AltWeeklies Wire
Allison Burgess Stakes Her Reputation on Mystery Meatnew
In 2001 Burgess began working on her meat substitute in the kitchen of her home. Today there are six varieties of Match Meat: beef, chicken, pork, crab, and Italian and breakfast sausage. Made from soy protein, wheat gluten, water and natural flavorings, Match comes frozen and unseasoned, as bland as any supermarket meat.
Riverfront Times |
Aimee Levitt |
07-06-2009 |
Food+Drink
Food Service! 24 Hours Inside an Industry That Never Sleepsnew
From the front of house, to the back of house, we've crammed ourselves into Portland's sharp, hot kitchens to get the stories of those who make it happen; the ones who "hate people a little less," the ones who keep Portland drunk and fed. We should have bought them all a beer. I bet they'd settle for a generous tip.
The Portland Mercury |
Staff |
07-02-2009 |
Food+Drink
Suds and Flames Make Great Summer Mealsnew
Caramel is the reason beer goes with grilled food and wine often doesn't. Here are some beer and summer food pairings, followed by some recipes for beer-based summer sauces.
INDY Week |
Julie Johnson |
07-02-2009 |
Food+Drink
Philly's 10 Best Cheesesteaks You've Never Hadnew
This list, in nonpartisan alphabetical order, is for people who are ready for a graduate-level course of cheesesteak exploration and appreciation.
Philadelphia City Paper |
Carolyn Wyman |
06-30-2009 |
Food+Drink
Salad Daze: Avoiding Lettuce Burnoutnew
When summer rolls around, I'll take any flimsy excuse to keep my distance from the stove. Inevitably, common sense gives me a good shake, and I make a reasonable decision: I just need to eat more salads. With recipes for Deconstructed Pesto Salad and Grilled Caesar.
Jackson Free Press |
Deirdra Harris Glover |
06-26-2009 |
Food+Drink
Vermont Restaurants Struggle With the Packaging Issuenew
Nearly everybody gets food "wrapped up to go" at some point. And eco-conscious diners judge restaurants on their packaging. But when options include Styrofoam, aluminum, corn, bamboo and recyclable plastic, the decision is anything but easy.
Seven Days |
Suzanne Podhaizer |
06-26-2009 |
Food+Drink
Birmingham's Outdoor Dining Scenenew
While chandeliers and decorated walls are nice, nothing beats the twinkle of a cityscape as the backdrop for an impeccable dinner. Luckily, there are plenty of places to dine al fresco in Birmingham.
Birmingham Weekly |
Molly Folse |
06-23-2009 |
Food+Drink
Tags: Birmingham, food & drink
Get it While it's Young: Beaujolais by the Batchnew
Beaujolais doesn't keep very long, not even the top tier. Here are the tiers, bottom to top: Beaujolais Primeur (or Nouveau), the basic Beaujolais, Beaujolais Superieur, Beaujolais-Villages, and Beaujolais Cru.
The Georgia Straight |
Jurgen Gothe |
06-22-2009 |
Food+Drink
Tags: wine, beaujolais
Hassle-Free Homemade Ice Cream With a Pastnew
People need to know about this," says my mother. That "this" is a recipe for peppermint ice cream. The recipe is decades and decades old, given to my mother by her mother-in-law when she and my father were newlyweds. Its official title is "World War II Ice Cream." The name reflects both its era and its ingenuity.
The Memphis Flyer |
Susan Ellis |
06-19-2009 |
Food+Drink
Green Beers That Are More Al Gore Than Dr. Seussnew
Green beers are friendlier to the environment, and most of the ingredients are grown without pesticides and synthetic fertilizers. For a beer to be USDA-approved organic, 95 percent of its ingredients must be organic.
INDY Week |
Matthew McGibney |
06-18-2009 |
Food+Drink
Jam Session: Turning Seasonal Fruit Into Spreadable Goodnessnew
You can savor local-berry flavor year round by making jam, which is ridiculously easy. Jam is a low-exertion project in that it's simply mashed fruit cooked with some sugar and pectin until thickened, then poured into jars. With recipe for Very Berry Alterna-Jam.
Baltimore City Paper |
Michelle Gienow |
06-16-2009 |
Food+Drink
Ice-Cream-Truck Drivers Peddle Treats and Cruise the Open Roadsnew
Ice cream trucks seem stuck in time; there's not so much room for ingenuity. Just put some Popsicles in a freezer, get a van with a speaker system and a loopable MIDI track, and chase children. That's as advanced as that system is going to be.
New Haven Advocate |
Brianna Snyder |
06-16-2009 |
Food+Drink
Steeping at the World Tea Exponew
Thousands of tea manufacturers and mom-and-pop shop owners have converged on Las Vegas to have their best teas judged and to attend seminars like "Romancing the Leaf: Myths & Legends" and "Tastefully Small Finger Sandwiches" and "The Many Tastes of Chai."
L.A. Weekly |
Gendy Alimurung |
06-05-2009 |
Food+Drink
Tags: World Tea Championships, tea
Is San Diego a Restaurant-Impaired City?new
Mr. Gold answers your restaurant questions.
L.A. Weekly |
Jonathan Gold |
06-05-2009 |
Food+Drink
Tags: San Diego, restaurants
Russ Kremer, the Pope of Porknew
In tiny towns across Missouri, old-school hog farming stages a comeback -- and at tables across the nation, diners rejoice.
Riverfront Times |
Kristen Hinman |
05-26-2009 |
Food+Drink
