AltWeeklies Wire
Geeky Micro-Roasters Help Portland’s Coffee Industry Grow Upnew
Coffee roasting is a post-adolescent profession that has defined its responsibilities to farmers and consumers as serious ones, but is unwilling to give up the rough ethic of fun that attracted its practitioners to coffee culture to begin with.
Willamette Week |
Hanna Neuschwander |
04-07-2010 |
Food+Drink
Tags: Coffee Roasting, Portland
The $2,475 Grill of Your Dreamsnew
Is Ben Eisendrath's Argentine-style grill worth $2,475? Tom Brokaw says yes.
Washington City Paper |
Tim Carman |
04-01-2010 |
Food+Drink
Food Porn: An Interview With Tit, Ass, and Taco-Lovin' Tony Stamolisnew
Photographer Tony Stamolis just made a book about his favorite things. His favorite things happen to be naked ladies and tacos.
The Portland Mercury |
Alison Hallett |
04-01-2010 |
Food+Drink
An Offal Story: On Beef Cheeks and Barbacoanew
At my local store, none of the meat for sale is organic except the dog food. Unfortunately for my dog, I've been eating most of it myself.
Weekly Alibi |
Ari LeVaux |
03-30-2010 |
Food+Drink
Chef Swap: George Mendes of Aldea to Cook at FIGnew
In December, Mike Lata, chef and co-owner of FIG, cooked a Lowcountry-style dinner at Aldea, the acclaimed restaurant of George Mendes, a first-generation Portugese-American who has been getting a ton of recognition. Now Mendes will return the favor.
Charleston City Paper |
Stephanie Barna |
03-24-2010 |
Food+Drink
Meet Detroit's New Breed of Chef: They're Tattooed and Hang Like Rockstarsnew
The 26-year-old Dan Maurer is, um, quite a character. When he's excited, he weaves together sentences densely laced with so much swaggering profanity it sounds like a monologue from Ricky of the Trailer Park Boys.
Metro Times |
Michael Jackman |
03-23-2010 |
Food+Drink
Where are the Beers of Yesteryear?new
Buffalo got an unexpected boost in 2007 when Labatt USA moved its headquarters to Key Bank Tower. Although city officials didn’t know of the move until it was announced, Mayor Byron Brown was there at the grand opening.
Artvoice |
Buck Quigley |
03-12-2010 |
Food+Drink
Five Ways to Be a Better Locavorenew
Some of us don’t like meat. Or eggs. Or cheese. Or milk. Or anything that’s been cooked. Oh wait, that’s totally not true. But some of us choose not to consume these foods for very good reasons.
Santa Fe Reporter |
Marin Sardy |
03-11-2010 |
Food+Drink
Meat-Eaters Help Launch a New Front in the Slow-Food Movementnew
By the time Peter Licht pulled into Devil's Gulch Ranch to pick up his pig, four lambs had already been slaughtered. Mobile butcher John Taylor made quick work of them, gutting and cleaning each animal in about 15 minutes.
Metro Silicon Valley |
Stett Holbrook |
03-07-2010 |
Food+Drink
Wineries are Leading the Charge Toward More Responsible Agriculturenew
The California wine industry is keenly aware of its effect on the environment and is taking significant steps to lessen its impact. Not only are wineries being encouraged to move away from using industrial chemicals, they are exploring other solutions.
Fast Forward Weekly |
Kevin McLean |
03-04-2010 |
Food+Drink
We Wish it Were Fishier, but the New Sandbar is Still Topsnew
In its new Pearl Brewery location, the Sandbar is still the best seafood restaurant in town, and one of the finest San Antonio restaurants, period, even though it’s suffering from a sort of identity crisis.
San Antonio Current |
Elaine Wolff |
03-03-2010 |
Food+Drink
Forced to Watch Ice Ballet? Better Get Drinkingnew
In celebration of one the most popular Olympic sports, figure skating, and to make it more enjoyable when your special friend makes you watch it, it’s time to discover Belgian-style beers. These beers are perfect for cheering on our Canadian figure skaters.
Fast Forward Weekly |
Mike Tessier |
02-26-2010 |
Food+Drink
99 Things to Eat in L.A. Before You Die: Fugu to Foie Gras, Pizza to Panuchosnew
The theme of this is somewhat morbid. We were going to call it "99 Things to Eat in L.A. Before You Move to San Diego," but it didn’t have the same ring of finality. You could drive up if you were really in the mood for a maple-bacon biscuit, but from beyond the grave?
L.A. Weekly |
Jonathan Gold |
02-26-2010 |
Food+Drink
Here's a Way to Deal with Problem Geese, Deer and Crabs: Eat Themnew
It can get you into the great outdoors and help the environment. It taps into the locavore craze and the foodie mania for eating weird shit. It can even (if you're so inclined) allow you to kill things with a clear conscience.
Hartford Advocate |
Gregory B. Hladky |
02-24-2010 |
Food+Drink
Chef David Chang of Momofuku Muses on Eating Everythingnew
From pork-heavy menus to rock-heavy soundtracks, from spare plywood interiors to "no VIP" online reservations, New York chef and restaurateur David Chang has developed a reputation as a nonconformist. He also has a tendency to drop F-bombs in conversation.
INDY Week |
Jane Hobson Snyder |
02-19-2010 |
Food+Drink
