Photo by Ayelie/FlickrCC
Nutrition
Mar 31 2009, 12:19 pmNow You Can't Eat Pistachios Either
The FDA is announcing the "voluntary" recall of certain pistachio products: a mere million pounds of apparently Salmonella-contaminated products from a California producer. As with the peanut butter recalls, pistachios are used in many different kinds of products. Will this ever end?read more
Photo by SMercury98/Flickr CC
Coffee Culture
Mar 31 2009, 8:40 amDon't Be Afraid of Strong Coffee!
How much coffee is in your coffee? We're used to weak coffee but that doesn't mean it's good. A weak cup of coffee is an unpleasant thing. And once weak coffee is brewed there's nothing to be done. Try a heaping American scoop and have a coffee epiphany.read moreMy Transformation
Mar 31 2009, 8:38 amPost-Op, Learning to Use a New Stomach
Avoiding laughter, giving up Smart Water (too sweet), and pureeing chicken--life after Gastric Bypass surgery is no picnic. Relearning how to do simple things like eat and laugh is a daily struggle, but little triumphs along the way--not to mention a little love and support--make it easier.read more
Photo by oldpatricka/Flickr CC
Sustainability
Mar 31 2009, 8:35 amThe Magic of Unheated Greenhouses
The New England winter is stubborn, and often wears out its welcome. But inside Yale's unheated hoophouse lies a veritable carpet of green. When kids or jaded college students peek beneath the Reemay, they respond with the same breathless enthusiasm.read more
Photos by streamishmc, Sklathill/FlickrCC
Nutrition
Mar 30 2009, 12:40 pmThe Antioxidant Lie: Marketing Run Amock
Antioxidant nutrients are effective marketing tools. And most consumers who see an antioxidant claim on a product label will buy it for that reason. Even candy touts antioxidants, but evidence they make you healthier is lacking. They may even be harmful.read more
Photo by rick/ Flickr CC
On the Farm
Mar 30 2009, 8:49 am"Natural" Meat: Still as Unnatural as Ever
It's shocking what passes for "natural" at your local grocer's meat counter. It would be easy to just blame factor farms, but the truth is that the USDA's weak animal treatment standards let agribusinesses run wild. But it doesn't have to be this way.read more
Photo by paper or plastic?/Flickr CC
Artisans
Mar 30 2009, 8:39 amWhen Ice Cream Gets Dangerous
Restaurants sometimes request unusual flavors that customers off the street would never think of asking for -- like mango habanero, oatmeal, or ginger rose petal. They're great -- if you've got your safety goggles. Turning such odd ingredients into ice cream is no cakewalk.read more
Photo by Terrence Henry
Abroad
Mar 30 2009, 8:33 amFar South, a Beef-Lover's Paradise
Argentine beef is world-famous for good reason. Served up in parrillas, the steakhouses that dot Buenos Aires, there's no comparison to the American stuff. From the superhot charcoal grills to the free-range cows, the difference is clear.read moreNutrition
Mar 28 2009, 1:07 pmFixing the Food Safety System: New Ideas
Given that polls show that nearly 75% of Americans are more afraid of food than they are of terrorists, isn't it time to fix our food safety regulation? America's two-agency system -- the FDA and the USDA regulate different but connected fields -- is part of the problem.read more
Photo by MACSURAK/FlickrCC
Mixmaster
Mar 28 2009, 1:00 pmBavaria's World-Class Smoked Beer
Schlenkerla, one of the world's best beers, is made using a rare technique of drying malt over an open flame. The result is the deep and truly unique flavor of smoked sausage. Some U.S. breweries are starting to learn, trying out the style for themselves.read more
Photo by House of Sims/Flickr CC
Mixmaster
Mar 27 2009, 4:30 pmMargaritas to Martinis, the Magic Ingredient
Salt can vastly improve a cocktail, especially one with sweet flavors. Innovations like salt-air and salt mixed with citrus zest have made this crucial little spice more prevalent than ever. Done right, you won't even know it's there.read more
Photo by Sally Schneider
Home Cooking
Mar 27 2009, 12:45 pmSayulita, Haven of Coastal Mexican Food
In this fishing village 35 miles north of Puerto Vallarta, tourists mingle with jovial locals over boiled corn, homemade flan, and oysters cooked on makeshift grills. Everywhere there are soft tacos made with pork, marlin, shrimp, and, often, birria -- stewed goat in a rich, red chile-based sauceread more
Photo by stevelyon/Flickr CC
Home Cooking
Mar 27 2009, 12:43 pmRecipe: Corn With Crème Fraiche, Lime, and Chili
Inspired by a street food offering in Sayulita, Mexico, this revisionist version is a great use for less-than-perfect summer corn or leftover grilled or boiled corn on the cob. An intense version of creamed corn, it makes a terrific side dish.read more
Photo by mroach/FlickrCC
Home Cooking
Mar 27 2009, 12:38 pmRecipe: Soft Tacos With Roasted Meat
Shredded meats, slow-cooked or roasted, warmed in their juices, make perfect fillings for soft tacos. I usually eat these at the stove, one-by-one as they come out of the pan. This is less a recipe than a rough method, distilled from several trips to Mexico.read more
Photo by Pink Sherbet Photography/FlickrCC
Nutrition
Mar 27 2009, 9:49 amIs Mere Proximity to Fast Food Bad for Kids?
Kids who go to high schools located within 500 feet of a fast food outlet are fatter than kids whose schools are further away, according to a recent study. What are the implications for kids, for schools, for neighborhoods, and for concerned legislators?read more
Photo by Carol Ann Sayle
On the Farm
Mar 27 2009, 8:45 amAphids, Tiny Harlots On the Loose
Multiplying prolifically, they're the scourge of farms, flying in on gusty, dry north winds. Or they are placed on the vegetable plants by their pimps, the fire ants. We cannot abide the aphids, as they obviously don't possess morals, and are greedy to boot.read more
Photo by Martin Gray, Flickr CC
In the Vineyard
Mar 27 2009, 8:45 amIn Bordeaux, Big Wines and Big Jerks
From ascots to sports cars, what makes the Bordealais so uptight, so proper, so bothersome? And yet, they're such great vintners. History offers some possibly explanations. I know what some of you are saying: "They're French, what do you expect?"read more
Photo by NicolasMcComber/iStockphoto
Everybody's a Critic
Mar 27 2009, 8:44 amMerguez: Who Does it Better, NYC or D.C.?
The North African sausage of ground beef and lamb is hot right now, popping up on menus -- it might even be this year's passion fruit. But which culinary capital does it better, New York or Washington? In a by-no-means scientific taste-test, the two cities duke it out.read more
Photo by [puamelia]/FlickrCC
Nutrition
Mar 26 2009, 1:45 pmWhat, Exactly, Is a Healthful Food?
Food companies are always trying to convince you their products are healthful. But what does "healthy" really mean, beyond marketing hype? Finally, researchers offer a working definition that has nothing to do with symbols, scoring systems, or any other marketing gimmicks.read more
Photo by Daphne Zepos
Artisans
Mar 26 2009, 12:45 pmA Cheese of Romance and Transition
Named after a band of French Resistance guerrillas, Fleur de Maquis epitomizes the end of winter. It is rubbed with rosemary, juniper berries, fennel seeds, and tiny red chili peppers. A fresh, mild, moist sheep's milk cheese made on the island of Corsica in the Mediterranean.read more
Photo by Ryan Stiner
Behind the Counter
Mar 26 2009, 9:25 amThe Secret History of Bagels
Want to make the perfect bagel? It's all about understanding the heritage and tradition. Follow their centuries-old story across immigrant trails, ethnic strife, labor activism, and underground political movements. From 15th-century Poland to 21st-century New York, bagels have been through it all.read more
Photo by Faith Willinger
Abroad
Mar 26 2009, 8:25 amDiscoveries at a Florence Festival
Taste, a great gastronomic fair, is full of new and rare delights, like rice dishes producing with a special vacuum seal and imaginatively flavored with wasabi, ginger-lemon, licorice, saffron, red wine, and more. The result is like Rice Krispies from another planet.read more
Photo by Diego Cupolo, Flickr CC
Abroad
Mar 26 2009, 8:25 amThe Charm of Austrian Pumpkin Seed Oil
Hand-pressed in village centers, it's good on just about anything -- especially ice cream, yogurt, or a fresh salad. And as a dressing for salad or vegetables, the dark-green oil is sublime. Pumpkin seed oil isn't obscure, but it's more obscure than it deserves to be.read more
Photo by borderlys/Flickr CC
Nutrition
Mar 25 2009, 9:45 amWhat Do I Think of Açaí?
What should we think about Açaí, the latest miracle fruit that is supposed to cure whatever ails us? The research may look formidable at first, but its conclusions are simple: Açaí juice contains antioxidants. The bottom line: so do all juices.read more
Photo by ktylerconk/FlickrCC
On the Farm
Mar 25 2009, 8:40 amHow About a White House Chicken Flock?
The Obamas' new garden is great news -- just ask Alice Waters. But why stop there? Keeping a live chicken flock was once the norm for farmers as well as city-dwellers, and, more than just eco-friendly, live chickens are great exercise. read more
Photo courtesy of the New York Public Library
Mixmaster
Mar 25 2009, 8:40 amThe Story of the American Mixologist
It's more than just a bartender, but no one's quite sure how to define mixologist -- much less "bar chef" of "mixicologist." This question, far from new, has been around for 150 years. As long as there have been mixologists in America, there has been confusion about what makes one.read more
Photo by Lara Kastner
Back of the House
Mar 25 2009, 8:40 amInspired in the Dark on a Tatami Mat
A provocative chef experiences a provocative meal. Oddities? How about starting with the snowball? Presentation matters -- context changes the way you perceive, and thus taste, food. Sometimes it takes traveling to distant countries to remember this lesson.read more
Photo by Terrence Henry
Abroad
Mar 24 2009, 5:00 pmDirty Wars and Long Lunches
On Argentina's "Truth and Justice Memorial Day," reflections on a country's difficult history and the peace it now enjoys. Sharing a sumptuous meal with friends and family over a big, Argentinian steak and a bottle of Malbec is just as fine a way as any to say "never again."read moreNutrition
Mar 24 2009, 10:38 amIs Meat Bad for Your Health?
A new study from the Archives of Internal Medicine says yes. People who eat the most red meat have a 20 to 30 percent increased risk of premature mortality. In an accompanying editorial, Barry Popkin points out additional reasons to consider eating less meat: food prices, the environment, and climate change.read moreMy Transformation
Mar 24 2009, 8:45 amWhen Every Diet Fails, the Radical Solution
The story of a man's complicated relationship with food and the radical surgery he had to undergo. The bio-psycho-social model of obesity is something people who aren't obese don't spend much time thinking about. Here's a diary of the experience in near-real time -- with all of its emotional, psychological, and gastronomic effects. read more
Photo by Tim Gaylord
Everybody's a Critic
Mar 24 2009, 8:45 amFancy Ham Next to Zabar's? Oy!
Who, you might ask, had the brilliant idea of opening a food store and restaurant dedicated to selling salumi on the Upper West Side of New York in the midst of the second worst recession in a century? The Ambassador of Italian cuisine and a top Hollywood designer.read more
Photo by Jarrett Wrisley
Abroad
Mar 24 2009, 8:45 amSurviving One of Asia's Strangest Festivals
Every year, 1.5 million Tamil Hindus from across Malaysia descend on Kuala Lumpur for a raucous mix of religion, spectacle, and food. The festival honors the birth of the Lord Marugan, the Tamil god of war, and it is the largest celebration of its kind. It is also transportingly strange.read more
Photo by Win McNamee/Getty Images
Corby's Fresh Feeds
Mar 23 2009, 1:00 pmAlice W, Michelle O, and Wall-E
I WONDERED how happy Alice Waters would be seeing Michelle Obama dig up the White House Lawn. So I called her up.read more
Photo by Maria Robledo
Home Cooking
Mar 23 2009, 1:00 pmMaking Your Own Flavored Oils
Flavors like tender herb, garlic, and citrus are easy to make, and vastly improve any dish that uses olive oil. All you need is olive oil, salt, an appropriate flavoring and a little imagination. Your reward is a wonderful addition to any dish that uses olive oil.read more
Photo by Carol Ann Sayle
On the Farm
Mar 23 2009, 9:30 amOnesy: The Little Hen That Could
A small red hen named Onesy survives the skunk attack that killed her sisters -- but barely, and she becomes an outcast among her competitive cousins. But a bit of help and nurturing puts her back in the pecking order.read moreCorby's Fresh Feeds
Mar 23 2009, 9:04 amWelcome, Nina and Tim!
UP NOW Wouldn't you like the Zagats telling you where they ate and their views of the restaurant business? read more
Photo by ZagatBuzz/Flickr CC
The Zagats
Mar 23 2009, 9:00 amWe All Eat. And We Eat Out.
Why do we predict continuing growth in the restaurant industry? The same demographics that produced a long-term restaurant revolution and shaped today's dining-out habits haven't changed. Let's get real. We always have to eat.read moreNutrition
Mar 22 2009, 4:21 pmFood Marketing: Cartoons, Scholarship, and Action
From Capitol Hill to Madison Avenue, there's much to discuss right now in the world of food marketing and policy. In food-related scholarship, experts weigh in on such obesity-related topics as child obesity, the role of schools, creating healthy environments, and fast food.read moreNutrition
Mar 22 2009, 12:17 pmNew York Times: the Food Revolution!
It's been a big week for food politics in my local newspaper. First, the Obama's new garden and now Andy Martin's recap in The New York Times of the events leading to the current push for a healthier and more sustainable food system. Mark Bittman also writes about the organic revolution in the Week in Review.read moreNutrition
Mar 21 2009, 12:28 pmIs Food the New Tobacco?
The Rudd Center at Yale is devoted to establishing a firm research basis for obesity interventions. Its latest contribution is a paper in the Milbank Quarterly. Its provocative title: The perils of ignoring history: Big Tobacco played dirty and millions died. How similar is Big Food? The paper is getting much attention.read more
Photo by Anastatia Curley
Sustainability
Mar 20 2009, 12:45 pmUrban Oasis: The Fifth Avenue Garden
For two short months, New Yorkers will find a lush, if tiny, garden growing in the middle of the city. It's a place where New Yorkers can escape the concrete and traffic and learn about the wonderful world of urban gardening.read more
Photo by Jarrett Wrisley
Abroad
Mar 20 2009, 12:45 pmPastry With a Sense of Adventure
In this little shack they sell five things -- Goan pastry, newspapers, bars of soap, sodas, and sausage. In India, fritters and flaky triangles are not what they seem. Indeed, they are filled with an array of tantalizing spices to satisfy any palate. Finding a hidden "inn" with sweet and savory results.read moreNutrition
Mar 20 2009, 12:32 pmWhat's Up With the Organic E-Mail Scare?
E-mail inboxes are being flooded with copies of a wild message about how proposed food safety legislation will kill organic farming. Does the message come from opponents of animal traceability who think that having to track animals will be difficult for small farmers?read moreNutrition
Mar 20 2009, 12:21 pmThe Obama's Garden: Happy News!
By this time everyone in the world must know that the Obama's are planting a vegetable garden at the White House. Today's New York Times not only covered it, but on the front page yet. Planting a garden is front-page news? Indeed it is.read more
Photo by Mike Nizza
Made for Julie
Mar 20 2009, 8:45 amThe 24-Hour Cheeseburger Project
Racing against time to prepare a romantic meal, rescued by what may be the greatest essay ever written on hamburger meat. Cooking for the girlfriend on a Friday night proves to be an altogether new -- and welcome -- culinary challenge.read more
Photo by xmatt/FlickrCC
Back of the House
Mar 20 2009, 8:45 amCreativity, In the Most Unexpected Places
Each season, the best chefs change their menus entirely. It can be hard to find new sources of inspiration.read more
Photo by Jerry Baldwin
Coffee Culture
Mar 20 2009, 8:45 amCoffee Leaves: A Whole Different Cup of Coffee
On the prowl for great coffee beans at the market in Harrar, Ethiopia, some familiar green leaves catch a seasoned eye. The evergreen coffee tree produces leaves that can be used in the manner of tea, but there's a reason these leaves are rarely found outside Ethiopia.read moreMade for Julie
Mar 20 2009, 7:45 amRecipe: The Blue Cheese Bacon Burger
Cooking the blue cheese bacon burger, no modest meal. Luckily there are some excellent sources of inspiration and cooking tips, from great chefs and restaurants alike, to get through it.read more
Photo by Lizabeth Steinhart/Flickr CC
Corby's Fresh Feeds
Mar 19 2009, 4:00 pmWhat Gets Good Service in L.A.
RESTAURANTS Los Angeles lessons: What it took to get a table (finally) at Jose Andres's Bazaar, LA's new "it" restaurant.read moreNutrition
Mar 19 2009, 2:06 pmFood Lobbying and its Consequences
NYU developed programs in Food Studies based on the premise that food is so central to the human condition that studying it is a great way to get into much larger social questions. There's a terrific example in an article in the April 9 New York Review of Books (not yet posted) that deals with lobbying, earmarks and how they effect food.read more
Photo by Enzo Algarme & Anastasiya Laufenberg
Abroad
Mar 19 2009, 1:15 pmIn Recession, Good News for Diners
From DC to to San Francisco to Buenos Aires, economics are inspiring chefs to do less with more. From haute cuisine chefs renting out old Chinese restaurants by the night to gourmet food stands, great food is getting cheaper and, often, better.read more
Photo by Aglaia Kremezi
Abroad
Mar 19 2009, 12:45 pmGreek Pork From a Medieval Past
On Greece's Cycladic islands, the ancient legacy of Italian occupiers can be found in its cuisine. Loza , or cured pork loin, is the Jamón serrano of the Cyclades. One cannot just walk into a local butcher's shop and buy loza; it remains a rare delicacy that takes great care to make.read more
Photo by Daphne Zepos
Artisans
Mar 19 2009, 12:45 pmDeeply Inhaling a Prizewinning Cheddar
From Wisconsin's Carr Valley, Snow White Goat Cheddar gives off the aroma of toffee and tastes even better. The wheel weighs around 38 pounds, and develops a mottled, gray, and white surface. And it won Best of Show at the Winter Artisan American Cheese Fair. The winning cheddar.read moreCorby's Fresh Feeds
Mar 19 2009, 8:45 amIn Food Today
UP NOW Compost is not necessarily the most inviting topic--unless Carol Ann Sayle is writing about it. ...read more
Photo by Carol Ann Sayle
On the Farm
Mar 19 2009, 8:45 amCompost: Come On In, It's Warm Inside
The pile doesn't care if it's Sunday morning and you're tired. It's hot and it wants to be turned. A compost pile is full of living beings, you know, and while the tiny critters don't complain, they do want to keep on living. Getting down and dirty on the farm.read more
Photo by Sektormedia/Flickr CC
Back of the House
Mar 18 2009, 4:30 pmThe Thrill of the Gel Is Gone
The food industry looks to science to help it do anything from suspend beads of gel in a sweet beverage, to figure out a way to pack a breath-freshening burst of mint in a strip of film smaller than a postage stamp. But what can modern science offer some of the world's best chefs?read more
Photo by highlimitzz/Flickr CC
In the Vineyard
Mar 18 2009, 1:00 pmSour Grapes: The Acid in Your Wine
Done right, acidity can lend dimension, giving deep flavors like chocolate. Too much, and your wine may begin to smell like nail polish remover. Learning how to work with acidity -- and make the most of it -- is essential for any vintner or wine drinker.read more
Photo by ulterior epicure, Flickr CC
Everybody's a Critic
Mar 18 2009, 1:00 pmLaugh, Cry, Eat Quail, and Souffle
Helping a friend cope with family illness, the sophisticated comfort food at Braeburn, in New York's West Village, is just what the doctor ordered. The amazing therapeutic power of a good dining experience is not to be underestimated.read more
Photo celesteh/FlickrCC
On the Farm
Mar 18 2009, 8:45 amThe Politics of Animal Antibiotics
Feeding growth-promoting antibiotics to farm animals is dangerous, immoral, and unnecessary, and the practice is contributing to serious diseases in humans. Fortunately, it can be done away with as long as we are willing to improve the conditions in which animals are raised.read more
Photo by lauriesmithphoto.com
Home Cooking
Mar 18 2009, 8:45 amButter Like You've Never Tasted
In times of stress and anxiety, creamy, hand-churned butter can be a wonderful comfort food. In fact, Good butter is like a perfect cheese but better in these moments: purer, simpler, direct, and voluptuous. And in a pinch, you can make your own. read moreCorby's Fresh Feeds
Mar 18 2009, 7:30 amA New Use For the King of Cheese?
STARBUCKS Oven-baked food isn't just bad at Starbucks, its odors harm the coffee. Can Parmesan neutralize the effect?read more
Photo by Maureen Cotton
Corby's Fresh Feeds
Mar 18 2009, 7:00 amThe Glory of Irish Baking
Irish baking is one of the world's greatest traditions. From scones to real soda bread -- that soft, sweetly nutty excuse for endless amounts of butter -- these baked goods are salty, sweet, and tender. And an encounter with the right Irish baker can be a real revelation.read more
Photo by Allerina and Glen MacLarty/ Flickr CC
Mixmaster
Mar 17 2009, 1:00 pmLoving and Not Loving Schnapps
Schnapps are available the world over, of course. But only in Europe can you regularly find a range of inexpensive aperitifs and digestifs on almost every menu. And creativity in Schnapps has risks. One company distilled Schnapps from beer -- with disastrous results.read more
Photo by Mai Le/Flickr CC
Artisans
Mar 17 2009, 12:58 pmSome Saffron in Your Ice Cream?
Creating new ice cream flavors is a specialized art with its own risks, but creativity has its rewards. Have you ever had an ice cream inspired by the spices of India, or the cuisine of America's Deep South? Even carob can be a flavor.read more
Photo by Ryan Stiner
Behind the Counter
Mar 17 2009, 12:55 pmIn Nashville, Chicken With a Kick
One of the best-kept (and tastiest) secrets of great American food is Nashville's "hot fried chicken." A fusion of Tennessee's two cooking styles -- Western, Memphis BBQ and Eastern, Nashville black pepper -- this is a spicy treat with dangerously addictive qualities.read more
Photo by Velo Steve/Flickr CC
Mixmaster
Mar 17 2009, 8:08 amFood Pairings Beyond Wine
Food goes with more than just wine. Beer, cocktails, and tea can make a great partner for many dishes. If a sommelier expands his or her horizons beyond simple red-or-white, food pairing options -- and the dining experience itself -- profit enormously.read more
Photo courtesy of Dario Cecchini
Abroad
Mar 17 2009, 8:06 amStar Butcher, Butcher to the Stars
Dario Cecchini, Italy's most famous butcher, recently expanded his food empire with restaurant McDario. He offers such treats as Chianti "butter" (ground fat-back and herbs), Chianti "tuna" (pork marinated like canned tuna) or "arista" (roast pork loin porchetta-style).read more
Photo by Carol Ann Sayle
On the Farm
Mar 17 2009, 8:04 amLittle Farm in the Big City
Boggy Creek Farm has been thriving in Austin for generations. Farming just two miles from downtown isn't always easy, but it is well worth it. Running the stand at the Austin farmers market and getting to know the regular customers is just one of the many joys.read more
Photo by iLoveButter/Flickr CC
Nutrition
Mar 16 2009, 2:27 pmCOOL Finally Becomes Law
Long-awaited Country of Origin Labeling legislation becomes law today, after a long battle with beef producers who wanted to keep the information off of meat labels. But will the law be as widely ignored by meat sellers as it is by fish sellers?read more
Sketch: History of Cheesemaking
Artisans
Mar 16 2009, 12:54 pmWho Are These People, "Cheesemongers"?
As American cheese begins to edge in on the European-dominated cheese world of old, increasingly prominent U.S. cheesemongers face an existential crisis of sorts. The cheese revolution has many questioning who they are, what they do, and -- most importantly -- what they should be called.read more
Photo by Juan Alcón
Abroad
Mar 16 2009, 12:53 pmTapas Time Warp in Morocco
Since it was reunited with Morocco, Tangier is no longer the booming, bohemian global city it once was. But if you know where to look, Tangier's exuberant heritage can still be found, with traces as far-flung as France and the Middle East.read more
Photo by SlickFilms/Flickr CC
Back of the House
Mar 16 2009, 12:50 pmIn Madrid, Defending Molecular Gastronomy
Without the laboratory, the modern-day chocolate bar may very well not exist. Molecular gastronomy can be a heated, controversial topic in the food world but that doesn't mean it hasn't given us great things. A study in the science of food.read more
Photo by Aglaia Kremezi
Abroad
Mar 16 2009, 8:36 amIn Greece, Slaughtering the Pig
Taking part in the generations-old traditional Greek ritual of slaughtering and preparing a pig. The day-long ceremony, filled with wine and friends, comes with the joy of creating some truly delicious pork. Includes an audio slideshow documenting the event.read more
Photo by Sean Fraga
Sustainability
Mar 16 2009, 8:32 amAt Yale, Seeds of Revolution
In 2000, Yale undergraduates were inspired by the conviction that the toughest environmental challenges call upon us to change the way we eat and produce food. Student activists agitated for local, organic food and a college farm was born. The roots of the Yale Sustainable Food Project.read more
Photo by Nicolette Hahn Niman
On the Farm
Mar 16 2009, 8:30 amStarting a Traditional Turkey Flock
The best free-range, non-industrial turkeys come from the Kansas farm of Frank Reese, whose birds have a meticulously pedigreed lineage that would satisfy the pickiest dog breeders. But transporting 225 baby turkeys from Kansas to California is no simple task.read more
Photo by Stirling Noyes/Flickr CC
Coffee Culture
Mar 14 2009, 12:53 pmAppreciating Coffee Like Wine
Instead of red or white, Robusta or Arabica. Instead of alcohol, caffeine. As for varietals, there are thousands. As with wine, the more you learn about coffee, the more there complex it will seem but the more enjoyable it will become.read more
Photo by laRuth/Flickr CC
Mixmaster
Mar 14 2009, 12:51 pmThe World's Greatest Wingmen
At the bar and looking to meet someone, but in need of a good wingman? Try the bartender. They're sober (mostly), they've seen it all, and they know when it's time to move on. You might be surprised how good they are...and how often they do it.read more
Photo by Ellen Silverman
Home Cooking
Mar 14 2009, 12:50 pmRocks in My Kitchen (With Recipe)
Surprised? The classic technique of cooking with stones produces succulent chicken and crisp skin without the fuss, and make satisfying dishes on the fly. Rocks can be a great impromptu solution in the kitchen. Plus, they double as a doorstop. Includes an original recipe.read more
Photo by Jarrett Wrisley
Abroad
Mar 13 2009, 12:53 pmThailand's Honky-Tonk Soul Food
Hiding somewhere in the corners of Bangkok's nightlife, between the live music, tiny cafes and bookshops, kooky hipster hangouts and riverside spots, is this strangely charming music and cuisine that would be as much at home along the Mississippi Delta.read more
Photo by Aaron Pott
In the Vineyard
Mar 13 2009, 12:51 pmBuilding the 21st Century Vineyard
One would think that the dead wouldn't present a serious obstacle to development, but they do in Napa. Near a new vineyard, neighbors ride a horse and buggy, protected pines fill the site, and the pioneer cemetery next door turns out to be a protected historic area.read more
Photo Courtesy of HBO
Everybody's a Critic
Mar 13 2009, 12:50 pmDining in DC with Larry David
Can you imagine dining with Larry David? It's a lot like watching his show -- sometimes hilarious, sometimes meshugenah, always full of surprises. At DC's Blue Duck Tavern, his demands about red meat and cream sauce alone had the waiters reeling.read more
Photo by Ryan Stiner
Behind the Counter
Mar 13 2009, 9:03 amGrits Bits Waffle, Dixieland Delight
These bold, flavorful (and gluten-free) creations began on patrician Dutch plantations and became staples of Southern kitchens. Topped with maple syrup or the more traditional sorghum, it's no wonder these have endured for centuries.read more
Photo by blmurch/Flickr CC
Abroad
Mar 13 2009, 9:02 amOne-Way Ticket to Buenos Aires
In times of economic hardship here in the U.S., an opportunity for a new beginning. Why not uproot to a leisurely land rich with red meat, red wine and the myriad sights and smells one can only find in Argentina? Even these first few days are filled with discovery.read more
Photo by John Sconzo
Back of the House
Mar 13 2009, 9:00 amMadrid Fusion, G8 Summit for Chefs
A diverse group of the world's tops chefs come together each year to share their latest discoveries and philosophies, and bridge culinary boundaries. The longtime star of the culinary world's cutting-edge conference asks, is the Madrid mojo gone?read moreCorby's Fresh Feeds
Mar 13 2009, 7:55 amHow Could I Forget? The Right Way to Eat a Cupcake
CUPCAKES Mimi Rancatore, sister of our ice cream blogger Gus, serves as a reminder about the right way to eat a cupcake.read moreCorby's Fresh Feeds
Mar 13 2009, 7:25 amCheese at Customs: Forever Cryovac
CHEESE Forget Cohibas. Smuggling cheese in from abroad can be more difficult than you might think.read more
Photo by gahdjun/Flickr CC
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