10 Things We Love in July
We're learning more about knives, the state of the global food system, how to save money on ingredients, and more
Welcome to “10 Things We Love,” a roundup that includes a preview of our favorite stuff on The Bittman Project this month, as well as posts you have loved (or may have missed) that are especially relevant right now.
What's the difference between a cheap knife and an expensive one? How often should you sharpen your knives? Do you really need more than one knife? Mark and the makers of his favorite knives, New West Knifeworks, address these and other sharp questions.
On Food with Mark Bittman, we’ll have Raj Patel, one of the leaders of the food and social justice movements, along with another superstar, Jennifer Clapp, professor and Canada Research Chair in Global Food Security at the University of Waterloo, talk with us about the current state of the global food system.
We’ll also read The Comfort Conundrum, a post in which Kerri Conan writes about the intersection of healthy eating, cost, and comfort inspired by the rebranding of Kraft Macaroni & Cheese.
We’ll learn about the high school cooking club Mike Diago is mentoring, where students are learning about ingredients, restaurants, and how food intersects with so many aspects of our lives.
We’ll hear about African cuisine in Paris from Kayla Stewart, who recently returned from a tour with Little Africa, a woman-owned tour group that aims to highlight the gems found in and around Goutte d'Or.
Kate Bittman has a Just Do It in the hopper on a tried-and-true pasta dinner that’s super easy and bound to please a young picky eater. Below you’ll find a link to the inaugural column.
She’s also lining up How to Buy Meat in ways that are mindful of animals’ quality of life, the environment, and our health, much like our How to Buy Fish piece.
We’re going beyond our weekly cheap dinners as the cost of food continues to rise. This month, we’ve put together some strategies and suggestions to help you save money on food costs.
It’s approaching cucumber season and we can’t wait. Take a look at this trio of recipes to inspire you for a discussion on what to do with all those cucumbers later this month.
And Daniel Meyer will dazzle us with what he calls his lazy noodle technique.
“My three-year-old watches a truly horrific sing-along TV show. It’s awful. I think it might be created by a cult. I hate it. One of the songs has a line about chicken and dumplings. Every time my kid hears it, he asks me for a chicken dumpling. Not chicken and dumplings, which he doesn’t know about —yet. A chicken dumpling, like the kind you might get at a Chinese restaurant.
The first time he asked, I chose to interpret the request as a challenge to see how fast I could produce a single homemade chicken dumpling. As it turns out, if you’re blessed with low standards, you can make a dumpling pretty fast.”