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Wood Stove Baking

A few weeks ago I was staring at my nightly fire as it was turning into coals, and wondered if I could “bake” in the wood stove, using it like an oven. I chose not to load another log that evening and instead pushed all of the coals to the sides leaving an empty space in the middle. I wrapped a homegrown squash in three layers of recycled foil. Then I put it in the center of the wood stove, closed the damper and went to bed. In the morning was a still warm, soft winter squash tasting slightly of wood and very sweet.

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The Art (and Neccessity) of Fixing Our Own Meals

Here’s a review of Micheal Pollan’s new book via an interview with him. Good article; another good book on food.

The Most Powerful Way to Change the Food System

The Daily Fix Newsletter 6 Startling Secrets from a Food Industry Insider
14 Foods You Should Never Eat

 Despite the immense popularity of food competitions and shows, and of celebrity chefs who have turned restaurants into a new form of dinner theater, Americans are more disconnected from their food than ever. The amount of time we spend in our own kitchens has fallen by 40 percent since 1965, Michael Pollan writes in his new book, Cooked: A Natural History of Transformation. Now, we spend our time in front of TVs and computers, “outsourcing,” as he puts it, the job of cooking to corporations and restaurants. The result? A serious obesity problem and an industrial agriculture system reliant upon unsustainable methods. The renowned food writer sat down with us to talk about the single-most powerful way you can change that.
How Big Food Is Making You Fat