If you’ve read Mark Bittman’s book, Food Matters, and his column on The New York Times, you’re probably familiar with his effortless ability to weave in food policy, politics, and the way we eat within a single sentence. Last night, Bittman (aka the Batman of Food Policy) spoke to a large crowd at the Temple Emanu-El about the importance of eating right and being food conscious.
“The only aspect of food that you can discuss now without bringing in everything else is how much fun it is to eat. And even that is become tainted. You can barely talk about the garden or the supermarket or the food on your table without talking about the failure of government, the dominance of corporations, and the breakdown of food security. Food engages everything.”
Bittman used soda, his idea of the 21st century’s tobacco, as an example of how the government isn’t doing the best job to protect its people.
(Jump for the six minute video that took me the whole day to upload because I am an idiot…) Continue reading "Mark Bittman Promotes Food Consciousness, Thinks Soda Should be Taxed"
I know, I know. You’ve been waiting on pins and needles for Part II of Beers With Friends. But consider this an extra, in which I give you a run down of the various American Craft Beer Week activities. It all starts on Monday. I’ll break it up by day, and then maybe tell you which ones my expert, Michael, and I are most interested in checking out. Armed with excellent tolerance (debatable, in reference to myself) and tastebuds (definitely, in reference to Michael), we will boldly go where several of you are probably also and already going. Check back for specifics from Strangeways, and as always, add more ideas in the comments.
D Home editor Joslyn Taylor had this brilliant idea of doing a cross post. Since the weather has been kind of wunderbar, we thought it’d be fun if I picked out my ideal picnic basket foods while Joslyn paired them with pretty basket accessories.
Jump if you can’t wait for this weekend.
When you think of white wine from Italy, you probably automatically think Pinot Grigio because has been one of the top whites imported to the U.S. market. Italian Pinot Grigio isn’t my favorite–it leaves me feeling a little flat. Pinot Grigio is often made from grapes picked before their ultimate ripeness to preserve freshness and, therefore, doesn’t have much character. Soave, on the other hand, delivers on both freshness and flavor. The wine has a well-rounded palate, balanced acidity and minerality, and a lush finish. It’s called “soft” in Italian. The wine is made in the Veneto region of Italy and contains a minimum of 70% Garganega grape with Trebbiano di Soave (Verdicchio and Nestrano), Pinot Bianco or Chardonnay blended in. Consider one of these when looking for a new white wine. Jimmy’s Food Store carries many of these and more. Some selections were sent for editorial consideration.
Jump for tasting notes: Continue reading "What To Drink Now: Soave"
Dishers, where did you dine and what did you eat this week? Here is what you reported last week.13 Comments »