I was in a large warehouse store a few weeks ago standing in the giant refrigerator that houses the eggs and dairy and I was faced with a choice. In front of me were two different cartons of eggs. One contained regular large chicken eggs and the other, for a few dollars more, contained the same thing except it had that seductive FDA Certified Organic stamp of health prominently displayed on it’s label. Continue reading →
I worked in a cabinet shop for a short time when I was in college and the only other employee was Russ Crispin, a tall, wiry bachelor in his 60’s who would bark and yelp for no apparent reason in between cutting sheets of melamine. Often, when he was in a particularly good mood, he would break into song with his powerful deep voice. Continue reading →
I can’t remember exactly the first time the idea for Ripelist popped into my head, but I do remember it was during a time when my own ideas about food were dramatically changing.
Up until then my attitude towards food was pretty typical of a bachelor who thought cooking was a waste of time and changing your diet meant buying sugar free donuts. Continue reading →