Rousing recipes from global cuisines + indigestible facts about Big Food Biz

How much do you know about what you put in your mouth? The industrial food complex hopes it's not a lot. Tabled will fill you in.

“To table” is “to present formally for discussion or consideration” some subject. At Tabled, it’s anything concerning the food you put on the table and the obstacles it faces to get there, and what Big Food Biz does to influence our food choices.

Tabled tells the story of ingredients - where they originated and how long ago, with a recipe for how to cook them.

Tabled reveals the strategies employed by food industrialists and big agri-business to sell us food that isn’t good for us but great for their profits:

• the sponsored scientific research to support profit-making goals

• manipulative advertising

• covert funding of dedicated lobbies towards favourable legislation

I’ve filed on food for news outlets globally, from The Washington Post, Gourmet, NPR and National Interest to The Observer, The Sunday Times, the Evening Standard, the Daily Mail and more. After four years in Moscow as Foreign Correspondent for the Evening Standard and Daily Mail, I was the Food Writer for United Press International in Washington DC for nearly a decade. I’ve run my own food website, used as a teaching tool in New York State, and twice won Gourmand International’s World's Best French Cookbook award.

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