THERE seems to me to be four big factors suddenly at interplay with regard to food these days. First, however, it’s important to place this post within context: People all over the world are suddenly experiencing pre-war instability and uncertainness. Those who lived through WWII (and they are a rapidly dwindling minority) often say our contemporary world “feels” just like pre-World War II but “on steroids.” In the meantime, the world’s population continues a 45-degree growth curv...

THIS is a rather complex post compared to most. First, I don’t really think American love bitter food. But I do believe that COVID’s anosmia (loss of smell/taste) and pressure on grocery stores to “sell food” rather than provide outstanding food items; the commercial food industry’s use of pesticides, GMO’s and premature harvesting due to increasing concerns over transportation infrastructure breakdowns; and youth’s acclimatization to all this, that together they present a Perfe...

AH, perhaps you’re already wrestling with this title as a metaphor for writing or authorship? Nope. I am an author, but I mean the question quite literally. It’s a contemporary question up there with how come so many drivers ignore the speed limit on freeways, and how come things AI-digital increasingly seem to take more time and effort than human face-to-face? But I digress…

You must admit (if COVID hasn’t damaged your olfactory system) that many foods, but especially fruits, today ...

ARTIFICIAL FOOD ANYONE?

SHADES of Soylent Green (https://en.wikipedia.org/wiki/Soylent_Green)! But I’m not here to post on a dystopian future where people eat their dead. Rather I’m concerned about the continuing intrusion of “artificial” substances into our foodstuffs. Okay, so a good chemist (which I am) would say that EVERYTHING’S “artificial” in that it is built of chemical atoms and molecules, whether created geologically or biologically. “Better Living Through Chemistry...