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It is not a wine that commands your attention, but rather, rewards it.- Dave Guimond
Articles
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The French and their VegetablesOK, now that I have your attention. One of the things that was interesting about a week in Paris was looking at the vegetable displays. Yes, I know I'm a geek. Thank you for pointing that out. We tend to romanticize the foodways of other countries, and none more so than France. Chefs learned a couple of decades ago that a trip to a farmers market was like catnip to reporters and cameramen...
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With foie gras ban, chefs say state is force-feeding moralityIf you want to eat foie gras in California before July 1, especially at a feast dedicated to the smooth, super-fatted duck liver, your pâté may be seasoned with a grain or two of political theater. Outside Santa Monica's Mélisse earlier this month, there were news trucks, a cordon of friendly police officers, protesters waving crumpled posters showing unhappy waterfowl and rumpled counter-protesters with their own propaganda fliers...
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NYTimes: A Dozen Ways to Serve Stone FruitIf you think perfume’s only place is behind the wrist or ear, take another sniff at that drink you just ordered. Scents are starting to show up in martinis, margaritas and much fancier concoctions, thanks in large part to Mandy Aftel, a former psychotherapist who now makes edible and potable perfumes...
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Sherry Pairings and ScienceI recently took a trip to Andalucía, Spain, to spend four days exploring the sherry region. My column this week, the first of two on sherry, focuses on a hopeful sign for this region, which has been hard hit by a changing market for fortified wines over the last few decades...
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Food Trends: Progress Is Our Most Important ProductCertainly there is plenty wrong with our food “system,” and it’s easy to point that out week after week. Every day there’s more bad news, and when credible people say that 900 million Indians are hungry — really hungry, not “dying” for a Snickers — the tendency is to get so depressed that one overlooks progress. (Perhaps, too, New Yorkers are born to kvetch.)...
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Perfumes to Sip as Well as SniffIF you think perfume’s only place is behind the wrist or ear, take another sniff at that drink you just ordered. Scents are starting to show up in martinis, margaritas and much fancier concoctions, thanks in large part to Mandy Aftel, a former psychotherapist who now makes edible and potable perfumes...
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NYTimes: In Spain, Sherry Producers Learn to Think SmallSmall, like-minded sherry shippers are bottling tiny quantities of extraordinary sherries that can challenge preconceptions.
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Egg producers fund study confirming the health benefits of eggsNews flash: Eggs are really good for you. This message was brought to you by the American Egg Board. That’s right – the folks who sell eggs paid for a study that comes to the shocking conclusion that eggs are an ideal breakfast food. They could have just asked people if they liked eating eggs for breakfast.
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