This morning, as so often happens, I was alerted by @JewishVeg, to an excellent book by Yuval Noah Harari, an Israeli historian and a tenured professor in the Department of History at the Hebrew University of Jerusalem. The book is Sapiens: A Brief History
Today a book I’ve been excited to read came in the mail: Barbara J. King’s Personalities on the Plate: The Lives & Minds of Animals We Eat. I learned of it from Facebook, which everyone loves to hate but where I learn
I like Michael Pollan because he’s does the research, is down-to-earth, doesn’t indulge in extremes but makes the points that need making — and reminds us that food isn’t just about its chemical components.
Post published 4/13/2015 in 3duniverse. How 3D printing freed the slave in my kitchen I’m a foodie, and I love to cook. Naturally all the buzz about 3D printed food stimulated my curiosity. I have discovered very interesting possibilities and wonderfully useful applications
Three years ago when I was working more on the front lines of my Cafe, I wrote a post about the fun I had serving up real lemonade to an employee and her friends using my (then) new professional lemon juicer. I’m sharing