Tuesday, August 24, 2010
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- Chef Rob
- Rob Endelman is a chef who, in addition to teaching cooking technique, empowers people with the knowledge to make better choices when it comes to buying and preparing food. Chef Rob believes that a lack of awareness about our industrial food supply has contributed to the increase in modern diseases such as obesity, cancers and food allergies. Feel free to contact Chef Rob at robATthedelicioustruthblogDOTcom.
Rob Endelman in Action
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Posts
Blog Archive
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2010
(259)
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August
(21)
- Great Meals in Nova Scotia, New Brunswick and Maine
- How to Make Salsa
- Does Lack of Early Nutrition Cause Later Illness?
- How to Make Popcorn, Part 2
- How to Make Popcorn, Part 1
- An Impromptu Indian Dinner: Curried Chickpeas and ...
- Sayonara Aldicarb; 25 Years Too Late?
- A Little Planning Can Simplify Your Cooking
- Butter from The Bunten Farm's Milking Devons
- Husk Tomatoes/Ground Cherries: Sweet as Sugar
- Peaches Instead of Pills?
- A Bevy of Tomatoes
- The Latest News Concerning Factory Farms
- A Great Find at Whole Foods
- Environmental Working Group's Fruit & Vegetable List
- A Great Ethnic Recipe from Saveur
- A New Take on Local AND Fresh
- Kitchen Tip #427: Makeshift Vegetable Peeler
- How to Make a Greens/Ricotta/Mozzarella Lasagna
- Chemicals in Everyday Life: Where's the Oversight?
- America's Oldest Farm to Close
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August
(21)
3 comments:
Isn't corn a genetically altered crop anyway? I believe that the corn as we know it has been altered over thousands of years.
I never thought to pop 2-3 kernels first. Thanks for the tip!
Anonymous,
Yes, I guess all domesticated AND wild foods are genetically altered in some fashion.
However, I'd prefer if the altering was done by Mother Nature or selective breeding.
Monsanto's Roundup Ready crops--which have been genetically engineered to be tolerant to Monsanto's Roundup herbicide--are a perfect example of the genetic altering we don't need.
Rob
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