...more recent posts
I've had this page open in a distant browser tab for some unknown length of time and just now finally got around to reading it. Pretty interesting "beyond organic" Virginia farmer:
“Opting out” is a key term for Joel, who believes that it would be a fatal mistake to “try to sell a connected, holistic, ensouled product through a Western, reductionist, Wall Street sales scheme”—by which (I think) he means selling to big organic supermarkets like Whole Foods. As far as Joel is concerned, there isn’t a world of difference between Whole Foods and Wal-Mart. Both are part of an increasingly globalized economy that turns any food it touches into a commodity, reaching its tentacles wherever in the world a food can be produced most cheaply and then transporting it wherever it can be sold most dearly.
But unlike pit masters who rabidly guard their secret sauce recipes, fry cooks are an open book. All work with the same four elements: soft-shell clams, a dipping liquid, a coating and oil. According to almost all the cooks and owners I met the liquid is usually evaporated milk, and the coating is nothing more than some combination of flours: regular, corn or pastry. Most places use canola or soybean oil, which are high in unsaturated fats. Only Woodman’s and Essex Seafood, in Essex, Mass., still fry clams in pure lard.
Revelers paint Spanish town red in giant tomato fight
video
bacon chocolate candy bar
Flexitarian Cookbook
Believe it or not, it's possible for vegetarians and meat-lovers to share a meal. Chef Peter Berley provides recipes that work equally well meatless or meat-full in a new cookbook called The Flexitarian Table. Flexetarianism is part-time vegetarianism, with an emphasis on grains, lean proteins, and beans.
The Flexitarian Table is available for purchase at amazon.com
giving georgias bbq on orchard a try tonight. yay, they deliver. they had a king crab special but i opted for the rib sandwich and homemade onion rings. byob.
$ummer $qua$h
two new bars on ludlow
In 2003, France got a glimpse of what the future may hold. A summer heat wave broke all temperature records, straining the country's medical and energy resources. But a future of warmer summers could bring unexpected pleasures — including wine.
The town of St. Emilion lies in heart of a France's famous Bordeaux wine region. Beside just about every road there are row upon row of exquisitely manicured grapevines. Francois Despagne, the winemaker at Chateau Grand Corbin Despagne, explains that it is impossible to produce good wine without good grapes. And he should know. Despagne's family has been living in this part of the Bordeaux wine region since the 16th century. Today, he has 200,000 plants on 53 different plots.
someone recommended this korean-california frozen yogurt chain which now has 4 nyc locations - pinkberry.
*hic*
the wine library
my friend joe orders online for home delivery