Scribd

Let's face it: Vegetarians are a strict minority of the U.S. population. The numbers seem to be increasing, though data from various surveys vary widely. For example, a Public Policy Polling survey of 500 respondents indicates a jump in non-meat-eaters from one percent in 1971 to a whopping 13 percent in 2013 — 6 percent vegans, 7 percent vegetarians. (Somewhat tragicomically, the question about vegetarianism is part of a poll titled: "Americans pick Ronald McDonald over Burger King for President.") Other sources show results which, if you are rooting for vegetarianism, are much worse. A 2006

Dadisi Olutosin grew up in Atlanta. His mother is "a southern belle," he says, "and growing up in her household, I was exposed to a lot of very, very good food," he says. She cooked classic southern American dishes like collard greens (which he made for us in this video). It was only later, when traveling around the world as an adult, that he understood the African roots of his culinary heritage. In West Africa, Olutosin saw women cooking a range of green leafy vegetables in soups and stews. The food — and how they made it -- reminded him of his own mother. And he also found the roots of south

This week, Out of Office is celebrating all things ice cream. Follow along as we explore the sweet history and unexpected influences of America’s favorite dessert. Walk through any freezer aisle, and you’ll see half gallons (which are actually 1.5 quarts, but still referred to as half gallons per antiquated ice cream tradition) of Breyers’ “frozen dairy dessert” ($7.99 in NYC) and Edy’s “slow churned light ice cream” ($6.99 in NYC) alongside premium brands like Jeni’s Splendid ($12 per pint), Steve’s Ice Cream ($10 per pint). With countless national and regional brands selling their frozen goo