AltWeeklies Wire
Fat's What I'm Talking Aboutnew
Personally, I'm tired of all the fear and guilt tied to food in America (not to mention the books about how to overcome the fear and guilt tied to food in America). I'd really like to take the guilt out of my guilty-pleasures -- I mean, will one sweet, salty McDonald's cheeseburger kill you?
Washington City Paper |
Tim Carman |
04-10-2008 |
Food+Drink
2005 Bordeaux Reds Coming Soonnew
The combination of a very weak dollar with what seems to be an extraordinarily good French vintage, is spelling misery for American wine drinkers and collectors alike.
INDY Week |
Arturo Ciompi |
04-10-2008 |
Food+Drink
Tags: Bordeaux
Trusting Others With Your Winenew
Wine clubs are convenient and becoming more affordable, but one month you might receive a familiar California zinfandel and the next an alien Austrian grüner veltliner. The wine world offers so much choice that perhaps it's time to open up your mouth and trust.
Creative Loafing (Atlanta) |
Taylor Eason |
04-09-2008 |
Food+Drink
Tags: wine, wine clubs
The Man Who Wrote the Sweet Book on Meadnew
Meet the author of The Complete Meadmaker.
Metro Times |
Todd Abrams |
04-09-2008 |
Food+Drink
A Worldwide Hops Shortage is Bad News for Brewersnew
Brewers across the U.S. are simultaneously facing several seriously grave issues: an unprecedented worldwide shortage of hops, an unusually short supply of malted barley, an enormous increase in transport expenses due to the rise in fuel prices, and a severely devalued dollar.
Charleston City Paper |
T. Ballard Lesemann |
04-09-2008 |
Food+Drink
Spanish Wines Meet American Tastesnew
Somehow, without compromising national identity, Spanish vintners are now producing wines we want to taste at prices to suit every purse.
San Antonio Current |
Ron Bechtol |
04-09-2008 |
Food+Drink
Live and Let Livernew
A defense of foie gras, complete with cooking tips.
San Antonio Current |
Henry Hong |
04-09-2008 |
Food+Drink
Some Locavores Go for the 100-Yard, Rather than 100-Mile, Dietnew
"Chickens fill an important spot in the cycle of a sustainable backyard"
San Francisco Bay Guardian |
Nicole Gluckstern |
04-09-2008 |
Food+Drink
Making Wine Out of Wormsnew
Ray Reigstad makes his wine from worms -- more specifically, army worms, maybe better known to y'all as forest tent caterpillars. He considers this a white wine and makes it at a place he calls the RNR Estate Winery, but he can't legally sell his beverage.
San Diego CityBeat |
Martin Jones Westlin |
04-09-2008 |
Food+Drink
Wishing Happy Birthday to Our Founding Foodienew
Reading John Hailman's 2006 book, Thomas Jefferson on Wine, I learned that we owe our third President for much more than a great university and a few important documents.
C-Ville Weekly |
J. Tobias Beard |
04-09-2008 |
Food+Drink
Can You Get Wine Shipped to You Over State Lines?new
Depends on who you ask.
Philadelphia City Paper |
David Snyder |
04-08-2008 |
Food+Drink
Bringing Vegan Comfort Food to the Massesnew
Comfort food may not be the first thing that comes to mind when you say the word "vegan," but Damon Brasch's eatery aims to change that.
Phoenix New Times |
Michele Laudig |
04-08-2008 |
Food+Drink
Recipe: Raspberry Shrub Cocktailnew
Try out this Colonial classic. Add shrub and your choice of spirit to make a hard lemonade, punch or iced tea. Serves two.
Philadelphia Weekly |
Mara Zepeda |
04-07-2008 |
Food+Drink
Shiraz Shines in a Basket of Lehmannsnew
Australians know a thing or two about Shiraz. Or 166.
The Georgia Straight |
Jurgen Gothe |
04-04-2008 |
Food+Drink
Best Fare in the Airnew
In 2005, Midwest Airlines partnered with Shawn Monroe, executive chef at Mader's Restaurant, to create an innovative and remarkable buy-onboard dining service that features balanced, freshly prepared meals.
Shepherd Express |
Sarah Biondich |
04-04-2008 |
Food+Drink
