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Becasse chef Justin North sounds wake-up call for Australians

This is the third guest post from Melbourne writer Jillian Burt, who has two of her own blogs, Yamazaki's Notebook and the new Soul Food. (Read her first and second reports from Australia.) It's been raining for the last couple of weeks along the East Coast of Australia, but it isn't all good news. New...

SOLE dining at Fife in Portland, Oregon

July 9, 2009 update: Fife restaurant closed in May. According to OregonLive, chef Marco Shaw closed the restaurant so he could move to North Carolina, where he plans to start a new restaurant and establish a farm to supply food for the restaurant. Portland Food and Drink has an e-mail from Shaw about the...

Au Pied de Cochon – - my birthday dinner

I apologize for not posting last week, but I've been quite busy lately. I've spent the better part of the last two weeks playing drums for a college production of the musical "Hair" and I also celebrated my birthday last week. Noshette kindly took me out to an early dinner (I had a 7pm curtain call) at the...

Digest: Iowa’s gamble, Quebec ponders GM labeling, animal IDs are COOL

"Fueling Iowa's Future": An informative new series launched today in preparation of the 2008 Iowa caucuses. A number of articles and graphics highlight the state's opportunities — and the serious challenges — as Iowa attempts to become an alternative energy leader for the nation. Des Moines Register Quebec...

Digest: Mergers, monopolies, thieves, imposters, and rats

Bad seed: A proposed merger between Monsanto (the world's largest seed company) and the nation's largest cottonseed seller could mean bad news for organic cotton growers, says the Center for Food Safety, which is seeking to block the deal. Wired News Monopoly's not just a game: Same merger threatens the...

Digest: Santa Cruz named state’s healthy-food capital, cloning in practice, foodies make you fat

Santa Cruz beats Marin: A new study found that California has about four times as many fast food restaurants and convenience stores as healthier alternatives. In Santa Cruz County, the ratio was fewer than two unhealthy options for every healthy one — the highest proportion of healthy food options like...

Digest: Soybean seeds, meat spoof, Big Ag girding for battle

New York Times: With trans fat bans going into effect, demand is surging for Monsanto's low-linolenic acid soybeans. The article, by the usually reliable Andrew Martin, fails to make clear whether these soybeans have been genetically modified or just selectively bred to be "low lin." TheSpoof.com: Cloning...

Fingertip lickin’ good … fast-food court cases

Apologies to you who saw this on SlashFood already, but just in case someone — you know who you are — is tempted to backslide and pull into your favorite fast-food chain in the middle of holiday shopping, well, this oughta cure you. Court TV did a little feature on the "10 Most Nauseating Stories About Bad...

Worth the hassle: Pizzeria Bianco in Phoenix

See those people in the picture above? No, they're not waiting for PlayStations or concert tickets. They are anxiously, competitively queuing for pizza. Not just any pizza, mind you — the "Best Pizza in America," according to Ed Levine, the author of 2005's "Pizza: A Slice of Heaven," who ate a thousand...

Digest: Future food-industry scientists, stealthy Pepsi, turkey hunting in Napa

New York Times*: The youth organization once known as Future Farmers of America is thriving, having dropped any reference to actual farming from its name. The membership has changed as well: more FFA members now come from towns & suburbs and want to be not farmers, but food-industry scientists, seed...

Farmerbrown restaurant: SOLE food with soul, and a side of social justice

There's SOLE food and there's soul food, and rarely do the twain meet. Last night, however, Miss Steak and I got to indulge our tastes for both at farmerbrown restaurant in San Francisco. Open since spring, farmerbrown is a labor of love by chef-owner Jay Foster, formerly of Emmy's Spaghetti Shack (a great...

Tilth: Soil becomes food

This weekend, Man of La Muncha and I made two trips to Tilth, which is the second restaurant in the country to receive Oregon Tilth organic certification. We had heard about the restaurant from various friends, who felt that it was right up our alley. We've had an uncharacteristically busy schedule over the...

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