Casual Kitchen

Last week's post was pretty darn depressing wasn't it? Well, at least it depressed me. I can't stand the idea that I might be na...

It's interesting (uh, well, to me at least) how writing a post on one topic often inspires a tangential post, then another tangential po...

I wanted to share one more thought about the various crises in "studies show" science . We're finding a lot of errors in a l...

Readers, I've developed a cognitive rule of thumb for "scientific studies" that I now use whenever I hear or read about any st...

There are some really strange and kooky things in our modern food system. Like, for example, the fact that there are 20-30 different kinds o...

Readers, I'm travelling right now, so please enjoy this post from Casual Kitchen's archives. See you in another week or two, and tha...

Readers, I want to share a mental tool with you, a tool I used incessantly in my days as a professional investor--and still use today as a i...

Last week's post on advice-giving left me with grave doubts. I feel strongly about my personal obligation to help reduce status compe...

No. Never. Let's start with advice-giving in its worst form: unsolicited advice. It's never a good idea to give unsolicited advic...

The process of writing my last two posts ( the one on choicemaking and the other one on the popularity of terrible blogs ) got me thinking ...

I've often said that it bugs me to see a good blog go unread. It's one reason why I run Friday Links posts: it's my own small ef...

This post blatantly steals ideas from an interesting and unusual little book: The Path of Least Resistance by Robert Fritz. **************...

There will be an article coming up in my next Friday Links post* that asks a great, great question: "This is the safest time in human h...

Readers, I want to share a brief exchange between a reporter and Berkshire Hathaway directors Warren Buffet and Charlie Munger. It crystalli...

I don't have a dog in the fight on raw milk vs. pasteurized milk. But from a food debate standpoint, raw milk is an utterly fascinatin...