Posts in The New York Times
Intermittent Fasting Made My Life Easier, and Happier

At the urging of doctor friends and a few popular books, I embarked on a diet plan earlier this year called intermittent fasting. The basics are that I could eat the foods I enjoyed and most of my regular meals, but it had to be within a short time frame of eight to 10 hours. Outside of that, I would stick to water, tea and black coffee.

Read More
From Brewery to Bakery: A Flour That Fights Waste

For some people, beer is the perfect end to a workday. For Bertha Jimenez, it’s the start of a new way to eliminate food waste.

Breweries throw out millions of pounds of used grain every day that could have other uses. While some is repurposed as animal feed, compostable products or heating fuel, little has been exploited for its value as food.

Read More
On the Whole30 Diet, Vowing to Eat ‘Smarter’ Carbs for More Than 30 Days

Last January, as one does, I pledged to eat better. Not one to phone it in, I adopted a meal plan with almost every vice crossed off the list. I blame Instagram, which was where I first spied the hashtag #Whole30, along with hundreds of iPhone-perfect images of delicious-looking food. If I ate nothing but whole, unprocessed foods for 30 days, the Whole30 program promised, I would have less bloating, fewer cravings, better sleep and more energy.

Read More
A Diabetes Monitor That Spares the Fingers

For the past year and a half I’ve been buying a medical device from Italy that has improved my life immeasurably. It wasn’t easy: I roped in a good friend who had moved to Milan to buy the device and ship it to me because it wasn’t yet available in the States. And it was expensive: over $1,600 a year.

But my black-market purchase helps me manage my Type 1 diabetes without the need to draw blood from my callused fingers 10-plus times a day to track my glucose level, a ritual that had been an unpleasant part of my life for decades.

Read More
Toast Ale, From Recycled Bread, Is Now Brewed in New York

Overproduction is built right into the business model of most bakeries. While we devour much of what is made, huge quantities of perfectly good grain are tossed. But Tristram Stuart, an Englishman who began battling food waste 15 years ago, long before it became a popular cause, discovered a way to turn bread, an inexpensive product with a short shelf life, into one that’s long-lived and lucrative: craft ale.

Read More
Cheese Making With a Tang of Science

There’s no sign announcing that you’ve arrived at Jasper Hill Farm, a creamery in the Northeast Kingdom, as Vermonters call that end of their state, but you can’t miss it. The main barn is painted midnight blue with a giant cheese moon and cows floating happily in space. Blasted into the hillside is a concrete bunker with seven cheese caves radiating from a central core.

There’s one other surprising detail: a modern two-room laboratory filled with microbiology equipment and staffed with scientists.

Read More
An Open House Disguised as a Dinner Party

It might have been any over-the-top Manhattan dinner party: a penthouse setting where several dozen carefully chosen, accomplished guests enjoyed artisanal cocktails, a four-course tasting menu prepared by up-and-coming chefs and a live dance performance. But this was no ordinary over-the-top party. It was an open house — albeit a very exclusive one.

Read More