AltWeeklies Wire
Wildfire's Legacy Worries Santa Cruz Winemakersnew
For Santa Cruz Mountain winegrowers, the Lockheed fire that burned 7,800 acres of wild lands above Bonny Doon recently came at exactly the wrong time. Of course there’s never a good time for a wildfire, but the grapes in local vineyards are starting to ripen, a developmental stage called veraison, and they’re particularly vulnerable to “smoke taint.”
Good Times Santa Cruz |
Stett Holbrook |
08-27-2009 |
Food+Drink
Calorie Restriction Advocates Continue to Gain Tractionnew
Given that the average American consumes more than 3,700 calories per day, and that much of it comes from junk food, some calorie restriction would probably be a good thing for many of us. But if you’re not fat, does it make sense to starve yourself from thin to bony?
San Antonio Current |
Ari LeVaux |
08-26-2009 |
Food+Drink
Boise's Farmers Markets Offer Kale for the Proletariatnew
With support from the U.S. Department of Agriculture, Boise's Saturday, Thursday and Tuesday farmers markets will accept food stamps next spring, part of a growing trend at markets across the country.
Boise Weekly |
Nathaniel Hoffman |
08-26-2009 |
Food+Drink
No Need to Wait for Cooler Weather -- Go Ahead and Throw Your Red Wine on Icenew
There are still a few rules to this seemingly unruly idea -- the first relates to temperature and the other pertains to type.
C-Ville Weekly |
Megan Headley |
08-26-2009 |
Food+Drink
For Freegans, Eating Garbage Is Getting Downright Trendynew
John Greentree's what many would call a "freegan" -- a vegan who dumpster-dives for his meals -- but he prefers the terms "post-consumer," "urban harvester," and "vegan reclamist." Everything he eats or owns is second-hand. He manages to live virtually money-free, but modern-day hunting and gathering is practically a full-time job.
Phoenix New Times |
Niki D'Andrea |
08-25-2009 |
Food+Drink
Four Great Ways to Make Your Own Ginger Ale ... and One Terrible Onenew
If you're a ginger ale lover, you may be surprised to find out just how easy it is to make your own. If you're a hater, doing it yourself is the best way to end up with something you actually want to drink.
Philadelphia City Paper |
Trey Popp |
08-25-2009 |
Food+Drink
A New Program by Slow Food USA Seeks to Improve School Lunchesnew
As school starts again for students over the next few weeks, the time is right to demand a school-lunch program that benefits kids rather than one that gives agribusiness a place to dump its surplus, publicly subsidized commodities.
Metro Silicon Valley |
Stett Holbrook |
08-21-2009 |
Food+Drink
College Guide: Stoner Food 101new
Mom thinks the Dining Plan will fully feed her beloved scholar. What Mom doesn't know is that they're too stoned to get to the dining hall and are subsisting on Nutella.
North Bay Bohemian |
Gretchen Giles |
08-20-2009 |
Food+Drink
Forget Ramen: Starving College Students Should Turn to Rice and Beansnew
For me, beans and rice, two simple ingredients, brought together by the currents of history, became a dorm room staple. Over the years, I have perfected a variety of rice and bean dishes; to help starving students, I thought I'd pass a few along.
Charleston City Paper |
Jeff Allen |
08-19-2009 |
Food+Drink
Is it Time to Reconsider Our Relationship With Milk?new
Mammals are named after their milk-producing glands, developed as a way to feed babies, but only humans continue drinking mammary secretions after infancy -- and no other species drinks the milk of another. Today, dairy consumption is at the center of several interconnected social, economic and health crises.
Missoula Independent |
Ari Le Vaux |
08-18-2009 |
Food+Drink
Boulder County's Debate on GMOs Infiltrated by Biotech Industrynew
When the Boulder County Commissioners are asked to decide later this month whether six farmers leasing county agricultural land can grow genetically modified (GM) sugar beets, chances are they'll hear from the food biotechnology industry itself -- and they might not realize it.
Boulder Weekly |
Pamela White |
08-10-2009 |
Food+Drink
Custard’s Last Stands: Milwaukee and Frozen Dairy Treatsnew
Milwaukee has many unique commodities that unite the city under a banner of civic pride. One of the most beloved is soft, rich, creamy custard. Here's a short history of how it got to the Midwest and where it's still king.
Shepherd Express |
Sarah Blondich |
08-07-2009 |
Food+Drink
How Pure is Pure?new
"Brewed according to the Beer Purity Laws" -- when American beer drinkers see this as part of a beer promotion, they might wonder: Whose laws? And how pure?
INDY Week |
Julie Johnson |
08-06-2009 |
Food+Drink
Nova Scotia's Organic Milk Industry Faces Bureaucratic Bullnew
Cows' milk is different from most food Nova Scotians buy.
The Coast, Halifax's Weekly |
Lezlie Lowe |
08-05-2009 |
Food+Drink
Have You Got the Guts to Try Moxie?new
Franklin Fountain is the sole Philadelphia vendor of Moxie, a "nerve food" with a highly distinctive character and a storied history dating back to 1876.
Philadelphia City Paper |
Felicia D'Ambrosio |
08-04-2009 |
Food+Drink
