AltWeeklies Wire
Will Monsanto's Sweet 'EverMild' Tearless Onion Whet a Discriminating Palate?new
St. Louis-based Monsanto has a plan to make sweet-onion farmers weep. The seed company last week unveiled a tearless onion that it's dubbed the "EverMild," modeled after the famous Vidalia sweet onion from Georgia.
Riverfront Times |
Kristen Hinman |
02-19-2010 |
Food+Drink
What We Give Up When We Turn Our Backs on Street Meatnew
The food cart is about as inherent a part of New York as some girl sobbing as her boyfriend breaks up with her on the side of the road. But you’ve probably noticed a new crop of carts popping up lately, and these meals take street eats beyond the wiener we’re all used to.
New York Press |
Corynne Steindler |
02-18-2010 |
Food+Drink
Sexy Times With Beer and Chocolate: When Two Aprodisiacs Combinenew
For those lucky enough to be struck by Cupid’s arrow, here are some natural aphrodisiacs that may tease, tantalize and titillate the taste buds and help put you in the mood for a trip to the bedroom this Valentine’s Day: chocolate and beer.
Fast Forward Weekly |
Mike Tessier |
02-11-2010 |
Food+Drink
Because I Like it Raw: 10 Days of Only Raw Foods, No Meat or Dairynew
I employ various methods to combat my profession's caloric surfeit, but many of those methods result in a schizophrenic seesaw of excess and deprivation. But once a year, I try for a full-on cleanse, a diet of some sort that will completely reset my system.
Creative Loafing (Atlanta) |
Besha Rodell |
02-09-2010 |
Food+Drink
Celebrate George's Lighter Side with President Washington's Porternew
The first president was partial to a style of ale called porter, which makes him something of a follower of fashion. Porter was the first mass-marketed, must-have beer. In early 18th-century London, pub-goers enjoyed a mixed beer cocktail that blended brown ale, pale ale and stale (meaning aged) beer.
INDY Week |
Julie Johnson |
02-04-2010 |
Food+Drink
Dining Alone In Public Doesn't Have to be Miserable... Does It?new
A few centuries after Benjamin Franklin first strolled down a Philadelphia street chewing on a loaf of bread, dining alone in public is still uncommon enough to carry a certain social stigma. So much so, in fact, that the resulting anxieties have become something of a cultural meme.
Colorado Springs Independent |
Bill Forman |
02-04-2010 |
Food+Drink
Bars, Lounges and Wine Cellars to Visit During the Sundance Film Festivalnew
There is no shortage in Park City of places to drink and, maybe, bump into a B-list celebrity during the Sundance Film Festival. But if you want to know where A-listers are likely to turn up — or at least where you and your pals can score a good glass of wine or cold beer in a snazzy setting — read on.
Salt Lake City Weekly |
Ted Scheffler |
01-26-2010 |
Food+Drink
Why Urban Chicken Farming is Not as Weird as it Soundsnew
Have you ever had a fresh egg? Not simply organic, not just free-range, but one yet to see the inside of a refrigerator. A fresh egg is like a tomato straight off the vine, barely resembling its supermarket brethren, beautiful in its imperfection.
New Haven Advocate |
Adrienne Kane |
01-19-2010 |
Food+Drink
Rising Brew Culture: Japan is Producing Some World-Class Beernew
There’s another invasion coming from the land of Godzilla — an attack from Japan’s emerging craft beer scene. You may laugh at the notion of Japan making great beer, but it’s producing some of the world’s best, with 13 brews already on the shelves at Calgary beer stores.
Fast Forward Weekly |
Mike Tessier |
01-14-2010 |
Food+Drink
Flesh Mob: New York’s Vegetarians Have Come Down With Some Serious Bloodlustnew
These days, as high-profile chefs like David Chang resolutely refuse to cater to an animal product-free world, many New York vegetarians are giving up the greens and developing a taste for flesh.
New York Press |
Linnea Covington |
01-14-2010 |
Food+Drink
Indulge in the Culinary Triple-Threat at Restaurant Insiginianew
Salt, sugar, and fat: They’re the one-two-three punch of 21st-century food. In coming up with a menu for Insignia in the Fairmount, his new globally influenced American restaurant, Jason Dady unabashedly makes use of all three. Chicken and waffles are a case in point.
San Antonio Current |
Ron Bechtol |
01-13-2010 |
Food+Drink
Tags: Insignia, Jason Dady
Chef and TV Host Anthony Bourdain Dishes on the Food Scenenew
Anthony Bourdain turned his kitchen tales into a career, eating his way around the globe for Travel Channel audiences. It's been years since Bourdain worked a long shift over a stove at Manhattan's Les Halles brasserie, which still refers to him as its "chef-at-large."
Gambit |
Will Coviello |
01-06-2010 |
Food+Drink
Eat it Up: Charleston's Top 10 Food Trends of the Decadenew
"Locavorism" has been a wonderful thing for Charleston dining. Wadmalaw Island has bloomed as the vegetable garden of Charleston, and there are now enough farmers' markets open around the area that you can shop at one just about every day of the week.
Charleston City Paper |
Jeff Allen and Robert Moss |
12-30-2009 |
Food+Drink
Pass on the Grape Juice: Pair Your Holiday Meal with a Triple Alenew
What wine goes best with Christmas dinner? Most sommeliers recommend their favourite oak-y white wine, while the more adventurous will suggest a Pinot Noir. They are all wrong. Belgian triple ales are best for the fest.
Fast Forward Weekly |
Mike Tessier |
12-21-2009 |
Food+Drink
Fruitcake, That Traditional Holiday Brick, Need Not Be Inedible: Try This Onenew
There's only one fruitcake in the entire world, right? Wrong. Here’s a recipe for an entirely edible fruitcake, made more delicious with a side serving of creole whiskey sauce, and some egg nogg to wash it down.
Artvoice |
Katherine O'Day |
12-18-2009 |
Food+Drink
