AltWeeklies Wire
Ice-Cream-Truck Drivers Peddle Treats and Cruise the Open Roadsnew
Ice cream trucks seem stuck in time; there's not so much room for ingenuity. Just put some Popsicles in a freezer, get a van with a speaker system and a loopable MIDI track, and chase children. That's as advanced as that system is going to be.
New Haven Advocate |
Brianna Snyder |
06-16-2009 |
Food+Drink
Steeping at the World Tea Exponew
Thousands of tea manufacturers and mom-and-pop shop owners have converged on Las Vegas to have their best teas judged and to attend seminars like "Romancing the Leaf: Myths & Legends" and "Tastefully Small Finger Sandwiches" and "The Many Tastes of Chai."
L.A. Weekly |
Gendy Alimurung |
06-05-2009 |
Food+Drink
Tags: World Tea Championships, tea
Russ Kremer, the Pope of Porknew
In tiny towns across Missouri, old-school hog farming stages a comeback -- and at tables across the nation, diners rejoice.
Riverfront Times |
Kristen Hinman |
05-26-2009 |
Food+Drink
A Food Critic Gets a Taste of Urban Agriculturenew
This year, for several reasons—including a feeling of helplessness during last fall's gas crisis—I traded the trowel for shovel and pitchfork and set about transforming my less-than-a-quarter-acre property into a farmlet. The goal: Grow as much food as possible on my urban property.
Nashville Scene |
Carrington Fox |
05-22-2009 |
Food+Drink
How Not to Hire a Chefnew
The owner of D.C. cafe chain Busboys & Poets spent thousands on a contest to find the right chef. So why's the runner-up doing the cooking?
Washington City Paper |
Tim Carman |
05-21-2009 |
Food+Drink
Super Cuvees Lose Sight of Their Rootsnew
The super cuvee is to wine what the remix is to music -- a busier, more modern version. And as with the remix, the soul of the wine is sometimes lost.
Fast Forward Weekly |
Kevin McLean |
05-21-2009 |
Food+Drink
Tags: super cuvee, wine
A Challenging Year for the World Championship Barbecue Cooking Contestnew
A year ago, the World Championship Barbecue Cooking Contest was hoping that 2009 would be the year that the organization would put extra effort in emphasizing the "world" in the contest's name by recruiting teams from around the globe. As it happens, 2009 is "the economy, the swine flu, and days and days of rain."
The Memphis Flyer |
Susan Ellis |
05-15-2009 |
Food+Drink
A New School of Microbreweries Crops Up in Minnesotanew
Brau Brothers, Flat Earth, and Lift Bridge try their hand at estate beers, fruit-infused concoctions, and ... the "Facemeltor"?
City Pages (Twin Cities) |
Rachel Hutton |
05-14-2009 |
Food+Drink
Rebuilding the Burger: Tastes Great, More Sustainablenew
The hamburger may be destroying life as we know it. Several recent studies have confirmed that CO2 emissions from the production of red meat and dairy have a significant impact on global warming, larger than other segments of food production -- even chicken and pork.
Isthmus |
Linda Falkenstein |
04-27-2009 |
Food+Drink
What's the Real Deal with Idaho-Made Vodkas?new
Recently, a handful of Idaho-made craft vodkas have started appearing on cocktail menus and "buy local" shelves at liquor stores. But what separates the Grey Gooses from the rotguts? Is it ingredients, number of times distilled and fancy filtrations processes? Or just excellent marketing?
Boise Weekly |
Tara Morgan |
04-22-2009 |
Food+Drink
Three of New Haven's Top Chefs Show How to Maintain Lavish Eating Habits in a Dismal Economynew
These dark days call for a Gastronomic Stimulus Package, a plan for the nation that will allow the American people to eat well on a budget.
New Haven Advocate |
Thomas MacMillan and Margaret Middleton |
04-21-2009 |
Food+Drink
Bacon Forevernew
Exploring the unlikely marriage of sweet and savory flavors with a recipe for Chocolate Chip and Bacon Cookies.
Jackson Free Press |
Neola Young |
04-16-2009 |
Food+Drink
Post-Oil Food: Surviving When Veggies Cost More Than a Carnew
Our lives have been inextricably linked to oil since the first commercial wells were drilled in the early 1900s. Now some experts believe the oil supply (produced over billions of years) is dwindling.
Fast Forward Weekly |
Alyssa Julie |
04-16-2009 |
Food+Drink
A Philadelphia Lawyer Gives Up His Practice to Make Some Real Breadnew
The world of artisanal food production tends to attract dreamers, misfits and others just disinterested in following an unswerving path through life. It's as if it's almost a requirement.
Philadelphia Weekly |
Dan Packel |
04-13-2009 |
Food+Drink
Shot of Malort, Hold the Grimacenew
Six bartenders do their best to redeem Chicago's native wormwood liqueur.
Chicago Reader |
Mike Sula |
04-13-2009 |
Food+Drink
