AltWeeklies Wire
Fish Fridays, Thai-stylenew
Recipe: Thai fish cakes.
Creative Loafing (Atlanta) |
Kim O'Donnel |
02-20-2008 |
Food+Drink
Animal Lovenew
Should you fear the fur?
Creative Loafing (Atlanta) |
Taylor Eason |
02-20-2008 |
Food+Drink
Wineau: Fuzzy Moneynew
"Free" wine always tastes good.
East Bay Express |
Blair Campbell |
02-20-2008 |
Food+Drink
Virginia Wine 2.0new
Michael Shaps is making Virginia wine work in a new way.
C-Ville Weekly |
J. Tobias Beard |
02-20-2008 |
Food+Drink
Slow Food Movement Comes to University of Wisconsinnew
Slow Food UW is one of the first-ever college chapters of the famous international network (and the second Slow Food group based in Madison).
Isthmus |
Terese Allen |
02-19-2008 |
Food+Drink
Recipe: Keftedesnew
Carob molasses, a key Cypriot ingredient, can be found at most Middle Eastern grocers. Serves four.
Philadelphia Weekly |
Mara Zepeda |
02-19-2008 |
Food+Drink
Paul Polak Pumps Up Third World Farmers' Incomenew
He's been called the Johnny Appleseed of the treadle pump -- a simple foot-powered irrigation device that's enabled millions of farmers making $1 a day in places such as Bangladesh and Zambia to produce bigger crops and earn more.
Boulder Weekly |
Frank Greve |
02-19-2008 |
Food+Drink
From the Kitchen, With Lovenew
Think you have trouble finding time for a romantic meal? Try being a chef.
Seven Days |
Suzanne Podhaizer |
02-15-2008 |
Food+Drink
Dynamic Duonew
Let's hear it for chicken and waffles.
The Memphis Flyer |
Bo List |
02-15-2008 |
Food+Drink
Fun-to-Money Rationew
While many of us are feeling financially pressed these days, a few bottles of wine won't lighten that wallet too much more.
The Memphis Flyer |
Michael Hughes |
02-15-2008 |
Food+Drink
Cooking Under Pressurenew
Anyone who takes an interest in cooking should learn how to use a pressure cooker. But, it takes time.
Jackson Free Press |
Jesse Yancy |
02-14-2008 |
Food+Drink
Heirloom Tomatoes Brighten Cold-Weather Tablesnew
There are, no doubt, a number of tomato aficionados in Arkansas who would call the growing of that summer fruit in the dead of winter the devil's business. But Jimmy Cone's betting there are enough who think otherwise to keep his latest business venture growing.
Arkansas Times |
Jennifer Barnett Reed |
02-14-2008 |
Food+Drink
Portly Obsessionnew
The misunderstood Portuguese gem.
Creative Loafing (Atlanta) |
Taylor Eason |
02-13-2008 |
Food+Drink
Subversive Suppers: Sneak Peeks into Secret Eatingsnew
Supper clubs dance on the fine line between dinner party and illegal restaurant. It's basically just a bunch of hungry people getting together for a meal, yet once you start charging money at the door or passing around a donation jar, some would say it becomes something else.
Dig Boston |
Jennifer Cacicio |
02-13-2008 |
Food+Drink
New World Second Labelsnew
In France, a second-label wine is often made from the same grapes as the first-growths, which are strictly limited as to yield and production and can thus be both a good introduction to the rarefied world of vintage Bordeaux and a relative bargain.
San Antonio Current |
Ron Bechtol |
02-13-2008 |
Food+Drink
