Denise Kulawik

SGT Goes to the Movies Part 3 — The Cold, Hard Facts of what is really Simple, Good and Tasty.

 

This is part 3 in a series about running a craft services table for a film shoot here in Minneapolis for the Independent movie, Stay Then Go. Read part 1 here. 

 

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Fool For Love... Simple, Good and Tasty goes to the Movies, Part 2.

 

This is part 2 in a series about running a craft services table for a film shoot here in Minneapolis for the Independent movie Stay Then Go. Read part 1 here. 

 

It's been a long time since I've done anything more than plan a dinner party for four. Hell, it's been a long time since I've even done that. Maybe 20 years. Most of my  cooking now revolves around the challenges of cooking for just one, such as how to make the most of vegetables before they go bad in the bin.

 

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Simple, Good and Tasty Goes to the Movies Part 1: Stay Then Go

We've all gotten this question or a variant of same...

"My mother-in-law... my former high school sweetheart... my old college roommate... my parole officer... an IRS auditor... (insert your favorite)... is coming for a visit. What should I serve them? Or where should I take them to dinner... or breakfast... or lunch, for drinks... or a snack... or for brunch?"

 

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Eating to Love: The Pause That Refreshes

*The information and opinions contained herein are for educational and entertainment purposes only. They are not intended nor implied to be a substitute for professional medical and health advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation.

This is part 2 of a series about changing your relationship with food. Part 1 was Eating to Love: The Challenge to Eat Responsibly.


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Eating to Love: The Challenge to Eat Responsibly

I have a problem. I am a meat lover and a devotee of all things rich, creamy and sweet. Eggs are my favorite breakfast food. When I eat a Hostess Cupcake, I enjoy it immensely and without a trace of irony.

 

So what's the problem? Is there anything easier, gastronomically speaking, than to find a good cut of meat or low-cost dairy products or processed foods in the United States? Even consumers who balk at the worst and most cruel aspects of modern industrial farming can, with relative ease, find sources of  grass-fed beef (humanely raised and slaughtered), free-range eggs, milk and cheese from benign family farms if they're willing to spend a few dollars. The world should be my oyster. Pun intended.


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