Friday food news roundup
Food news from around the web for your weekend reading.
It’s Friday afternoon, and that means it’s time for me to give you a little weekend reading from around the web. Here are a few food related items that I thought might interest you.I went to a press event at E.A.T. on Madison Avenue last week and had a sampling of exquisite smoked fish. The white fish–a kind of chub– was caught in the Yukon by the Yapik Eskimos and smoked at Acme Smoked Fish Corp, an old-fashioned, family-run business in Greenpoint, Brooklyn.“Wow,” I thought, “this is ridiculous,” and couldn’t understand the point of importing fish from Alaska to be smoked in Brooklyn.
So, what do you do with all that wine? Make a wine reduction! It’s pretty simple but takes a bit of time and attention, but you can make a wine reduction!
From solar energy to soy ink to salmon protection, the Sokol Blosser Winery in Dayton, Ore., incorporates sustainability into many aspects of its farming, production and packaging.
Image: Matt Callow
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Comments
Have you thought about doing a piece on the fuel-saving, time-saving pressure cooker for busy mom's? My book GREAT VEGETARIAN COOKING UNDER PRESSURE is vegan. You can visit www.pressurecookingwithlornasass.wordpress.com for more info. TX!
are an improvement over our grandmother's, but I'm still afraid to use one! When we were given a bunch of items from my husband's grandmother's kitchen, my husband's mother basically said, "Here's a pressure cooker. I want you to have it. But don't ever use it. It could blow up and kill you."
Maybe it's time I look into something a little more modern.
Appreciate your mentioning my locavore piece, and the shout-out about RECIPES FROM AN ECOLOGICAL KITCHEN, now available in paperback with the title LORNA SASS' COMPLETE VEGETARIAN KITCHEN. The book is actually vegan, but no one knew what the word meant when it was published in '92! www.lornasass.com
