Author Archives: Lauren Gitlin

‘Vegetable-Forward’ Eating: How Vegetarian Chef Amanda Cohen Is Changing Fine Dining

'Vegetable-Forward' Eating: How Vegetarian Chef Amanda Cohen Is Changing Fine Dining

It’s taken a few years, but Michael Pollan’s central thesis from In Defense of Food–“Eat food. Mostly plants. Not too much … A little meat won’t kill you, though it’s better approached as a side dish than as a main”–is finally being adopted by chefs and high end food purveyors around the country. From Jean-George’s ABC Kitchen in Manhattan and Jose Ramirez-Ruiz’s Chez Jose pop-up in Brooklyn to Coi in San Francisco (and plenty of places in between), restaurants are eschewing the “vegetarian” moniker, adopting instead a Pollanesque “vegetable-forward” model in which vegetables–not just meat substitutes or grains–are the focus. In many cases, meat or animal products are “allowed,” but minimally, mostly as flavoring agents and side dishes. More »

The Raw and the Cooked: Facts And Fictions Of Raw Milk

The Raw and the Cooked: Facts And Fictions Of Raw Milk

There’s a lot of confusing rhetoric on both sides of the raw milk debate: Some swear by its health-giving properties (allergy relief, reduced asthma symptoms, middle-ear problems resolved) and go to great lengths to procure it illegally for themselves. But some indict raw milk as anything from an icky, filthy primordial substance to a liquid death sentence, a breeding ground for lethal bacteria. The truth is probably someplace in the middle. More »