"SylviaSchur" news and stories

Green tomatoes. Photo: pink_fish13, Flickr.

• Green tomatoes can become a delicious late-summer soup.
• A look at the food and fine dining of Portland, Maine, as it -- brace yourself -- gears up for frost and winter.
• At the living museum Strawbery Banke in New Hampshire, Rosh Hashana is celebrated 1919-style.
• French Languedoc wines have improved greatly over the last 25 years.
• Michael Pollan writes an op-ed piece about eating and U.S. health care.
• Food editor and developer of products like Cran-Apple juice Sylvia Schur passes away at the age of 92.
• Recipe Redux goes back in time and whips up a Huguenot Torte from 1965.
• The foods that wowed when noted chefs David Kinch, Alexandre Gauthier, Pascal Barbot and Michel Bras got cookin' on Sept. 14.
• The Minimalist makes Thai-style crab cakes.
• The classic tourist spot Tavern on the Green files for bankruptcy -- a look into why it fell.
• Restaurants: Gus & Gabriel Gastropub "fails to achieve even its low aims," Stumptown Coffee Roasters whips up exceptional espresso and Queens' M & T Restaurant offers elegant simplicity and great eats.
• Food Stuff finds purr-worthy knives, a new food processor and apple cake.
• New York's openings and closings and dining calendar.

Clamato. Photo: Bludgeoner86, Flickr

Syvlia Schur -- a recipe developer for Betty Crocker, cookbook writer for companies like Campbell's and creator of products like Clamato, Cran-Apple juice and the pre-Slim-Fast diet drink Metrecal -- has died at the age of 92.

The cause of death was respiratory failure, her daughter, Jane S. Smith, told the New York Times.

Clamato, a cocktail juice made with tomato juice, onions, celery, spices and a dash of clam juice, is known for being a key ingredient in the Michelada. It is made and distributed by Mott's.

Along with independently helping food corporations develop new products, Schur was the founder of her own restaurant and food company consulting business, Creative Food Services.

"She was a pioneer of modern food usage," her Creative Food Services coworker Heidi Kost-Gross told the Times. "Her company was at the cutting edge of how food should look and taste, and above all, how it should be used."