all the news that's fit to eat

• Why is America fascinated with everything the first family eats? — Chicago Tribune
• Ranchers that have eliminated antibiotics may still be feeding livestock antimicrobial compounds. — San Francisco Chronicle
• Mississippi catfish farms are being cannibalized by Vietnam's fish supply. — Los Angeles Times
• Down-home wedding food is a sure sign of the times. — New York Times
• The brothers behind the site Beer Advocate gear up for the American Craft Beer Festival. — Boston Globe
• A strawberry-lime granita dessert doubles as a daiquiri, too.— Washington Post
• Does a new group of fortified Frankenfoods sound too good to be true? — Wall Street Journal

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• Five fishery experts weigh in on the difficulty of making sustainable seafood choices. — New York Times
• The newest trend to hit Southern California: an underground punk catering movement. — Los Angeles Times
• With a few fermentation basics, you can preserve your own vegetables at home. — San Francisco Chronicle
• Get a whiff of the test questions that master sommelier candidates must answer. — Chicago Tribune
• Thirteen cheeses virtually designed for Summer in mind. — Washington Post
• The season's fresh apricots would figure nicely in a buttery almond tart. — Boston Globe
• With official websites, famous wine regions around the world are making it easier than ever to plan visits. — Wall Street Journal

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• Five chefs make over San Francisco staples like cioppino, Hangtown Fry, and turkey Tetrazzini. — San Francisco Chronicle
• New site Veggie Trader is a sort of Craigslist for home gardeners. — Washington Post
• America's been seduced by the ever-elusive Prohibition era, speakeasy-style bar. — New York Times
• How food stylists, editors, and photographers work together to make dishes look droolworthy. — Boston Globe
• Why cupcakes just won't go away. — Los Angeles Times
• An American rosé tasting turns up some disappointingly passionless pink wines. — Wall Street Journal
• Outdoor grilled-cheese can be as much a pleasure to make as burgers and barbecued chicken. — Chicago Tribune

• A growing number of food vendors have taken to the streets of San Francisco. — San Francisco Chronicle
• Make Jacques Pepin's smoked salmon paté in a matter of minutes. — Boston Globe
• El Bulli's Ferran Adrià has developed a beer that's meant to be enjoyed like wine. — New York Times
• The Wholesome Wave Foundation, a federal food assistance program that draws families to farmers markets, is breaking ground. — Washington Post
• What are the keys to whipping up a well-balanced vinaigrette? — Chicago Tribune
• Scientific breakthroughs have allowed California to make major advances in blueberry farming. — Los Angeles Times
• Robert Parker's Wine Advocate, long championed for its editorial independence, is under fire for accepting industry-paid trips. — Wall Street Journal

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• The economic recession has been a good thing for the outdoor grilling industry. — Chicago Tribune
• Sriracha, the Asian hot sauce with the cult following, turns out to be a bona fide product of the USA. — New York Times
• Star blogger David Lebovitz on what foods Americans do better than the French. — Boston Globe
• Learn which wines pair best with barbecuing and grilling. — San Francisco Chronicle
• For up-to-date, relevant terms in the current world of wine, refer to this wine glossary. — Wall Street Journal
• Urban restaurant gardens have sprung up in some of the most unlikely places. — Los Angeles Times
• Trade associations say Sam Adams has grown too big to be considered "craft" beer. — Washington Post

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• El Bulli's Ferran Adrià is studying the art of pizza making in hopes to open a pizzeria in Barcelona. — Los Angeles Times
• New York City has become a hotbed for cook-off challenges. — New York Times
• Soave, the once ubiquitous Italian white, is working hard to make a comeback. — Wall Street Journal
• How to get the most out of shopping at the farmers market. — Chicago Tribune
• Strawberry-rhubarb chicken is a seasonal twist on the classic sweet-and-sour chicken. — Washington Post
• Boston's African-American communities are paving the way for a new class of healthy, sustainable soul food. — Boston Globe

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• Does snapping asparagus truly yield the most tender results? — New York Times
• A behind-the-scenes look at the sustainable farm featured in The Omnivore's Dilemma. — Washington Post
• Experts spill their secrets for making the best-ever meatloaf. — Chicago Tribune
• Now more than ever, restaurants are taking note of food allergies. — Boston Globe
• One Japanese contemporary is bringing the traditional tea ceremony into the 21st century. — Wall Street Journal
• Is decanting your wine really all that important? — Los Angeles Times
• Taste-tested: store-bought strawberry frozen yogurt. — San Francisco Chronicle

• Which type of coffee pot is the perfect match for you? — Chicago Tribune
• Forget the gizmos, Michael Ruhlman suggests investing in a kitchen scale. — Los Angeles Times
• Food service companies have threatened to boycott Florida tomatoes if growers don't improve farm workers' wages and conditions. — Washington Post
• Restaurateurs have been showing appreciation for their regulars with extra-special perks. — Boston Globe
• Fava leaves are just as satisfying to eat as their legume counterparts. — San Francisco Chronicle
• Familiarize yourself with the right cooking techniques for inexpensive cuts of meat. — New York Times
• Italian Prosecco is inexpensive, wildly available, and better-tasting than ever. — Wall Street Journal

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