Daily Digest: March 21, 2013
The rise and fall of Hawaii's pineapple industry. [Smithsonian]
MIT anthropology professor's latest area of study is artisan cheese. [Boston Globe]
Passover recipes, shot through with Mexican flavors. [Chicago Tribune]
Study finds that kids who drink whole milk are slimmer. [NPR]
... Read more >
Daily Digest: March 14, 2013
The thrilling world of Piedmontese beer. [F&W]
Pope Francis is no foodie. [NPR]
The USDA's new food desert map. [NPR]
Translating the wine world's lexicon is no easy task in China. [WSJ]
Cast your vote in Slate's Martini Madness. [Slate]
... Read more >
News Feed: November 21, 2011
Running a sustainable coffee company: an interview with Ben Corey-Moran, director of coffee at Thanksgiving Coffee Company. [SE]
Food Banks request healthy donations this holiday season. [HuffPo]
Adding a bit of ethnic heritage to Thanksgiving dinner. [NPR]
News Feed: May 23, 2011
It's time for the cupcake craze to die. [WSJ]
Yuzu is a multitasker in the pantry. [WSJ]
Bloody Marys outgrow their hair-of-the-dog status. [WSJ]
News Feed: December 13
The joy of cooking in your fireplace. [WSJ]
Food trucks halted by legal red lights in Chicago. [WSJ]
An interview about reinventing fast food with Yoxi's Sharon Chang... [Wholesome Wave]
...and the folks who want to make pad Thai a new grab-and-go grub. [SF Gate]
Wine demand grows in China.
On the Menu: May 9 through May 15
Here’s what’s happening at the Beard House and around the country next week:
Monday, May 10, 7:00 P.M.
Malaysian Kitchen
We’re honored to be hosting the closing dinner of NYC’s Luckyrice Festival, a celebration of the depth and breadth of Asian cuisine. We’ll be joined by Malaysian-inspired chef Zak Pelaccio and Malaysian-born Simpson Wong for a meal filled with the rich flavors of this multicultural cuisine.
Tuesday, May 11, 6:00 P.M.
The Great South African Wine Show
Join us at the breathtaking Tribeca Rooftop for the largest tasting of South African wines in United States history. At this walk-around event you will be able to taste over 400 wines from over
Eat this Word: Lapsang Souchong
WHAT? Smoky sipper. Enjoyed a cup of lapsang souchong with your afternoon cookie lately? If you’re like most Americans, the chances are slim. Lapsang souchong is a strong black tea with an assertive smoky flavor that has been likened to the taste of single-malt Scotch whiskey and cigars. Real lapsang souchong hails from Mount Wuyi in the Fujian province of China and is quite rare, but the name is often applied to black and oolong tea leaves of indiscriminate origin that have been treated with smoldering pinewood ash. According to legend, the smoking process was discovered by accident in a small village during the Qing dynasty when a group of soldiers took over a tea factory filled with fresh, unprocessed leaves. By the time the townspeople were able to get back into the factory, they didn’t have enough time to dry the leaves before market day, so they used pinewood fires to
News Feed: March 22
The next season of Top Chef will be filmed in Washington, D.C. [Slash Food]
Chinese winemaking is on the up and up, but still murky for consumers. [WSJ]
After creating a kerfuffle for serving whale meat, a Los Angeles sushi restaurant has closed for good. [LAT]
A few strums on the chitarra will give you some neatly sliced pasta. [Atlantic]
News Feed: December 4
Christmas recipes from around the world [Saveur] Why is it so hard to find chocolate in China? [Slate] Is black garlic here to stay? [Salon] Gifts suggestions for every type of cook, from the novice to the ambitious [LAT] The best dim sum in the Emerald City [Seattle Times]News Feed: November 23
New York Times restaurant critic Sam Sifton is troubleshooting readers' Thanksgiving challenges. [NYT] New urban dining trends in China may signal the nation's rising prosperity. [Slate] Flavor-packed compound butters can bring your dishes to a new level. [Chicago Tribune] As the French learn to tolerate fast food, gourmet chefs offer their own interpretations. [WSJ]Pages
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@beardfoundation
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
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