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  • +3

    The Real Beef: Why Serve Grass Fed Beef

    The Real Beef: Why Serve Grass Fed Beef
    Not so long ago—fewer than 100 years—cattle were raised very simply. They roamed freely in pastures, eating grass at will, and remained free of routine drugs. Now, most cows are raised on “factory farms,” large-scale operations that confine them to pens and fatten them quickly for slaughter by feeding them large quantities of grain. Here’s the problem: cows are designed to ...
    Rated: +3
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    Are Starbucks and Whole Foods Union Busters?

    Are Starbucks and Whole Foods Union Busters?
    Shortly before the inauguration of President Barack Obama, the manager of a Whole Foods grocery store in the San Francisco Bay Area gathered his employees in a conference room for a chat about labor organizing. “This is not a union-bashing thing whatsoever,” the manager began, adding, however, that he’d called the meeting because Whole Foods believed Obama would sign the Employee ...
    Rated: +2
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    David Hall: Life after MasterChef

    David Hall: Life after MasterChef
    "Whoever wins, it'll change their life. Cooking doesn't get tougher than this." I love MasterChef. I love the format, the food, failures, successes and over the top banter of the John Torode-Greg Wallace partnership. I believe and admire the fact that the contestants genuinely throw in perfectly good-paying jobs to chase a dream and champion good food. I also believe that ...
    Rated: +3
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    Company Recalls Salmonella-Tainted Pistachios

    Company Recalls Salmonella-Tainted Pistachios
    A California company is recalling 2 million pounds of pistachios distributed nationwide after testing found them to be contaminated with salmonella. The Food and Drug Administration is advising consumers to avoid eating all pistachios and foods containing them until it can confirm which pistachios might be affected. David Acheson, FDA associate commissioner for foods, says there have been no illnesses tied ...
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    The Color Purple: A Disease Fighter

    The Color Purple: A Disease Fighter
    Purple is not simply a popular trend in fashion. This color of royalty, dubbed the "new black" by fashionistas, is also the new black in food. In produce aisles, at farmers markets and on restaurant menus, you can now find a growing array of heirloom and specialty vegetables with a distinctive purple hue—purple potatoes, tomatoes, carrots, beans, corn, asparagus, peppers, baby ...
    Rated: +4
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    Matzoh Pizza Gets Kids in on the Act

    Matzoh Pizza Gets Kids in on the Act
    In a small auditorium at the Miami Children's Museum, two dozen kids crowded around chef Michael Jacobs. "Can we all say matzoh?" he asked, holding up a piece of the cracker-like flatbread Jews eat in lieu of leavened bread during Passover. "Matzooooh!" the youngsters cheered. But with only two ingredients - water and flour - matzoh can be a hard sell ...
    Rated: +2
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    This Is Why You're Fat (.com)

    This Is Why You're Fat (.com)
    Richard Blakeley and Jessica Amason enjoy chili-cheese Tater Tots. One thing seems fairly certain in times of ­economic distress: As employee rosters and paychecks around the world become leaner, the food that people eat becomes fatter. McDonald's total U.S. sales were ­reportedly up 2.8% in February compared with the same month last year, and that was after rising 2.6% in January. ...
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    10 Tips to a Lasting Wine Industry Career

    10 Tips to a Lasting Wine Industry Career
    Almost weekly I get a call or email asking what it takes to be in the wine business. For awhile I even got calls saying, ok, so I just got in the wine business last quarter and I have taken a few classes, so I was wondering how I can do what you do? I respond, "Well, it's a long road!" ...
    Rated: +8
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    Spain Basques in the Culinary Spotlight

    Spain Basques in the Culinary Spotlight
    The Once-Overlooked Country Is Now the World's Top Food Destination Italy, move over. France, watch your back. The capital of good eating has officially shifted to Spain, with foodies from all over the world hailing its cuisine as el mejor. In the interest of full disclosure: I haven’t set foot in Basque Country in years—like, since the first number in my ...
    Rated: +1
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    Goat Meat: The New Beef?

    Goat Meat: The New Beef?
    Q. Is goat meat a healthier choice than other meats? A. Goat meat, long popular in the Caribbean and parts of Latin America and Asia, was named by Time magazine as one of the Top 10 Food Trends of 2008. It is lean meat, with saturated fat content comparable to that of skinless roast chicken. However, its composition classifies it as ...
    Rated: +2
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    Sales of Organic Food Slump By Up To 30 Percent

     Sales of Organic Food Slump By Up To 30 Percent
    Supermarkets are the big losers as shoppers turn to box schemes and local shops for fresh produce Demand for organic food has fallen faster than expected, according to new statistics about shoppers' habits. Consumers who were once prepared to pay a premium for organic produce are turning to cheaper alternatives, cutting sales by a fifth in the past year. Although some ...
    Rated: +1
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    Jamie Oliver Cooks for the G20 Conference

    Jamie Oliver Cooks for the G20 Conference
    It is among the trickiest of decisions for any hostess. But when Sarah Brown was deciding who to put next to Michelle Obama at tonight’s dinner for summit spouses in 10 Downing Street, she had years of experience in public relations to draw on. Seated on one side of Mrs Obama will be J. K. Rowling, the author; on the other ...
    Rated: +1
  • +7

    Andrew Bell: Connecting Sommeliers

    Andrew Bell: Connecting Sommeliers
    Spring is time for growth in the wine industry, not only in the vineyards but also in the city. Wine buyers flock to open convention spaces filled with rows of wide-eyed wine makers, sales people, and distributors pouring tastes of new vintages of wine. This is the season for making new friends and connecting with important people in the wine industry. ...
    Rated: +7
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    The Scotch and How We’re Sold It: A Balvenie Tasting.

    The Scotch and How We’re Sold It: A Balvenie Tasting.
    I don’t like wearing suits to industry tastings. From top to toe the beverage industry is riddled with bro-deals and glad-handing; besides, sporting a suit makes me feel like a broker, when, ostensibly at least, I’ve come to assess and appreciate the aesthetic qualities of the subject at hand—the subject usually being wine. I stroll in with scuffed leather boots and ...
    Rated: +2
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    The Testicle Festival, for Those Who Can Stomach it.

    The Testicle Festival, for Those Who Can Stomach it.
    The judges gathered around the pool table at the Union Brewery Saloon, their palates attuned despite thick nicotine haze. They were here to assess the taste, texture, appearance and creative flair of a not-for-the-faint-of-heart culinary tradition known as the mountain oyster - the Wild West on a plate. Of all the country's gastronomic competitions, perhaps none compare to the challenge facing ...
    Rated: +1
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    Italian Vending Machine Tops Them All

    Italian Vending Machine Tops Them All
    A MACHINE that makes and delivers pizza in three minutes will make its appearance in offices and factories around Italy from next week. The tomato-red machine, called Lets Pizza, prepares the dish from scratch. A window in the front allows customers to watch as the flour is kneaded, the pizza disc formed, tomato paste and other ingredients spread on top and ...
    Rated: +2
  • +4

    Buy Farm Fresh Eggs

    Buy Farm Fresh Eggs
    A fresh egg from a hen that spends most of its time pecking around in open pasture is a wonderful thing to eat: deeply flavorful, with a bright yellow (sometimes almost orange) yolk and a tender white. Besides flavor, pasture-raised eggs seem to be better for you too. Several studies suggest that they’re higher in omega-3s and vitamins A, B12, and ...
    Rated: +4
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    Kneading Bread: Science Backs Up an Ancient Technique

    Kneading Bread: Science Backs Up an Ancient Technique
    Not to get all Baracky on you, but during his recent inaugural address, our president announced that "we'll restore science to its rightful place." Bully for him, I say, and in that spirit, let's bring science into your kitchen bake shop as we explore the ancient art of kneading. Why do you need to learn this? Bread. Pasta. Biscuits. They're all ...
    Rated: +3
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    Chefs: Gastronomy or Greed?

    Chefs: Gastronomy or Greed?
    There was a time a time when the holy grail for chefs used to be achieving truly good food - perfection on rare occasions - through imagination and sheer hard graft. Theirs was an anonymous triumph that only a handful of colleagues knew about. Chefs’ names have been unknown for centuries except for a handful, for example, Archestrat from ancient Greece, ...
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    Is Foie Gras Torture?

    Is Foie Gras Torture?
    It's very hard to watch the video about foie gras from the People for the Ethical Treatment of Animals and not conclude that you should lay off fatty liver. You're shown a disheveled duck squeezed into a cage so small that the bird can't open its wings. Disturbingly, it rocks back and forth. You then see an enormous barn full of ...
    Rated: +4