AltWeeklies Wire
Will Argentina's Favorite Grape Go the Way of Merlot?new
Malbec is the darling of the wine world, and it's left the competition choking on its dust. While super-hot wine trends tend to get swallowed up by the pack, Malbec's many strengths make me believe it can be more than just the flavor of the week.
Fast Forward Weekly |
Kevin McLean |
04-02-2009 |
Food+Drink
The Transformation of Jay Littmannew
How one man battled through everything from drug addiction to massive weight gain to forge a multimillion-dollar food empire.
Las Vegas Weekly |
Kate Silver |
04-02-2009 |
Food+Drink
From Foraging to Fermentation, How to Hone Your Natural Instinct on a Budgetnew
You can take the man out of the wild, but you can't take the wild out of the man. Or, better said: you shouldn't.
Willamette Week |
Adrienne So |
04-01-2009 |
Food+Drink
Tags: food & drink, recession
Stretching a Delicious Dollarnew
Hearty soups and stews are a great way to stretch your grocery budget.
Jackson Free Press |
Neola Young |
03-27-2009 |
Food+Drink
Hitchhiker's Guide to Wine: Georgia and Hungarynew
Sometimes hitchhikers have to stand in the rain for a while. Not every ride you catch takes you exactly where you wanted to go. But that's no reason to quit. Remember the hitchhiker's motto: travel to strange places, meet interesting wines, and drink them.
C-Ville Weekly |
J. Tobias Beard |
03-25-2009 |
Food+Drink
Price-Slashing Isn't the Only Way for Chefs to Counter a Bad Economynew
If you look hard enough, there are plenty of industrious chefs out there killing and cooking that great hungry whale named Recession, and divvying it up at a decent price so as to survive the new economy.
Philadelphia City Paper |
A.D. Amorosi |
03-24-2009 |
Food+Drink
Tags: food & drink, recession
With Foodie Foresight, Eat Well and on Budgetnew
Times might be tough, but with a little foodie foresight, you won't be so broke that you'll have to resort to stone soup.
The Georgia Straight |
Gail Johnson |
03-23-2009 |
Food+Drink
Iso Rabins: Out of the Wildnew
Iso Rabins' foraged food is the toast of San Francisco's gourmet set. Health inspectors and environmentalists aren't so thrilled.
SF Weekly |
Peter Jamison |
03-20-2009 |
Food+Drink
Underground Dinner Parties Add Mystery to Bored Diners' Schedulesnew
Paired is a series of underground dinner parties in which a chef partners with an artist and creates a meal inspired by the artist's work.
City Pages (Twin Cities) |
Rachel Hutton |
03-13-2009 |
Food+Drink
Latkes vs. Hamantash at MITnew
An annual debate pits six MIT academics in a battle to determine the superior Jewish treat — the three-cornered pastry made with a variety of fillings or the fried potato pancake.
Boston Phoenix |
Ian Sands |
03-12-2009 |
Food+Drink
One Woman's Begrudging Descent Into the World of Strategic Shoppingnew
The recession took my beloved food budget, an extravagant dollar amount I am still unwilling to print, and tightened it down in its mean little grip while simultaneously inflating grocery prices.
North Bay Bohemian |
Beth Hall |
03-05-2009 |
Food+Drink
Tags: groceries
You Don't Have to Be an Imaginary Porn Star to Enjoy a Good Carmenerenew
The Carmenere is a fruit. And a darn fine one it is, too, by golly.
San Diego CityBeat |
Martin Jones Westlin |
03-04-2009 |
Food+Drink
Can People Eat Nutritiously on Food Stamps?new
I spent Feb. 4 through Feb. 10 eating a highly nutritious, low-carb diet for $33.07, or $4.72 per day, less than food stamps provide. For a month in 2007 my wife and I ate a higher-carb -- but still nutritious -- diet for $2.57 per day each.
Boulder Weekly |
Ari Armstrong |
02-23-2009 |
Food+Drink
On Taco Night and 'Guaca-Salsa'new
These days, my husband and I make tacos with lots of homemade salsa. He is the self-proclaimed meat lover, and I'm the veggie queen, so between us, we usually manage to come up with a balanced meal. With recipes for Meaty Vegetable Tacos and Guaca-Salsa.
Jackson Free Press |
Sarah Christine Bolton |
02-19-2009 |
Food+Drink
Oyster Lovers Unite: Oyster Species Guidenew
We run down the five species of oysters eaten in the Western world.
Houston Press |
Robb Walsh |
02-17-2009 |
Food+Drink
