Romper

As a doctor and the mom of two young boys, Grace Farris was busy enough. But she’d always drawn for fun, and eventually her illustrator’s eye turned to sketching vignettes of daily life with two children under 5. In 2017, she began to share her comics with friends as @coupdegracefarris on Instagram. You can probably guess what happened next:

Cooking Light

Some of these have a kernel of truth, and others are completely made up. We take a look, and bring the science.

Eating Well

While it’s easy to make a visit to your local farmers’ market more of a social event than a shopping trip (no judgment!), these expert tips from farmers and market managers at three of the country’s top spots will help you navigate it like a pro.

Washington Post

It has taken Dave Poorbaugh almost 10 years to get back to the 1740s. Maybe that’s because instead of a DeLorean, his time machine is the historic Annville Flouring Mill in Lebanon County, Pa., which he says is the oldest continually operating flour mill in the country. President of the company that owns the mill, Poorbaugh is a genial history buff who relishes telling tales of his own Colonial lineage. And with this summer’s harvest of 35 acres of heritage wheat, it looks as if he’ll finally taste the bread of his fore¬fathers.

Washington Post

This essay was selected for the Best Food Writing Anthology.

Food writers are lying to you. In our quest to inspire people to cook, we offer images of glorious plates of food, dramatically lit, propped with carefully-chosen cloth napkins and color-coordinated dishes, with the most adorable little trail of crumbs to suggest that someone’s actually eating this slice of perfection. My dinner plate never looks like that anywhere but the computer screen, on a really good day. In real life it’s chipped, with maybe some sauce spilling over an edge onto the crumpled paper napkin.

New York Times

The kombucha guy was doing it wrong, and so was I. By the time Rich Awn, the owner of the one-man tea-and-coffee brewery Mombucha, arrived at the food swap in a TriBeCa apartment building, the table brimmed with inventive homemade goods, including vodka infused with the needles from an organic Christmas tree. Next to each offering was a green placard where swappers could “bid” — I had already scribbled my name and my offer (chocolate-chip cookies, Samoa bars and granola) on cards for Meyer lemon curd and a few other enticing treats.

New York Times

Some children are omnivorous, equally enthusiastic for broccoli and brownies. Mine, on the other hand, is non-nivorous. For almost five years now, since he turned 2, Harry’s will-eat list has allowed fruit, snacky things, plain pasta with olive oil, yogurt and mozzarella (shredded only, thank you very much), and sometimes chicken. Oh, and hot dogs. His favorite “vegetables”: olives and capers.