In Print: Clips from Food Sections

5. – The Boston Globe Renewed Faith in Sprouted Bread “In recent years bread has found itself in an increasingly contentious relationship with the general public. Sales have flat-lined, and to dieters everywhere the staff of life has come to equal unwanted carbs – otherwise known as poison. In an effort to resuscitate the market, breadmakers have festooned just about every package with the words “whole” or “multi-grain,” which usually ranslates to a little or even a lot of whole-wheat flour, plus some seeds.”

4. – The Chicago Tribune Stocking Up “Perhaps you consider yourself an exception in a nation in which eating has become a national pastime and cooking a competitive sport. Perhaps you eat broccoli the way other people breathe air and go to the greenmarket the way others go to Walgreens. We do. But when we made the mistake of trying to confirm our exemplary habits, we stumbled onto the Food and Drug Administration’s MyPyramid Tracker ( and, and discovered we had been living on about 800 calories more than recommended for our height/weight—while still not getting nearly enough dark green vegetables and whole grains, and eating a lot of empty calories in the mix.”

3. – The LA Times Kitchen String Theory “You gotta love any kitchen tool that you can get at Home Depot. At the top of my list of must-have hardware-store cooking gear — along with an inexpensive Microplane and a blowtorch — is a simple ball of string. Or at least it’s my favorite until Thomas Keller figures out how to sous-vide with duct tape.”

2. – The NY Times It’s Organic, but Does That Mean It’s Safer? “The plants in Texas and Georgia that were sending out contaminated peanut butter and ground peanut products had something else besides rodent infestation, mold and bird droppings. They also had federal organic certification.”

1. – The Washington Post Dining Moguls on the Go “Besides their attention to detail, the owners have another thing in common: They run multiple units, each of which can benefit the others, creating advantages in staff training and management, stronger buying power and a leg up in real estate transactions. They need all the advantages they can get. According to the National Restaurant Association’s 2009 Restaurant Industry Forecast, released in December, one in three people nationally report not going out to restaurants as often as they would like. So far, Washington doesn’t seem to be part of that trajectory. Lynn Breaux, president of the Restaurant Association of Metropolitan Washington, calls the local industry “amazingly resilient” despite closings in the suburbs.”


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Filed under bread, Food, Home Keeping, News, Outside DC

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