AltWeeklies Wire
Spam: It's Not Just for Inboxes Anymorenew
Just in time for the recession, let's take a look at all the wondrous ways to eat Spam.
City Pages (Twin Cities) |
Rachel Hutton |
12-03-2008 |
Food+Drink
Bieres de France Hit the U.S.new
France is well known around the world for its champagne, fine wines and cheese, but somehow the beer produced there has never really gotten much publicity Stateside. That is poised to change, as many small producers in that country have come together to promote their own craft beers in the US with the support of The French Embassy's trade agency.
Chicago Newcity |
Ernest Barteldes |
12-03-2008 |
Food+Drink
Can Maynard James Keenan Put Arizona Wine on the Map?new
Winemakers Maynard James Keenan and Eric Glomski use fruit from their vineyards to make Arizona Stronghold wines.
Phoenix New Times |
Michele Laudig |
12-01-2008 |
Food+Drink
Cut Your Own Meat: Idaho's Underground Lamb Tradenew
It took months, but I eventually found a small sheep operation willing to sell live livestock. One afternoon, I brought a big, fat sheep home and tied it up in my back yard. But there were a few problems: What is the city code on livestock, what to do with the entrails and, almost as important, what would people think?
Boise Weekly |
Nathaniel Hoffman |
11-25-2008 |
Food+Drink
Vegan Tuesday: Going Animal-Product-Free, One Day at a Timenew
When I decided earlier this year to attempt to become a vegan, I started out with realistic goals. Rather than set myself up for failure by overhauling my kitchen completely, I decided to designate one day a week as a meatless, dairy-free day.
Baltimore City Paper |
Steve Gdula |
11-25-2008 |
Food+Drink
Chuck Bundrant, the King of Fish Sticksnew
Trident Seafoods' good fortune has not come from the magic of the free market alone. Over the years, Bundrant cultivated some strong allies in Congress -- most especially, just-deposed Alaska Senator Ted Stevens and Representative Don Young, both famous for sponsoring the "bridge to nowhere."
Seattle Weekly |
Laura Onstot |
11-25-2008 |
Food+Drink
Transforming the Bird: Inventive Takes on Turkey Leftoversnew
Thanksgiving is my hands-down favorite holiday. No gift-giving pressures. No nonstop frenzied commercialization. Lots of playtime with local ingredients. And yes, I even like the leftovers. In fact, I probably look forward to the bird carcass more than any other aspect of Turkey Day. With recipe for Spicy, Exotic Turkey Noodle Soup.
Isthmus |
Terese Allen |
11-24-2008 |
Food+Drink
The Origins of Biodynamic Wine Are Steeped in the Occult and Bad Sciencenew
Biodynamic wines' sign is ascending -- even if no one involved in making or selling them wants to volunteer information about the severed cows' heads or a bevy of other animal and vegetable preparations that read like a shopping list for Shakespeare's three weird sisters.
SF Weekly |
Joe Eskenazi |
11-19-2008 |
Food+Drink
The Drunken Host: How to Booze Your Way Through Your Own Partynew
To be a good host, you must not fear the drunken abyss. A few boozy punch recipes will help get you there.
The Portland Mercury |
Patrick Alan Coleman |
11-14-2008 |
Food+Drink
Now We're Cooking ... with Pot!new
There's really no better way to get through a holiday than flying high on baked goods. With recipes for Bud Butter, Marijuana Milk, Stoner Suds, Pot Truffles, Chocolate Chip Pot Cookies, Thanksgiving Day Dope Stuffing, and The Green Dragon.
The Portland Mercury |
Katie Shimer |
11-14-2008 |
Food+Drink
Miracle Fruit: Miracle Workernew
A much-hyped food item brings magic and sweetness to the tongue -- and dinner parties.
Colorado Springs Independent |
Matthew Schniper |
11-13-2008 |
Food+Drink
Can We Look into Wine's Future?new
Despite grueling conditions, barrel tasting is a time-honored way for wine critics and winemakers to get some idea how the coming vintage will measure up.
C-Ville Weekly |
J. Tobias Beard |
11-12-2008 |
Food+Drink
Probiotics Are the New Daily Fixnew
Yogurt vs. Apple: Which one really keeps the doctor away?
Creative Loafing (Charlotte) |
Tricia Childress |
11-07-2008 |
Food+Drink
How to Build a Dish Like a Food Stylistnew
For all of her clients, Lisa Cherkasky is a perfectionist. Her process often involves forceps and tiny paintbrushes and, if pancakes are involved, Scotch Guard.
Washington City Paper |
Jule Banville |
11-06-2008 |
Food+Drink
Talking About Talking About Winenew
Many of us misunderstand the nature of wine language. You see, wine language is poetic -- a way of describing not what a wine objectively tastes like, but what it was like for the writer to taste the wine. Good wine writing presents an experience, not an analysis.
C-Ville Weekly |
J. Tobias Beard |
11-05-2008 |
Food+Drink
