AltWeeklies Wire
Long-awaited High West Distillery Open for Businessnew
Finally, the long-awaited Park City location of High West Distillery is open for business. Fans of Utah’s first legal distillery since 1870 and its High West Rendezvous Rye, Vodka 7000 and “Bourye” (a blend of bourbon and rye with a beguiling jackalope on the label) have reason to celebrate.
Salt Lake City Weekly |
Virginia Rainey |
12-15-2009 |
Food+Drink
Diet for Climate Change: Eating in the Spirit of Copenhagennew
You may not be able to get to Denmark for the climate talks, but you do have a chance to change a few food habits: It starts with avoiding red meat, processed cereals and tin cans and shopping local.
NOW Magazine |
Wayne Roberts |
12-11-2009 |
Food+Drink
Celebrating with Beer This Holiday Season: A Foolproof Guidenew
So as the holiday season creeps up yet again, many will face that timeless question: What to serve or bring to the Hanukkah, Christmas—whatever your flavor is—feast. Cheap and boring is not the way to go.
Dig Boston |
Jason + Todd Alström |
12-09-2009 |
Food+Drink
Books for Cooks: Have Yourself a Tasty Little Christmasnew
It's a perfect moment to give cookbooks for the holidays: They're relatively inexpensive and they'll keep home cooks safely cocooned, exploring the boundaries of the pantry rather than the limits of their bank accounts. So, don we now our vintage aprons (also a nice cook's gift, by the way) to recommend a few.
Orlando Weekly |
Jessica Bryce Young |
12-08-2009 |
Food+Drink
Imperial Beers for Plucky Palatesnew
Modern American craft brewers, being partial to supersized approaches to brewing, have embraced the imperial stout style. And an interesting shift has occurred in terminology: "Imperial" has ceased to mean royal and now refers to an outsized interpretation of a traditional beer style.
INDY Week |
Julie Johnson |
12-02-2009 |
Food+Drink
Inside Chicago's Charcuterie Undergroundnew
The charcuterie resistance is growing. Professional restaurant chefs without legal licensing or dedicated facilities cure their own meats out of view of the health inspectors all the time.
Chicago Reader |
Mike Sula |
11-30-2009 |
Food+Drink
How Anonymous Online Reviews are Affecting Twin Cities Eateriesnew
Negative anonymous reviews are murky territory. Everyone is entitled to an opinion, certainly, but many restaurateurs say they have received criticism they felt was false, unfair, or malicious -- which they had little ability to correct or refute.
City Pages (Twin Cities) |
Rachel Hutton |
11-25-2009 |
Food+Drink
Greenwashing the Milknew
Despite a downturn, two giants of the organic milk industry are going strong. And the secret to their success appears to be a loophole in federal law that lets them market their milk as "organic" while raising their herds in a manner that critics say mocks the term.
East Bay Express |
Robert Gammon |
11-25-2009 |
Food+Drink
Pot in the Kettle: The Finer Points -- and Health Benefits -- of Cooking with Cannabisnew
Known now for her best-selling lemon bars and as a cooking professor at Oakland's Oaksterdam University, Sandy Moriarty's culinary escapades with cannabis began as a personal endeavor to test the plant's potency.
San Francisco Bay Guardian |
Victoria Nguyen |
11-18-2009 |
Food+Drink
Is Houston About to Become America's Coffee Capital?new
While Seattle may be the center of American coffee culture, it's Houston that's becoming the center of coffee commerce. William Dunaway, a Honduran coffee exporter who relocated to Houston to set up a micro-roasting operation here, is convinced Houston will soon dominate the U.S. coffee business.
Houston Press |
Robb Walsh |
11-17-2009 |
Food+Drink
Mozzarella is Fast, Easy, Inexpensive and Delicious to Make at Home? I Beg to Differ.new
"I don't think it's going to work," I finally admitted to my friend Emily as I tried for the dozenth time to stir the mess of milk solids in the bowl together into cheese.
Chicago Reader |
Julia Thiel |
11-16-2009 |
Food+Drink
Chicago Chefs Invest in Rare Breed of Pig Said to be the Wagyu of the Pork Worldnew
Mangalitsas are an old Austro-Hungarian breed that had no presence in the United States until about three years ago. Like other old breeds, Mangalitsas are lard-type pigs, fattening well -- if slowly -- and producing juicy marbled meat.
Chicago Reader |
Mike Sula |
11-16-2009 |
Food+Drink
Can Portland's Food Cart Boom Continue Through the Coming Winter?new
So far Portland eaters have been able to sustain the crowded mobile food community. But can it last? With winter on the way, the question remains if all 91 new carts opened this year will survive a saturated market and cold months.
The Portland Mercury |
Patrick Alan Coleman |
11-13-2009 |
Food+Drink
New Adventures in the Art of Internal Combustion Cookingnew
There's a profound sense of self-sufficiency that comes from cruising down the highway with a fine meal cooking on top of a roaring engine.
Colorado Springs Independent |
Bill Forman |
11-12-2009 |
Food+Drink
At the Root: Going Beyond Potatoes for Starchy Holiday Side Dishesnew
Living in an era of total potato domination, it's not surprising that few people know what many root vegetable staples of yore even look like, let alone how they taste. Here's a quick and dirty guide to the red-headed stepchildren of the root vegetable diaspora.
Baltimore City Paper |
Henry Hong |
11-03-2009 |
Food+Drink
