AltWeeklies Wire
SOLE Food: Eating Organically (and Responsibly) on a Food-Stamp Budgetnew
Given this brave new economy and our financially fragile place within it, when feeding my family do I now have to choose between my beliefs and my budget? Only one way to find out.
Baltimore City Paper |
Michelle Gienow |
10-13-2009 |
Food+Drink
Kombucha: Science-Fair Project or Refreshing Beverage?new
I had shied away from brewing my own home kombucha because, well, I make so many other damn things from scratch, I didn't need one more high-maintenance weekly food chore. But once budget woes axed my Whole Foods checkout-line kombucha treat, I missed my 'booch and decided to take a shot at making my own.
Baltimore City Paper |
Michelle Gienow |
10-06-2009 |
Food+Drink
Getting By: Vermont Thrift-Seekers Practice Glean Livingnew
The process of culling leftovers from farmers' fields, called gleaning, is as old as agriculture itself. Several Bible passages actually mandate that growers leave the last bits of the harvest for "the poor and the stranger."
Seven Days |
Suzanne Podhaizer |
10-05-2009 |
Food+Drink
The Ups and Downs of Caffeinated Boozenew
Even though these products are legal, as many as 30 state attorneys general have been waging a campaign to remove them from store shelves. Not every caffeinated alcohol brand is under fire, however. Instead, the campaign focuses on that subset of the market designed to look and taste like traditional, fruit-flavored energy drinks.
Las Vegas Weekly |
Greg Beato |
10-02-2009 |
Food+Drink
How Do You Smell 200 Things at Once? Drink Winenew
The average human detects 2,000 smells, and experts estimate that there are 200 smells in wine. Compare that to only four tastes, and you can see that wine-tasting should really be called wine-smelling. So why do we rely so much on taste?
C-Ville Weekly |
Megan Headley |
09-30-2009 |
Food+Drink
How the Sustainable-Food Movement Drove One Family to the Frozen-Food Aislenew
While I was thinking about what kinds of foods are good for my kids' bodies and our Earth, my family was seeing less and less of me. That's when it came to me: I'm not going to cook anymore.
East Bay Express |
Sierra Filucci |
09-23-2009 |
Food+Drink
Social Networking for Foodiesnew
Veggie Trader connects more than 7,000 local growers from all 50 states for all sorts of locavore trading.
Missoula Independent |
Ari Le Vaux |
09-17-2009 |
Food+Drink
Dear Zagat: We Don't Need Your Little Burgundy Restaurant Guide Anymorenew
The Zagat guide turned 30 years old this year, and in honor of the occasion, I'd like to give founders Tim and Nina Zagat a hearty thanks for all their years of service to the restaurant industry. And, if I may, I'd like to offer some friendly advice, too: You can go away now.
Washington City Paper |
Tim Carman |
09-17-2009 |
Food+Drink
We Come to Praise Burgundy's Other White Grapenew
Seldom in a starring role, Aligoté is more often found as a component of Crémant de Bourgogne or in the ubiquitous French cocktail, kir, which is one part cassis and deux parts Aligoté. However, leading a quiet Aligoté revolution in his village of Bouzeron in southern Burgundy is Aubert de Villaine.
C-Ville Weekly |
Megan Headley |
09-16-2009 |
Food+Drink
Sure, Food Prices Are Rising, but Trust Me, They're Sell-Offsnew
Only time will tell if we're at the point in the food debate to pop the taboo question: how come, despite widespread grousing about rising prices, our food is so bizarrely cheap?
NOW Magazine |
Wayne Roberts |
09-14-2009 |
Food+Drink
A Mutant Protein Has Invaded Much of the World's Dairy Supplynew
While most dairy companies, trade groups and government agencies consider it harmless, a growing body of research implicates A1 beta-casein in diabetes, heart disease, autism and schizophrenia.
Missoula Independent |
Ari Le Vaux |
09-11-2009 |
Food+Drink
Finding Great Australian Wines Out in the Bushnew
I spent a few days last month in the main winemaking region of Western Australia, Margaret River, tasting a lot of its trademark Cab Sauvignon and Shiraz and Semillon-Sauvignon Blanc blends. We got our palates on some more unexpected stuff, too.
C-Ville Weekly |
Cathy Harding |
09-09-2009 |
Food+Drink
Spanish Fry: Learning to Make Paella on the Grillnew
Once you have your supplies in place, actual execution is pretty easy, and what you get in return is a real crowd stunner -- a paella that glistens with a deep, ruddy burnish, dark, slightly burnt flavors from the socarrat and smoky complexity from adding aromatics to the coals at the last minute.
Baltimore City Paper |
Henry Hong |
09-01-2009 |
Food+Drink
Shoney's Takes Aim at a Comeback With New Look and Menunew
If Shoney's of days gone by was a trailblazer, setting a standard for casual family restaurants, Shoney's of 2009 is playing catch-up, modernizing its look, feel and food in a 21st century marketplace crowded with contempo-casual-stucco-coated establishments serving grilled salmon and strawberry lemonade.
Nashville Scene |
Carrington Fox |
08-28-2009 |
Food+Drink
Jonathan Gold's 99 Essential L.A. Restaurantsnew
Between a tweet and a truck: This year especially, an essential L.A. restaurant may not even be a restaurant at all -- it may be a tweet telling you which street corner to hang around at, or a cart parked in the same location from the hours of 11 to 2.
L.A. Weekly |
Jonathan Gold |
08-28-2009 |
Food+Drink
