AltWeeklies Wire
Fueled by Ramennew
I wondered if I could live for 30 days on the food stamp allotment without resorting to Wal-Mart, Hamburger Helper or the drive-through dollar menu. I put $162 in cash in an envelope and started the experiment.
Orlando Weekly |
Jessica Bryce Young |
05-06-2008 |
Food+Drink
Can Pizza-Flavored Beer Really Be Any Good?new
To make sure you're keeping it classy, the creators of Mamma Mia! Pizza Beer recommend drinking the beer in a wine glass to get the full aroma. I obliged when I tried the beer last week; it's surprisingly decent and not at all what I expected: I didn't throw up.
New Haven Advocate |
Erin Lynch |
05-06-2008 |
Food+Drink
Reality Bitesnew
When a young chef tries to save teen lives through food, his students prove his toughest critics.
Philadelphia Weekly |
Tim McGinnis |
05-05-2008 |
Food+Drink
On the Yak Tracknew
Vermont agriculture's next great hope hails from the Himalayas.
Seven Days |
Suzanne Podhaizer |
05-05-2008 |
Food+Drink
PETA Plays Chicken: Animal Rights Group Seeks Fake Meatnew
Is an organization that has traditionally called on people to abandon their desire to consume flesh going soft? And what's with using genetic modification, the bane of the eco movement, in the name of ending factory farming?
NOW Magazine |
Paul Terefenko |
05-02-2008 |
Food+Drink
Tensions Between Fair-Trade and Local-First Movements Increasenew
Can today's moral standard be reconciled with the one from a few years ago? Is it possible to eat local and support farmers in developing countries? And should that be the goal in the first place?
Charleston City Paper |
Eric Blair |
04-30-2008 |
Food+Drink
Honey is Good for More than Just Foodnew
Researchers at the University of Wisconsin and elsewhere are exploring uses of honey for a number of ailments, from diabetic ulcers to the effects of radiation treatments.
Isthmus |
Andrew McDonnell |
04-29-2008 |
Food+Drink
Keep On (Taco) Truckingnew
I love entry-level capitalism at its most chaotic, where the barriers to doing business are on the wispy side of minimal, where two dozen oddball eating places can be launched for less money than it would take to open a single outlet of Burger King.
L.A. Weekly |
Jonathan Gold |
04-28-2008 |
Food+Drink
A Wannabee Butcher Tries Out Her Chopsnew
Some middle-aged dudes might fantasize about rock-star camp. Others will pay a mint to don big-league pinstripes and run around the field. Me, I just wanted to dismember an animal.
Seven Days |
Alice Levitt |
04-28-2008 |
Food+Drink
Why You Don't Need to Feel Guilty About Eating at 7-Elevennew
I proudly declare (from on high, if necessary) that I regularly eat pre-packaged sandwiches from 7-Eleven.
San Diego CityBeat |
Nathan Dinsdale |
04-23-2008 |
Food+Drink
PETA Presses Al Gore to Take on Meat-Eatingnew
For more than a year, People for the Ethical Treatment of Animals has hassled Gore to set an example by not eating animal flesh, and more important, to use his group, the Alliance for Climate Protection, to explain that vegetarianism is an important tactic in the fight against global warming.
San Francisco Bay Guardian |
Alex Felsinger |
04-23-2008 |
Food+Drink
The War of the Tasty Appetite Suppressorsnew
It's the old diet doc versus the marketing gun!
New Times Broward-Palm Beach |
Deirdra Funcheon |
04-22-2008 |
Food+Drink
Nora Pouillon Was Organic When Organic Wasn't Coolnew
Long before "organic" and "local" were on most people's food radar, Pouillon was serving organic food at her namesake Washington, D.C. restaurant. Opened in 1979, Restaurant Nora became the first certified organic restaurant in the country in 1999.
Isthmus |
Erika Janik |
04-22-2008 |
Food+Drink
Monocrops Bring Food Crisisnew
Move over, peak oil and global warming. A new crisis is exploding right now across the developing world: peak food. Rising costs for staples like rice have sparked unrest across Asia, the Caribbean, and Africa this month.
The Georgia Straight |
Alex Roslin |
04-21-2008 |
Food+Drink
Wine Goes Green ... Like Everything Elsenew
The wine industry, after years of doggedly clutching to tradition, slowly came around in the early 1990s but within the last few years has multiplied its efforts. Although a relatively small-scale polluter compared with agri-business, its changes -- from power to packaging to pesticides -- are helping to make my purchases guilt-free.
Creative Loafing (Atlanta) |
Taylor Eason |
04-16-2008 |
Food+Drink
