The day's food articles that caught my fancy:** Slate's food issue satisfies on many levels as it looks at the challenges faced by industrial food giants, the existentialism of cooking, cookbooks that are more than just about cooking, lard's limelight moment, a review of a cookbook that specifies only ratios in its measurements, and a writing grant that also funds foodies.
* Naturally aged garlic, or black garlic, is the new "it" ingredient among America's chefs.
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