AltWeeklies Wire
How Boutique Booze Could Help Change the Lives of Poor Farmersnew
When restaurateur Jean-Denis Courtin decided to make his own vodka, he wanted it to be not only original but also "all natural, fair trade, and additive free." In the mountains of South America, he found a way to have it all.
Chicago Reader |
Julia Thiel |
01-26-2009 |
Food+Drink
Embracing Green Growth: L'eft Bank Wine's Bio-Fueled Fleetnew
Whether it's in the form of government regulation, consumer demand or simply one's conscience, concern about environmental sustainability is rearranging the way we do commerce. But making a strategic transition from traditional business to green business is fraught with challenges.
Shepherd Express |
Sarah Biondich |
01-23-2009 |
Food+Drink
Boozing Through the Ages: An Inebriated 'History' of Drinking in Portlandnew
Sure, we can drink. We can drink like champions. But that doesn't make us special. People have been drinking in Portland since it was little more than a hardscrabble tent town cut from the banks of the Willamette.
The Portland Mercury |
Patrick Alan Coleman |
01-22-2009 |
Food+Drink
D.C.'s Obama Cuisine Tops Out with Spam Sushinew
Local restaurateurs' inaugural pandering-cum-marketing plans span the gamut, from kitschy promotions tied to Obama's place in presidential history ($44 bottles of wine, anyone?) to one serious-minded effort at fyve restaurant lounge to create an all-Hawaiian tasting menu.
Washington City Paper |
Tim Carman |
01-15-2009 |
Food+Drink
Is Nonalcoholic Wine For Real?new
The problem with wine is that if you heat it to remove the alcohol, you end up damaging all of the stuff that isn't alcohol, precisely the stuff you want to keep.
C-Ville Weekly |
J. Tobias Beard |
01-14-2009 |
Food+Drink
What Obama's Secretary of Agriculture Pick Means for the Future of U.S. Farmingnew
Former Iowa governor Tom Vilsack is a fan of biotech and ethanol. But he also palled around with Monsanto executives, and he may be pro-cow cloning.
Weekly Alibi |
Ari LeVaux |
01-13-2009 |
Food+Drink
In Defense of Tuna Casserolenew
I really love tuna casserole, not just as a food but as a concept, and that apparently relegates me to a very cozy minority. The stigma attached to it still puzzles me, especially considering most people I know don't remember what it tastes like, or have ever actually eaten it. With recipe for Salmon Casserole.
Baltimore City Paper |
Henry Hong |
01-13-2009 |
Food+Drink
California's Great Olive Oil Floodnew
In the past decade, armies of trees have taken root in the Central Valley, the northern Bay Area wine country, and the Central Coast hills. California is still just a baby in world production, but has paced itself to enter the ranks of the world's leaders in olive oil milling in the next 15 years.
Santa Barbara Independent |
Alastair Bland |
01-12-2009 |
Food+Drink
Can California's Wineries Survive When Everyone's Buying Cheap Imports?new
Once the money flowed freely, but economic struggles and shrinking distribution are becoming a huge buzz kill for Northern California's acclaimed wine country.
Metro Silicon Valley |
Jessica Fromm |
01-09-2009 |
Food+Drink
Handling the Hangovernew
Here are some preventative techniques for handling the day-after doldrums.
Creative Loafing (Atlanta) |
Taylor Eason |
01-02-2009 |
Food+Drink
Seattle's New Way to Fetishize Coffeenew
As a marketing strategy, "cupping" is straight from the wine-industry playbook. As a means of enjoying coffee, it's mostly hot air.
Seattle Weekly |
Jonathan Kauffman |
12-22-2008 |
Food+Drink
To Shmeat or Not to Shmeat: Carcass Consumption vs. Dr. Frankenmeatnew
PETA argues that fake meat has the potential to eliminate the raising of animals for human consumption, while allowing those with a taste for tissue to continue enjoying their favorite meaty delicacies. Sounds like a win/win, but there are obstacles to replacing meat with shmeat, not least of which is widespread distaste at the very thought of a Frankenfurter or test-tube steak.
San Diego CityBeat |
D.A. Kolodenko |
12-17-2008 |
Food+Drink
Eating Outside the Box with the Oregon Culinary Institutenew
The Extreme Cuisine class gives the adventurous eater a very strange tour of they way the rest of the world eats.
The Portland Mercury |
Patrick Alan Coleman |
12-12-2008 |
Food+Drink
Mystery Shopper Marc Kravitz Keeps Philly's Servers on Pointnew
Blindly feared by servers the same way your gram fears The Reckoning, Kravitz absorbs everything he sees, hears, tastes and sometimes even smells.
Philadelphia City Paper |
Drew Lazor |
12-09-2008 |
Food+Drink
Black Gold: West Coast Trufflesnew
With European truffles on the decline, a new breed of truffle hunters and growers comes to the fore on the West Coast.
North Bay Bohemian |
Alastair Bland |
12-04-2008 |
Food+Drink
