Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feed_logo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Why is the Times just now discovering CSAs?http://www.slashfood.com/2008/07/10/why-is-the-times-just-now-discovering-csas/http://www.slashfood.com/2008/07/10/why-is-the-times-just-now-discovering-csas/http://www.slashfood.com/2008/07/10/why-is-the-times-just-now-discovering-csas/#commentsFiled under: , ,

We've all heard about CSAs - Community-Supported Agriculture - and many of us have participated in CSA programs in our towns. Essentially, you fork over some cash (usually from $500 to $800), and each month, you get a bounty of whatever fruits and veggies are in season, courtesy of a locally-owned farm.

For some people, the boxes of produce are as close to they get to the farm, though they can feel secure in knowing that they're supporting their local farmers and not supporting grocery store-sold produce. Other CSA participants go a step further and purchase a small piece of the actual farm, which they visit and keep up themselves.

My question: why is the New York Times just now learning about this? A recent article on CSAs calls it "a loose but growing network," making it sound as if they just stumbled upon the movement yesterday. Really? I have friends who have been participating in these programs for years. Perhaps it's just new in more rural areas?

In the meantime, I will continue to enjoy locally-grown veggies, and go back to my love/hate relationship with the Times.

Permalink | Email this | Comments

]]>CSAfarmfarmerslocalNew York TimesNewYorkTimesplotsEllen SlatteryThu, 10 Jul 2008 18:03:00 ESTAfter a long hike, relax with a glass of The Climberhttp://www.slashfood.com/2008/07/09/after-a-long-hike-relax-with-a-glass-of-the-climber/http://www.slashfood.com/2008/07/09/after-a-long-hike-relax-with-a-glass-of-the-climber/http://www.slashfood.com/2008/07/09/after-a-long-hike-relax-with-a-glass-of-the-climber/#commentsFiled under:

bottles of Climber WineIf you've ever run a race - or missed a meal - you know the name "Clif Bar." Packed with protein and carbs, these pocket-sized portions can get you through a tough race or a long meeting.

Between energy bars, sports gel, and even kids' granola bars, the Clif family has sure made a name for itself. So now that they've conquered the sports food arena, why not go for something a little more...laid-back?

Clif Bar's owners, Gary Erickson and Kit Crawford, fueled by motivation, entrepreneurial spirit, and probably a few bites of Maple Nut-flavored Clif bar, are now pouring their energy into wine. The Clif Bar Family Winery focuses on sustainably-farmed and organic grapes, and the collection includes a white and red both named "The Climber," as well as a zinfandel, a syrah, and others.

Energy bar to wine might not be the most obvious transition, but since they opened up shop in 2004, things seem to be going just swimmingly for the Clif Bar family.

Permalink | Email this | Comments

]]>athletesClif Barenergy barEnergyBarexercisevineyardwineryworkoutEllen SlatteryWed, 09 Jul 2008 10:01:00 ESTThe Boston Globe in 60 seconds: Blueberry biscuits and BPA-free plastichttp://www.slashfood.com/2008/07/08/the-boston-globe-in-60-seconds-blueberry-biscuits-and-bpa-free/http://www.slashfood.com/2008/07/08/the-boston-globe-in-60-seconds-blueberry-biscuits-and-bpa-free/http://www.slashfood.com/2008/07/08/the-boston-globe-in-60-seconds-blueberry-biscuits-and-bpa-free/#commentsFiled under: ,


Permalink | Email this | Comments

]]>blueberry biscuitBlueberryBiscuitBostonBPA-freefennel coleslawFennelColeslawFlatterwareFourth of JulyFourthOfJulyIndependence DayIndependenceDayparfaitEllen SlatteryTue, 08 Jul 2008 09:02:00 ESTFelted ice cream and clay cakehttp://www.slashfood.com/2008/07/04/felted-ice-cream-and-clay-cake/http://www.slashfood.com/2008/07/04/felted-ice-cream-and-clay-cake/http://www.slashfood.com/2008/07/04/felted-ice-cream-and-clay-cake/#commentsFiled under: ,

Give a bunch of super-crafty DIY types the theme of "indulgence," allow time for their creativity to fester, and what do you get?

You get Sugarcraft, more than a month of sugar chandeliers, felted ice cream cones, watermelon earrings, and any other food-cum-craft project that you could dream up. The designers range from Heidi Kenney of My Paper Crane fame, who crochets food items complete with googly eyes and facial expressions, to the UK's Alison Tennant, who makes confections out of polymer clay - at a 1:12 scale.

Any way you slice it, these artists have some great ideas about indulgence and how it is represented in various mediums (sand art, sugar, paint, needlepoint...the list goes on and on). Go ahead: indulge yourself in a few photos from this year's Sugarcraft. And if you want to see them in person, get over to Chicago - it's going on through August 9.

Gallery: Sugarcraft Masterpieces

Permalink | Email this | Comments

]]>artartistChicagodesignerfeaturedmediumMy Paper CraneMyPaperCraneEllen SlatteryFri, 04 Jul 2008 16:01:00 ESTSpirit of Summer: Wild blueberry alehttp://www.slashfood.com/2008/07/04/spirit-of-summer-wild-blueberry-ale/http://www.slashfood.com/2008/07/04/spirit-of-summer-wild-blueberry-ale/http://www.slashfood.com/2008/07/04/spirit-of-summer-wild-blueberry-ale/#commentsFiled under: , ,



My favorite summer indulgence, by far, is the Sea Dog BluePaw wheat ale. Of the several blueberry/wheat beer concoctions I've tried, Sea Dog is the smoothest, with the most natural, satisfying blueberry taste. It's a strong, solid ale with just a hint of real Maine blueberries, and no fake aftertaste.

But the best part isn't just the beer: it's what comes in it when you order. In Boston, at least, it comes to you with a smattering of fresh blueberries floating on top. Each surrounded by teeny bubbles, as you sip, they slowly sink down to the bottom, resulting in quite a pleasing display of physics (trust me, the process becomes more entertaining with each glass).

My friend and I started calling it the "poor man's sangria." But you can also call it delicious.

Permalink | Email this | Comments

]]>beerblueberry aleBlueberryAlewheatEllen SlatteryFri, 04 Jul 2008 11:04:00 ESTWhat's the deal with homemade veggie burgers with mushy middles?http://www.slashfood.com/2008/07/03/homemade-veggie-burgers-with-mushy-middles-whats-the-deal/http://www.slashfood.com/2008/07/03/homemade-veggie-burgers-with-mushy-middles-whats-the-deal/http://www.slashfood.com/2008/07/03/homemade-veggie-burgers-with-mushy-middles-whats-the-deal/#commentsFiled under: , ,

homemade veggie burger
Veggie burgers are a large part of my diet. Whether homemade or of the Morningstar/Amy's/Dr.Praeger's variety, I eat 'em plain, pile on sauteed veggies, or cut them up and throw them in a salad. They never get old.

As one would expect, I also tend to order them when I'm out to dinner (often, they're one of only a few vegetarian options available). Sometimes they're amazing - in fact, I find that, not surprisingly, tiny, out-of-the-way cafes and family-run kitchens have the best, crispiest, most satisfying veggie burgers. This includes a crispy outer shell, just the right amount of spices, a good protein-to-vegetable ratio, an egg or two to bind the mix together, and a non-mushy middle.

Lately, though, I've found an unsettling trend among larger restaurant veggie burgers: The outer layer is crisped to perfection, but the middles are completely underdone! (If you're furrowing your brow, think of it as ordering a steak weIl done and it showing up rare).

Continue reading What's the deal with homemade veggie burgers with mushy middles?

Permalink | Email this | Comments

]]>grilllentilsrantrestaurantsvegetablesveggie burgerVeggieBurgerEllen SlatteryThu, 03 Jul 2008 15:05:00 ESTAn airline snack like no otherhttp://www.slashfood.com/2008/07/03/an-airline-snack-like-no-other/http://www.slashfood.com/2008/07/03/an-airline-snack-like-no-other/http://www.slashfood.com/2008/07/03/an-airline-snack-like-no-other/#commentsFiled under: ,

As airlines continue to go out of business and slash budgets at rapid rates, the free snack foods are often the first to get cut. And forget honey-roasted peanuts - now, with fears of peanut allergies, many airlines have switched to boring ol' pretzels, in fear of getting sued by the parents of allergic toddlers, or - gulp - nothing at all!

Over the weekend, I flew Midwest Airlines, one I'd never ridden before. (I swear, Midwest didn't pay me to endorse them).

When I stepped on my first Midwest flight, I smelled the familiar smells - recirculated air, extra lemon-y bathroom deodorizer - but there was a hint of something magical in the air. Something...chocolately. I quickly shrugged it off and proceeded to pass out in my seat.

Continue reading An airline snack like no other

Permalink | Email this | Comments

]]>air travelairlineAirTravelcookiespilotplaneEllen SlatteryThu, 03 Jul 2008 10:00:00 ESTNew Orleans awarded an official drinkhttp://www.slashfood.com/2008/07/02/new-orleans-awarded-an-official-drink/http://www.slashfood.com/2008/07/02/new-orleans-awarded-an-official-drink/http://www.slashfood.com/2008/07/02/new-orleans-awarded-an-official-drink/#commentsFiled under: , , , , ,



The Louisiana legislature (don't they have better things to do?) yesterday named the Sazerac - a mix of bitters, rye whiskey, and absinthe - as the city's official cocktail.

As NPR reports, the drink is found in bars across the city, and its bitters are what makes it unique and deeply beloved by brown drink lovers all across the country.

Want a taste of New Orleans, but don't feel like hopping on a plane? Whip up your own, slightly modernized version of Sazerac.

Continue reading New Orleans awarded an official drink

Read | Permalink | Email this | Comments

]]>absinthebittersEllen SlatteryWed, 02 Jul 2008 16:02:00 ESTThe Boston Globe in 60 seconds: Tomatoes, Tajikistan and true lovehttp://www.slashfood.com/2008/07/01/the-boston-globe-in-60-seconds-tomatoes-tajikistan-and-true-lo/http://www.slashfood.com/2008/07/01/the-boston-globe-in-60-seconds-tomatoes-tajikistan-and-true-lo/http://www.slashfood.com/2008/07/01/the-boston-globe-in-60-seconds-tomatoes-tajikistan-and-true-lo/#commentsFiled under: , ,


  • Need to whip up an impressive dinner to please your sweetie? The Globe's got you covered
  • Once and for all: what's the deal with tomatoes? Are they safe to eat, or not?
  • This teahouse is a little taste of Tajikistan in - where else? - Boulder, Colorado
  • A Dorchester gathering celebrates West Africa with signature dishes and plenty of tradition
  • Need a quick dessert? Try a Fast Blueberry Freeze - kind of like a blueberry slushy (and would work great with a splash of vodka or some triple sec)
  • The Green Dragon, the Japanese Plum Ginger, and The Forbidden Passion: the names say it all
  • These people aren't satisfied with just any old salad green - they go straight to the source

Permalink | Email this | Comments

]]>blueberrycocktailsdesserthikingnewlywedstomatoesWest AfricaWestAfricaEllen SlatteryTue, 01 Jul 2008 10:02:00 ESTThe Boston Globe in 60 seconds: Donuts, in-demand bartenders and dangerously delicious goat cheesehttp://www.slashfood.com/2008/06/23/the-boston-globe-in-60-seconds/http://www.slashfood.com/2008/06/23/the-boston-globe-in-60-seconds/http://www.slashfood.com/2008/06/23/the-boston-globe-in-60-seconds/#commentsFiled under: ,


Permalink | Email this | Comments

]]>bartendersBostondonut recipeDonutRecipeDoughnut PlantDoughnutPlantgrocerylocal goat cheeseLocalGoatCheesepricesRhode IslandRhodeIslandSouth AfricaSouthAfricawineEllen SlatteryMon, 23 Jun 2008 10:05:00 ESTLingering food smells? Try thishttp://www.slashfood.com/2008/06/17/lingering-food-smells-try-this/http://www.slashfood.com/2008/06/17/lingering-food-smells-try-this/http://www.slashfood.com/2008/06/17/lingering-food-smells-try-this/#commentsFiled under: , , ,

Be it fish, garlic, or cabbage, dinner is delicious - until it's all gone, but its scent remains in the air, permeating the furniture and generally grossing you out.

Aside from sticking a fan in the window and setting it to 'exhaust,' Apartment Therapy has some great suggestions on how to get rid of those lingering odors:
  • Leave a dish of vinegar on the counter overnight, or leave it out while you're cooking (careful of boiling it, though, because then you'll replace the fish smell with vinegar, and that's not really any better)
  • Simmer a mixture of half-vinegar, half-water on the stove
  • Simmer a mixture of lemon and orange rinds on the stove for about half an hour. Throw some cloves in, too, if you have them
  • Before you cook fish, core and slice an apple into thin layers. Then submerge the apples and fry them in oil until they turn brown. Then, go ahead and cook your fish.

Permalink | Email this | Comments

]]>featuredfishgarlicodoronionscentsmelltipsEllen SlatteryTue, 17 Jun 2008 09:01:00 ESTIs bribing kids with food really a good idea?http://www.slashfood.com/2008/06/15/is-bribing-kids-with-food-really-a-good-idea/http://www.slashfood.com/2008/06/15/is-bribing-kids-with-food-really-a-good-idea/http://www.slashfood.com/2008/06/15/is-bribing-kids-with-food-really-a-good-idea/#commentsFiled under: , , , ,



It's obvious after reading posts like Marisa's ode to Philly Water Ice that the treat is a well-deserved one after a long, hot day in the city.

But should we be using it - along with pizza and candy - to bribe Philly youth?

In West Philly's 19th District, police will begin an initiative called "positive ticketing," in which they will award prizes (see: candy and junk food) to kids they see doing "good deeds" like helping elderly citizens across the street, or cleaning up a neighborhood block. So far, local businesses like 7-Eleven, Applebee's, Lucky Pizza, and Rita's Water Ice have donated food or gift certificates to the program.

It's important to encourage kids to do good deeds. But there are several problems I see with this method.

Continue reading Is bribing kids with food really a good idea?

Read | Permalink | Email this | Comments

]]>bribingcandyitalian iceItalianIcekidsPhillywater iceWaterIceEllen SlatterySun, 15 Jun 2008 15:00:00 ESTBoston Globe in 60 seconds: Cake, cafes, and Cook Farm ice creamhttp://www.slashfood.com/2008/06/15/boston-globe-in-60-seconds-cake-cafes-and-cook-farm-ice-cream/http://www.slashfood.com/2008/06/15/boston-globe-in-60-seconds-cake-cafes-and-cook-farm-ice-cream/http://www.slashfood.com/2008/06/15/boston-globe-in-60-seconds-cake-cafes-and-cook-farm-ice-cream/#commentsFiled under: , ,




  • How does your favorite cafe roast their beans? What beans go best with which roasting methods? (article complete with eerily magnified photo of coffee bean that looks more like...well, you figure it out)
  • Grandpa's Dribble Cake is no easy task: two layers of cake and two kinds of frosting make this a daunting - but rewarding - task
  • In the Boston area? In the mood for some ripe, juicy strawberries? Here's where to find 'em
  • Forget vanchocstraw - instead, get a load of these Cook Farm family ice cream recipes: apple-blueberry crisp; coconut with chocolate and almonds; and - why not? - asparagus
  • Organic spirits continue to gain popularity, so you can drink with a clear conscience
  • Want to teach your old dog new tricks? Try one with homemade sauerkraut, or even pineapple
  • A father, his road to chef-dom, and a really awesome recipe for fig, pear, caramelized onion and blue cheese pizza

Read | Permalink | Email this | Comments

]]>beanscoffeeCook FarmCookFarmGrandpas Dribble CakeGrandpasDribbleCakeice creamIceCreamorganic spiritsOrganicSpiritspizzaroastingstrawberriesEllen SlatterySun, 15 Jun 2008 13:00:00 ESTGreenDaily in 60 seconds: Applebee's and a lack of abundancehttp://www.slashfood.com/2008/06/15/greendaily-in-60-seconds-applebees-and-a-lack-of-abundance/http://www.slashfood.com/2008/06/15/greendaily-in-60-seconds-applebees-and-a-lack-of-abundance/http://www.slashfood.com/2008/06/15/greendaily-in-60-seconds-applebees-and-a-lack-of-abundance/#commentsFiled under:

Permalink | Email this | Comments

]]>abundanceapplebeesChinadadfathers dayFathersDayneighborhood garden projectNeighborhoodGardenProjecttiger bone wineTigerBoneWinezhi teaZhiTeaEllen SlatterySun, 15 Jun 2008 09:01:00 ESTFood Oddities: An big-mouthed artist with a penchant for blondeshttp://www.slashfood.com/2008/06/13/food-oddities-an-big-mouthed-artist-with-a-penchant-for-blondes/http://www.slashfood.com/2008/06/13/food-oddities-an-big-mouthed-artist-with-a-penchant-for-blondes/http://www.slashfood.com/2008/06/13/food-oddities-an-big-mouthed-artist-with-a-penchant-for-blondes/#commentsFiled under: , , ,



Jason Kronenwald likes words that begin with the letter "b" - specifically, blondes and bubble gum. Combine your two passions, and what do you get?

Of course! Portraits of iconic blonde women made entirely out of chewed bubble gum. (Why...what were you thinking? Weirdo.) Kroenwald has minions of gum-chewers at his disposal, but says he prefers Trident when it comes to personal chewing. He claims that there are no paints or dyes used, and that "the mixing of color takes place in the mouth during chewing." Hmm...so kinda like Willy Wonka, then?

Here are a bunch, from Marilyn to Britney.

Creative or cheap? You decide.

via [epi-log]

Gallery: Chewing gum portraits

Permalink | Email this | Comments

]]>actorsBritney SpearsBritneySpearsbubble gumBubbleGumcelebritieschewing gumChewingGumgumMarilyn MonroeMarilynMonroeTwiggyEllen SlatteryFri, 13 Jun 2008 16:05:00 ESTYou think you know, but you have no ideahttp://www.slashfood.com/2008/06/11/you-think-you-know-but-you-have-no-idea/http://www.slashfood.com/2008/06/11/you-think-you-know-but-you-have-no-idea/http://www.slashfood.com/2008/06/11/you-think-you-know-but-you-have-no-idea/#commentsFiled under: ,

By now, you've probably stopped reading articles about the food crisis by now. You probably read a few at first, and a few turned to two a week, at best. Now your eyes skim by as journalists continue to cover this problem that's plaguing people around the world. But as long as it doesn't directly affect you (except where prices are concerned), who cares, right?

For a pared-down, concise, but still informative look at what you do (but mostly what you don't) know about the food crisis, check out National Geographic's quiz, What's up with the food crisis?

The quiz discloses the answers to such questions as "does buying U.S.-grown rice deprive struggling economies of income?" and "which two countries are having the greatest effect on the global grain market?"

And if you're not completely depressed by the results to the food crisis quiz, see how much you know about the safety of your produce.

Permalink | Email this | Comments

]]>featuresfood crisisFoodCrisisglobal marketGlobalMarketgrainproducequizricetestEllen SlatteryWed, 11 Jun 2008 17:00:00 ESTGreen Daily in 60 seconds: Bugs in cans, BioBags and bad burgershttp://www.slashfood.com/2008/06/10/greendaily-in-60-seconds-bugs-in-cans-biobags-and-bad-burgers/http://www.slashfood.com/2008/06/10/greendaily-in-60-seconds-bugs-in-cans-biobags-and-bad-burgers/http://www.slashfood.com/2008/06/10/greendaily-in-60-seconds-bugs-in-cans-biobags-and-bad-burgers/#commentsFiled under: , , ,


Permalink | Email this | Comments

]]>applesBioBagbodybuildingChinacoffeeGreenDailyseafoodSwitzerlandEllen SlatteryTue, 10 Jun 2008 09:00:00 ESTGreen Daily's Sustainability Series round-uphttp://www.slashfood.com/2008/06/09/green-dailys-sustainability-series-round-up/http://www.slashfood.com/2008/06/09/green-dailys-sustainability-series-round-up/http://www.slashfood.com/2008/06/09/green-dailys-sustainability-series-round-up/#commentsFiled under: ,

Sister site Green Daily has a great new feature: the Sustainability Series is composed of several videos about production and consumption of organic food in America. GD contributor Alexia Prichard interviews several people in the environmental and sustainable food sectors in order to uncover some oft-unknown details about organic and "natural" foods. They're full of depressing facts, like that most food travels, on average, 2500 miles before we get to eat it.

Prichard acknowledges that the USDA organic regulation system is a confusing one, and that most consumers - even otherwise environmentally-conscious ones - are frustrated and baffled by the labels emblazoned on their food. "Organic," "free range," and "natural" are terms that we once thought we understood, but that now take on entirely different meanings within the confines of the USDA's rules.

Learn about "re-localizing" your diet and how to overcome challenges that keep you from getting the healthiest, most local food you can.

Permalink | Email this | Comments

]]>alexia prichardAlexiaPrichardblogGreenDailylocavorenaturalorganicsister siteSisterSiteSustainability seriesSustainabilitySeriesEllen SlatteryMon, 09 Jun 2008 15:00:00 ESTHits and misses among the nation's stadium food. How does your city rank?http://www.slashfood.com/2008/06/08/hits-and-misses-among-the-nations-stadium-food-how-does-your-c/http://www.slashfood.com/2008/06/08/hits-and-misses-among-the-nations-stadium-food-how-does-your-c/http://www.slashfood.com/2008/06/08/hits-and-misses-among-the-nations-stadium-food-how-does-your-c/#commentsFiled under: , ,



This week, the Times is a little less pretentious and a little more...well, all-American.

Check out the interactive map of baseball stadiums across the country, and click on those featured for what to order and what to avoid at each.

The map is fun, as are the color photos of dishes at each stadium. But the quality of stadium food is highly debatable, especially if the food carries with it an air of nostalgia and tradition (ie: cheesesteaks in Philly or pizza in Chicago) or, y'know, if you've imbibed a bit too much (because let's be honest: after four beers, you won't care if the nachos are a little stale).

Although, I'll give it to the Times: the Philly cheesesteak shown in the photo was not a home run. Although I'll bet that somewhere out there, there's a diehard Phillies cheesesteak fan.

Permalink | Email this | Comments

]]>ballparkbaseballhot dogHotDogmapMetsNew York TimesNewYorkTimesPhilliesstadiumstadium foodStadiumFoodEllen SlatterySun, 08 Jun 2008 09:00:00 ESTMmm...sculpturehttp://www.slashfood.com/2008/06/04/mmm-sculpture/http://www.slashfood.com/2008/06/04/mmm-sculpture/http://www.slashfood.com/2008/06/04/mmm-sculpture/#commentsFiled under: ,


This is Liz. She's an artist who works in a very delicious medium; Jell-O.

In this particular clip, she shows how she fashions San Francisco's entire Mission District out of the gelatin dessert.

The process is simple, but tedious: Liz takes pictures of the District, and then uses the photos to build molds out of balsa wood and foam core. Then, she builds silicone rubber molds around the sculptures, and when they dry, she makes the Jell-O and lets it set in the molds.

(Oh, and Liz makes Jell-O the way us normal people do, but sometimes she adds additional coloring to make the sculpture more vibrant). She also sprinkles dry Jell-O around the model to represent streets and parks).

One caveat about working with Jell-O (besides the overwhelming urge to consume your sculptures, of course) has to be the fact that eventually, it gets moldy.

But instead of letting that ruin her work, Liz uses the moldiness as a metaphor for change and adaptation within urban areas.

Permalink | Email this | Comments

]]>artBill CosbyBillCosbyCurrentdessertgelatinJell-OmodelsculpturevideoEllen SlatteryWed, 04 Jun 2008 13:38:00 EST