Several weeks ago, I tried a bottle of Domaine Sauvete’s Touraine, a $9.99 “Poor Man’s Sancerre” at Steve’s Wine Market.
The results were pleasant.
I made a return trip this weekend, hoping to buy a case (1 bottle free). Unfortunately, Steve’s had just 3 bottle’s left. Knowing how to delight a customer, they provided me with a 10% discount anyway.
Bruce Mohl on the ongoing effort to trade on well known brand names:
Two huge consumer brands have been busy cloning themselves.
Procter & Gamble Co. rolled out a cold-water version of its blockbuster Tide laundry detergent earlier this month. Coca-Cola Co., meanwhile, unveiled plans to start selling a seventh version of Diet Coke, this time sweetened with Splenda instead of aspartame
Robert Siegel checks out the artichoke theft problem in California (I believe the same problem exists in the garlic fields)
Our wonderful farmer’s market supports Robin Good’s statement that we should “Buy local and Live Free”. Good provides a useful illustration:
It?s gotten to the point where much of our nourishment depends on a handful of giants.
And they?re shipping foods an average of 1500 miles to reach your plate, a practice that strains anyone?s notion of ?fresh.?
But a quiet revolution is in the air, and we the eaters hold the power for change.
The typical Tom (tomato) is exhausted by the time he gets to market.
1500 miles from field to fork ? that?s the trek made by the average fruit or vegetable these days. Because of the need to hold up over distances, our foods are bred, not for taste but for transport ? their ability to handle the long haul. And what do we eaters get? Tired tomatoes
Yesterday’s winter farmer’s market included a big stack of tomatoes, potatoes, cheeses, honey, spinach, apples, eggs, pork and beef.
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The Dane County Winter Farmer’s Market is well underway Saturday Mornings at the Madison Senior Center. Map Some of my favorites are there, including Ela Orchard, Fountain Prairie Farms and Bleu Mont Dairy.
Greg Allen takes a look at Newton, Iowa’s Maytag Farms. They make a million pounds of blue cheese each year, and they do it the same way as when the plant opened: almost entirely by hand.Listen to this story here.
Kim O’Donnell discusses a variety of Thanksgiving recipes (including vegetarian) in these easy to use videos.
Susan Stamberg presents several chocolate recipes for our review:
Stamberg talks to chocolate expert Fran Bigelow, author of the recipe book Pure Chocolate, about all things chocolate — chocolate sauce (“the magic of chocolate and cream”), chocolate espresso sauce (chocolate and coffee, a natural combination), and personalized chocolate chips (pick your favorite chocolate bar and cut it into small chunks).
Then, Stamberg pulls the conversation toward that certain holiday recipe that’s been a Thanksgiving tradition at NPR for more than three decades. (You know, the one that “sounds terrible but tastes terrific.” For details, click the link under Once More with Relish… at the top of this page.)
Andrew Gauthier remembers his 1993 Thanksgiving, along with some other food options of the day (Crystal Pepsi, Pizza Hut Big Foot Pizza). He begins: Overall, 1993 was an exceptional year to be a fat kid……
John Moore sips and summarizes Pepsi Spice, proving once again that it is rare for large organizations to truly create new products (rather than simply repackaging an existing one). My guess is that most of the time and money went into packaging/marketing/ad agencies rather than the product. The entire soft drink process is fascinating….