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A Feast of Edible Weeds in Torontonew

For the first time this summer, Toronto will hand out fines (up to $5,000) to laggards who persist in drenching our edible surroundings in a chemical haze. This means I can grab a free, nutritious snack without an unwanted side order of toxins.

NOW Magazine | Roger Brook | 04-18-2008 | Food+Drink

Dining on the Wildsnew

Tips for happy foraging.

NOW Magazine | Staff | 04-18-2008 | Food+Drink

Tags: foraging

Wineau: Simply Spainnew

From "Must-See-TV" to "elegant," simple Spanish reds delight.

East Bay Express | Blair Campbell | 04-17-2008 | Food+Drink

Tags: wine, spanish reds

Wine Goes Green ... Like Everything Elsenew

The wine industry, after years of doggedly clutching to tradition, slowly came around in the early 1990s but within the last few years has multiplied its efforts. Although a relatively small-scale polluter compared with agri-business, its changes -- from power to packaging to pesticides -- are helping to make my purchases guilt-free.

Creative Loafing (Atlanta) | Taylor Eason | 04-16-2008 | Food+Drink

Tags: wine, environment, green

Real Men Take the Spicy Tuna Roll Challenge at Bushidonew

When a restaurant taunts you with a graphic sign daring you to down 10 incendiary tuna hand rolls, any self-respecting Southern boy is bound by tradition and hormonal urges to oblige the challenge, protect the innocent, and find glory for his clan.

Charleston City Paper | Jeff Allen | 04-16-2008 | Food+Drink

Tags: sushi

School Garden Programs Hope to Change Kids' Relationship with Foodnew

If there's a downside to teaching children how to nurture a green, nutritious school garden, it's hard to fathom. The list of touted benefits is lengthy: students reap fresh air and physical exercise, hands-on participation, awareness of the natural environment, so called "school bonding," and an unprecedented taste for raw spinach.

San Francisco Bay Guardian | Dina Maccabee | 04-16-2008 | Food+Drink

Tags: local food, Education, gardening, organic

Marrying the Wild and the High-Tech at Acorn Hill Winerynew

Making wine is incredibly scientific and complicated, yet its marketing still emphasizes the pastoral. The truth is that today's winemakers might just as easily wear lab coats as Carhartts.

C-Ville Weekly | J. Tobias Beard | 04-16-2008 | Food+Drink

Tags: wine, technology, winery

Perfect for Grilling: Haand Bryggeriet's Norwegian Woodnew

Not to be confused with blond Viking fuel for fire, this ale is mahogany-colored gas for the grill master.

Weekly Alibi | Alex Brown and Evan George | 04-15-2008 | Food+Drink

Tags: Beer, ales, Norway

A Gelato Master Branches Out with Her Own Line of Artisanal Preservesnew

Originally from the Bay Area, Janina A. Larenas picked up canning as a hobby from an ex-boyfriend's mother. It was never the plan to become an Alice Waters-brand artisan -- but that she did, creating Little Isobel, her own line of locally sourced seasonal jams.

Philadelphia City Paper | Felicia D'Ambrosio | 04-15-2008 | Food+Drink

Tags: locavore, jams, preserves

Wine Touring in the Okanagan Valleynew

Now, with more than 100 crowding the fertile landscape, stopping anywhere you saw a sign advertising a winery has gotten more complex.

The Georgia Straight | Jurgen Gothe | 04-14-2008 | Food+Drink

Tags: wine tours, John Schreiner’s Okanagan Wine Tour Guide, Mission Hill, Okanagan

Recipe: Tri-tip Steak Slicesnew

Slices of medium-rare tri-tip steak are perfect for sandwiches, on top of salads or served with a mound of fresh tomato salsa for a locomotive picnic.

Philadelphia Weekly | Staff | 04-14-2008 | Food+Drink

Tags: recipes, steak

Resourceful Home Brewers Grow Their Own Ingredientsnew

Growing some of the plants needed for that five-gallon batch of beer will bring new meaning to the term hand-crafted. Plus, growing your own beer ingredients is a great way to brew green.

Isthmus | Robin Shepard | 04-14-2008 | Food+Drink

Tags: Beer, gardening, organic, home brewing