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Not long ago, my foodie friend Laura (a gifted graduate of the Culinary Institute of America) held up the serving of dinner at a small dinner party because her husband was on his way home with precisely the right kind of salt. The January 23rd issue of Newsweek says that Morton’s Iodized Salt (the one…

“Who is the audience for this thing?” my 91-year-old father asked, trying to show interest but clearly perplexed. I had my laptop out, and I was kneeling beside him, scrolling through my weblog, stopping at items he might like. He awkwardly leaned forward to read through his bifocals, and I kept adjusting the angle of…

Ever wonder why the miso made from store-bought miso paste isn’t as good as the miso you’re served in Japanese restaurants? Not long ago, I asked the man behind the counter of our local sushi carryout about this, and he said, “Well, some restaurants use seasoning salt.” I studied the bottle and passed it back…

Afer I write a blog item these days, I try to locate a free photograph on the web to accompany whatever I’ve written. So just now, when I went on the prowl for a Richard Gere photo, I decided to turn to his own Gere Foundation, which coordinates funds and grants to foster AIDS research…
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