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An Inconveniently Convenient Bag
I have always had a thing for fabulous handbags. Last year, when it became uncool to use environmentally unfriendly plastic and paper grocery bags, I suddenly started collecting reusable, canvas grocery bags. Last season I was obsessed with the I'm Not A Plastic Bag statement tote and this year I'm crazy about The Inconvenient Bag ($19.99) carryall.
Whole Foods Bans Plastic Bags
Plastic bags seem to be the new public enemy number one. They have already been banned in San Francisco, Melbourne, Hong Kong, and several other cities. Not to mention that the entire country of China is going to start charging consumers for them.
Will You Carry Your Groceries In Reusable Bags?
Last week the city of San Francisco announced the ban of all plastic grocery bags. I've always chosen paper over plastic because they don't dig into the tender skins on the palm of your hands and was happy to learn that my choice was also the more environmentally correct option. Then on Saturday when I was making a cake my mom was in the kitchen reading the new Time magazine aloud to me (my family is big on reading aloud) going over the 51 steps we could take to make the world a greener place.
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In Season: Fennel
It's surprising that a hardy green such as fennel is so unknown to so many home cooks, especially considering the vegetable's adaptability: Its bulb, stalks, and fronds are all completely edible, either raw or cooked, and it possesses a pleasing, mild anise flavor. Although it's a perennial, fennel can be found at a reasonable price during Autumn months. Fennel newbies can sniff it at the market for a hint of the flavor to come.
In Season: Beets
I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color — and a sweet, mildly buttery flavor when cooked — to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender.
Yummy Links: From German Beer to Pabst Blue Ribbon
- What you should know about German beer. — Chow
- On Chez Pim's cookbook: What really is a foodie? — Eat Me Daily
- Meet the revuelto, Spain's answer to scrambled eggs, but with more veggies and less eggs.— The Atlantic
- The movie Julie & Julia doesn't translate well with the French.— The New York Times
- There's nothing more simply delicious than spaghetti alla carbonara.
You Are What You Eat: A Study in Consumption
This month, Good magazine features a collection of narrative images that explores the different ways people address food. "You Are What You Eat," a collection of narrative images by artist Mark Menjivar, divulges the contents of various eaters' refrigerators.
One fridge, stacked haphazardly with various styrofoam takeout containers, reflects the night owl habits of a bartender.
In Season: Rhubarb
Asparagus isn't the only stalk in season: rhubarb is also having a moment. Rhubarb resembles celery but has a vibrant pink color. Although many people mistake it for being a fruit, rhubarb is actually a vegetable.
Come Party With Me: Change the World — Menu
My sister is on the cover of a fabulous new book called Change the World For Ten Bucks. The idea behind the book — which is written by an organization called We Are What We Do — is small actions multiplied by lots of people equals big change. Basically if everyone stops using plastic bags and recycles more, the world will be a better place!
In Season: Dandelion Greens
Spring doesn't officially start until tomorrow, but judging by the produce that's popping up at the farmers market, the season's already begun. Edible weeds like fresh dandelion greens are at the peak of their season now through mid-Spring — and, with their mildly astringent, pleasantly bitter flavor, they're not to be missed. To find out how they're used, read more
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