AltWeeklies Wire
What Cooks and Waiters Wear, and Whynew
There's practicality, tradition and preference.
INDY Week |
Adam Sobsey |
12-13-2007 |
Food+Drink
Great Scotch Is Nothing Newnew
Put a bow around the water of life this Christmas.
Boston Phoenix |
Mike Miliard |
12-11-2007 |
Food+Drink
Canned Cheese and Can-Do Spiritnew
Kraft's in-house history, commissioned to inspire employees, is actually a fascinating look at the process behind processed food.
Chicago Reader |
Mike Sula |
12-10-2007 |
Food+Drink
Gift Ingredients For Your Food Lovernew
Some people like to cook, some eat. Then there are those who simply love food. They talk, shop, read, study, cook and play with food. We have gifts for them all.
Creative Loafing (Charlotte) |
Tricia Childress |
12-07-2007 |
Food+Drink
Take it Slownew
Socially conscious eating in the post-organic world means ditching the paper plates and getting to know who grows your greens.
Arkansas Times |
Jennifer Barnett Reed |
12-06-2007 |
Food+Drink
It’s Beginning to Legume a Lot Like Christmasnew
Forget the chestnuts-roasting-on-an-open-fire business. Go for a tasty Southern staple instead: boiled peanuts. Includes recipe.
San Antonio Current |
Burgin Streetman |
12-05-2007 |
Food+Drink
The Socio-Cultural Anthropology of Italian Beefnew
Few things make Chicago finer than its native sandwich, the Italian Beef, an offering so ubiquitous around here that ex-pats are usually amazed to discover that it's an "only-in-Chicago" thing. In that spirit, we offer up a bite of the city's best beefs.
Chicago Newcity |
Staff |
12-05-2007 |
Food+Drink
Chef Off and Dienew
Philly vegetarians are terrorist scum, says No Reservations host Anthony Bourdain.
Philadelphia Weekly |
Joshua Valocchi |
12-04-2007 |
Food+Drink
Smothered: The Saga of the Chubby's Empirenew
It's an early Saturday evening, and the tiny front room of Chubby's Burger Drive-In is absolutely popping with patrons, all waiting to gorge.
Westword |
Adam Cayton-Holland |
12-04-2007 |
Food+Drink
Beer Makers in Lather Over Rising Price of Hopsnew
Hops and barley, the two agricultural cornerstones of beer production, have seen price hikes in the past few months that make crude oil look affordable: 100 to 400 percent for hops; 25 to 50 percent for barley, which is made into malt. In Vermont, which has the largest number of artisan brewers per capita in the country, this is sobering news.
Seven Days |
Matt Scanlon |
12-03-2007 |
Food+Drink
Jumping Through Hoops to Become a Locavorenew
The journey to consume local foods is fraught with fresh ingredients, inspiring insights and local stories.
Monterey County Weekly |
Mark C. Anderson |
11-29-2007 |
Food+Drink
Grace in Bubbles: A Seasonal Guide to Sparkling Winenew
Here's a list of sparkling objects of affection for your holiday drinking pleasure.
Chicago Newcity |
Michael Nagrant |
11-28-2007 |
Food+Drink
Are Celebrity and Food a Good Match?new
The celebrity food industry has undeniably introduced the average Joe to haute cuisine and livened up the dinner tables of us all, but I fear something has been lost in the process.
Weekly Alibi |
Maren Tarro |
11-27-2007 |
Food+Drink
Chimi Eat Worldnew
What makes the history (or lack thereof) of the chimichanga so fascinating are the varying and overlapping theories about how this guilty pleasure dish has become as ubiquitous as tacos and tamales.
Phoenix New Times |
Michele Laudig |
11-27-2007 |
Food+Drink
Books for Foodiesnew
Stuff a gastronome's stocking with one of these.
Isthmus |
Terese Allen |
11-27-2007 |
Food+Drink
