Food / Dining

Fruitcycle turns ugly apples into dried apple chips. Clockwise from left are Kelsey Albright, operations and sales manager; Joanne Fuller, production assistant; Aida Basnight, production assistant; and Elizabeth Bennett, founder. Illustrates FOOD-WASTE (category d), by Whitney Pipkin, special to The Washington Post. Moved Monday, June 1, 2015. (MUST CREDIT: Washington Post photo by Bill O'Leary)

Businesses Rescue Wasted Food

Sunday, June 28, 2015

Washington — Ugly produce is midway through a massive makeover. Misshapen potatoes, multi-pronged carrots and past-their-prime apples — rebranded as “cosmetically challenged” and “beautiful in their own way” — are coming into vogue. Campaigns aimed at reducing food waste are bringing these fruits and vegetables, previously reserved for hogs, compost piles and landfills, to the forefront of our minds, if …

Southern Lights: Dishes That Won’t Stop Your Heart

Wednesday, June 24, 2015

When I was in high school, I used to tag along with one of my older brothers who was annually invited by a college classmate for a weekend of quail hunting in no rth Georgia. I had pretty much lost my taste for hunting by then, however, I always looked forward to this …

Raise Your Glass: A Rose Without An Accent Tastes Fine

Wednesday, June 24, 2015

Cote Mas Sud de France Rose Aurore Languedoc, France, $8.99 One of my favorite wines for a warm summer evening is a crisp, dry rose, and yes, I know that it should have an accent aigu over the “e.” Rose is a happy bridge wine between the reds of winter and the brighter …

Brown Bread Grows Scarce, Even Here in New England

Wednesday, April 15, 2015

For as long as I can remember, my favorite bread, the bread that I still crave above all breads, has come in a can. It’s called brown bread, or outside of New England, where it is mostly unheard …

Justin Dain Leads a Busy, Experimental Kitchen at the Hanover Inn

Wednesday, April 8, 2015

When Hanover Inn and Pine restaurant Executive Chef Justin Dain cooks a lamb tenderloin, he keeps messing with it. “Meat, especially muscle meat, wants to tighten up, so for the first minute you have to keep moving it …

Food Notes: Woodstock Restaurateur and Writer to Speak at Dartmouth

Wednesday, April 8, 2015

Restaurateur and winemaker Deirdre Heekin will read from her latest book An Unlikely Vineyard: The Education of a Farmer and Her Quest for Terroir (Chelsea Green Press) on Tuesday, April 21, as part of The George Link Jr. Environmental Awareness Lecture at Dartmouth College. Heekin and her husband, …

Some Maple Sap Destined For a Brewery

Sunday, April 5, 2015

Chatham, n.y. — The maple sap bubbling away in Ron Davis’ upstate New York sugar house is destined for pancakes, waffles, sweets and — for years now — beer kegs. The local syrup adds a touch of woodsy …

Farming Collective’s Book Tour to Visit Upper Valley

Wednesday, April 1, 2015

Back during the 1970s, Secretary of Agriculture Earl Butz told farmers to either “get big or get out,” and Montana farmer Dave Oien took his advice. He got out of industrial farming and turned to planting sustainable crops …

Raise Your Glass: Big Name Behind a Nice Cab

Wednesday, April 1, 2015

Carnivor, cabernet sauvignon 2013, Modesto, Calif., $9.99 to $12.99 When I was in elementary school, we were considered cool if we could say a few lines from television commercials. We memorized a lot of them. Quoting ads probably …

Column: The Effects of a Soda Tax Are Hard to Predict

Sunday, March 29, 2015

Obesity costs. A lot. The tab comes in obvious ways, like increased health-care costs, and less obvious ways, like decreased fuel efficiency. And we’re all paying. Looking just at Medicare and Medicaid expenses for obesity-related problems, we’re already north of $60 billion annually. If more taxpayer money is …

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 …