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Food / Dining

In this Thursday, March 19, 2015, photo, Koby Harris, brewery production manager, left, and Sandra Cain, assistant director of retail operations, present their freshly brewed beers at Innovation Brew Works in the California State Polytechnic University, Pomona in Pomona, Calif. Although the beer made on Pomona's campus is sold at the university's pub, school officials say the effort isn't about providing product for boozy frat boys. It's about responding to a booming craft-beer market by giving students the skills to compete for jobs in a rapidly expanding section of the hospitality industry. (AP Photo/Damian Dovarganes)

Brew University

Tuesday, April 28, 2015

Pomona, Calif. — A bachelor’s in beer? A master’s in malt? Not quite. But these days some colleges are teaching students to make beer as part of their studies. When California State Polytechnic University, Pomona, fired up its gleaming new stainless steel brewery in December, it joined a small but growing number of colleges instructing students how to produce high-quality …

Cookbook Introduces Mystery Writers, ‘Murderous’ Recipes

Friday, April 24, 2015

Mystery writers like to eat. So do their characters. Here’s an opportunity to meet and greet both without having any calories heading toward your waistline. The Mystery Writers of America Cookbook, edited by Kate White, includes 109 writers and more than 100 delicious recipes. This is more than just another cookbook. It’s an …

Raise Your Glass: A Great Bargain Wine From South Africa

Wednesday, April 22, 2015

The Wolftrap Red Blend, 2013 Western Cape of Good Hope, South Africa $7.98 to 9.99 Last week, I heard a wine expert say that the best way for a regular wine drinker to become knowledgeable is to try something different every time. According to his plan, if you are used to drinking Cabernet …

Finding the Home Cure: Experiments in an Ancient Form of Preserving Meat

Wednesday, March 25, 2015

Cured meats are all the rage these days in the culinary world, and charcuterie is popping up on restaurant menus across the globe. And a number of new cookbooks, including one by an East Barnard resident, are making …

For Some at Easter, It’s Not About Ham ... It’s the Butter Lamb

Wednesday, March 25, 2015

Chicago — Baked ham and brightly colored eggs are standard Easter fare for many families. But for some, it’s the butter that takes center stage. That is, butter shaped like a lamb. Popular in pockets throughout the country, …

Ban on Fast-Food Restaurants Fails To Curb Obesity

Sunday, March 22, 2015

Los Angeles — A much-hailed law that restricted the opening of new stand-alone fast-food restaurants in one of the poorest sections of Los Angeles did not curb obesity or improve diets, a new study found. City lawmakers passed …

Genetically Engineered Foods Get FDA Approval

Sunday, March 22, 2015

Boise, Idaho — Potatoes that won’t bruise and apples that won’t brown are a step closer to grocery store aisles. The Food and Drug Administration on Friday approved the genetically engineered foods, saying they are “as safe and nutritious as their conventional counterparts.” The approval covers six varieties …

Cuts Likely To Shutter Vt. Law Library

Saturday, March 21, 2015

Montpelier — A nearly $500,000 cut to the Vermont Department of Libraries will likely result in the closure of the state law library. Earlier this week, the House Appropriations Committee decided to go with the governor’s recommendation to …

Bill Encourages Raw Milk Sales

Friday, March 20, 2015

Montpelier — State Rep. Teo Zagar, D-Barnard, says he prefers raw, unpasteurized milk, but will stop at his general store for the conventional stuff when the dirt road to his favorite farm is deep in snow or spring mud. “There’s a little more terroir,” Zagar said of the …

Raise Your Glass: Exploring Zinfandel’s History and Dark Flavors

Wednesday, March 18, 2015

Terra d’Oro Zinfandel Amador County, Calif., $9.99 to $15.99 In the early 1970s in Atlanta, one could be considered knowledgable about wine if you knew that the rose from Lancers and Mateus came from Portugal. And there were …

The Uncanny Canned Artichoke

Wednesday, March 18, 2015

Way back in the last century, I spent a shift in the kitchen of a snooty French restaurant for a magazine story and learned that even the haughtiest chefs wield a can opener like a Wusthof. When an …

Overhauling the Food System

Sunday, March 15, 2015

In San Francisco’s South of Market area, where tech start-ups sprout like edible weeds, three former fine-dining chefs with a molecular gastronomy bent are peering intently into a frying pan. Alumni of Chicago’s avant-garde Moto restaurant, the trio …

Tough Job Finds Few Takers

Wednesday, March 11, 2015

Des Moines, Iowa — Kent Weise loves his work, but after 38 years slaughtering cattle, lugging carcasses that can weigh more than 1,000 pounds and slowly, methodically slicing cuts of meat, he understands why few people want to …