.”

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“Menu Literacy”

“Menu Literacy”

| May 21, 2013

Think about chicken as a menu item. It is not the same thing as a real, live chicken. It may be roasted or fried. It may be seasoned 100 different ways and prepared by 100 different traditions. It may be pumped full of hormones and antibiotics or it might be free-range and fed a diet of sheep’s milk, soy and hazelnuts. The menu may say one thing, and you may be served another.

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“The Erotic Pleasures of Danger Foods”

“The Erotic Pleasures of Danger Foods”

| May 21, 2013

As is evidenced by the quotes within quotes, the notion that sex and food are linked is common, from the realm of pop cultural diet trends to the realm of high theory. But as the last line suggests, it’s not just sex-as-in-intercourse or sex-as-pleasure but also sex-as-in-identity that is at stake.

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