These Stories Have Caught My Eye
These stories have interested me in recent days.
How restaurants, including servers, are organizing quickly to raise fund to help in Haiti: New York Times Diner's Journal: Help for Haiti
Advice about foods as medicines, from a chef/doc: Six Foods That Fight Flu
Anya Fernald, who helped produce the first Slow Food Nation (San Francisco, 2008) has put together a most intriguing way to make a living, cook, advocate with cooks and chefs to patronize local producers all over the world, and generally act in ways that inspire me (and make her a style icon for the New York Times' s T Magazine). Anya Fernald, Food Consultant
From the ever-reasonable and delightful Canadians, ways to locate and enjoy wine with reasonable levels of alcohol (I personally think 12 percent is plenty high -- else why not just drink Scotch...um, excuse me....I'm supposed to say Kentucky Bourbon!). You may have noticed that many producers seem headed for the "hot" tasting, bad-acting 16 percent stratosphere: How to Dodge High-Calorie Booze Bombs. Tip: Old World, northern climes, acidy-fresh whites: Some Rieslings, some New York state whites, grapes from cool locations, plus Portuguese vinho verde, all wonderful with most food, especially the good, daily meals you cook at home yourself.