AltWeeklies Wire
School Garden Programs Hope to Change Kids' Relationship with Foodnew
If there's a downside to teaching children how to nurture a green, nutritious school garden, it's hard to fathom. The list of touted benefits is lengthy: students reap fresh air and physical exercise, hands-on participation, awareness of the natural environment, so called "school bonding," and an unprecedented taste for raw spinach.
San Francisco Bay Guardian |
Dina Maccabee |
04-16-2008 |
Food+Drink
Marrying the Wild and the High-Tech at Acorn Hill Winerynew
Making wine is incredibly scientific and complicated, yet its marketing still emphasizes the pastoral. The truth is that today's winemakers might just as easily wear lab coats as Carhartts.
C-Ville Weekly |
J. Tobias Beard |
04-16-2008 |
Food+Drink
A Gelato Master Branches Out with Her Own Line of Artisanal Preservesnew
Originally from the Bay Area, Janina A. Larenas picked up canning as a hobby from an ex-boyfriend's mother. It was never the plan to become an Alice Waters-brand artisan -- but that she did, creating Little Isobel, her own line of locally sourced seasonal jams.
Philadelphia City Paper |
Felicia D'Ambrosio |
04-15-2008 |
Food+Drink
Resourceful Home Brewers Grow Their Own Ingredientsnew
Growing some of the plants needed for that five-gallon batch of beer will bring new meaning to the term hand-crafted. Plus, growing your own beer ingredients is a great way to brew green.
Isthmus |
Robin Shepard |
04-14-2008 |
Food+Drink
Taste-Testing Vermont's Prison Foodnew
Including "nutraloaf," a "loaf-style form of nourishment" that is typically served to prisoners who "misuse" food or "bodily waste."
Seven Days |
Mike Ives |
04-14-2008 |
Food+Drink
Fat's What I'm Talking Aboutnew
Personally, I'm tired of all the fear and guilt tied to food in America (not to mention the books about how to overcome the fear and guilt tied to food in America). I'd really like to take the guilt out of my guilty-pleasures -- I mean, will one sweet, salty McDonald's cheeseburger kill you?
Washington City Paper |
Tim Carman |
04-10-2008 |
Food+Drink
The Man Who Wrote the Sweet Book on Meadnew
Meet the author of The Complete Meadmaker.
Metro Times |
Todd Abrams |
04-09-2008 |
Food+Drink
A Worldwide Hops Shortage is Bad News for Brewersnew
Brewers across the U.S. are simultaneously facing several seriously grave issues: an unprecedented worldwide shortage of hops, an unusually short supply of malted barley, an enormous increase in transport expenses due to the rise in fuel prices, and a severely devalued dollar.
Charleston City Paper |
T. Ballard Lesemann |
04-09-2008 |
Food+Drink
Live and Let Livernew
A defense of foie gras, complete with cooking tips.
San Antonio Current |
Henry Hong |
04-09-2008 |
Food+Drink
Wishing Happy Birthday to Our Founding Foodienew
Reading John Hailman's 2006 book, Thomas Jefferson on Wine, I learned that we owe our third President for much more than a great university and a few important documents.
C-Ville Weekly |
J. Tobias Beard |
04-09-2008 |
Food+Drink
Bringing Vegan Comfort Food to the Massesnew
Comfort food may not be the first thing that comes to mind when you say the word "vegan," but Damon Brasch's eatery aims to change that.
Phoenix New Times |
Michele Laudig |
04-08-2008 |
Food+Drink
Best Fare in the Airnew
In 2005, Midwest Airlines partnered with Shawn Monroe, executive chef at Mader's Restaurant, to create an innovative and remarkable buy-onboard dining service that features balanced, freshly prepared meals.
Shepherd Express |
Sarah Biondich |
04-04-2008 |
Food+Drink
Your Dinner Starts Nownew
Local food is sprouting, and spring's the time to buy in.
C-Ville Weekly |
Cathy Clary |
04-02-2008 |
Food+Drink
Sandor Katz Ferments Cabbage and Cultivates Changenew
Fermentation is Katz's favorite way for people to help themselves, and help the planet, by breaking the corporate food chain.
Pittsburgh City Paper |
Bill O'Driscoll |
03-31-2008 |
Food+Drink
Even in a Craft Beer Mecca, Microbrewers Are Strugglingnew
Forget oil -- the price of hops has already claimed at least one Seattle casualty.
Seattle Weekly |
Laura Onstot |
03-24-2008 |
Food+Drink
