These Stories Have Caught My Eye

 Spoons and Whisks in Blue

Spoons and Whisks in Blue

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.

rona