Food

Food

One of my fondest childhood memories is of eating tomatoes. We picked them in the garden and ate them in sandwiches, sitting on a picnic table under the trees outside our house. That juicy, acidic taste is forever lodged in the pleasure centers of my brain.

For anyone with similar memories, supermarket tomatoes are bound to disappoint. Indeed, the classic supermarket tomato — hard, tasteless, sometimes mealy — has inspired countless bitter complaints.

Take a closer look at the tomato display in your local grocery store, though, and you'll notice some big changes.

Raise A Glass To Perry, Craft Cider's Pear Cousin

Jun 1, 2016

It was a cool morning in the spring of 2004 when Charles McGonegal, owner of AEppeltreow Winery in Burlington, Wis., bit into his first "perry" pear. Crunching into the tough, tannin-suffused fruit, he was smacked with such astringency that he instantly spit it out, letting the juice dribble down his chin. "Later that day, my lips were peeling and my throat was sore," he recalls. "There's a reason why medieval folks thought perry pears were poisonous — they're full of acids and tannins. They are not for eating.

By the time his first memoir, Fresh Off The Boat, came out in 2013, Eddie Huang was really hitting his stride. His New York restaurant, Baohaus — which serves gua bao, or Taiwanese hamburgers — was doing really well. His TV show, Huang's World, was taking him all over the world.

It was the tasting that revolutionized the wine world.

Forty years ago today, the crème de la crème of the French wine establishment sat in judgment for a blind tasting that pitted some of the finest wines in France against unknown California bottles. Only one journalist bothered to show up — the outcome was considered a foregone conclusion.

"Obviously, the French wines were going to win," says George Taber, who was then a correspondent for Time magazine in Paris. He says everyone thought "it's going to be a nonstory."

A 5,000-year-old brewery has been unearthed in China.

Archaeologists uncovered ancient "beer-making tool kits" in underground rooms built between 3400 and 2900 B.C. Discovered at a dig site in the Central Plain of China, the kits included funnels, pots and specialized jugs. The shapes of the objects suggest they could be used for brewing, filtration and storage.

It's the oldest beer-making facility ever discovered in China — and the evidence indicates that these early brewers were already using specialized tools and advanced beer-making techniques.

We're facing a kind of food revolution, and my generation is driving it.

Not so long ago, when fast-food giants reigned supreme, takeout meant cheap, quick, greasy meals. But a recent Goldman Sachs report found that people under 35 are now demanding food that's fresh and healthful — as well as fast.

Pork shoulder, cauliflower and cheese curds are all trending in 2016, according to Google's tracking of food-related searches. That list might either nauseate you or make your mouth water.

In Florida, homeowners have a propensity for landscaping. They take great pride in the green carpet of grass in front of their homes. But one Florida man is working on a project that's turning his neighbors' lawns into working farms.

Chris Castro has an obsession — turning the perfectly manicured lawns in his Orlando neighborhood into mini-farms.

"The amount of interest in Orlando is incredibly surprising," Castro says.

Known for freeways more than forests, Los Angeles isn't the first place one thinks of when it comes to foraging for food in the wilderness. But for Pascal Baudar, the city is a treasure trove of hundreds of varieties of wild plants and insects that he uses in unusual culinary creations.

Renate Senter clearly remembers the first care package she received, in 1946. She, her mother and her sister had fled Poland. In the aftermath of World War II, they'd ended up in a small town, in the British-controlled section of West Germany. "It was my first day of school and all the children got one," she says. "And I remember it was a small package — burgundy. And in white letters, it said 'CARE' on it."

When Mariko Becker wants a particular kind of Japanese noodle, she can't find it near her northeast Ohio home.

"[I like the kind that] is tied, knotted, very convenient, but you can't get it," she says.

Becker is Japanese, and she's lived in various Ohio cities for more than 20 years. She says Asian markets are good for common things like soy sauce, but not specialty items.

"When you get into some Japanese brand, or specifically catered to some sort of cooking style, then it's a little bit harder," Becker says.

I.

Americans have until May 10 to help the Food and Drug Administration with one of philosophy's greatest riddles: What is the meaning of "natural"?

If I say Kentucky Derby, you say ... mint julep?

Well, if you're a Kentucky dame like me you do. As my fellow Louisville native Jesse Baker once pointed out: "It ain't Derby without a mint julep."

Race fans have been drinking mint juleps at Churchill Downs in Louisville since the racetrack's inception in 1875, according to bourbon historian Fred Minnick.

Let's say you're an environmentally motivated eater. You want your diet to do as little damage as possible to our planet's forests and grasslands and wildlife.

But how do you decide which food is greener?

Take one example: sugar. About half of America's sugar comes from sugar cane, and half from sugar beets. They grow in completely different climates. Sugar cane is a tropical crop, and sugar beets grow where it's colder and dryer.

Each one has an impact on the environment — sometimes a dramatic impact — but in very different ways.

Frozen vegetables are a staple in many diets, so a huge recall of them has us peering at the packages in our freezers.

On Tuesday evening, the U.S. Centers for Disease Control and Prevention announced an outbreak of the deadly Listeria monocytogenes bacteria — and frozen vegetables and fruits are believed to be the cause.

Serves 4

· Fine sea salt
· 2 cups Israeli couscous
· 1 cup frozen or shelled fresh green peas
· 3/4 cup roughly chopped raw pistachios
· 3 scallions, chopped
· 1 cup Kale Pesto (recipe follows)
· 2 cups chopped butter lettuce
· 6 teaspoons lemon juice
· 1 tablespoon olive oil
· Freshly ground black pepper
· Lemon wedges, for squeezing
· Shaved Parmesan, for garnish

Honey, I shrunk the queso.

The food glitterati will gather in Chicago Monday night for the black-tie James Beard Chef and Restaurant Awards, known as the "Oscars of the food world." Most of the categories sound like industry fare: Outstanding Restaurant Design. Best Chef: Great Lakes. Best New Restaurant. Rising Star Chef of the Year. There's not much of interest for anyone outside the foodies and food world orbit. Except, that is, for a sneakily subversive category: America's Classics.

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