I’m speaking at the Aspen Ideas Festival: Health. I’ll be interviewed by Helena Bottemiller Evich of FoodFix from 9:00 to 9:50 a.m.. Topic: “Making sense of nutrition science.”
I’m still in awe of Melissa Clark’s “mature and restrained” recipe for Almond Birthday Cake with Sherry-Lemon Butter Cream. She says the recipe yields 8 servings. But she surely must mean 24.
I used the USDA’s handy food composition data base to add up the calories: 1,060 per slice!
Yum.