GOOD

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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Dietary Supplements: Plant Pain and Pigeon Milk

In today's daily round-up of what we're reading at GOOD Food HQ, we show you how to make a watermelon french fry. And much more besides.

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One perfect Araucana egg meets nuclear meltdown in 140 characters or less.

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Drinkable Bagels and Pea Fat: Cooking with Microsoft's Former Chief Technology Officer

Sampling recipes from Nathan Myrhvold's $500 cookbook—made in his own ridiculously high-tech R&D kitchen.

We've written about the stunning visuals and high-tech recipes in former Microsoft Chief Technology Officer Nathan Myrhvold's new cookbook, Modernist Cuisine, before. But at $500 a copy, we haven't had the chance to take it into the GOOD kitchen and give it a test drive.

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