Repeal of foie gras ban?
05.14.08, Chicago Tribune
Aldermen opposed to Chicago's controversial restaurant ban on foie gras said they will try to force a vote Wednesday to repeal the measure, which gained the City Council widespread notoriety since its approval two years...
U.S. uses food crisis to boost bio-en...
05.14.08, Chicago Tribune
WASHINGTON The Bush administration has slipped a controversial ingredient into the $770 million aid package it recently proposed to ease the world food crisis, adding language that would promote the use of genetically modified crops in food-deprived...
Knife Skills: Creating Feasts for the...
05.14.08, The New York Times
LOOKING at a butternut squash and a fistful of rhubarb, James Parker sees a jellyfish and its tentacles. Show him a carton of pineapples and he will envision stacking them end to end to form the trunk of a palm...
On Food: Creamery's success came out ...
05.13.08, Seattle Post Intelligencer
PORT TOWNSEND -- The first Seattle Cheese Festival, in 2005, was one of those golden, pivotal days for Matt Day of Mount Townsend Creamery. I remember it for the jostling crowds mobbing for...
Playing Chicken
05.12.08, The Wall Street Journal
A drive to boost the $1 trillion trans-Atlantic trading relationship may land in the ditch over a couple of hundred million dollars' worth of poultry. American chicken meat has been barred from the European Union for 11 years because it is cleaned with a low-concentration chlorine...
A New Leaf: Okra, plantain and sweet ...
05.12.08, North Jersey
Vegetarian recipes from recently released cookbooks: "100 Best Vegetarian Recipes," by Carol Gelles (Wiley, 2008) Twelve years ago, Carol Gelles won both the Julia Child and James Beard awards for "1,000 Vegetarian...
3 restaurants worth the trip
05.12.08, Chicago Tribune
There's a certain absurdity in leaving the Chicago area to search for interesting restaurants, but a couple of weeks ago, that was my mission. This is, after all, the beginning of road-trip season, however astronomic gas prices might...
What I'm reading: Sam Choy, Chef and ...
05.11.08, Honolulu Advertiser
What I'm reading: Sam Choy, Chef and restaurateur What are you reading? I read a lot of food trend and industry magazines, and I like to get the new cookbooks and see where people...
American Kobe-style beef has replaced...
05.11.08, North County Times
print this story A herd of Wagyu Kobe cattle run through a pasture at a Yama Beef ranch in Trinidad, Texas on Tuesday, Nov. 29, 2005. For the first time in four years, a gourmet extravagance _ authentic Japanese Kobe beef _ is allowed back into the...
Home-grown strawberries are full of f...
05.10.08, Orange County Register
It's strawberry season, and nothing tastes as powerfully strawberry as home-grown fruit. Yours are the strawberries most of us are hoping to sink our teeth into when we buy that basket at the grocery...
World's giants to alter food equation
05.10.08, Chicago Tribune
BEIJING Nothing about the lunch rush at a McDonald's in China would feel out of place in America: Students huddled around video games and fries; a computer salesman scarfing a chicken sandwich; a teacher lingering over a hamburger and...
Bolivians Serve Up Thousands Of Spuds
05.10.08, WSMV
Bolivians Use Thousands Of Potato Varieties Mary Stucky, Contributing Writer Nowhere is the lowly potato more revered than in the Andes of South...
$1,000 Sushi - Foie Gras High Roller...
05.9.08, Trend Hunter
Im a passionate sushi connoisseur, but even I couldnt fathom spending $1,000 on a roll. Apparently the chefs at Koi in New York didnt have customers like me in mind when concocting the High Roller, an ultra luxury sushi roll stuffed with foie...
Recipes lost - and found
05.8.08, Philadelphia Inquirer
Wax poetic if you must about the good old days, but some of great-grandmama's recipes should probably not be revived - even for Mother's Day, says writer and food historian Laura...
Eateries replacing pricey dishes, ing...
05.7.08, nhregister.com
NEW YORK Struggling with soaring food costs and cashed-strapped customers, restaurants across the country are swapping expensive ingredients for cheaper fare and adding new dishes that wont break their bottom...
A foodie's guide to Montreal -- a hav...
05.7.08, Miami Herald
Montreal may sound like Paris, but it tastes like poutines. A mess of french fries, gravy and cheese curds, this signature dish of French-speaking Canada's largest city captures its engaging and independent culinary...
To Dine at Momofuku Ko, First You Nee...
05.7.08, The New York Times
WHAT youre about to read may prod you to try for a reservation at Momofuku Ko, so its incumbent on me to say this right off the bat: Best of luck.