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Digest: Culinary prodigy, food-sections roundup, more bad news for fish
Article most guaranteed to make you feel inadequate: A 16-year-old Canadian named Luke Hayes-Alexander is not only the dedicated, driven executive chef of his family's restaurant in Kingston, but he makes his own charcuterie and smoked banana ice cream. If the poor kid weren't painfully shy, we'd say he's a TV show ripe for plucking. Toronto
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Digest: Greens packaging, clone progeny, Fiji brand
Bacteria love bagged lettuce: Scientists are now confirming the obvious — that processing, mixing, and bagging leafy greens promotes the spread of bacteria like E. coli, just like it has in the hamburger industry. Others claim the Vegetable Industrial Complex, with its triple baths of chlorinated water,
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Eclectic Oregon pinot noir: Medici
Over the past two Thanksgiving holidays, the Butter Bitch and I have found ourselves in the Oregon wine country, sampling a number of excellent wines and enjoying the scenery. Our
Wine Blogging Wednesday #29: Biodynamic wines
The fine folks at Fork & Bottle are hosting this months' Wine Blogging Wednesday, in which people drink wine and blog about it. We can get behind that. This month's focus is on biodynamic wines. I'm still uncertain what to think about biodynamics, even
Guilty pleasure: Canned black bean soup, with MSG
I'm willing to bet that every conscious eater has a skeleton in his or her cupboard — a fetish for a particular corn-syrup-laced treat or microwaveable fat bomb. After all, we're not nuns here. So I'll confess first. My processed-food addiction is to Goya black bean soup. It's unbelievably thick and
Bay Area pastured poultry panic may be premature
Damn. John Birdsall, the East Bay Express's restaurant reviewer, totally busted me on EBX's blog for prematurely panicking about the disappearance of Hoffman Game Birds from the
Vodka taste-off: Square One Organic Vodka vs. Russian Standard Imperia
I like vodka. I like vodka gimlets (fresh lime juice plus a splash of Rose's, up), vodka tonics, Cosmopolitans, Bloody Marys… To vodka aficionados, therefore, I am a nitwit. Vodka nerds do not dilute their precious spirit with any other tastes, any more than oenophiles drink wine coolers. Remember
Grass-FedEx: U.S. Wellness Meats beef, pork, and chicken
Before going to Pensacola this Christmas, I wanted to avoid some of the stress of previous visits having to do with meat. It was easier when I was a vegetarian, and my family eventually got used to thinking about swapping chicken stock for vegetable and so forth. But my "ethical carnivorism" of the past
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White Marble Farms redux
Ethical restauranteur Jay over at the Linkery blog is having an interesting dialogue with a representative from Sysco about the White Marble Farms pork brand. Jay was the first (and pretty much only) person to comment
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Deep shit: Rolling Stone reporter reams Smithfield Foods for environmental crimes
Back in 1998 Rolling Stone published the first of several articles by Eric Schlosser that would become the 2001 nonfiction bestseller Fast Food Nation. The magazine's Dec. 14, 2006 issue, the one with Snoop Dogg on the cover, has a riveting feature — titled "Boss
“Best of the Puget Sound” list
Not to be outdone by a list of favorites from our old stomping grounds, we here in the Puget Sound region have our own list of fine foods to celebrate. With one exception, we had not encountered these treats before 2006.
1.
A highly subjective “Best of the Bay Area” list
'Tis the season to make year-end lists. In honor of the last day of 2006, here are my ten favorite local delicacies. Amazingly, I had never tasted any of them before this year. 1. Marshall's Farm Marin wildflower honey: I used to think honey came in plastic
Spit and go: 2005 Oregon wine tour
Our motto was, "Spit and go!" Our task was monumental: Ten wineries, two livers, and eight hours until our dinner reservations. This was our 2005 Oregon wine tour. AKPC_IDS += "1340,";
Golden Fleece raw milk from Lecanto, FL
Proponents of raw milk claim this magical elixir can cure childhood asthma and even allergies. I'm skeptical, but the evidence is overwhelming that the unpasteurized stuff goes down easier for lactards. But it doesn't protect against
Yo no quiero Taco Bell! E. coli poisoning sickens almost 40
"There's shit in the meat." That's the money quote from the movie version of Eric Schlosser's "Fast Food Nation," released last month, that reverberated as I scanned the Google
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