“There’s almost never a critical difference between one onion and two,” Mark writes. “A ‘head’ of broccoli might weigh one or one-and-a-half pounds; a steak may be three-quarters to an inch and a half thick— to try and force cooks to follow recipes demanding precision robs them of their ability to improvise, to relax, to substitute, to use their own judgment.” Even a fast, potentially delicious 20-minute meal made with real ingredients is something to celebrate.
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.