looks at efforts to save the commercial fishing industry here through a community-supported agriculture (CSA) program.
Brazil Announces Audit To Curb BSE Fears in Beef Magazine
talks to Kenny Belov about seafood sustainability.
A look at the pioneers of Chilean wine cheese in culture:the word on cheese
serves up some gorgeous gourmet gluttony.
Culatello di Zibello in the Art of Eating
Put An Egg On It
looks at homemade marshmallows.
We are what we eat in Gastronomica
News you can use. Gizmodo
wonders if you really get drunk more quickly at high altitude.
The Financial Times
gets the details on April Bloomfield's New York weekends.
A debate on culinary authenticity at Nation's Restaurant News
The Los Angeles Times
looks at Local Food Lab's business start-up program.
Fergus Henderson talks to Civilian
about architecture, travel, eating cobra, his love of inflight chocolate mousse and the secret to a good flight — gin.
looks at American beverage habits: soft drinks have peaked, while bottled water, energy drinks, and a considerable amount of premium alcohol are on the rise.
Quinoa brings riches and a rise in malnutrition to the Andes, in the Guardian
The Wall Street Journal
goes whole hog on vacation in the Texas Hill Country.
Ham smuggling advice in Saveur
In the wake of the British supermarket horsemeat burger scandal, Epicurious
looks at eating horsemeat on purpose.
Smithsonian looks at the glory that is barrel-aged hot sauce.
The Chicago Tribune
announces that Peruvian super star chef Gaston Acurio
will be opening Tanta in Chicago.
Francis Lam goes inside the Sun Noodle Factory for Bon Appetit
Bee Wilson, author of Consider the Fork, talks to The Atlantic
about the evolution of cutlery and our culinary habits.
looks at the global banana bread craze.