An article by two lawyers at Reed Smith, Drew Amoroso and David S. Reidy, entitled “Is ‘Paleo’ The Next Battleground In Food Litigation?”, reminded me of this prior article, the one I wanted to call “Don’t Make Artisan the New Natural”. Their article is behind a pay wall, but it’s worthwhile reading if you can … Continue Reading
This is a follow-up on the entry on VPN Pizza. It results from this interview by a blogger with Eli Colvin, head baker of the MODEL Bakery in California, and Don Sadowsky, whom the interviewer identifies as a "bread pal." Don happens to be my bread pal, too, which is how I found the interview. A … Continue Reading
An article in Thursday’s Wall Street Journal reminded me of a point I’ve been trying to make for years but didn’t have a good hook to do so. Now that this idea is in print, I do, so here goes. The article concerns a group called Associazione Verace Pizza Napoletana, which gives pizzerias certificates called … Continue Reading
