In days of yore, our ancestors would spend much of the harvest season preparing vegetables for the long winter. Some foods would be dried, others would be stored in root cellars, and still others would be fermented as pickles. In Korea, the most popula
Greek Salad Like You’ve Never Had It Before
Greek salad, let’s face it, can be boring. It’s not as bad as Caesar salad, or iceberg lettuce, but it can still be fairly bland, especially when made by guys at a diner who really have no interest in salad. A lot of Greek salad, it seems, is an aftert
A Long-Awaited Return
It has been a very long time since I last issued a blog posting, but I have been hard at work on a very exciting project which I hope to have news about in the upcoming weeks. In returning, I will be posting on a weekly basis, and will be alternating m
Cancer Prevention in Your 20s and 30s.
Twenty-somethings and thirty-somethings have important work to do in cancer prevention, but few know it! In this lecture, I go over the basics of cancer, and talk about prevention in real-life, concrete terms
Cabbage Done Spicy
This final recipe comes from the book Moosewood Restaurant Celebrates, and details a dish invented on the fly by a Tibetan chef who was working at Moosewood many years ago. Though the book itself is below the par of most of Moosewood’s books, this dish
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