AltWeeklies Wire
Meat the 21st Century: A Delinquent Vegetarian's Victory Talenew
After almost 11 years of a repulsion-based vegetarianism, one day I just ceased to be repulsed. I'm alarmingly comfortable with relinquishing something that's been part of my very identity for so long. It is a little sad for me, admittedly, but the epicurean future is too tantalizing for it to get me down. Thank you, bacon.
Weekly Alibi |
Jessica Cassyle Carr |
05-20-2008 |
Food+Drink
Comparing Tap Water to Bottled Waternew
At a recent meeting of the Mount Washington Green Club, members held a blind water tasting to figure out once and for all: Do tap and bottled waters taste differently? The point was to illustrate that buying bottled water is not only costly and environmentally unsound but also pointless, since there's not much difference in flavor.
Baltimore City Paper |
Laura Laing |
05-20-2008 |
Food+Drink
Salmon Caught in the Carbon Netnew
Our mania for wild, fresh boutique fish comes at a high environmental cost.
Seattle Weekly |
Brian Miller |
05-19-2008 |
Food+Drink
Holistic Vineyards: Biodynamic Wine is Greenernew
Critics call it "vineyard voodoo"; others refer to it as "supercharged organic." In fact, biodynamic agriculture dates back to 1924, when Austrian philosopher-scientist Rudolf Steiner gave a series of lectures in which he argued that modern farming had lost its spiritual connection to nature.
Isthmus |
Anne Strainchamps |
05-19-2008 |
Food+Drink
On the Trail of the Delta Tamalenew
Southern food sleuths take on the murky origins of the mother-in-law sandwich.
Chicago Reader |
Mike Sula |
05-19-2008 |
Food+Drink
Time for the Memphis In May World Championship Barbecue Cooking Contestnew
Since its humble start in 1978, the contest has evolved into three days of pork-scented smoke, plastic pig noses, elaborate team structures, 500 trained judges, concerts, and, of course, some seriously competitive teams that have spent years, not to mention thousands of dollars, refining their recipes and methods.
The Memphis Flyer |
Susan Ellis |
05-16-2008 |
Food+Drink
Meet Richard Price: Electrotechnologist, Purveyor of Rare Flowers, Famous For His Heirloom Tomatoesnew
Price could be known for many things. Among other things, he's a talented singer; an accomplished portrait photographer; a home brewer of beers, ciders, and wines; an experienced electrotechnologist in genetics; a green thumb; a do-it-yourselfer and traditionalist. In fact, it's mostly by a strange turn of plant evolution that he's come to be known, informally, as "the tomato man."
Artvoice |
Peter Koch |
05-16-2008 |
Food+Drink
Chives: A Sign of Springnew
Along with onions, garlic, and other pungent shoots and bulbs -- oddly including asparagus -- chives are part of the allium, or lily, family. Includes recipes for Chive and White Bean Hummus and Pan Roast Salmon with Chive Beurre Blanc.
Artvoice |
Joe George |
05-16-2008 |
Food+Drink
Winemakers Deal with the Rising Cost of Barrelsnew
To get the kind of taste that sells, you need oak. But brand new French oak barrels, the ne plus ultra of wine containers, are very expensive, and with the dollar falling steadily against the Euro, they've only gotten more so.
C-Ville Weekly |
J. Tobias Beard |
05-14-2008 |
Food+Drink
New Haven's BBQ Trucksnew
Some of the city's best barbecue and jerk chicken is sold from trucks.
New Haven Advocate |
Nicholas Day |
05-13-2008 |
Food+Drink
From Haiti to Laos, People Are Starvingnew
Our food production and distribution networks are intertwined with mindboggling complexity. People across the world are all showing up hungry at the same global supermarket and bidding against each other for what's left on half-stocked shelves, or locked up in overstocked back rooms. But the playing field isn't level.
Artvoice |
Michael I. Niman |
05-12-2008 |
Food+Drink
Wine Trips on the Roads Less Travelednew
Napa and Sonoma valleys are the obvious choices when plotting a trip through wine country. But there are other pleasures to be found by going where many haven't ventured: Santa Barbara and Mendocino counties and Willamette Valley, Ore.
Creative Loafing (Atlanta) |
Taylor Eason |
05-07-2008 |
Food+Drink
The Perfect Food Shortagenew
With the United Nations aboard the local/organic bandwagon, global agriculture and distribution systems may get an assist in a more sustainable direction.
San Antonio Current |
Ari LeVaux |
05-07-2008 |
Food+Drink
Portland's Bike-based Food Businesses are Picking Up Speednew
Bicycle-based food businesses are sprouting like daisies, from a bike-based "cookie CSA" to a three-wheeled, single-origin coffee cafe.
Willamette Week |
Deeda Schroeder |
05-07-2008 |
Food+Drink
Texas' Founding Contribution to Fast-Food Culture Hangs Onnew
Almost nine decades after the chain was born, only one Pig Stand remains, old No. 29 on Broadway in San Antonio. In its faded, pastel glory, it lingers like the last of an ancient species, rescued from the limbo of bankruptcy court, crouched below the interstate.
The Texas Observer |
John MacCormack |
05-07-2008 |
Food+Drink
