V.19 No.8 | 2/25/2010
By Ari LeVaux
I am confused about which type of utensil to use while cooking. I have heard that plastics can leach cancer-causing chemicals into foods and liquids when heated and cooled. I have also heard that wood cannot be sterilized because it is porous. I know that metal can scratch up and ruin pots and pans. Where does that leave me when reaching for a spatula, ladle or spoon? Any suggestions?
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
NM Black Expo 2 at African American Performing Arts Center
Discuss shared cultural experiences regarding health care advocacy, education advancement, policy advocacy, community development and celebrate Black culture.
Explosions in the Sky • post-rock, instrumental, experimental • Future Scars at The Bridge at Santa Fe Brewing
Spanish Cooking Classes: Summer Recipes at National Hispanic Cultural CenterMore Recommended Events ››