George Monbiot’s opening argument in a recent Oxford Union Debate , as part of the Oxford Farming Conference on meat, was quite ironic. In his opening argument he discussed the the massive amount of both soil and biodiversity loss, and then … Continue reading George Monbiot once again tilting at the wrong windmill.
“The whole problem with the world today is that fools and fanatics are always so certain of themselves, and wiser people are so full of doubts,” Bertrand Russell. Now that the film “What the Health” is on Netflix, I went … Continue reading What the Health, a [vegan] film review
Ranchers, who raise their animals outdoors on pasture, often find themselves attacked from two very different sides of what sometimes seems like a binary debate. (It isn’t). On one side, there’s an industry that wants to maintain an industrial system of production. This system of production has a lot of vested interests (meat packers, pharmaceutical companies, agro-chemical /seed companies) who want to maintain the status quo. On the complete opposite side is a very small, but vociferous, abolitionist vegan community that will use any rational or irrational argument to further their fundamentalist foodie jihad. When arguing against pastured based systems, … Continue reading A Measure of Make Believe?
(Originally published May 30, 2016 on Examiner.com). “In effect, everything should be made as simple as possible, but not simpler.” Roger Sessions paraphrasing Albert Einstein “The stupidity of man comes from having the answers. The wisdom comes from having the … Continue reading LA Chef review- UCLA Science and Food discussion on restaurant GHG emissions
(Originally published February 26, 2014 on Examiner.com). With so many cooking shows and celebrity chefs on television, interest in food and the restaurant industry has never been greater. In many ways this has been a good thing pushing culinary boundaries … Continue reading LA Chef Issues- pay equity, surcharges and healthcare
(Originally published April 10, 2014 on Examiner.com). Interesting article today from “Restaurant Hospitality” entilted “7 strategies to control opening costs.” Here’s the link to that article. Please click through to read the article before reading my thoughts below regarding this article’s “advice.” RH’s article contains some good advice, some bad advice and some very glib advice. For example, item #4, local codes vary in difficulty and enforcement so yes having an architect aware of the local code enforcement (as well as submission processes) is important, but an architect who knows the building type is also important. There are a lot of specific … Continue reading LA Chefs issues: thoughts about 7 strategies to control opening costs
(Originally published June 18, 2014 on Examiner.com). Recently chef and author Dan Barber was kind enough to provide answers to some questions LA Chef’s Column had for him provoked by his new book The Third Plate, and his recent interview … Continue reading LA Chef’s Q & A with Chef Dan Barber about “The Third Plate”