AltWeeklies Wire
My Experiment With Living Off the Land in Minneapolisnew
Teresa Marrone, who wrote Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest, had agreed to assist me in my attempt to spend a day living off the land in the Twin Cities. When I first asked her if my conceit was possible, she replied, "Oh gosh, yeah -- but it won't be exactly what you wanted to eat."
City Pages (Twin Cities) |
Rachel Hutton |
07-29-2009 |
Food+Drink
Tales From Orange County's Taco Trucksnew
The roach coach. Botulism on wheels. Mobile Montezuma's revenge. The humble taco truck, known universally in Latino OC as loncheras, its workers as loncheros, has finally left its mooring as the feedbag for immigrants, construction workers and prescient foodies and become mainstream, even hip.
OC Weekly |
Gustavo Arellano |
07-28-2009 |
Food+Drink
The Economy of Las Vegas' Dining Scene Remains Strongnew
Only the stodgiest observer will hesitate to call Vegas a great restaurant city. It is a food destination, one constructed in unique haste without the strongest foundation. Could it all come crumbling down in this economic free fall? Nope.
Las Vegas Weekly |
Brock Radke |
07-17-2009 |
Food+Drink
John Thorne, America's Best Food Writernew
The editor of Simple Cooking, a self-published newsletter for outlaw chefs, has been reporting from the culinary fringes for over 25 years.
North Coast Journal |
Joseph Byrd |
07-16-2009 |
Food+Drink
What Is Killing the East Bay's Soul Food Restaurants?new
The recession has been hard on restaurants of every type, but it's been particularly hard on the owners of soul food, Caribbean, or Louisiana kitchens
East Bay Express |
Sam Levin |
07-15-2009 |
Food+Drink
A Colorado Culinary School Offers a Taste of Realitynew
You might describe Victor Matthews as a food fundamentalist who believes in trial by fire. From a converted Colorado Springs hotel, the polarizing figure aims to take on big schools, chain restaurants and an industry that he feels has grown stagnant in many ways through the Paragon Culinary School.
Colorado Springs Independent |
Matthew Schniper |
07-14-2009 |
Food+Drink
Potheads & Hopheads Have More in Common Than Being Mellownew
The hop plant is part of the Cannabinaceae family and, therefore, it's marijuana's sister. But don't think for a second you can smoke hop as a marijuana substitute. For those who do, prepare to cough and not get off.
Fast Forward Weekly |
Mike Tessier |
07-07-2009 |
Food+Drink
American Consumers and Growers are Left in the Dust as China Goes Organicnew
Even as demand for organic food continues to explode, organic farmers in America are getting thrown under the beet cart they helped build. The Chinese are taking over the market share, especially of vegetables and soy, thanks to several American-based multinational food corporations that have hijacked the organic bandwagon they only recently jumped onto.
Weekly Alibi |
Ari LeVaux |
07-07-2009 |
Food+Drink
Allison Burgess Stakes Her Reputation on Mystery Meatnew
In 2001 Burgess began working on her meat substitute in the kitchen of her home. Today there are six varieties of Match Meat: beef, chicken, pork, crab, and Italian and breakfast sausage. Made from soy protein, wheat gluten, water and natural flavorings, Match comes frozen and unseasoned, as bland as any supermarket meat.
Riverfront Times |
Aimee Levitt |
07-06-2009 |
Food+Drink
Food Service! 24 Hours Inside an Industry That Never Sleepsnew
From the front of house, to the back of house, we've crammed ourselves into Portland's sharp, hot kitchens to get the stories of those who make it happen; the ones who "hate people a little less," the ones who keep Portland drunk and fed. We should have bought them all a beer. I bet they'd settle for a generous tip.
The Portland Mercury |
Staff |
07-02-2009 |
Food+Drink
Suds and Flames Make Great Summer Mealsnew
Caramel is the reason beer goes with grilled food and wine often doesn't. Here are some beer and summer food pairings, followed by some recipes for beer-based summer sauces.
INDY Week |
Julie Johnson |
07-02-2009 |
Food+Drink
Philly's 10 Best Cheesesteaks You've Never Hadnew
This list, in nonpartisan alphabetical order, is for people who are ready for a graduate-level course of cheesesteak exploration and appreciation.
Philadelphia City Paper |
Carolyn Wyman |
06-30-2009 |
Food+Drink
Vermont Restaurants Struggle With the Packaging Issuenew
Nearly everybody gets food "wrapped up to go" at some point. And eco-conscious diners judge restaurants on their packaging. But when options include Styrofoam, aluminum, corn, bamboo and recyclable plastic, the decision is anything but easy.
Seven Days |
Suzanne Podhaizer |
06-26-2009 |
Food+Drink
Birmingham's Outdoor Dining Scenenew
While chandeliers and decorated walls are nice, nothing beats the twinkle of a cityscape as the backdrop for an impeccable dinner. Luckily, there are plenty of places to dine al fresco in Birmingham.
Birmingham Weekly |
Molly Folse |
06-23-2009 |
Food+Drink
Tags: Birmingham, food & drink
Jam Session: Turning Seasonal Fruit Into Spreadable Goodnessnew
You can savor local-berry flavor year round by making jam, which is ridiculously easy. Jam is a low-exertion project in that it's simply mashed fruit cooked with some sugar and pectin until thickened, then poured into jars. With recipe for Very Berry Alterna-Jam.
Baltimore City Paper |
Michelle Gienow |
06-16-2009 |
Food+Drink
