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GOOD Challenge Update: Apparently I Can't Give Up Processed Foods

I tried to not eat industrially processed food for a month. I failed. Should I blame poor planning, kakonomics, or faux-nostalgic Culinary Luddites?

Way back in the early days of February, I made a pledge: to give up industrially processed food for a month. The idea behind my pledge, and my colleague Cord's earlier renunciation of soap, was to see whether these individual lifestyle tweaks can create positive change—in our own well-being, in our communities, and in the world around us.

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Modernist Cuisine, Michael Pollan, and MRIs Dietary Supplements: Monday, February 21

The edible mysteries of hot soup, shiitake dermatitis, and MRI wine scanners in today's daily roundup of what we're reading at GOOD Food HQ. Enjoy!

What's food guru Michael Pollan think about genetically modified foods? Hear what he's got to say.

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Dietary Supplements: Thursday, February 17

Dietary Supplements is a daily roundup of what we're reading at GOOD Food HQ. Today we're serving up cookbooks and dentures. Enjoy!


Curious about a $625 cookbook? You should read Kenji Lopez-Alt's excellent account of Nathan Myhrvold's epic new cooking tome: Modernist Cuisine.

Hey New Yorkers, here's how you can eat like a caveman, an American in 1491, or an astronaut, and simultaneously support the Museum of Food and Drink.

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