AltWeeklies Wire
For Our Country's Sake -- Stop Eating Like a Commienew
Lucky for you, I see it as my patriotic duty to offer you these true American foods, like the Hamdog, the Luther Burger, and more. You can either eat them, or let the terrorists win.
The Portland Mercury |
Patrick Alan Coleman |
07-03-2008 |
Food+Drink
Independence Day Cookouts From Piedmont Farms and N.C. Watersnew
If you're not feeding a crowd, just need a starter, or want something a little zestier for a special meal over the three-day weekend, try this recipe for Mark Day's Bourbon-Lime Shrimp. Also Grill-Roasted Corn on the Cob.
INDY Week |
Sheryl Cornett |
07-03-2008 |
Food+Drink
Cracking Down on Brooklyn Stoop Drinkersnew
Along with rolling blackouts, broiling heat waves and Chinatown's unholy stink, outdoor drinking is a summertime staple.
New York Press |
Joshua M. Bernstein |
07-03-2008 |
Food+Drink
Wheat and Lowdown: Wheat Beer Nosed, Swallowed and Ratednew
In the hotter months of summer, our fridges take on wheat beers -- the mellow, citrusy brews that are many people's first foray into craft-beer drinking. There are lots of wheats available: Belgian, German, and American bottles crowd the display cases. With all the choices, how does one separate the swell from the swill?
Washington City Paper |
Orr Shtuhl |
07-03-2008 |
Food+Drink
Corkscrew: Wine in a Box!new
This girl takes a look inside.
Creative Loafing (Atlanta) |
Taylor Eason |
07-03-2008 |
Food+Drink
Easy as Pie? Yeah Rightnew
Whoever coined the idiom “as easy as pie” probably never made one. Or if he or she did, the dirty cheater used one of those detestable, pre-made crusts and filled it with 19th-century instant pudding.
San Antonio Current |
Ashley Lindstrom |
07-02-2008 |
Food+Drink
Wine Pairing with Peanut Butternew
These days, those funmeisters over at the winery are putting their fare up against any cultural staple that seems remotely like a good fit, everything from popcorn to animal crackers.
San Diego CityBeat |
Martin Jones Westlin |
07-02-2008 |
Food+Drink
One Man's Quest to Beat the San Diego Beach Booze Bannew
Brad Boyle determined it would be legal to carry a case of beer across the sand, put it on some kind of float, push the float to sea, drink the beer, paddle in and recycle the empties. A perfect solution.
San Diego CityBeat |
Eric Wolff |
07-02-2008 |
Food+Drink
Calling for Culinary Common Sense: Biting into Rock-Star Chefsnew
Chefs are the new rock stars, and as such, some of them have been honoring that heritage by acting like first-class liquored-up self-indulgent retards. I figured since this is the common-sense issue, I'd try and bring a little balance to all things silly and culinary.
Chicago Newcity |
Michael Nagrant |
07-02-2008 |
Food+Drink
New Liqueur Made from Coca Leaves is Giving Barflies a Boostnew
Agwa de Bolivia is being hailed as "the new absinthe" by some, "the new Jägermeister" by others, and being celebrated as everything from an alleged booster of sexual prowess to a substitute for illegal drugs.
Phoenix New Times |
Niki D'Andrea |
07-01-2008 |
Food+Drink
Pittsburgh's Bread Man: Jody Freyvogelnew
Until recently, only coffeehouse staff and private clients would see him in the morning's wee hours, delivering batches of freshly baked goods. Now, the chemical-engineer-turned-baker can be heard educating folks on the lifespan of baked goods at The Twilight Market, a burgeoning farmers' market in the Central North Side.
Pittsburgh City Paper |
Colleen Van Tassell |
06-30-2008 |
Food+Drink
Have Tequila Blanco? Try Mango Fresconew
Tequila Blanco is not oak-aged like other tequilas, so it doesn't overpower the other flavors in the drink. Makes one 8-ounce cocktail.
Philadelphia Weekly |
Tim McGinnis |
06-30-2008 |
Food+Drink
A Little Chicago Food and a Lot of Chicago Attitude in Memphisnew
Fred "Jimmy" O'Connor may be a homegrown Tennessean, but the briefest of chats reveals him to be a Chicago boy through and through.
The Memphis Flyer |
Bo List |
06-27-2008 |
Food+Drink
America's Favorite Vegan Cookbook Writer Now Calls Portland Homenew
Isa Chandra Moskowitz's recipes have been a part of vegan potlucks since her first cookbook, 2005's Vegan with a Vengeance. She shares a little about her upcoming book as well as recipes for Quinoa Salad with Black Beans, Pasta Della California and Banana Rabanada.
The Portland Mercury |
Patrick Alan Coleman |
06-27-2008 |
Food+Drink
Good Dead Grape: Organic Wines Make a Comebacknew
Yeast, juice and humans: Ancient winemaking techniques roar back to life in organic wines.
North Bay Bohemian |
Alastair Bland |
06-27-2008 |
Food+Drink
