AltWeeklies Wire
Even If You Hate Anchovies, You'll Probably Love Bagna Caudanew
The ingredients for the traditional Italian bagna cauda are garlic, anchovies, and olive oil.
Illinois Times |
Julianne Glatz |
07-14-2008 |
Food+Drink
For Barbecue Ribs, Go Low and Slownew
And don't forget to brine the meat.
Illinois Times |
Julianne Glatz |
07-14-2008 |
Food+Drink
Everything You Need to Know About Scallops, Including a Summertime Recipenew
Scallops should have barely any odor at all; what odor there is should be clean and fresh, like an ocean breeze.
Illinois Times |
Julianne Glatz |
07-14-2008 |
Food+Drink
Craptastrophe: Record Rainfall Creates a Dung Dilemma for Farmersnew
Northeastern Missouri is home to a large number of industrial hog farms, known as concentrated animal feeding operations, or CAFOs. Anywhere from 2,500 to 10,000 or more pigs are housed under one roof, and the millions of gallons of manure is stored onsite in uncovered manmade lagoons. The unrelenting rains haved caused the lagoons to fill to the brim.
Riverfront Times |
Keegan Hamilton |
07-11-2008 |
Food+Drink
The Ten Best Burgers in Las Vegasnew
When it comes to burgers, everyone, it seems, has their preference, from how they like their meat cooked to the almost infinite number of permutations with regard to toppings. Here are 10 of my favorite burgers in the city, most of them less than $10, except for the sliders and the super deluxe Kobe burger at N9Ne.
Las Vegas Weekly |
Max Jacobson |
07-11-2008 |
Food+Drink
Corkscrew: Celebrity Winenew
Famous folks who hit the bottle
Creative Loafing (Atlanta) |
Taylor Eason |
07-10-2008 |
Food+Drink
Mark Winne Examines the Politics of Eatingnew
The community food systems expert talks with us about how economic divisions in the US affect the way people eat. We also present an excerpt from Winne’s recent book, Closing the Food Gap: Resetting the Table in the Land of Plenty, which examines this problem in detail.
Santa Fe Reporter |
Mark Winne and Charlotte Jusinski |
07-10-2008 |
Food+Drink
Is 'Bottle Shock' the New 'Sideways'?new
Bottle Shock centers on the Barrett family and their estate, Chateau Montelena, a great California cult winery that was having a hard time staying afloat in the mid-'70s. The Judgment at Paris actually helped them turn their business around.
INDY Week |
Arturo Ciompi |
07-10-2008 |
Food+Drink
Outlaw Wine Series Shows Off Growing Regionsnew
The Ole Imports G series from Vinos Sin Ley (loosely translated as "outlaw wines") is meant to showcase the effect that different growing regions have on a single grape varietal, the garnacha, a grape native to Spain that is called grenache in France and elsewhere.
San Antonio Current |
Ron Bechtol |
07-09-2008 |
Food+Drink
Brazilian Wineries Finally Come of Agenew
Not too long ago, the words "Brazilian" and "wine" would hardly be put together without a stern warning against a horrible hangover. Not that decent wine did not exist there -- it simply had not been made available for the general public, and much less for export.
Chicago Newcity |
Ernest Barteldes |
07-09-2008 |
Food+Drink
Temples of Tex-Mex: A Diner's Guide to the Oldest Mexican Restaurants in Texasnew
We took a pilgrimage in search of old-fashioned tamales, chili con carne and cheese enchiladas.
Houston Press |
Robb Walsh |
07-08-2008 |
Food+Drink
Colorado Springs Soup Kitchens and Food Pantries Could Soon be Out 'Real' Foodnew
Sucker-punched by high gas and food prices, increased demand, less assistance from government and food manufacturers, and dwindling supplies from food drives, the Care and Share food bank has fewer of the necessities it needs to help feed struggling families.
Colorado Springs Independent |
J. Adrian Stanley |
07-08-2008 |
Food+Drink
Alt Farmers Share in the Farm Bill's Bounty, but at What Cost?new
Even if the same law shovels tons of subsidies to rich farmers and agribusiness giants, the little guys growing organic food are at least catching some of the crumbs.
Isthmus |
Marc Eisen |
07-08-2008 |
Food+Drink
A Simpler Rouillenew
Here's Eileen Weiswasser's simplified version of this sauce. If you'd like, make your own mayonnaise and mix in a bit of bouillabaisse. Makes one cup.
Philadelphia Weekly |
Mara Zepeda |
07-07-2008 |
Food+Drink
Chicago's Last Coal Hauler is Down to Two Customersnew
Used to be coal yards were like taverns -- practically every neighborhood in the city had them. But today Paul Schoening is the last person in Chicago who retails the fuel, and he only has two customers: D'Amato's Bakery and Coalfire Pizza.
Chicago Reader |
Mike Sula |
07-07-2008 |
Food+Drink
