News/Culture >> Browse Articles

Browse News/Culture Articles

  • +15

    In Defense of Fish Consumption

    In Defense of Fish Consumption
    Of all the meat-restrictive diets there are, pescatarianism is the one I understand most. Last week, I encouraged you to eat meat, but I do understand why some people don’t eat land creatures such as chicken and cows. Not eating fish, on the other hand, makes a lot less sense to me. Nutritionally, fish is one of the richest foods in ...
    Rated: +15
  • +1

    Get Your Fill on Food Films

    Get Your Fill on Food Films
    It's at roughly the midway point of Robert Kenner's documentary "Food, Inc." when the creeping sensation begins. You think, this is not an argument for eating organic, and it's not a provocative portrait of independent farming in the age of Big Agriculture (though, to an extent, it is both of those things). No, mainly, you begin to wonder if this was ...
    Rated: +1
  • +2

    One Day's Eating: A 24-Hour Project

    I'm Mitch, and here's the project: Keep track of every food you eat and drink you drink in one day, because knowing is actually awesome and entertaining. I did this a week or so ago. I spent the day tailgating at the Oakland Coliseum with my good friends, and partied with them again later that evening on the Rock Block. It ...
    Rated: +2
  • +2

    Why Mondays Should be Meatless

    Why Mondays Should be Meatless
    The case for going without meat one day a week. Is there anything more American than the chicken nugget? Quick, cheap, portable and deep fried, these golden morsels have become as synonymous with our culture as [widget:related_reads_fat_and_fated]
    Rated: +2
  • +4

    How To Peel an Egg—Quickly

    How To Peel an Egg—Quickly
    On YouTube there is this video which seems to be produced by Sprint or something about how to "quick peel" an egg. As of this writing, the video has 1.8 million views, so either YouTube fakes its views, or a whole lot of people have checked this out and at least some of them believe it. Personally, when I watched this ...
    Rated: +4
  • +1

    The Craft of Winemaking

     The Craft of Winemaking
    WINE IS AN ART - winemaking is a highly skilled craft. In Catalan, the language of Barcelona, "artesa" translates into craftsman. Today, in the Carneros region of Napa Valley, Artesa Vineyards and Winery is translating five generations of European winemaking into California wines of note. On what he calls his "360 degree" tour, fifth generation winemaker Mark Beringer was in Frederick ...
    Rated: +1
  • +3

    Cooks Embrace Eco-Friendly, Healthful Species

    Cooks Embrace Eco-Friendly, Healthful Species
    Sardines, herrings and anchovies are very much "in season" for chefs across the country looking to make a savory and sustainable statement with fish. These species were long ignored or scorned because they were: 1. small; 2. oily and thus assertively flavored; 3. were usually sold packed in yucky cans or bottles. Today, chefs love that small fish come with equally ...
    Rated: +3
  • Rate

    The Spice Channel: Marjoram

    The Spice Channel: Marjoram
    I just recently found out that cumin, my go-to spice for Mexican food is key in making curry. Then yesterday I found out I've been pronouncing marjoram wrong my whole life and I realized that I don't even know where it comes from or if its a bush or a tree or what. My world was shaken. Well, my education is ...
  • +2

    'Your Sommelier' Launches on Zagat.com

     'Your Sommelier' Launches on Zagat.com
    Wine Expert Kevin Zraly Selects Best Values from Over 100 of NYC's Top Wine Lists Choosing the right bottle on a wine list can be a daunting task, especially finding the best value. To solve this dilemma, Zagat has partnered with renowned wine expert Kevin Zraly to launch "Your Sommelier," an online guide to finding the best wines at the lowest ...
    Rated: +2
  • -1

    Consumer Advocates Find BPA in Food Packaging

    Consumer Advocates Find BPA in Food Packaging
    A consumer advocacy group's analysis of canned goods has found measurable levels of the chemical additive bisphenol A across a range of foods, including some labeled "BPA-free." Children eating multiple servings of some of the tested food could get doses of BPA "near levels that have caused adverse effects in several animal studies," according to the survey by Consumers Union, a ...
    Rated: -1
  • +1

    Reflections: Ordering Drinks at a Restaurant

    Reflections: Ordering Drinks at a Restaurant
    Lara and I went to Soi 4 in Oakland last night. It'd been a while since we'd been there, and I was feeling like I wanted to have an up cocktail, so I smoked a bit and we headed over. We sat down right away, and started in on the drinks menu. We've been going to Soi 4 for years, and ...
    Rated: +1
  • +1

    Steer + Buffalo=Beefalo

    Steer + Buffalo=Beefalo
    To the Native Americans of yesterday, the Buffalo (American Bison) was so much more than just food. They were a way of life. No animal has ever had such an impact on the lives of so many than that of the American Bison (Buffalo). To the Lakota, Cheyenne, Sioux, Cherokee and many other Indian Nations of our Great Plains Region, and ...
    Rated: +1
  • +2

    Eat Smaller Fish for Their Healthful Properties

    Eat Smaller Fish for Their Healthful Properties
    Big is better, we've long been told, especially when it comes to food. Super-size this, double that, pile the trimmings high. Smaller, however, is increasingly proving to be smarter, more sustainable and equally satisfying when it comes to seafood. Eco-conscious top chefs and home cooks are turning to smaller and lesser-known fish not only for environmental and health reasons but because ...
    Rated: +2
  • +2

    Trying to Love Lambrusco

    Trying to Love Lambrusco
    So this stuff confuses me. I really want to like it. I've had a bunch of different kinds of it, and a couple of great bottles here and there, but also a lot of crap. It's my understanding that lambrusco was popular back in the 70s, but the market was then flooded by too much poor product, which caused a big ...
    Rated: +2
  • +3

    Wine Pairing for your Romantic Evening

    Wine Pairing for your Romantic Evening
    If choosing wine on a date is a daunting experience, here are a couple of tips to help you navigate the wine list, while charting a course for romance. While some may wish to cram as much wine encyclopedia knowledge in as possible, the most important clues will come from your date, so don’t waste too much time on studying and ...
    Rated: +3
  • +7

    Black Garlic Adds Magic

    Black Garlic Adds Magic
    Dark and savory with an almost indescribable flavor, black garlic is one of the trendiest new ingredients to be popping up on restaurant menus across the country. Black garlic is fresh garlic that has been fermented. The process turns the cloves a rich black color with an intensely concentrated, slightly sweet, somewhat smoky flavor, reminiscent of Worcestershire sauce. The green, pungent ...
    Rated: +7
  • +2

    Chef Celebrates Century of French Haute Cuisine Eateries in Capital

    Chef Celebrates Century of French Haute Cuisine Eateries in Capital
    PROFESSIONAL DUBLIN chef Mairtin Mac Con Iomaire has been awarded Ireland's first PhD on food history. A lecturer in the school of culinary arts in DIT for the past 10 years, he is the first Irish chef to earn a PhD for his thesis on the history of Dublin restaurants. His degree will be conferred on Saturday in St Patrick's Cathedral, ...
    Rated: +2
  • +3

    Herbal Essence: Fresh or Dried Herbs?

    Herbal Essence: Fresh or Dried Herbs?
    Buying ingredients for cooking, like many other pursuits, is a constant compromise for most of us. We’d love to subsist entirely on organic, local food, but we settle for splurging only on grass-fed meat. We’d love to use the finest implements and tools, but we content ourselves with a few high-end pots and supplement those with some bargain dishes and silverware. ...
    Rated: +3
  • +1

    Review: Blue Heron Pale Ale

    Review: Blue Heron Pale Ale
    Having a beer, at the moment, thinking that it's been a while since I last kept track of what I drank. Maybe I'll start up again. Maybe here we go. Blue Heron is from Mendocino, and really, what complicated, flowery California micro-brew hasn't been for the last decade or two. The bottle says it was created in '85, and is full ...
    Rated: +1
  • +7

    Chappellet: An American Vintage

    Chappellet: An American Vintage
    One of the more challenging aspects of my job as a Beverage Manager is to make purchasing decisions on wine vintages (vintage being defined as the year of the growing season and when the grapes were picked) and their appropriateness for the restaurant wine list. Will the wine change with each vintage or can I expect consistent flavor profiles from year ...
    Rated: +7