Eastern Market Photo: ngolebiewski/Flickr

Attention, residents of the nation's capital: After two long years of waiting, Washington, D.C.'s historic Eastern Market re-opened this morning.

The Capitol Hill market, which had been in continuous operation since it opened 1873, closed in 2007 after a devastating fire. Home to many farmers and a wide range of culinary delights that included everything from buckwheat blueberry pancakes (known in local parlance as "bluebucks") and cured meats to pumpkin ravioli and crab cakes, the market was the shining jewel in its neighborhood's crown.

While the fire that closed the market was a blow to a historical site, it also presented what some considered a long overdue opportunity for improvement.

Learn more about the opening party and $22 million renovation after the jump.

When it comes to food and travel guides, some are known for their frugality, others for their edginess and still others for their humor. Frommer's could perhaps best be described as "Old Reliable," with picks that rarely stray far from the well-trodden path and are somewhat on the pricey side. Instead of budget-friendly options and spontaneity, Frommer's devotees could bet on an authentic, safe and somewhat luxe travel experience.

That's why it's surprising that the hot-off-the-press new book "Frommer's 500 Places for Food and Wine Lovers" offers an incredibly wide array of options for every budget. Sure, it tips its hat to the traditional institutions that one would expect from the venerable publisher, but it also offers some down-market choices that should give adventurous gourmands a run for their money. Within its pages we spied Coney Island's Totonno's Pizzeria, with some of New York's most-buzzed-about pies in spite of its location on a scuzzy stretch of Neptune Avenue, and old-school Frank Pepe's pizzeria in New Haven, Conn.

Other Frommer's finds after the jump.

Your favorite beer may have just gotten a makeover. To those wandering the suds store in vain searching for those classic pyramid-sporting, Tintin-esque brews, listen up: Pyramid Hefeweizen will henceforth be known as Haywire Hefeweizen (above left), and Pyramid Apricot Ale is now Audacious Apricot Ale. Pyramid Breweries, America's 11th largest brewing company and fifth largest craft brewer, just announced this "revitalized brand positioning," and we're pretty surprised by the assertive redesign.

We're not alone. "Do they make beer or energy drinks?" quipped one BeerAdvocate user. Others, however, are more blasé: At Charlotte, N.C.'s Flying Saucer Draught Emporium, which stocks over 200 beers, general manager Daniel Parks remarked, "I don't think it will change [sales] one bit."

Typically reserved brewers have been shaking it up a bit of late: Sierra Nevada named a new year-round brew Torpedo IPA, a step up from their unadorned line of Pale Ale, Porter, Stout and Wheat. In Pyramid's case, this may be due to a recent buyout by flamboyantly designed Magic Hat's parent company, Independent Brewers United. (Pyramid did not return several requests for comment). To us, Haywire and Audacious sound like sheer marketing, uh, audacity.

Will you miss the Pyramids of the past the way we will?

Although the film adaption of "Julie & Julia" isn't coming out until August, Julia Child fans are already excited at the prospect of seeing America's most iconic cooking superstar served up onscreen. Following last weekend's sale of the film's props, your devoted Slashfood staff has been searching for images of the upcoming film.

Everything about Julia Child was outsized, from her flamboyant cooking style to her rich, fluttering falsetto, to her famously dry humor. This, after all, was the great chef who started her professional life as a purported spy in the OSS during World War II, became one of the few women to attend Paris' Le Cordon Bleu cooking school, and ended up spearheading a home-cooking movement that transformed American cuisine with her TV show "The French Chef."

Given Child's impressive height (she was 6-foot-2), it's perhaps unsurprising that the majority of her imitators have been men. The most famous was probably Dan Aykroyd on "Saturday Night Live." His repeated exhortation to "Save the liver!" captured Child's forceful personality and occasional tendency toward self-parody. An even better tribute was offered by John Candy, with a spot-on impression of Child boxing with Fred Rogers in "Battle of the PBS Stars" on "SCTV."

Click for more Julia after the jump.

On April 2, 2009, Widmer Brothers Brewing celebrates its 25th Anniversary.

Started by two bothers, Kurt and Rob, back in 1984 with money scraped together from friends and relatives, Widmer is now the 11th largest brewery in America. The brand is best known for their flagship Widmer Hefeweizen, considered the first American-style Hefeweizen, and still a refreshing and drinkable stand-out, especially in the summer months.

In honor of the event, Widmer Brothers is releasing a limited-edition 25th Anniversary brew, a double alt beer dubbed "84/09," brewed with a reflective eye towards the brothers' very first offering back in 1984, Widmer Alt. And what would an anniversary be without a little reflection? Kurt Widmer (shown in a then and now picture above) was gracious enough to answer some questions about the big event. ...

Mike Pomranz: It's the big 25 year anniversary! Congratulations! Did you ever think you'd be where you are today when you launched Widmer Brothers back in 1984?

Kurt Widmer: Thank you! No, we are continually surprised at how large and quickly we have been able to grow as a company. It's much more than we ever anticipated.

MP: What were your goals for the brewery back in 1984 compared to your goals today?

One of the most delightful and plentiful coffee bean regions is Ethiopia, offering "percs" that include Yirgacheffe, Sidamo, Harrar and Limu. As a home coffee roaster, one of my greatest delights is pulling out some Harrar, letting the roasting smells infiltrate my apartment, and then partake in its smooth, rich and reliable flavor. And if you think it's just coffee snobbery, a report once stated that Harrar was "the single most requested coffee from our customers and partners" at Starbucks.

But the whole rich and diverse world of Ethiopian coffee might be in danger.

As The New York Times reports, the Ethiopian government has suspended the licenses of the largest coffee exporters, meaning that for the time being, no coffee is leaving Ethiopia. But there's a little more to it. See, the government thinks that exporters are keeping coffee off the market to get the prices to rise. So, to make sure all beans get an adequate price, the government mandated that growers sell their crops through the Ethiopian Commodity Exchange.

While great in theory, it has one big flaw -- roasters outside of Ethiopia wouldn't be able to buy beans from a specific, beloved farmer. The prevalent fear: This means the end of location-specific Ethiopian purchases -- so buying Yirgacheffe coffee wouldn't be the bean we've come to know, but rather a sort of all-round brand.

The ordeal is still playing out, but popular stores like The Green Beanery are already selling out some Ethiopian brands, so if you have a deep love for a specific, tasty region, you might want to to pick up some extra.

Even back in the days when airlines weren't suffering like mad, I never thought there was much to the world of air food. I figured there were some powers-that-be types that picked some meals, most likely from an independent food distributor, and that was that. These days, I figured there was even less -- purchase crap, microwave and serve, if they even share more than a granola bar.

Then there was that infamous letter to Virgin Airlines chastising their sorry excuses for food, which led the airline to invite the reader to come to their "catering house" and give his input. Catering houses ... But that's not all -- FOXBusiness now reports that Chef Bryan Caswell, owner of REEF and Little Bigs restaurants in Houston, has been added to Continential Airlines' Congress of Chefs. Not group, not board, but Congress.

Before writing this, I looked up some Continental reviews, since I haven't flown them in a while and perhaps I was missing out on a culinary experience, but reading here, I don't think I have. Or rather, there's an enormous divide between the Business class menu, and the airline that has "won numerous awards for its international BusinessFirst service [and where] Continental's Congress of Chefs and Sommeliers carefully select menus and wines for each country the airline serves."

New Orleans has always been a cocktail town, but did you know it also makes spirits too?

Since 1995, Celebration Distillation has been crafting Old New Orleans Rum from Louisiana molasses in a facility off Elysian Fields.

On a recent visit, Slashfood met one of the company's distillers, Julie Perschall, who walked us through the warehouse operation, which flooded with 8 feet of water when Hurricane Katrina rolled through in 2005.

Using old equipment from the Abita Brewery, chief distiller Chris Sule and crew distill 1,900 gallons of molasses, yeast and water each week into about 200 gallons of white dog (184 proof booze to you), which they age on the distillery's second floor in old bourbon barrels made of white oak. Moving the barrels to higher ground proved to be a wise move, as it spared the distillery's stock during Katrina.

Visitors can taste the results -- a special edition 10-year rum distilled in 1997 which weathered the nation's costliest natural disaster to become as smooth as any ancient whiskey.

More rum after the jump.

In a previous life as a non-blogging private citizen, I enjoyed many spirited e-mail exchanges concerning sightings of that wondrous denizen of the deep, the behemoth squid. How fervid our imaginations were in picturing this colossal beast contentedly lurking in the deepest waters or rousing surfaceward to feast upon plankton and (in our imaginations if not in reality) the occasional shipwreck survivor.

Just imagine my pleasure when, during a post-dinner walk this weekend, I encountered the Nemo Whisk. Yes, it is just what it sounds like: a kitchen whisk whose handle design is a squid. And that's appropriate: in lesser dimensions than behemoth, squid graces many a table -- dipped in cornmeal and deep fried, carved into sushi or sashimi, even wiggling as fondant across the top of a cake.

Like the best design, the idea informs the execution -- in this instance, an animal whose cylindrical body lends itself to the handle shape and function and whose eyes are routinely described as "the size of a dinner plate" can whip up your eggs before they land on that selfsame plate -- a task it handles just fine if without threat to your favorite balloon whisk.

The Nemo Whisk and numerous other delights are offered courtesy of Pylones, a French company whose schtick is creating whimsical daily-use items. Mais oui, they work in themes beyond "squid." If we're still talking about eggs, use a chicken timer to boil yours after using a hen bag to carry your shopping list and your money to the grocer's. Pepper your eggs using a pepper mill in themes from Pirate to Native American and then nestle them in coordinating egg cups. Perhaps you'd like an elephant funnel, a dachshund cake server, an Eiffel Tower grater or demitasse spoons crowned with fancy chocolates? Or, simply, Melamine dinnerware printed with a jumble of tempting candy, plump red strawberries, an anchovy pizza or (if you must) a nice healthy salad?

If you like Pylones, they have an easy to use Web site and free-standing stores in New York City. Their merchandise is available at numerous online merchants -- start here.

After college, I took a job bussing tables at a very high-end restaurant attached to a very expensive country inn near my hometown. It was the kind of place where you had to stand with your arms spread at the beginning of a shift and submit to having the maitre d' inspect your cuffs and the knot in your tie (even women had to wear ties).

I'd been working there for a few weeks when I noticed that employees were throwing away massive platters of food from the wedding buffets that took place nearly every weekend afternoon -- I'm talking untouched trays of smoked salmon, artichoke hearts, blinis with caviar and mini lemon souffles. I also noticed that the wait staff would pour the remaining pitchers of fresh-squeezed orange juice straight down the sink after brunch. Finally, I asked the head waiter why we didn't just save the food to eat at employee mealtime.

"Because, if we allowed employees to eat leftover food, pretty soon you'd all be eating whatever you wanted straight out of the fridge," he told me sniffily.

What, like untrained dogs?! I gave my two weeks notice the next day.

I was reminded of that incident when I read this New York Times post, about a man fired from Whole Foods for trying to save and eat a tuna fish sandwich that was about to be thrown away. Whole Foods claimed that the man's behavior was "misconduct," which means, in addition to having lost his job, he'd be denied unemployment benefits. The man, Ralph Reece, challenged the misconduct ruling and won.

Good for him, I say. Not only is keeping employees from eating leftover food degrading and wasteful, the "misconduct" charges were, according to Reece's lawyer, souped up in order to save Whole Foods money for not having to pay unemployment. And this from a company that is supposed to be one of the best places in America to work!

If you're a big fan of Sierra Nevada Wheat, you might want to begin stocking up now...

Earlier in the week, I passed along information from a Sierra Nevada press release announcing the addition of a new year-round offering due later in 2009 called Sierra Nevada Kellerweis Hefeweizen, a German-style wheat beer. In that post, I stated: "My only question would be that...Sierra Nevada already has a wheat beer: The aptly named Sierra Nevada Wheat. Obviously wheat beers come in many different styles...but it'll be interesting to see how these co-exist."

Well, after speaking with a number of representatives from Sierra Nevada during Philly Beer Week, co-exist they will not. "Kellerweis will replace the Wheat," stated Assistant Brewmaster Terence Sullivan, which was later confirmed by one of the sales reps. Turns out Sierra Nevada Wheat, an American-style wheat beer, has seen slumping sales for quite some time now, and though the beer has been with the company since it's early days, they've decided its time to part way.

It's a sensible move: At the time of its conception, Wheat was one of the first of its kind, but the beer is a bit mild by today's standards. Kellerweis will have more of the bold flavors we've come to associate with a Sierra Nevada beer. And enthusiasm over the Kellerweis was running extremely high. "We can not wait for people to try this beer" was a regular refrain from the SN team. Send one my way, boys!

On Tuesday, Burger King opened its first "Whopper Bar" at Universal CityWalk, an entertainment complex in Orlando, Florida. A stand-alone mini-restaurant, it is the first in what the company's president hopes will ultimately be 300-500 burger stands.

Russ Klein, Burger King's president for global marketing, strategy and innovation, refers to the concept as "Pimp my burger." As with the popular television show Pimp My Ride, Whopper Bars will enable customers to personalize a mass-produced product. Although the outlets will offer a "Bar Favorites" menu, with items like the Bourbon Whopper and Pepper Bacon Steakhouse XT, the highlight of the concept lies in its interactive nature. As in a Subway restaurant, customers will be able to watch their sandwiches being prepared and direct employees on which of the 22 topping choices to place on their burgers.

The small size of the bars, combined with their sleek red, black, and gray color scheme, is designed to make them attractive for sophisticated, upscale places, where space is at a premium. Future stands will be situated in cruise ships, stadiums, casinos, and similar places.

While I'm trying to avoid fast food these days, I may have to make an exception when the Whopper bar comes to town...there's something about that bourbon Whopper that seems to demand my attention!

How far are you willing to go to save your favorite restaurant?

In Ann Arbor, Mich., the owners of a popular and longtime Mexican eatery, Tios, are selling "memberships" to help the restaurant move after the city bought the building it's called home for more than 20 years. Ann Arbor is expected to use the property to expand city hall.

Owner Tim Seaver hopes to raise $50,000 with the $50 to $5,000 memberships in the "Campaign to Save Tios." Those who join will get "one-year supply of extra hot salsa, monthly discounts or getting your name etched on a bar stool or booth," the Ann Arbor News reports.

Over the last two decades, Ann Arbor has lost many of its dining institutions, including the beloved Drake's Sandwich Shop with its homemade limeades as well as the dark and Gothic wursthaus known as the Old German.

Seaver told the paper he's already raised $20,000 from two fans of the smothered burrito, and is considering a new storefront in which to display the eatery's blazing collection of hot sauces. Tios' lease expires in June.

"People have been very generous and people want to help us keep going," Seaver said.

[Via: The Ann Arbor News]

Back before conglomerates ate up local TV, commercials for regional haunts had that charming produced-in-the-basement feel. Growing up in southeastern Michigan, I remember the "tricycles and red pop" of Faygo, having a Farrell's birthday party that looked a lot like this and wishing there was a Sign of the Beefcarver close by so I could take part in "the recipe for fun."

The Web has let the spirit of free enterprise return to anyone creative enough to harness it. That's why I like this commercial for Juan's Flying Burrito, a Mexican restaurant chain in New Orleans.

Dave Greengold -- who juggles a job as the chain's head of operations with performing in the city's only Latin soul band, Los Po-Boy-Citos, yes, little Po'Boys -- has transformed himself into a tortilla troubadour, singing of "burritos as big as your face."

If that doesn't make you hungry, a local commercial for Mr. Sprigg's BBQ in Oklahoma City certainly will. It caught the attention of Will Ferrell, who helped make Cam's jingle for "some of that mmm, mmm good, meat falls off the bone" barbecue become a viral hit.

"I want that S-P-R-I-G-G-S, when I'm dealing with Mr. Spriggs, I'm only dealing with the best." I wish they delivered.

Slashfoodies, do you have any local jingles -- past or present -- that demand a second look?

(Full Disclosure: I've known Dave since the mid-1990s when we DJ'd back-to-back at WTUL-FM).