The Italians, French, and Greeks are on to something
By JOHNETTE RODRIGUEZ | April 2, 2008
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Go Gourmet, Factory food, No stove necessary, More 
- Go Gourmet
College can be a harrowing experience for budding foodies, picky eaters, and dieters. While the dining hall's gleaming buffets of kids'-menu fare send some students into a feeding frenzy, others flinch.
- Factory food
Since Squanto taught the Pilgrims to plant maize, no food has been more emblematic of the evolution of American eating habits than corn. That's been true from the sepia-tinged golden age of the Midwestern breadbasket to the present day, where those yellow kernels are lab-engineered and recombinated into a dizzying array of futuristic foodstuffs.
- No stove necessary
Eat well this semester without leaving your dorm
- Eating, my words
In 2008, I’m going to eat less meat.
- Chew on this
Although the deepest, animal urges may be sublimated into more superficial neuroses, the average dread-locked rice chewer is looking to score.
- ‘Junk Food’ Improvement
Portland native and healthful-cookie entrepreneur Laura Trice has based her career on building a better sweet tooth.
- Share the health
Dan Coudreaut, director of culinary innovation at McDonald’s, is groaning.
- Aquitaine’s pressed-duck and Gruyère sandwich
Suffice it to say that most people who venture out for Sunday brunch aren’t seeking health food or anything low-fat.
- Origami appetizers
Welcome to a tasty morsel of Somalian life.
- Letters to the Portland editor: June 19, 2009
In a recent issue, Brian Duff reviewed GRO Grassroots Organic Café, in Portland (see "In the Raw," May 22). I've never read anything on the topic of food and nutrition more arrogant or opinionated.
- Grains make you whole
Every New Year, my mother resolved to give up whalemeat sandwiches.
- Less
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