In this article about a (mute) swan that I found in a rubbish free paper that someone had left on a rain sodden table outside a Manchester bar, the interviewee claims to hear the sound of quacking outside. However, swans don’t quack on account they are swans and not ducks so someone is lying and I don’t like it one bit. Needless to say I am furious.
This news is from squacco and it must be said I agree with her. Like mutton for lamb, swans for ducks simply does not work and it is an appalling idea. It raises my hackles. Or it would if I had them.
Nobody serves swan anymore that I know of except for one small famous college over the pond. And it’s my feeling they do it mostly for the feathers.
If you’re looking for something motivatingly healthy to read this weekend about food, Clean Eating is out – it is the second issue of this new magazine, and it is very good. Ellie Krieger (who we mentioned earlier this week) is a contributor. You can get a taste at their beautiful website, just click here.
I wonder what ever happened in this town in Spain – from a story dated June 6, 2000 in Salon:
In two years, the northern Spanish towns of Villabilla de Burgos and Alcala de Gurrea will be running on artichokes. No kidding!
According to a Reuters report, the towns plan to burn giant, 10-foot-high artichokes at their twin power stations to convert the thorny vegetables to electricity.
Back on Earth As We Know It, Men’s Health with their ongoing compendium of “Eat This Not That” offers yet another list up to the world: 125 Best Supermarket Foods.
Ladies and gentlemen, rev your appetites—and steer your shopping carts toward the delicious staples of a healthy diet. We scoured the grocery aisles and chose the most reliable basics and the best secret ingredients that will improve your diet and take your cooking up a notch—all in one trip to the supermarket!
God it sounds exciting! Rev rev.
In “the best thing I’ve read all week” category lives something by Rachel Laudan. A snippet to taste:
Sustainability. It’s up there with motherhood and apple pie, who could be against something so eminently desirable. Yet the fact is that we have no analysis of what is sustainable and what is not. Assuming that if it’s small and organic it’s sustainable won’t do.
Some of the topics Rachel writes on, from her blog:
Big issues in food history. Does America have a cuisine? What is a cuisine anyway? What are regional cuisines? Is it possible to eat locally and why would anyone want to? What about servants?
Big issue in food politics. Basically I think that for all its problems, there’s never been safer, tastier food. So why is that? What are we doing to keep it so? What about all the naysayers and their doom and gloom?
Not only can she write, she has the academic background to back it up and even better, the woman is brilliant.🙂
If you’re still hungry just click on the YouTube video below. It’s possible you may never be hungry again.
Enjoy your week-end!