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In Print on Wednesday: What the Rest of the Food World is Talking About

5. – The Boston Globe A Portion of the Proceeds “Every week this column explores the restaurants of Boston and beyond, and every week in writing it I’m reminded how lucky we are to have such a varied, vibrant dining scene. These days I’m reminded all the more. In the past weeks and months, we’ve seen the prices of wheat, rice, and other staples skyrocket worldwide, pushing an estimated 100 million people deeper into poverty.”

4. – The Chicago Sun Rhubarb Loves Company, Especially Sherry‘ “My love for rhubarb has followed me throughout my career. It is an elegant fruit with great flavor. It is wonderful in jams and compotes as a complement to pates and terrines, which we make here at the Ritz. When I am not able to cross the pond for my mother’s rhubarb trifle, I make this recipe — and I always remember not to be stingy with the sherry.” ‘

3. – NY Times The Next Best Thing in Sliced Bread “A great New York sandwich is large; it contains multitudes. And new contenders are turning up all the time to challenge the mighty meatball parm and the elegant B.L.T. Whether invented, imported, or refined here — whether discovered in the boroughs or farther afield — the seven sandwiches here move the dialogue forward.”

2. – Washington Post Space Invaders “In a way, the pantry problem is a reflection of our frenetic food culture. Thousands of cookbooks are published each year, providing ambitious kitchen warriors with recipes for Laotian beef salad, Italian grape and hazelnut tart, and the like. Americans also eat out more than ever and, with the help of the Internet, they can try to re-create restaurant dishes at home. If it’s Tuesday, it’s Belgian mussels. The catch: What do you do with the rest of the sour Flemish ale?”

1. – Dallas Morning News Salmon Shortage Raises Prices “Several factors have converged to produce the current situation. Start with the high price of diesel fuel, now more than $4 a gallon, which runs all those fishing boat engines. Add the mysterious calamity in California and Oregon: No one knows why there are dramatically fewer fish this year, but both areas are closed to salmon fishing right now.”

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In Print on Wednesdays: What the Rest of the Food World is Talking About

5. – Boston Globe Got Soy Milk? Vermont Does “Yes, soy milk in the Green Mountain State. And while you may think the prospect of producing soy milk in a region famous for its dairy cows may not attract much attention, the year-old Vermont Soy is gaining notice trying to work into the preexisting ecosystem of dairy farmers, Birkenstocked vegetarians, grainaries, and locavores.”

4. – Washington Post No Appetite for Noise “The noise from all this activity is deafening… The problem is exacerbated by a concrete countertop, bare floor, overhead speakers and the occasional crash of a plate gone astray. A bartender’s attempts to share his passion for Greek wines, which he’s pouring by the splash for us to try, might as well be in Greek. The three of us have to lean in to hear what he’s describing.”

3. – Sacramento Bee Know Sous Vide? “From chefs to chipotle, it’s hot. Vacuum-sealed food is cooked in water for long periods — with flavorful results.”

2. – Philadelphia Inquirer – Rhubarb on the Rebound “But as a trendy “new” ingredient on upscale restaurant menus on both sides of the pond, rhubarb can be found served as a sauce or condiment with fish – especially salmon, a pairing of long standing, and sea bass – and with some meats, often pork or duck, for which rhubarb’s tart-sweet taste is a refreshing complement.  That’s right, rhubarb is not just Grandma’s favorite filling anymore. It has been reborn, one might say, as the darling of gourmet chefs.”

1. – NY Times Latest College Reading Lists: Menus with Pho and Lobster “As recently as 10 years ago, a typical campus dining experience was a cafeteria offering overcooked meat, canned vegetables and instant mashed potatoes. But as palates grow more sophisticated and admissions become more competitive, many top colleges are paying attention to dining rooms as well as classrooms.  For students who are now hearing from the top-tier colleges, picking a destination can be partly a matter of taste.”


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