AltWeeklies Wire
How Do You Solve a Problem Like Eggplant?new
New uses for the big purple veggie.
Isthmus |
Terese Allen |
09-01-2010 |
Food+Drink
Tags: Eggplant
Changing the World, One Meal at a Timenew
For Chef Rick Bayless, the winner of Top Chef Masters, preparing food isn't just a vocation. It's a way of life
Isthmus |
Linda Falkenstein |
04-12-2010 |
Food+Drink
Drink In History Driving to Potosi Brewing Companynew
The Potosi Brewery Complex in picturesque Grant County, Wisconsin, houses the National Brewery Museum, a restaurant and brewpub, offering a scenic facility that has brewed up history in three centuries.
Isthmus |
Robin Shepard |
08-04-2009 |
Food+Drink
Rebuilding the Burger: Tastes Great, More Sustainablenew
The hamburger may be destroying life as we know it. Several recent studies have confirmed that CO2 emissions from the production of red meat and dairy have a significant impact on global warming, larger than other segments of food production -- even chicken and pork.
Isthmus |
Linda Falkenstein |
04-27-2009 |
Food+Drink
Winter Brews to Take the Chill Awaynew
The beers of winter are lush and vivid in appearance, aroma and flavor. Special wintertime brews can be traced well beyond the advent of the Christian calendar. During the celebrations of Winter Solstice special drinks, including beer, coincided with merrymaking and the change in season.
Isthmus |
Robin Shepard |
01-12-2009 |
Food+Drink
Transforming the Bird: Inventive Takes on Turkey Leftoversnew
Thanksgiving is my hands-down favorite holiday. No gift-giving pressures. No nonstop frenzied commercialization. Lots of playtime with local ingredients. And yes, I even like the leftovers. In fact, I probably look forward to the bird carcass more than any other aspect of Turkey Day. With recipe for Spicy, Exotic Turkey Noodle Soup.
Isthmus |
Terese Allen |
11-24-2008 |
Food+Drink
Alt Farmers Share in the Farm Bill's Bounty, but at What Cost?new
Even if the same law shovels tons of subsidies to rich farmers and agribusiness giants, the little guys growing organic food are at least catching some of the crumbs.
Isthmus |
Marc Eisen |
07-08-2008 |
Food+Drink
Pairing Your Music with Your Winenew
The music you listen to while drinking really can significantly affect the taste of wine. Researchers in the Applied Psychology department at Heriot Watt University in Edinburgh have found that, in fact, certain music really does go with certain wine.
Isthmus |
Anne Strainchamps |
06-17-2008 |
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
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
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
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
Hooray for Chardonnaynew
The oft-derided wine is still ready for its close-up.
Isthmus |
Anne Strainchamps |
03-24-2008 |
Food+Drink
Slow Food Movement Comes to University of Wisconsinnew
Slow Food UW is one of the first-ever college chapters of the famous international network (and the second Slow Food group based in Madison).
Isthmus |
Terese Allen |
02-19-2008 |
Food+Drink
Hops Shortage Could Raise Beer Pricesnew
The shortage stems from major crop failures in Europe, growing beer sales in China and South America and, thanks to the weak dollar, rising exports of American hop varieties. It is expected to last through 2008, and the market could remain unstable into 2011.
Isthmus |
Robin Shepard |
01-14-2008 |
Food+Drink
