Tuesday, January 4, 2011


The current ethical thinking in food circles is sustainable diet. Lets be honest, the whole locavore thing (like eating stuff produced within one hundred miles) looks very nice if you're in California, but is a bit more difficult if you're in Detroit. Its not impossible, but when you have a tight budget, no car and possibly no job, your income is a bit tight.

But not impossible. Mark Bittman, a columnist for the New York Times and a sustainable diet proponent, recently posted this column in the NYT about basic dishes one should master that require little time/attention, and works with a minimum selection of supplies.

Since that he also has a Youtube channel, expect him (and others) to make semi-regular appearances on the blog.

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