THE KNIFE & FORK is a group for anyone who has a strong interest or mild curiosity in food, cooking, eating, drinking, and nutrition.

Members: 140
Latest Activity: Nov 6, 2015



THE KNIFE & FORK will be a group open to a broad range of food-related topics. You do not have to be a food snob, an epicure, or a bon vivant to join, participate, or enjoy this group. You just have to have the desire to share and explore old and new information on food and dining.

Discussion topics, articles, and questions can include, but are not limited to:

  • Food history and legend
  • Ingredient recognition, selection, storage, and preparation
  • Your favorite recipes, methods, and tips and tricks
  • Your favorite wines, beers, liquors, or cocktail recipes
  • Health & nutrition information for adults or children
  • Food allergy information, warnings, and replacements
  • Organic foods and pesticide information
  • Sanitation and food safety / preparation
  • Product labeling and government regulation
  • Food and product recalls
  • Culinary and dining etiquette, rituals, and customs
  • Food economics
  • Documentaries, books, cookbooks, and television shows
  • Bizarre or unusual foods and customs from around the world
  • Vitamins & supplements (with which you have direct experience)
  • Diet information (with which you have direct experience)
  • Agricultural or farming practices related to food quality or availability*


*For this item, please see Borderline Discussion Posts below.

Borderline Discussion Posts
It is inevitable that there will be some crossover in topics and issues related to food production and consumption. I am not forbidding these topics outright, but there may be a better venue for them. Use your best judgment and post the topic in the group that best fits the focus of the discussion. Please do not cross post the same discussion twice in different groups, as it is against Atheist Nexus policy to do so.

  • If you are interested in food and gardening, it makes more sense to join Godless in the Garden and post your discussions there.
  • If you are interested in how agriculture and modern farming affect the environment, please join Environmental Atheists.
  • If you are interested in socio-economic justice, family farms, and fair trade practices, please consider Consumer Ethics instead.
  • If animal welfare as it relates to food production and consumption is your thing, please join us in Humane Atheists.

External sites of interest:
Food & Water Watch
Organic Consumers Association
Pesticide Action Network
Food & Wine Magazine
Slow Food International
Cook's Illustrated

Discussion Forum

Crab industry off US West Coast collapses

Started by Ruth Anthony-Gardner Nov 6, 2015. 0 Replies

Cicadas taste like asparagus

Started by Ruth Anthony-Gardner. Last reply by Lillie Jul 30, 2013. 12 Replies


Started by Daniel W May 14, 2013. 0 Replies


Started by Daniel W. Last reply by Daniel W May 14, 2013. 5 Replies

Cicada & other unusual foods.

Started by Idaho Spud. Last reply by Idaho Spud Apr 18, 2013. 1 Reply

Looking for tofu recipies

Started by diane sholly. Last reply by Steph S. Jan 8, 2013. 1 Reply

Meat-light, high protein food

Started by Louis. Last reply by Sandi Dec 19, 2011. 8 Replies

The Toxic Potato !!

Started by VeganApe. Last reply by VeganApe Dec 2, 2011. 2 Replies

Fresh is out!

Started by Sandi. Last reply by Joan Denoo Dec 2, 2011. 17 Replies

Comfort Food

Started by Daniel W. Last reply by Daniel W Nov 23, 2011. 4 Replies

Nourishing Traditions!

Started by Alice. Last reply by Alice Feb 26, 2011. 7 Replies

rice cooker

Started by Charlotte. Last reply by Louis Sep 26, 2010. 7 Replies


Started by sacha. Last reply by Joseph Stephen Reilly Sep 26, 2010. 33 Replies

Bulk Cooking

Started by Dejah Thoris. Last reply by Dejah Thoris Sep 4, 2010. 7 Replies

Treager Smoker

Started by Jason L Franklin. Last reply by Jason L Franklin Jul 17, 2010. 12 Replies

Unpalateable Water?

Started by Jezzy. Last reply by A Former Member Jul 1, 2010. 3 Replies

What's for supper?

Started by Dejah Thoris. Last reply by Dejah Thoris Jun 29, 2010. 20 Replies

Crêpes are so easy!

Started by Daniel W. Last reply by Jennifer Nicole Mar 10, 2010. 4 Replies

What to do about my squash?

Started by Erin Clark. Last reply by Prog Rock Girl Mar 9, 2010. 15 Replies

Comment Wall


You need to be a member of THE KNIFE & FORK to add comments!

Comment by Ruth Anthony-Gardner on July 13, 2014 at 11:35am

Comment by Ruth Anthony-Gardner on June 21, 2014 at 6:59pm

Comment by Idaho Spud on May 24, 2014 at 3:08pm

Good idea to avoid spitting food!

Comment by Ruth Anthony-Gardner on May 24, 2014 at 2:30pm

Comment by Joan Denoo on January 9, 2014 at 9:56pm

Your pie looks so good, and your garden produces so bountifully, I think we will all be inspired to do "food!" 

Comment by Joan Denoo on January 7, 2014 at 8:57pm

Sentient, go for it!. 

Comment by Ruth Anthony-Gardner on September 3, 2013 at 10:12am

Comment by Idaho Spud on July 16, 2013 at 5:28pm

I just found a new taste treat!  I wouldn't surprise me if most of you  already know it, but it's Umpqua frozen Blueberry Greek Yogurt.  Yummy!

A few months ago, I remember someone telling me to try frozen yogurt (perhaps greek) in place of ice cream.  Can't remember who or where, but I resisted because my taste for yogurt has become less over the years.  I did try some unfrozen Greek Yogurt that seems to be the rage now, but I was not impressed.

A couple of days ago I was looking for some new ice cream and saw this Umpqua yogurt.  I like their ice cream, so decided to try it.  I chose the blueberry greek and so glad I did!  It tastes much better than any unfrozen yogurt I've ever eaten, and as good as any ice cream.

Comment by Ruth Anthony-Gardner on June 6, 2013 at 3:13pm

Today I'm fumbling around, trying to make low carb jam with stevia glycerite. The commercial sugar free jams all have sugar alcohol, which gives me problems. The first time I tried, I did a half recipe in old jelly jars and it came out great. So, emboldened, I'm trying to make a double recipe using brand new proper equipment (which cost over $60). Argh! The first time I sprinkled the pectin into the hot berry stuff while stirring. This time I decided to actually follow instructions, treating stevia as if it were honey. Big mistake. Instead of 4 tsp of pectin dissolving into 2 tsp of stevia liquid, it made concrete. Now I'm trying to adjust. This is likely to be a disaster.

Comment by Ruth Anthony-Gardner on June 6, 2013 at 11:49am


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