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October 30, 2003
Street Fare: Gelato Spoons, Camogli, Italy
June 2002
Posted by Josh Friedland on Oct 30, 2003 in Street Fare | Permalink
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"It’s like eating fluke...only you’re playing Russian roulette."
Ruth Reichl on Fugu
Link | More- Ryan Magarian, Ambassador of Imbibing
- Agenda: Calcotada, Burger Battle, and a Greenmarket Tour and Tasting
- Q&A: Joanne Chen, Student of Sweet
- Agenda: Tequila, Chocolate, and Wine
- Destination Japan
- MarketWatch: Asparagus, Ramps, Miner's Lettuce, and Crepinettes
- Agenda: Date Night, Brooklyn Eats, a Day-A-Whey, and Audible Eating
- Just Fruit
- Agenda: Book Talk, Bake Sale, Greek Easter, and Craft Beer
- Passover Postscript (2008 Edition)
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Press
a la carte
- Salon
Faux-carb taste test Salon persuades four foodies to open wide for some unappetizing low-carb foods. - The Morning News
The Art of The Cure Making guanciale at home: A 45 day journey. - The Morning News
The French Paradox
A roundtable with four French food bloggers.
- Salon
May 19, 2008
Health
Sugar Babies
Parents feeding their babies organic formula may believe that it is healthier than other products. However, it is much sweeter than other formulas because it contains cane sugar, or sucrose, which can lead to some harmful health effects in infants.
Drink
Hangover Helper
In The New Yorker, searching for a cure for the common hangover.
Business
How Yelp Works
The New York Times inquires into how Yelp has succeeded where other restaurant review sites have failed.
May 16, 2008
Media
Join the Club
Gourmet.com kicks off its monthly cookbook club with Rick Moonen and Roy Finamore's Fish Without a Doubt.
Books
Other Fish to Fry
In his book Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood, author Taras Grescoe talks about the merits of canned sardines, the adulteration of seafood to make it look fresher, and the importance of eating what's in-season. His advice, in a nutshell: "So, after you’ve endured you’re not poisoning yourself, make sure you’re not eating endangered species. Then, think about the health of the oceans in general and keep a few simple principles in mind."
May 15, 2008
Oddities
Pair Anything
After learning about the Wednesday night wine challenge at Maverick in SF, Food and Wine's Jen Murphy challenges wine director Mike Pierce to match wines with Slim Jims, Cheetos, Skittles, and Cracker Jacks. His toughest pairing so far? Nacho Cheese Doritos.
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