“Nut”-thing to It: How to Eat Acorns and Enjoy It

“I worked my hands down through the sleek, cool nuts until my arms were in up to my elbows, and laid my cheek against the acorns in a kind of embrace. I smelled their faint dust, thought of all the rain and darkness and hunger they would forestall, and felt fiercely proud.”
– Jean Hegland, Into the Forest (193)


There are some things you should know about me before we get started: I have never been a proponent of natural, organic, vegetarian, or vegan eating. I have never fallen into any health food fads because I have never given a second thought to health food. I come from three generations of farmers, and the only farming I have done has been weeding my mother’s flower garden. Continue reading

Chocolate chip cookies.

The Chocolate Chip Cookie Experience: Rediscovering the Pleasures of Eating Via Home Baking

                   “Prepare your own food. This means reviving in your own mind and life the arts of           kitchen and household.”—Wendell Berry, “The Pleasures of Eating”

Food today is available more readily, and in more varieties, than ever before, as supermarkets, and restaurants offer an abundance of convenient eating options. But this proliferation of quick and easy food products, while certainly advantageous at times, is not without problems. In his essay “The Pleasures of Eating,” farmer and author Wendell Berry draws his audience’s attention to a major issue confronting our population: the modern-day phenomenon of “industrial eating.”

Berry describes the industrial eaters of today as “passive consumers”(64), disengaged from and unaware of the stories behind their meals. While, as he states, “Eating ends the annual drama of the food economy that begins with planting and birth” (64), many people do not think of themselves as active participants in this drama. Instead, “eating has become a degraded, poor, and paltry thing” (66), which people hurry through with little or no awareness. Continue reading

“Flavor” Enriched Cosmic Snoballs


“In an age where delicate aromas, subtle flavors, and microwave ovens do not easily coexist, the job of the flavorist is to conjure illusions about processed food and…to ensure ‘customer likeability’.”
-Eric Schlosser

Have you ever wondered what makes all those junk foods in the snack aisle taste so delicious? You know the ones: creamy Twinkies, the satisfying chocolaty crunch of a Nutter-Butter, and that slow sinking of the teeth into those perfectly moist Little Debbies?

The answer is the intricate chemistry of flavoring. Continue reading