Black widow spider. Photo: Ian Waldie, Getty Images.

Talk about sour grapes!

Toronto resident Brett James was reaching into his refrigerator to grab his wife a snack when he found a black widow spider lurking under the bag of grapes he'd purchased at the local Whole Foods Market, the Toronto Star reports. He thinks the poisonous spider came in with the grapes.

"When I lifted the bag, the spider was underneath, just sitting on top of another bag in the refrigerator," James tells Slashfood. "I wasn't sure exactly what it was, and I had heard stories before, so something was in the back of my head that it could be serious."

He lifted the spider out of the fridge on a paper towel and put it in a plastic container. After poking around on the Internet, he said he identified it as a black widow, a spider whose venom can cause muscle cramps, tremor and chest pain.

Grapes on the vine. Photo: roblisameehan, Flickr.

• Baking a grape tranforms its taste and texture in a variety of recipes.
• The USDA has announced a new "Know Your Farmer, Know Your Food" initiative, connecting consumers with local and regional food networks.
• Considering kids' lunch the night before can save them from the oft-banned PB&J.
• Rum isn't just good for cocktails -- it gives chicken a whole new island twist with Rum Chica Rum skewers.
• The color purple: picking and cooking purple produce, such as luscious basil and bell peppers.
• With ready-made crepes, dinner can come together in half an hour, with a recipe for Chicken Dijon Crepes.

Foodies are familiar with the term "farmstead," which implies grown and made by the same hand. Farmstead goat cheese, for example, is made by the same person or people who raise and milk the goats. Now importer Anthony Nicalo is bringing the farmstead concept to the wine world with his Farmstead Wines, working with European grape growers and winemakers to source the best handcrafted wines for distribution in Canada and soon the U.S.

In French wine terms, a rough equivalent for "farmstead" would be vigneron, which refers to the farmer and winemaker as one and the same. That's not always the case over there or over here: often farmers farm, and winemakers winemake, sourcing their grapes from elsewhere. Going back to the cheese example, that would be the same as a cheesemaker getting milk from another source and then using it to make his own cheese brand.

Not that there's anything wrong with that method. It also has been used for generations, and when you're a budding winemaker without the resources to score ever-more-expensive vineyard land, it's sometimes the only option to realize a dream. But Nicalo believes that the farmstead concept, whether in food or wine (he's a trained chef), creates a better end product because the one person, the creator and grower of the food or wine, has control over the process from the very beginning. He calls his winemakers artisans.

Continue reading "Farmstead Wine - Wine of the Week" after the jump.

Yesterday I wrote about muscadine grapes, which include a coppery green variety known as the scuppernong. Well they've been on my mind all week. On Tuesday, I stood in a friend's mother's backyard around sundown, fending off mosquitoes as I plucked heavy handfuls of scuppernongs from the musky, sweet vinegar-smelling vines.

Tomorrow I will make scuppernong cake, my new favorite early fall treat. I came up with this Southern take on rustic Tuscan vintners cake last September - slightly cooked scuppernongs tucked, skins and all, into a light, olive-oil scented batter. I like to serve this cake with fresh whipped cream or vanilla ice cream.



Recipe after the jump:

Muscadines are a type of thick-skinned grape native to the Southeastern U.S., where they grow rampant on suburban arbors in early fall. They're as taut and round as vending machine gumballs, ranging in hue from a deep, wine-y purple to a flecked coppery green (these ones are called scuppernongs). Their skins are thick, almost leathery, and when you bite down on them the gummy interior pops out into your mouth. The skins are nicely acidic (some people spit them out, but what a waste!) and the insides are cool and sweet and very fruity, though pitted with two to four bitter seeds. All in all, muscadines bear about as much resemblance to standard seedless grapes as kiwis to cabbages.

Muscadines are commonly fermented into a sweet wine, or boiled down to jelly. In North Carolina, muscadine pie - grape innards cooked with sugar and lemon juice to make a soft, jammy filling - is an old-fashioned treat.

National Geographic, of all places, has put together a helpful glossary of the newest in vineyard standards and and farming practices. We all know about organic wine, but what about wines that, say, pair well with your astrological sign? We've summarized a few for you here:

• Biodynamic wine - Is grown using biodynamic agriculture, which means that farmers pay close attention to the holistic properties of the soil, and the relationship that is established between the soil, plants, and animals. Farmers also use astrological signs as a guide to planting and harvesting. Sound hokey? Maybe, but you can bet wine made from a biodynamic grape has been tended to with the utmost in TLC.
  

• Low-sulfite wine - Sulfites occur naturally in wine, but winemakers usually add more to prevent spoilage and oxidation. Some organic wine, as regulated by the USDA, cannot contain added sulfites, to the relief of people who are allergic. These wines tend to contain about 10 and 20 parts per million of sulfite, compared to conventional wines with 80 to 120 ppm or higher.
  

• LIVE/Salmon Safe wine - LIVE stands for Low Input Viticulture and Enology, Oregon's initiative to limit the use of chemical pesticides on its farms. Salmon Safe works with LIVE to ensure that chemical runoff isn't affecting nearby salmon. If you buy wine with either of these labels, it means an independent contractor has inspected the vineyards and assured that they were compliant with rigorous standards.
  

Yesterday around 3:30 pm I found myself rummaging around in the fridge for a snack. I came up with a few slices of swiss cheese and a bunch of red grapes. When I was working full time in an office, I would always find myself slumping around 3 pm or so and would often run out for a smoothie from the cart down the street. When it was raining, I'd get really lazy and wend my way to the building vending machine for a hit of M&Ms. Now that I work from home, I'm often too lazy to convince myself to leave my apartment for a snack and so instead put together comical combinations like leftover brussel sprouts and handfuls of cashews.

Settling back down in front of my computer, I started thinking about the myriad forms an afternoon snack can take and wondering about the afternoon snack habits of others. And that's where you, loyal Slashfood readers, come in. Tell me about your afternoon snacks. Confess your odd habits or your need to have a cup of mint green tea at precisely 2:37 pm every afternoon.

(If you're curious about the snack habits of others, check out Lunch, a food blog that chronicles the daily lunch and snack consumption of two women in NY or Snack Pack, the blog devoted entirely to snacks, written by some folks at the St. Petersburg Times).

Don't tell me that after watching the mvie Sideways you didn't have the teeniest tiniest inkling of a fantasy of dropping everything, moving to wine country and making your simple living as a winemaker. Heck, I had that dream. I even had that dream back when I first saw French Kiss.

But that was a dream. Reality is you have a career, a family, friends, and a whole host of other responsibilities.

You may not be able to go and live on a vineyard, but San Francisco company CrushPad can at least get you as close to making your own wine without leaving your real life. Crushpad provides grapes from California vineyards, and from there, you decide how much you want to be involved in making your own wine, using resources like their team of winemakers. You don't even have to live in California!

A detailed examination of the US wine and spirits market has revealed that the country will be the world's leading wine consumer by 2010, with consumption up to 3.8 billion bottles of wine annually. It should also be the second largest wine importer, moving up from its current position in third place behind Germany and the UK, though imported wines represent less than 1/3 of all the wines consumed in the US.

The study was conducted by the International Wine and Spirit Record (IWSR) for VINEXPO, the world's leading wine exhibition held annually in France. It looked at wine trends from 2001-2005, calculating trends from that period and making projections based on them, in addition to considering economic and political factors that might play a roll in the next three years. Worldwide, wine consumption will be up everywhere, with consumer spending expected to be up almost $2 billion more than a decade ago. China and Russia will enter the top ten list of wine-consuming markets and per-capita wine consumption will be up, as well.

A few months ago, I posted about the debate that several vodka producing countries are having over what should and shouldn't be called vodka. An article in today's New York Times picks up the story. Basically, certain countries, including Finland, Sweden and Poland, contend that for something to be called vodka, it must be distilled from either potatoes or certain grains, not from things like grapes or maple syrup. These countries are seeking labeling restrictions for these "non-traditional" vodkas. BBC News reported that such restrictions could affect up to two thirds of all the vodka currently produced in non-Baltic EU countries. The NYT article also points out that vodka's history and original ingredients are up for debate, citing possible Russian, Polish, Italian and Arabian origins that may have included plums, apples or grapes.

It seems that last years bumper crop of California wine grapes, combined with large harvests this year, have producers paying less than the growing cost to buy grapes from the growers. In some areas all the grapes will be harvested, but depending upon the type of grapes, we will see thousands of tons left unharvested to rot on their vines. No one knows exactly how this is going to affect wine production and sales domestically over the next few years, but some growers are already pulling out vines and planting other crops. So far this seems to be just with lesser varieties of grapes that aren't used by many wine producers, but we will definately see thousands of acres of grapes changing over to almonds, pistachios, and other products. Like usual, it is always the smaller growers who can't afford to redo their vineyards who are going to suffer and disappear.

At Harvard Medical School, an experiment involving red wine has yielded some very interesting results. The study found that the effects of a poor, high-calories diet were offset by a chemical that is naturally found in red wine, resveratrol, which comes from the skin of grapes. On top of that, it seemed to help extend the lifespan in general.

The study was only conducted on mice, not people. The mice were fed a diet in which 60% of the calories came from fat. All the mice gained weight, but the ones that were also given a "a large daily dose of resveratrol" had " all the pleasures of gluttony but paid none of the price" and lived just as well, physically and mentally, as the mice on healthy diets did.

The only problem is not that the study was conducted on mice, but the dose of resveratrol that they were given. One litre of red wine contains 1.5 to 3 milligrams of resveratrol. "A 150-pound person would need to drink from 1,500 to 3,000 bottles of red wine a day" to get the same dose as the mice, 24-mg per kg of body weight. Smaller amounts would have a positive, but correspondingly weaker, effect, but since the results are no confirmed on humans yet, limiting yourself to an extra glass of wine is probably still a better idea than having an extra bottle.

Artisanal cheese makers are using caves and cellars to age their cheeses. Once in the cave, the cheeses are monitored for every variable you can think of, but it is the exposure to natural molds and bacteria that help the cheese evolve a unique and impressive flavor profile.

In the Loire Valley, it was traditional for the grape-pickers to gather at midday for a feast, but as women stopped wanting to cook for 20 or more every day of the week, the tradition has dwindled somewhat and often pickers take their meals at home now.

At Our Lady of the Resurrection Monastery in Millbrook, NY, Brother Victor-Antoine d'Avila-Latourrette upholds a tradition that he learned in France of making vinegars, vinegars which are some of the finest around, according to those who have tasted it.

Good knife skills will allow you to get dinner on the table that much faster, useful when cooking for hungry kids.

Frank Bruni dines at L'Atelier de Joël Robuchon and gives it 3 stars.

Mark Bittman, the minimalist, cooks eggs for dinner.

First blueberries, now this?

Apparently, taste-testing one or two grapes in the produce section before you buy them is fine. More than that, though, and it's considered stealing.

When Tameca Griffin was asked by a female police officer to stop snacking on grapes that she had not yet paid for in a St. Paul, MN Rainbow Foods store, she lashed out, chest-butted the officer, and screamed. According to reports, Griffin also punched the officer in the face, pulled out some hair, and possibly caused a concussion.

Griffin is charged with fourth degree assault.

So maybe it wasn't just because she was eating the grapes, though a police spokesperson doesn't know how many grapes Griffin had actually eaten.

Without a doubt, the most striking thing about this photo of the Winemaker's Cake from Lex Culinaria is the whipped cream. Its astonishing whiteness is evocative of the lightest cloud, but a cloud that will simply melt away to nothing but satisfaction in your mouth. In short, the feelings inspired by the whipped cream almost overshadow the cake, which is lovely in and of itself. The cake is very grapey, made with fresh grapes, and uses both butter and olive oil in the batter. The finished dessert is a bit dense and almost clafoutis-like, although the description notes that it is reminiscent of a very moist coffee cake. If grapes aren't your favorite choice for dessert, berries or cherries can also be used to sweeten up this simple, not-too-sweet cake. And don't forget the whipped cream.