And even more fun is the article in Popular Science on Dave Arnold, titled "Doctor Delicious" (I've included a link below) Here is a link that might be useful: Dr. Delicious and the wild new world of molecular gastronomy

From the article " The term conjures up visions of professionals using acres of counter space and island stoves to perfect their braising and baking - like Julia Child's kitchen memorialized in the Smithsonian." Hellloooooo??? Has this reporter SEEN Julia's kitchen. If I recall correctly as it's been a couple of years since I saw it, she had TWO, that's right - TWO!! small counters and a table in the middle. Heck, I've seen ISLANDS bigger than her kitchen. I love to cook and my kitchen was designed to have everything accessible within 5 small steps. The working floor space is a measly 8 square feet with the counters on the perimeter but it's a gorgeous, functional kitchen and it works. When I learned to cook it was in a kitchen filled with 16 other people and all the space we each had was a 2x3' cart with storage underneath. I cook or rather bake, because I have a passion for it. And what keeps me going, are the compliments. And they don't come from my family so I don't cook/bake for them. They just take it for granted. I think TV and Food Networks sensationalize the life of top Chefs. Out in the real world, it's nothing like that.

I just refound this thread, and wanted to quickly comment to berryberry. My experiences with a lack of quality specialty care are not only related to where I live, but related to the experiences of other parents who I have shared time with in many hospitals around the country. Try to see an immunologist who specializes in IgA deficiencies...the wait to see a doctor is a couple of months, not days, but months, for anyone. Think you have EE? The wait is 60 days or more to see the top guys in that field at Cincinnati Childrens. Eating disorder? Three to six month waits are the norm. The care costs hundreds of thousands and does not include the housing or travel. You can say that people "chose" to live where they live..and in my case that's true, but for many, they live where they can afford to live, and so many can't afford the costs of getting to medical care that you and I might find reasonable. Some folks can't afford to fill their gas tank, so a two hour drive isn't a reasonable thing...and they probably aren't living where they chose to..they're living where they have to because of their incomes. Add to that the need to have DSHS approve the speciality care..and you have a lack of specialty care for the poor in more than one fashion. Now back to nice kitchens...I'll put my soap box in the washer :oP

On Wednesday, June 28th, they sent out a letter announcing the change. If you do not subscribe to the NYT, you can get a 28 day free trial for the cooking and after that it will be $5 a month. If you subscribe to the NYT, the cooking acccess is included. Digital access is listed as $3.75 per week, but they usually have a discount of 30-50% for the first year. Here's the guts (but not all) of that letter: So here is the deal. If you are already a subscriber to The Times, you will retain access to Cooking. If you are not a Times subscriber, the next time you visit Cooking you will receive a free, 28-day trial subscription to Cooking, at the end of which you will be prompted to subscribe. A subscription to Cooking costs $5 a month. With that subscription, you'll have access to all of our more than 18,000 recipes, our instructional guides and videos, our seasonal and thematic collections of recipes, your recipe box and the organizational features attached to it. (Without a subscription, you'll still get access to the recipes featured in this newsletter, to the new recipes we publish each week and to a limited number of rotating collections. But that's about it.) The Times did not make this decision to charge for access to Cooking lightly. Our desire from the start of this enterprise was to give our users access to the very best recipes in the world, along with the ability to save and organize them, and to use them on whatever device they wanted to, with accompanying instruction to make them delicious, every time. It would be great to be able to give all that to you for free, forever. But we simply cannot. The work we do is expensive, and we want to do more of it. We travel ceaselessly, and cook every day. We test our recipes relentlessly. We photograph and make videos about them, we think beautifully. And we build features that help make cooking, and planning, and shopping for meals easier, more enjoyable, even fun. Your subscription will help us continue to do that, and better, and more. So I hope you'll join us for the free trial, and then stick around to cook with us as a subscriber for many years to come.