Robin Shreeves

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Friday food news roundup

Fri, Apr 10 2009 at 12:59 PM

Food news from around the web for your weekend reading.

Red Truck organic wines

Fri, Apr 10 2009 at 11:56 AM

Red Truck winery has a trio of organic wines that are budget pleasing and bring the flavor.

Twittering foodies

Thu, Apr 09 2009 at 1:02 PM

You can twitter your way into the lives of some of the most famous chefs, if you know how.

Marketers hijack 'five or fewer'

Thu, Apr 09 2009 at 11:39 AM

'Don't eat anything with more than five ingredients' should be a simple rule, but it's getting complicated.

Easter Eggs the natural way

Wed, Apr 08 2009 at 11:56 AM

This well-done video demonstrates how to use food, not chemical dyes, to color your Easter Eggs.

Kitchen recycling tip: Aluminum foil

Wed, Apr 08 2009 at 11:15 AM

You may not be able to eliminate the use of aluminum foil completely in the kitchen, but you can reduce your environmental impact while using it.

Tackling the bulk bins: savory millet cakes

Wed, Apr 08 2009 at 10:13 AM

Looking for a side dish for your Easter dinner that's out of the norm? These delicious cakes would do the trick - just don't tell your guests they're eating bird feed!

New Jersey restaurant goes green

Tue, Apr 07 2009 at 11:37 AM

In a small South Jersey town known for its fabulous restaurants, one restaurant is taking the green lead.

Shopping by expiration date

Tue, Apr 07 2009 at 11:06 AM

Should you buy groceries close to their expiration date? If you're a 'tree hugger,' maybe you should.

Grow a row

Mon, Apr 06 2009 at 11:31 AM

A food bank with a program that lets backyard gardeners get their abundance into the hands of those who need it.

Commenting (243)

I was very vigilant about

Wed, Mar 06 2013 at 6:56 PM

I was very vigilant about food dyes even before I started feeding my kids much more naturally because I saw the difference in my youngest's behavior and mood after having foods that had been dyed. It is a concern with today's parents, but most of us tend to just avoid it instead of voicing our concerns to the food companies. It's time to start making a fuss.

It's very similar to yogurt.

Wed, Mar 06 2013 at 6:54 PM

It's very similar to yogurt. It has no sugar in it, but it's not as sour as yogurt without sugar. I've never had kefir, but I think that I'll be learning about more of the ferments and will eventually get there. I put a little agave in my viili to sweeten it up just a bit, but you can also add chopped fruit or anything else you'd add to yogurt.

If I were a traditional

Fri, Jan 25 2013 at 4:57 PM

If I were a traditional reviewer, I'd agree. But professional restaurant critics (or reviewers) have a code they follow, and from what I understand part of that code is to visit a place three separate times and order a certain percentage of dishes off the menu. Since I only visit a place once, and I've worked in many restaurants, I understand that one bad night doesn't necessarily represent a restaurant. They could be short handed in the kitchen. The wait person may be having personal problems.

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