These stories have interested me in recent days.
How restaurants, including servers, are organizing quickly to raise fund to help in Haiti: New York Times Diner’s Journal: Help for Haiti
Advice about foods as medicines, from a chef/doc: Six Foods That Fight Flu
Anya Fernald, who helped produce the first Slow Food Nation (San Francisco, 2008) has put together a most intriguing way to make a living, cook, advocate with cooks and chefs to patronize local producers all over the world, and generally act in ways that inspire me (and make her a style icon for the New York Times’ s T Magazine). Anya Fernald, Food Consultant
From the ever-reasonable and delightful Canadians, ways to locate and enjoy wine with reasonable levels of alcohol (I personally think 12 percent is plenty high — else why not just drink Scotch…um, excuse me….I’m supposed to say Kentucky Bourbon!). You may have noticed that many producers seem headed for the “hot” tasting, bad-acting 16 percent stratosphere: How to Dodge High-Calorie Booze Bombs. Tip: Old World, northern climes, acidy-fresh whites: Some Rieslings, some New York state whites, grapes from cool locations, plus Portuguese vinho verde, all wonderful with most food, especially the good, daily meals you cook at home yourself.
Related posts:
- Farms and politics Yesterday at a membership meeting of Slow Food Bluegrass, our one-year old convivium, I heard for the first time that...
- Local makes sense — and dollars for growers Local or nearly local products, carefully grown and marketed directly between the grower and the end buyer, suddenly seem like...
- Slow Bread – Aaaaaaaahhhhhhh! Jim Lahey has changed life at our house. Jim — I’ve seen him in a video and he just cannot...
