AltWeeklies Wire
The Search for Toronto's Ultimate Sandwichnew
To narrow the field, we've eliminated burgers, wraps, hot dogs, hoagies, tuna melts, muffulettas and Fluffernutters.
NOW Magazine |
Steven Davey |
07-21-2008 |
Food+Drink
Meet the Biodynamic Dairy Behind Seven Stars Farmnew
In practice, biodynamics require almost complete reliance on farm products to support the 70-cow herd. The cows feed on pasture from spring through fall, and the dairy also grows spelt, sorghum and hay to feed the cows through the winter, when fresh pasturage is unavailable.
Philadelphia Weekly |
Dan Packel |
07-21-2008 |
Food+Drink
Turning Stale Scraps of Bread into Yummy Panzanellanew
A favorite summertime stale-bread dish is panzanella, Italian bread-and-tomato salad. It's something I make every summer, whether I have stale bread on hand or have to deliberately leave some bread out for a few hours.
Illinois Times |
Julianne Glatz |
07-21-2008 |
Food+Drink
Tomato Terror: Avoid Falling Victim to Hype About Salmonellanew
It's certainly important for public-health agencies to find the source of the outbreak and for producers, purveyors, and consumers to take the appropriate precautions. It's equally important, however, to keep a realistic perspective about the situation and distinguish between facts and media hype. Is there any real reason to panic or completely quit eating these fresh vegetables?
Illinois Times |
Julianne Glatz |
07-21-2008 |
Food+Drink
A Burlington Couple Satisfies Cravings for Not-quite-meatnew
When a conscious carnivore falls in love with a vegetarian, something has to replace the sausages at breakfast. The result: hearty, flavorful and filling "veggie patties" that don't taste or look like flesh but satisfy meat-eaters.
Seven Days |
Suzanne Podhaizer |
07-18-2008 |
Food+Drink
For Summertime Blueberry Thrillsnew
Blueberry Kuchen never fails to please or come out beautifully. Deborah, an artist and artistic home cook, gave me this recipe a lifetime ago, scribbled on the back of an envelope I still have, splashed with purple fruit stains, and I think it may have been handed to her that way.
INDY Week |
Sheryl Cornett |
07-18-2008 |
Food+Drink
How'd the Smithsonian Folklife Festival Get Texas' and Bhutan's Food So Wrong?new
Has the chef ever been to Bhutan? No. Has he ever tasted Bhutanese cooking before? No. Has he ever cooked Bhutanese food before now? No.
Washington City Paper |
Tim Carman |
07-18-2008 |
Food+Drink
San Francisco Street Food Top Tennew
The farmers markets, taco trucks and street carts you shouldn't miss.
SF Weekly |
Meredith Brody |
07-17-2008 |
Food+Drink
State of the Cart in San Francisconew
Join us as we map the street food scene and find out why there aren't more vendors in this most food-involved and temperate of cities.
SF Weekly |
Meredith Brody |
07-17-2008 |
Food+Drink
How Gilroy Turned a Garlic into the Country's Biggest Food Festivalnew
Today, garlic is as common in food as salt and pepper, but it wasn't always that way. Includes a recipe for babaghanouj.
Metro Silicon Valley |
Stett Holbrook |
07-17-2008 |
Food+Drink
Formulating a Signature DIY Cocktailnew
It's surprisingly easy to concoct a well-balanced cocktail in the classic style, so long as you keep a few basic rules of thumb in mind. Includes a recipe with bourbon.
Dig Boston |
Bourbon Belle |
07-16-2008 |
Food+Drink
The Ancient Art of Making Cucumber Kimchinew
Though kimchi is almost always associated with cabbage, summertime elicits in me a craving for a lesser-known variety called oi sobaegi, or stuffed cucumbers.
San Antonio Current |
Henry Hong |
07-16-2008 |
Food+Drink
A Portland County Proposes Calorie Counts on Chain-Restaurant Menusnew
Portland's dual reputations as a food-lover's mecca and a bastion for progressive politics may soon be married on menus across the city.
Willamette Week |
James Pitkin |
07-16-2008 |
Food+Drink
Portland Spends Another $119,000 to Train Baristasnew
On July 9, the City Council voted unanimously to renew a $119,000 program that seeks to make service-with-a-smile espresso jockeys out of a couple dozen "at-risk youth"--bureau-speak for troubled and/or troublemaking teens.
Willamette Week |
Corey Pein |
07-16-2008 |
Food+Drink
An Entrepreneur Helps Chicago Mixologists Stay on Top of Their Gamenew
Chicago is home to some of the country's best mixologists but lacks educational opportunities for those with more advanced skills, including those who've already gone through programs at places like the Siebel Institute or Bridget Albert's Academy of Spirits and Fine Service. He aims to fix that with his mixology labs.
Chicago Reader |
Julia Thiel |
07-14-2008 |
Food+Drink
