AltWeeklies Wire
Reality Bitesnew
When a young chef tries to save teen lives through food, his students prove his toughest critics.
Philadelphia Weekly |
Tim McGinnis |
05-05-2008 |
Food+Drink
On the Yak Tracknew
Vermont agriculture's next great hope hails from the Himalayas.
Seven Days |
Suzanne Podhaizer |
05-05-2008 |
Food+Drink
Massage My Beefnew
Kobe-style burgers are the best.
Eugene Weekly |
Vanessa Salvia |
05-02-2008 |
Food+Drink
Love in a Cupnew
Delicious, heavenly -- and vegan -- desserts from Eugene's The Divine Cupcake.
Eugene Weekly |
Amanda Burhop |
05-02-2008 |
Food+Drink
Pollen to Perfectionnew
Kekau Chocolatier steps up the taste game.
Eugene Weekly |
Suzi Steffen |
05-02-2008 |
Food+Drink
PETA Plays Chicken: Animal Rights Group Seeks Fake Meatnew
Is an organization that has traditionally called on people to abandon their desire to consume flesh going soft? And what's with using genetic modification, the bane of the eco movement, in the name of ending factory farming?
NOW Magazine |
Paul Terefenko |
05-02-2008 |
Food+Drink
Roast Chicken for Momnew
The recipe is a basic technique -- one with a thousand variations according to herbs in season, and gravy enhancers that might be in the fridge such as mushrooms, wine or shallots. The fun is in personalizing it.
INDY Week |
Sheryl Cornett |
05-01-2008 |
Food+Drink
Why Wine Geeks Need to Tell Robert Parker to Cork itnew
In The Battle for Wine and Love: or How I Saved the World from Parkerization, Alice Feiring argues that winemaking's traditional "natural" methods have largely been replaced with flavor-altering procedures to please the palate of one man: Robert Parker.
Willamette Week |
Deeda Schroeder |
05-01-2008 |
Food+Drink
Veggie Soup for the Soulnew
Soup au Pistou is a Provencal soup named for it's most striking ingredient: a French version of pesto. With recipe that serves six.
Santa Fe Reporter |
Gwyneth Doland |
05-01-2008 |
Food+Drink
Wineau: Great Values from Chile's Central Valleynew
In these parts, certain Pinot-loving types may consider Merlot a grape to sniff at. But in Chile, it's a crucial element in a growing and increasingly acclaimed export market.
East Bay Express |
Blair Campbell |
05-01-2008 |
Food+Drink
Grapes Grow in Anchorage?new
Denali Winery holds its own and then some in the "different" department: the cold-weather fruits and wildberries it uses are hardier and more persistent in their fight for survival, and the taste and finish of any of its Merlots reflect that.
San Diego CityBeat |
Martin Jones Westlin |
04-30-2008 |
Food+Drink
Touring the Future of Virginia's Wine Industrynew
The Washington Wine Academy and Reston Limousine have started bringing groups from D.C. to Charlottesville to tour wine country, and intrigued by reports of Long Island wine tours gone mad, and by a recent article claiming that "Virginia wine success will come from tourism," I decided to get on the bus and see for myself what this approaching success will look like.
C-Ville Weekly |
J. Tobias Beard |
04-30-2008 |
Food+Drink
UVA Dining Hall Adds Local, Organic Food to the Mixnew
Serena Weaver interned this semester for UVA dining supplier Aramark, helping the company include more local and organic fare at the University.
C-Ville Weekly |
Jayson Whitehead |
04-30-2008 |
Food+Drink
Tensions Between Fair-Trade and Local-First Movements Increasenew
Can today's moral standard be reconciled with the one from a few years ago? Is it possible to eat local and support farmers in developing countries? And should that be the goal in the first place?
Charleston City Paper |
Eric Blair |
04-30-2008 |
Food+Drink
Honey is Good for More than Just Foodnew
Researchers at the University of Wisconsin and elsewhere are exploring uses of honey for a number of ailments, from diabetic ulcers to the effects of radiation treatments.
Isthmus |
Andrew McDonnell |
04-29-2008 |
Food+Drink
