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  • +2

    America's Fattest States

    America's Fattest States
    Americans are fat and getting fatter. Calling for a national strategy to combat obesity, today the Trust for America's Health (TFAH) and the Robert Wood Johnson Foundation released a report detailing America's growing obesity epidemic. F as in Fat: How Obesity Policies Are Failing in America 2009 found that obesity did not decline in any state with rates rising in 23 ...
    Rated: +2
  • +4

    Chef Missing at Sea

    Chef Missing at Sea
    ROME - Colombian maritime authorities searched Sunday for an Italian chef believed to have gone overboard from a U.S. cruise ship off Colombia's Caribbean coast, officials and the man's family said. There were different accounts about when and where Angelo Faliva, 31, was last seen as the Princess Cruises "Coral Princess" sailed from Aruba to Cartagena, Colombia, between Nov. 24 and ...
    Rated: +4
  • +1

    It's a Buyer's Market in Wine

    It's a Buyer's Market in Wine
    LOS ANGELES — As we limp into 2009, watching our mad money dwindle from a mountain to a mound to a modest lump, you'd probably rather not think too much about restocking the dent you put in your wine collection over the holidays. But there are many signs that this economic downturn could result in a mini-boom for wine lovers. Perhaps ...
    Rated: +1
  • +25

    How To Make a Chef

    How To Make a Chef
    Combine equal parts ambition, food knowledge and passion; gently fold in an aesthetic eye and strong arms. Bake in the oven, no peaking, and watch the chef rise. Lightly sprinkle a little ego for garnish and your chef is complete. Serve and enjoy while hot. Now, if I can only follow my own recipe. I have ambition, food knowledge and a ...
    Rated: +25
  • +4

    Repetition: The Tasks That Make You a Chef

    Repetition: The Tasks That Make You a Chef
    Homework: tourné 5 carrots and medium dice 3 potatoes. My chef exits the class, and I am left with a bag full of vegetables and the realization I will be spending my evening cutting vegetables. Even though I dread repeating the same cuts all night, I know that there is something important in repetition, not only the idea that "practice makes ...
    Rated: +4
  • +7

    5 Steps to Set Up a Training Restaurant

    5 Steps to Set Up a Training Restaurant
    Step 1: Know what the restaurant will offer. "Get the business model right because passion alone won't run a successful business," says Gordon D 'Sil va, chief executive of charity Training for Life, which runs two apprentice restaurants, in Hoxton and Dartmouth. "Decide what sort of restaurant you are - driven by footfall or destination - and get the location right, ...
    Rated: +7
  • +2

    Documentary 'Food, Inc' Slices and Dices What America Puts into Its Mouth

    Documentary 'Food, Inc' Slices and Dices What America Puts into Its Mouth
    Most people don't pay much attention to where the stuff we eat comes from, much less spend time pondering the politics of food production. In recent years, though, food writers and activists have increasingly questioned the consequences of how the typical American meal is produced. And now average Americans may begin to get the message in a bigger way. A new ...
    Rated: +2
  • +4

    Health Scare Closes Heston Blumenthal's Fat Duck

    Health Scare Closes Heston Blumenthal's Fat Duck
    Tests fail to reveal the origins of the outbreak as restaurant loses business Heston Blumenthal is awaiting test results from an environmental health investigation into the mystery illness that has struck dozens of diners at his Fat Duck restaurant. Laboratory analyses of swabs from cookers and food samples, along with further tests on chefs and waiters, are due to be released ...
    Rated: +4
  • +1

    Food Wars: Food Caloric Values on Menus

    Food Wars: Food Caloric Values on Menus
    A food fight fight is brewing over legislation in Washington DC that would require restaurants to post calories on menus. Hoping to clean up a patchwork of what it says are unwieldy state and local laws, a restaurant trade group is pushing a federal bill that would require chains to disclose the calorie counts of meals on the menu. But companies ...
    Rated: +1
  • +7

    Buying a Restaurant Franchise

    Buying a Restaurant Franchise
    There are many different types of business format franchises, but when most people think of a franchise business, their first thought is of food. The success and growth of the many big brand-name fast-food franchises makes this a logical first stop in the thinking process. When evaluating restaurant franchises, you must focus on the characteristics of the business from a franchisee's ...
    Rated: +7
  • +5

    Slim Jim Plant Explodes

    Slim Jim Plant Explodes
    GARNER, N.C. - Three people were missing and 20 taken to hospitals after an explosion at a Slim Jim meat products plant in North Carolina, officials said Tuesday. Jeffrey Hammerstein, district chief with Wake County Emergency Medical Services, said five injured people were tagged as priority patients with serious conditions. Hammerstein said officials were searching for three people missing from the ...
    Rated: +5
  • +3

    Kitchen Twine=A Culinary Lifeline

    Kitchen Twine=A Culinary Lifeline
    String, specifically cotton butcher's or kitchen twine, is one of the most useful items you can have in your kitchen. Think about it: With just a simple length of twine, you can tie roasts, herbs or roulades, tie off sausage links, support stuffed meats or vegetables, reconstruct cuts of meat and truss poultry. Twine is one of those kitchen tools, like ...
    Rated: +3
  • +5

    The Middle East Eats Local

    The Middle East Eats Local
    The demand for local food is on the increase. According to Origin Oman market research 68% of consumers want to buy local and 49% want to buy more local produce than they do at the moment. Origin Oman's Bader Al Zadjali says: "Given this demand, more local produce is going to show up on local supermarket shelves and that's great news ...
    Rated: +5
  • +4

    The Killer Radish! Well, Not Exactly.

    The Killer Radish! Well, Not Exactly.
    Things being as they are lately, I have had more time to watch the radishes grow, literally. After just a few weeks in the ground, the radishes I planted are taking over my life. Now, this isn't attack of the killer radishes, just a four by six plot filled with shiny little red and white devils. Which got me thinking, just ...
    Rated: +4
  • +2

    Bad Pumpkin Crop Puts Pumpkin Pie in Peril

    Bad Pumpkin Crop Puts Pumpkin Pie in Peril
    The holidays may not be so sweet this year. Nestle - which sells nearly all the canned pumpkin in the U.S. - says poor weather hurt its harvest, creating a potential shortage of its Libby's pumpkin pie products through the holidays. In a statement to customers this week, Nestle said heavy rains made it nearly impossible to pick its pumpkins during ...
    Rated: +2
  • +4

    American Craft Brewers Inspired by the Belgian-Style

    American Craft Brewers Inspired by the Belgian-Style
    Most of the time, commercial brewing is an exacting and predictable science. When Greg Hall, brewmaster at Goose Island Brewing Co., decides what day to brew Honkers Ale, the brewery's malty English bitter, he also can determine the exact dates he'll filter and bottle the finished product. But that's not the case with the brewery's latest creation, Juliet, a jammy and ...
    Rated: +4
  • +3

    Crisis Eating in France, Land of Haute Cuisine

    Crisis Eating in France, Land of Haute Cuisine
    PARIS-Bargain-hunters in a grocery store northeast of Paris squint as they scan figures stamped on shrink-wrapped chunks of Gruyere and bags of green olives. They're not zeroing in on the price, certain to be low in a place that specializes in surplus goods offloaded from big-name supermarket chains. They want the "use by" date. Just one day remains before the cheese ...
    Rated: +3
  • +3

    Carving Out an Autumn Pastry Menu

    Carving Out an Autumn Pastry Menu
    I’m the pastry chef at Zuni Café, a somewhat legendary restaurant in the city of San Francisco. With the guidance and knowledge of the chef and owner Judy Rodgers, we make simple, rustic, sexy, seasonal, Mediterranean inspired food from local, sustainable, and organic products. One of my favorite parts of working at Zuni is the availability of awesome ingredients. We are ...
    Rated: +3
  • +5

    Take Care Not to Foul Up Your Tradition

    Take Care Not to Foul Up Your Tradition
    Thanksgiving is (ominous drum roll) almost upon us. You better decide soon what kind of Thanksgiving you are going to celebrate. Some forms require prior approval from the Environmental Protection Agency. Will it be the traditional Thanksgiving? By this I mean turkey, stuffing, cranberry sauce, pumpkin pie, and a heart attack. Or will you go for a totally post-modern Thanksgiving of ...
    Rated: +5
  • +3

    Meritage Chef Forages for Mushrooms

    Meritage Chef Forages for Mushrooms
    Daniel Bruce loves mushrooms. So much so that, at least once a week from April to November, the executive chef of the Boston Harbor Hotel gets up before sunrise to search for wild mushrooms he will use at Meritage restaurant and share with family and friends. "My first memory of foraging for mushrooms was when I was about 16 years old," ...
    Rated: +3