by Monika Bartyzel, Posted Jun 10th 2009 @ 12:00PM
Mark Bittman writes about the current woes of everything fishy, and how the consumer can deal with depleted stocks and troublesome farming practices without going nuts ... and then goes Minimalist with sustainable seafood recipes.- And if that's not enough, experts weigh in on the seafood conundrum.
- Local fruit exchanges in California allow neighbors to share their bounty and let no lemon, plum or persimmon go to waste.
- Sometimes good things really do come to those who wait, as South Carolina's Scott's Pit Cook BBQ proves with its slow-smoked whole hogs.
- Coconut begins to get a more respectful cocktail treatment.
- How Tim and Liz Young of Nature's Harmony weave their "beyond organic" values into their farm's self-created ecosystem.
- Los Angeles boasts a plentiful abundance of notable Persian food, from tongue sandwiches to torshi.
- Margaret A. Hamburg, new commissioner of the FDA, appears before Congress to try and fix our broken food safety system.
- Curried duck, cobbler and butterscotch sauce are three ways to use rhubarb.
- Dan Berry looks at the hot dog's place in American foreign relations.
- Rosé, the perfect outdoor summer wine, offers dry and savory flavor without all the sugar. François Millo, the director of the Provence Wine-Producing Interprofessional Council, weighs in on the proposal to change the standard for rosés in Europe.
- A look at Food, Inc., a food documentary that opens this Friday.
- Restaurants: Soho's trailblazing Savoy still offers solid, Greenmarket-focused food, and the Upper West Side's Recipe "wraps local ingredients and refined cooking in a modern-rustic package,"
- Food Stuff fawns over the Japanese Culinary Center, Japenese Premium Beef's retail outlet, Jacques Torres Ice Cream and Greene Ice Cream.
- New York's restauarant openings and closings, plus food events and culinary benefits.
Filed Under: In Sixty Seconds
Tags: coconut, fish sustainability, FishSustainability, local fruit exchange, LocalFruitExchange, Persian food, PersianFood, rhubarb, rose, The New York Times, TheNewYorkTimes
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