One thing I have abandoned all hope on is a vaccine against the Stupid. And so the future will inevitably bring more people who are paid to write about food not knowing that you don’t spell it “pallet,” that the shoes are not Minolos, that there is no way to carve a steak off a catfish (even one recalled for bacterial contamination). Chefs will always be doing “seasonal” menus with Brussels sprouts in springtime; big food companies will always invent garbage like a dressing called — seriously — Tuscan Romano. (As opposed to Venetian Reggiano?) But the true proof that there is no stopping idiocy was the layout in the magazine of the newspaper that simultaneously ran a big story on Americans wasting food. Showcasing stylish kitchens, the shoot squandered enough fresh vegetables to feed 17 Ethiopian villages. And the irony is that those are the kinds of kitchens that once installed will never make contact with fresh favas and fennel again. I guess it could have been more ridiculous, though: The prop stylists could have used Chicago foie gras.