AltWeeklies Wire
Judy Wicks Shares the Joys of Living Localnew
A new business paradigm is possible, and it starts with food.
INDY Week |
Sidney Cruze |
09-25-2008 |
Food+Drink
Corkscrew: Wine's Lascivious Labelsnew
Within the past 10 years or so, wineries have also begun dipping into our large pool of repressed sexuality by slapping "naked," "sin" and big-boobed women on their labels.
Creative Loafing (Atlanta) |
Taylor Eason |
09-24-2008 |
Food+Drink
Wines of the Southern Cotes du Rhonenew
Red wines of the Cotes du Rhone, especially those from the southern end of the valley, have long been personal favorites, but I didn't know why until I read the following recently: Wines of the Rhone "offer an animalistic sort of pleasure" and "put us in touch with our primitive selves."
San Antonio Current |
Ron Bechtol |
09-24-2008 |
Food+Drink
What's Wrong with White Wine?new
I'm one of the very few I know who's highly partial to white wines, and I've always taken a share of grief for it.
San Diego CityBeat |
Martin Jones Westlin |
09-24-2008 |
Food+Drink
Tags: wine, white wine
Face the Economic Tough Times by Cooking Up Some 1930s-Style Foodnew
In May, one of the nation's largest cooking sites, AllRecipes.com, reported that traffic to recipe pages using low-cost ingredients nearly doubled in the first three months of the year and that searches for low-cost foods increased as much 107 percent. In June, I wrote about the recession-led increase in sales of Spam luncheon globs. And all that was before the economic downturn had turned into an economic smackdown.
San Diego CityBeat |
D.A. Kolodenko |
09-24-2008 |
Food+Drink
Tags: food, recipes, cooking, eating, economic issues, Spam, Great Depression, AllRecipes.com, penny pinching
Brewing Up a Batch of Philly Palenew
Though my technical knowledge of brewing is limited to my knowing that I really, really enjoy the end result, I'd always understood that making good beer requires years of hands-on experience, insane attention to detail and unfair levels of patience.
Philadelphia City Paper |
Drew Lazor |
09-23-2008 |
Food+Drink
For the Makers of Shatto Milk, Success is Cold and Tastynew
The product has considerable appeal. It comes from cows that haven't been treated with artificial growth hormones. The animals live on a dairy 45 miles outside the city, a significant factor for those who try to mind their carbon footprints. And the bottles, in addition to being reusable, are cool as hell.
The Pitch |
David Martin |
09-23-2008 |
Food+Drink
Muchas Garces: Cooking From 'Latin Evolution'new
In Latin Evolution, Garces charts both the "Spanish sphere of culinary influence" on the Americas (onions, garlic and citrus) and the appearance of New World ingredients in Spanish cuisine (tomatoes, potatoes, vanilla, chocolate and honey).
Philadelphia Weekly |
Mara Zepeda |
09-22-2008 |
Food+Drink
Rosemary Fingerling Potatoes to Accompany Roast Chickennew
These potatoes are one part of the recipe I attempted and would make a great accompaniment to roast chicken.
Philadelphia Weekly |
Mara Zepeda |
09-22-2008 |
Food+Drink
(General) Tso What?new
General Tso (Zuo Zontang 1812-1885) was a real general, but it's doubtful he or his personal chef had anything to do with the creation of this dish. Includes recipe.
Artvoice |
Joe George |
09-22-2008 |
Food+Drink
Project Green Fork Aims to Make Memphis Restaurants More Eco-friendlynew
Project Green Fork will employ a four-pronged approach to greening local restaurants: recycling, composting, energy-efficiency, and sustainable products.
The Memphis Flyer |
Stacey Greenberg |
09-19-2008 |
Food+Drink
Bikes Beans & Bordeaux: Wheelin' and Mealin' in Orlandonew
Clean starts and big finishes at this bike-friendly sandwich joint.
Orlando Weekly |
Faiyaz Kara |
09-18-2008 |
Food+Drink
The Temple of the Golden Archesnew
The question remains: Can a modern, socially conscious Santa Fean have his Big Mac and eat it, too?
Santa Fe Reporter |
Dave Maass |
09-18-2008 |
Food+Drink
Food into Fuel is Creating a Global Hunger Crisisnew
As oil stocks run dry, a new problem is fast arising that could lead to the world's worst food shortages ever: food used to make biodiesel.
INDY Week |
Patrick O'Neill |
09-18-2008 |
Food+Drink
Apple Season Can Last All Winternew
Apples can be stored through the winter in a cool, dry, dark place for as long as they last before you eat them. Includes a recipe for apple crisp.
INDY Week |
Sheryl Cornett |
09-18-2008 |
Food+Drink
