Daily Digest: March 25, 2013
More than just fresh eggs: backyard chickens also spread salmonella. [NPR]
For a perfect Passover, make your Seder more seasonal and more sustainable. [HuffPo]
An ancient Roman grape may be the next hot "new" varietal. [Chicago Tribune]
Homemade peeps are a delicious alternative to the Easter staple. [LAT]
For... Read more >
Daily Digest: March 4, 2013
In spite of winter, seasonal farmers’ markets continue to grow in Massachusetts. [Boston Globe]
Marshmallow eggs hatch more than just Easter fun: a Salmonella scare in Indiana. [Daily Meal]
A shortage of kosher chickens may threaten Passover. [Haaretz]
Airport staff confiscates a traveller’s snack: thousands of caterpillars. [HuffPo]
... Read more >
News Feed: December 19, 2011
Teaching Jewish history and culinary skills: bring the kids into the kitchen this Hanukkah. [LAT]
A new generation of coffee drinkers emerges in Japan. [NYT]
News Feed: July 7, 2011
Celebrating the life of legendary restaurateur George Lang. [NYT]
In light of the recent holiday, Josh Ozersky looks at America's culinary independence (or lack thereof). [Time]
A New York Times video starring duck fat–fried chicken.
News Feed: December 6
Making marshmallows is magically fun. [SE]
A review of noteworthy cookbooks from 2010. [NYT]
Recap: biggest food stories of the year. [Atlantic]
French nougat candy is a perfect DIY holiday gift. [Salon]
Many urban Japanese are
News Feed: September 9
A new bakery from JBF Award winner François Payard is about to open. [WSJ]
The San Francisco Foodshed Project tries the strengthen the farm-to-table connection. [WSJ]
What our inner child has always wanted: buying cereal marshmallows in bulk. [Cereal Marshmallows]
Farm internships are on the rise. [NYT]
José Andrés makes the case for school lunch
Recipe: Icewine Marshmallows
Our readers gushed about s'mores after we wrote about them last summer, so when Jason Parsons sent us his recipe for icewine marshmallows, we believed it was our duty to give them a try. Chef Parsons ingeniously boils down sweet icewine to produce the necessary simple syrup (a step for which a candy thermometer is absolutely essential). Try them as an unexpected hot chocolate topping or mignardise.
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@beardfoundation
15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
Next week our own Mitchell Davis is moderating an @ATLFoodAndWine panel on trust in the food system. Full schedule: http://t.co/ZqtDDjYJD7
Next week at the #jamesbeardhouse: Design #jbfa winner Juvia, plus a celebration of the bounty of Chesapeake Bay: http://t.co/X6hlxNU0kT
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