Articles by Lou Bendrick
Lou Bendrick is a former contributor to the High Country News Writers on the Range syndication service whose freelance work now appears in various publications.
All Articles
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A tasting of four meatless “turkeys” for the holiday table
Can such a “turkey” make your holiday feast soar?Photo courtesy of Jason HoustonGiven the ire I provoked in last year’s turkey column, it’s high time that this Grist columnist acknowledges that: A. Meat-centric holidays such as Thanksgiving can be challenging for vegetarians and evoke all kinds of emotions — including, but not limited to, extreme […]
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Heat makes honey toxic, and other myths of the hive
Dear Lou, I heard a rumor that honey is toxic when placed in hot water. Is that true? Doesn’t the whole world drink honey in hot tea? Also wondering about the harvesting of honey — is it harmful to the bees and their sustainability? Honey Lover from Vermont Dearest Honey Lover from Vermont, I didn’t […]
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Thoughts on irradiated food
In Checkout Line, Lou Bendrick cooks up answers to reader questions about how to green their food choices and other diet-related quandaries. Lettuce know what food worries keep you up at night. Dear Lou, Is food irradiation good enough that we could theoretically go back to having rare hamburgers, soft-boiled eggs and unpasteurized milk? I […]
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To change your tuna, consider the sardine
In Checkout Line, Lou Bendrick cooks up answers to reader questions about how to green their food choices and other diet-related quandaries. Lettuce know what food worries keep you up at night. Hi there, I am desperate for a tuna melt with some chips on the side, but am living in fear for my insides […]
