Have you ever asked yourself that question? We see different kinds of potatoes at the store or farmers’ markets: brown, red, gold, fingerlings, purple but that is just a surface difference, right? Actually there is much more to it than that and I learnt about it from this delightful post at The Botanist in the Kitchen, on making potato and leek soup. I loved the way an everyday ingredient was explained in a scientific way so that we see it with fresh eyes…and can also choose the right potato for soup next time!
- RT @KarthikAghoram: Juxtapose this with celebrity chefs' comments that people must spend more on food. twitter.com/WFP/status/105… 1 day ago
- Excellent thread on the social motivation to buy organic : twitter.com/SarahTaber_bww… 4 days ago