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Consumers Warm Up to Humanely Raised Veal

YumSugar — Thu, 29 Oct 2009 12:50:04 -0700

While the vegetarian trend has continued to rise, a meat movement is also gaining popularity. The latest subject in sustainable agriculture? Pasture-raised veal. Compared to conventionally raised veal, rose veal, as it's been dubbed, is leaner, with a blush color.

Eating veal has long been an animal-welfare issue, with opponents pointing to calves confined in stalls so tiny that livestock are unable to move. But producers of pasture-raised veal argue that the meat comes from hormone- and antibiotic-free calves who drink their mother's milk, consume pasture grass, and freely roam pastures.

Animal-rights activists are against the slaughter of young animals who have strong maternal bonds - yet according to veal proponents, calves are the same age as lamb and older than pigs when they're slaughtered. Where do you stand? Would you be more likely to eat pasture raised veal?

First Couple Faces Criticism For Dining Decisions

YumSugar — Mon, 01 Jun 2009 15:00:33 -0700

The first couple have continued to convey political messages about food with their recent dining choices. The Obamas spent Saturday evening in Manhattan, where they dined at James Beard Award-winning chef Dan Barber's restaurant Blue Hill before catching a Broadway show.

Within hours, news sites were awash with commentary on the first couple's romantic dinner. "Is it possible to be too political at mealtime?" the Washington Post posited, noting the couple has adopted a pattern of choosing eateries with strong local ties and sustainable food agendas. The Times' Frank Bruni called the decision "too pat and controlled," portraying the president as overly somber and self-restrained when it comes to enjoying food.

Ironically, the same day the Obamas were chided for overthinking dinner, the Times also criticized the First Lady for not going far enough in her message about food. Writer Amanda Hesser lauded Michelle Obama for bringing attention to the local foods movement, then criticized her for stopping short of promoting cooking. Wrote Hesser: "Terrific local ingredients aren't of much use if people aren't cooking them . . . Just as she highlighted American fashion by wearing the clothes of young designers, she could call attention to cooking by bringing America's talented young chefs to the White House for a food summit meeting."

Shouldn't the Obamas be commended for making educated dining choices? Is the media coming down too hard on the presidential couple? How do you feel about the food selections the Obamas have made thus far?

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The Washington Post's 2nd Annual Peep Show

YumSugar — Sun, 23 Mar 2008 05:48:12 -0700

This year the folks at the Washington Post put together their second annual Peeps Show. It's a contest they run in which they invite their readers to put together Peeps dioramas. This year they received over 800 entries, and narrowed that down to 31 semi-finalists and one winner. The winner is Laura Sillers, who whipped up a diorama called "The Tomb of King Peepankhamun." It includes Peeps hieroglyphics, a mummified Peep and more.

I've put a few of my favorites below, but be sure to check out all 32 winning entries.

View 5 Photos ›

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Does a Wine's Score Matter?

partysugar — Fri, 25 Jan 2008 14:14:11 -0800

Wine is a super subjective drink; to one person a merlot may taste harsh and to another it could be full of flavor. That being said, I do take into account a wine's score when choosing what wine to purchase. Created in the 1970s by wine critic Robert Parker, the 100 point American wine rating system is widely used by wine magazines to rank a wine's overall taste, appearance, and aroma. Wine merchants often use a wine's score to sell certain bottles.

But what happens when the wine's are mislabeled? A recent study conducted by the Washington Post food section concluded that 6 percent of the signs showing a wine's score were incorrect. The Post states:

The vintage available was usually unrated or had received a lower score, though there were occasions when the actual wine displayed had received a higher rating.

Wine Spectator acknowledges these errors as a nuisance, but have no solution to stop the false advertising. This makes me question the system's credibility and in the future I may not pay as much attention to the rating. What do you guys think? Does a wine's score matter?

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Food Section Sampler - Nov. 18, 2009

YumSugar — Wed, 18 Nov 2009 11:30:27 -0800

Time to stock up: Looks like pure canned pumpkin is in short supply this year. - Los Angeles Times
Don't miss out on the Beaujolais Nouveau celebrations. - Wall Street Journal
Catching up with rapper Coolio, who's come out with a new cookbook, Ghetto Gourmet. - Boston Globe
Starbucks has raised its coffee prices in the Windy City. - Chicago Tribune
Complementary wine pairings for every Thanksgiving dish. - San Francisco Chronicle
If you have to reach for frozen pie shells, which brands are the best bets? - Washington Post
French legend Pierre Gagnaire is gearing up for Twist, his first restaurant in the US. - New York Times

Food Section Sampler - Nov. 11, 2009

YumSugar — Wed, 11 Nov 2009 11:30:01 -0800

The sandwich chains of today are threatening the New Orleans tradition that is the po-boy. - New York Times
Kraft has officially launched a hostile bid to take over Cadbury. - Chicago Tribune
Putting frozen green bean brands to the test. - San Francisco Chronicle
A mixed case of peppery syrah makes for an ideal holiday gift. - Wall Street Journal
Is a Bon Appétit TV show in the works? - Los Angeles Times
Five essential kitchen tools to have on hand every Thanksgiving. - Washington Post
Dining at the restaurant where Julia Child had her first encounter with French cuisine. - Boston Globe

Source: Flickr User chadly

Food Section Sampler - Nov. 4, 2009

YumSugar — Wed, 04 Nov 2009 11:30:07 -0800

Isaac Mizrahi is now hawking plaid cheesecakes for QVC. - Women's Wear Daily
Did Gourmet magazine die by trying too hard to be all things to all people? - Los Angeles Times
One Brooklynite re-creates the famed St. Louis gooey butter cake. - New York Times
The economy hasn't quelled America's appetite for luxury foods. - San Francisco Chronicle
The science behind how gelatin works. - Boston Globe
Look forward to enjoying new cocktail classics. - Washington Post
Restaurants have a new way to cut back: Re-creating recipes to conserve on ingredients. - Wall Street Journal

Food Section Sampler - Oct. 28, 2009

YumSugar — Wed, 28 Oct 2009 11:30:29 -0700

Necco wafers have gotten an all-natural makeover.- Boston Globe
Learning to cook with quince. - Los Angeles Times
A superb sandwich requires a little more imagination. - San Francisco Chronicle
Several simple measures to make homemade stock much easier. - Washington Post
Hefty European whites that stand up well to hearty Fall meals. - Wall Street Journal
Chef Michael Symon's releasing his first cookbook. - Cleveland Plain Dealer
Even the sagely Thomas Keller has learned many lessons this year. - New York Times

Washington Post Peep Show 2

YumSugar — Sat, 22 Mar 2008 21:45:12 -0700

Winning Peep dioramas from the Washington Post's contest 2008.

View Slideshow ›

Food Section Sampler - Oct. 21, 2009

YumSugar — Wed, 21 Oct 2009 10:30:06 -0700

Matchboxes, a cost-effective way to advertise, are making a gradual comeback in restaurants. - New York Times
Even Bon Appétit hasn't been spared from layoffs at Condé Nast. - New York Post
Former Top Cheffer Stefan Richter's new restaurant, Stefan's at LA Farm, is off to a good start. - Los Angeles Times
Why do so many California farm-to-table restaurants neglect to feature local wines? - San Francisco Chronicle
Fast, easy, and healthy recipe: Chinese broccoli in oyster sauce.- Boston Globe
Fine Living's Bartender Wars reveals a not-so-great glimpse of tending bar. - Washington Post
A guide to star chef David Chang's Momofuku restaurants, as well as his new cookbook. - Wall Street Journal