AltWeeklies Wire
If Bottled Water is the Devil, What's a Thirsty Person To Do?new
Mounting evidence suggests bottled water -- between the waste produced by the bottles and the energy consumed to produce and transport it -- is a considerable threat to the environment. Green-minded folks have been trying to find alternatives to plastic bottles, but the alternatives are few -- and raise environmental questions of their own.
Santa Fe Reporter |
Charlotte Jusinski |
08-14-2008 |
Food+Drink
Corkscrew: Breaking the Cynical Cyclenew
Three wineries that give me hope.
Creative Loafing (Atlanta) |
Taylor Eason |
08-14-2008 |
Food+Drink
So How Does Beringer Vineyards Get Away With Calling Its 2005 Merlot a Merlot?new
After all, this one is ripe like a Chardonnay, fruity like a Riesling and tart like the strongest Colombian pipe tobacco.
San Diego CityBeat |
Martin Jones Westlin |
08-13-2008 |
Food+Drink
Liquor Titan Phillips Distilling Aims Top Shelf With Organic Vodkanew
The Minnesota company wants you the think globally, drink locally.
City Pages (Twin Cities) |
Rachel Hutton |
08-13-2008 |
Food+Drink
The Lazy Ass's Guide to Spray Cookingnew
Because eating should be as easy as shaving.
Eugene Weekly |
Chuck Adams |
08-12-2008 |
Food+Drink
Formerly Demonized Fat is Actually Good For Younew
Lard--rendered pig fat--is mostly unsaturated oleic acid, the same exact fat in olive oil--monounsaturated, the healthiest of all fats. Lard: the new health food. Who'd a thought? Includes recipe for Lard Pie Crust.
Baltimore City Paper |
Michelle Gienow |
08-12-2008 |
Food+Drink
Fab's Brings America's Best Hot Dogs to LAnew
Fab's, a labor of love curated by hot-dog scholars Joe Fabrocini and wife Susie Speck Mayor, could serve as a three-table museum of American wiener culture.
L.A. Weekly |
Jonathan Gold |
08-11-2008 |
Food+Drink
Who's Who of Toronto's Microbreweriesnew
With an ever-increasing number of microbreweries cropping up on the smoggy horizon, Hogtown is well on its way to becoming Hoptown, and it’s not just the pigs who think this is good news.
NOW Magazine |
Graham Duncan |
08-08-2008 |
Food+Drink
Halifax's Ocean Entertainment Tastes Success with Popular "Food-porn" TV Programsnew
It all started in 1997, when Michael Smith was running the kitchen at the Inn at Bay Fortune on PEI. In the garden overlooking the sea, gathering herbs for an evening's service, the chef suddenly thought to himself, "this is so goddam perfect, we should make a television show."
The Coast, Halifax's Weekly |
Jessica Linzey |
08-08-2008 |
Food+Drink
Ghost River Brewing Tries to Bring Local Brews to Memphisnew
Memphis, a city of more than half a million people, has only two breweries — the small-batch operation inside Boscos' Overton Square restaurant and Boscos' main brewery on South Main.
The Memphis Flyer |
Simone Wilson |
08-08-2008 |
Food+Drink
Ron Burnell of Bunnell Family Winery on Growing in Washington Statenew
Even though it is one of the youngest growing regions on the market, Washington state has quickly gained worldwide recognition with their wines, garnering high ratings from Wine Spectator and Wine Enthusiast, as well as spotlights in Food & Wine, Gourmet, and The New York Times. It isn't just hype.
The Memphis Flyer |
Michael Hughes |
08-08-2008 |
Food+Drink
Oodles of Chinese Noodlesnew
How to make sesame peanut noodles and hot-and-sour noodle with shrimp.
Illinois Times |
Julianne Glatz |
08-07-2008 |
Food+Drink
Stretch Your Chinese Food Experience Beyond Cantonesenew
Undoubtedly Olympic athletes will stick to strict dietary regimens in Beijing — at least until they're done competing. Here's hoping other Olympic visitors will experience some of Beijing's vast array of culinary treasures. Includes recipe for mu shu pork.
Illinois Times |
Julianne Glatz |
08-07-2008 |
Food+Drink
North Carolina: Fertile Ground for Vines and Vintnersnew
The state's expanding wine industry drives a new niche economy.
INDY Week |
Claire Cusick |
08-07-2008 |
Food+Drink
Wineau: Où Est le Cork?new
Traditional, regulation-laden France begins to embrace new closures.
East Bay Express |
Blair Campbell |
08-07-2008 |
Food+Drink
