AltWeeklies Wire
Sake to Me, Babynew
Premium sake, which is served chilled, goes down smoothly enough to appeal to those who never developed a taste for the hot-turpentine qualities of the cheap stuff still served in many sushi joints.
The Georgia Straight |
John Lucas |
02-22-2008 |
Food+Drink
Everything's Coming Up Baconnew
Vegans disdain it; cardiologists red-flag it; but everybody else in America thinks bacon is awesome ... and, it sizzles. Wanton hedonism has never tasted so good.
Boston Phoenix |
Mike Miliard |
02-21-2008 |
Food+Drink
Inside the Charcuterie Revivalnew
If you want to learn how sausage gets made, you've pretty much got to teach yourself.
Washington City Paper |
Melissa McCart |
02-21-2008 |
Food+Drink
Wine, Whine, Winenew
From the winery to the wholesaler to the liquor store owner to the consumer, a tour through Oklahoma's wine laws.
Urban Tulsa Weekly |
Brian Ervin |
02-20-2008 |
Food+Drink
Virginia Wine 2.0new
Michael Shaps is making Virginia wine work in a new way.
C-Ville Weekly |
J. Tobias Beard |
02-20-2008 |
Food+Drink
Paul Polak Pumps Up Third World Farmers' Incomenew
He's been called the Johnny Appleseed of the treadle pump -- a simple foot-powered irrigation device that's enabled millions of farmers making $1 a day in places such as Bangladesh and Zambia to produce bigger crops and earn more.
Boulder Weekly |
Frank Greve |
02-19-2008 |
Food+Drink
Subversive Suppers: Sneak Peeks into Secret Eatingsnew
Supper clubs dance on the fine line between dinner party and illegal restaurant. It's basically just a bunch of hungry people getting together for a meal, yet once you start charging money at the door or passing around a donation jar, some would say it becomes something else.
Dig Boston |
Jennifer Cacicio |
02-13-2008 |
Food+Drink
How the World Sees (and Butchers) Philly's Alpha Sandwichnew
Some call it a curse, but the cheesesteak is Philadelphia's single greatest contribution to culinary culture. And why shouldn't we be proud?
Philadelphia City Paper |
Neal Ungerleider |
02-12-2008 |
Food+Drink
Tanks for the Memoriesnew
The Philadelphia Brewing Company fired up its kettle this week, and again the sweet, biscuit-y smell of malt floats around the 123-year-old building. The distinctive and enticing odor once permeated much of this old industrial neighborhood that had dozens of breweries a century ago.
Philadelphia Weekly |
G.W. Miller III |
02-11-2008 |
Food+Drink
The Koshu Grape is Japan's Gift to Wine Loversnew
Until very recently, I never really thought about wine when I thought about Japan.
Santa Barbara Independent |
Sao Anash |
02-11-2008 |
Food+Drink
The Spirit of Organicnew
A Colorado organic dairy faces a class-action lawsuit after an inspection by the USDA revealed 14 alleged violations of organic standards. The controversy raises important questions about the future of organics.
Boulder Weekly |
Jake Whitney |
02-11-2008 |
Food+Drink
The Year of "Rats!"new
But the lack of traditional Chinese New Year dishes doesn't ruin our critic's meal.
San Antonio Current |
Ron Bechtol |
02-06-2008 |
Food+Drink
On Drinking Yquemnew
There I stood, a proud half-owner of a 1997 Chateau d'Yquem.
Santa Barbara Independent |
George Yatchisin |
02-04-2008 |
Food+Drink
Finding An Organic Balancenew
Eating organic can be expensive, but with a few simple guides, you can maximize healthy eating options without breaking the wallet.
Jackson Free Press |
Sarah Christine Bolton |
02-04-2008 |
Food+Drink
Sommelier Horror Storiesnew
And the strategies to avoid starring in them.
Monterey County Weekly |
Paul Wetterau |
01-31-2008 |
Food+Drink
