When 16 year old “Chef” Flynn McGarry hits the kitchens, most people are intrigued by his level of skill and focus. Media photos show him to be someone with a veteran’s hand; a kid with industry experience stemming from long before it could’ve physically been possible. His dishes appear to be fully refined, his Facebook page offering up glimpses of sea water brined uni with a lush looking puree of carrot, coffee, and micro-marigolds. It’s an exploration…"The Kid Who Would Be a Chef; The Controversy of Flynn McGarry"
[Originally Published on 08/16/2010] Attention has been brought back to the raw milk debate recently. A great deal of information tends to fly back and forth between both sides of the argument, but as with any debate the facts on the matter tend to get blurred by overheated levels of interest. Farmers and consumers alike want to buy and sell the products they want without hindrance by outside opinions. Private and government agencies try to…"RAW MILK; THE DEBATE UNFOLDED [REPUBLISHED]"
[Originally published on 01/05/2011] For quite a while now The Corn Refiners Association has been asking us “What do people say about High Fructose Corn Syrup?” Well, as much as the commercial may try to imply that the answer is a simple nothing, it’s actually quite the contrary. The information regarding high fructose corn syrup (HFCS) is abundant to say the least. It appears science has taken on the issue and tried to identify the…"HIGH FRUCTOSE CORN SYRUP; WHAT DO THEY SAY ABOUT IT [REPUBLISHED]"
[Originally Published on 08/04/2012] Today I went to a factory farm. Okay, so maybe it wasn’t today, maybe it was earlier this week, but I needed to take some time to think about this matter a bit before writing about it. It’s a hard topic to discuss because there are strong feelings on both sides, but it IS a topic that needs to be talked about. Factory farms exist and they make many points to…"TODAY I WENT TO A FACTORY FARM [REPUBLISHED]"