Sunday, April 21, 2013
In the past few years, Whole Foods Market has gotten much stricter about where its products come from. The natural foods grocer has rolled out a series of standards regarding animal welfare, seafood sustainability and genetically modified ingredients — to name a few — that is unprecedented in …
Sunday, April 21, 2013
What’s in a name? Plenty when it comes to pork chops, and it’s all about to change. On labels, different cuts of pork chops are named from bone-in to boneless loin chops, to center cut to thick and thin to loin and rib chops. Confusing, isn’t it? The …
Wednesday, April 17, 2013
“Find The Thing You’re Most Passionate About, Then Do It On Nights And Weekends For The Rest Of Your Life” — headline in The Onion, March 20 Bridgewater — Several of my Facebook friends linked to the headline …
Wednesday, April 17, 2013
The employees at The Splatter Cafe and Bakery in Chelsea are used to hearing from customers who say the eatery’s prices are too modest. It’s that rare restaurant where one can purchase a cheeseburger for $3.50. One woman …
Friday, April 12, 2013
Greensboro, Vt. — Everyone expects Vermonters to wow the world with their maple syrup and cheeses. But lately the buzz has been about the brews. Not that the craft beer movement is anything new to this tiny New …
Wednesday, April 10, 2013
You wouldn’t know it from looking at photographs of Brian Kasten in a chef’s standard white coat, but the cook and owner of Supper Solution in Thetford never intended to go into the food business. As a geology …
Wednesday, April 10, 2013
Melville, n.y. — Greenport, N.Y., chocolatier Miche Bacher’s new book, Cooking With Flowers (Quirk, $24.95), came out last week. Bacher recently talked about picking, preparing and cooking with flowers. Q: What would you say to the cook who …
Friday, April 5, 2013
Portland, Maine — Sticky-fingered thieves are stealing the sap right out of Maine’s maple trees. With little more than a spout-like tap and a bucket, people are looting the liquid out of trees on private property and hauling …
Wednesday, April 3, 2013
The menu of beers before me was like some kind of “Greatest Hits” album, each selection just as good as the last. Dogfish Head 90 Minute IPA. Stone Arrogant Bastard. Victory Golden Monkey. Old Rasputin Russian Imperial Stout. …
Wednesday, April 3, 2013
On Easter I baked an enormous ham shank that I’d brined in apple and hard cider with a mixture of cloves, bay leaf, juniper berries, cinnamon, allspice and mace. I’d glazed the ham with my own home-made marmalade, …