Residents of Toronto, good news: A local farmer is growing Garden Gem tomatoes along with another Harry Klee hybrid called the Garden Treasure (which I think is even better). It'll be appearing soon at a popular farmers market. Watch this space for updates.
There are few scientists more sharply critical of bad science and faux science than the University of Florida's Kevin Folta, who has taken the Foodbabe and others to task for getting the science wrong. Of The Dorito Effect, Folta has only positive things to say. "The writing was clever," he writes, "the science was portrayed in a compelling manner, and the work was an outstanding treatment of an interesting, relevant topic in health and nutrition. I never get to read something I want to read, and The Dorito Effect was a great read."
"The key to understanding why we like the way things taste lies not so much right under our noses, but rather, in them." The National Post's Rebecca Tucker reviews "The Dorito Effect." Includes excellent video.
That 14-week-old pasture-raised barred rock chicken was (and remains) the best fried chicken I have ever tasted. This was not a rational measurement of chicken quality based on crispiness, juiciness and “fried chicken flavour,” the way it happens in a sensory evaluation. This was get-up-out-of-your-chair-and-start-dancing fried chicken.
It’s an old joke — if you can’t describe a flavor, say it “tastes like chicken.” But chicken wasn’t always synonymous with generic. Chicken used to be flavorful, expensive. As author Mark Schatzker describes in his new book, “The Dorito Effect,” that all changed starting in 1948, with a contest to make chickens more plentiful — and less delicious.
The revolutionary and delicious new tomatoes bred by Harry Klee can be grown in your own garden. A $10 donation to the University of Florida will win you a package of seeds, and the money supports Klee's quest for awesome tomatoes. Donate here.