Look forward to options beyond Coors and Bud at the ballpark this summer -- craft beers are being tapped at stadiums all over the country.
"Every market is different," said Bob Sullivan, vice president of sales and marketing for Boulevard Brewing Company. "But what you're seeing now is that stadiums are saying, `We really need to carry the local beers.' People pay a lot of money for their season tickets, and there's some obligation to give them what they want."
$295 will get you this chic burger, topped with cave-aged Montgomery cheddar, creme fraiche and white-truffled butter, among other excesses.
Serendipity isn't trying to cash out; they're donating all profits to the Bowery Mission, which serves homeless and hungry New Yorkers.
"Today" co-hosts Kathie Lee Gifford and Hoda Kotb have already tried the burger, racking up a nearly $600 tab in the process. After one bite, Kotb exclaimed, "I just ate eighty dollars."
Photo by Serendipity 3
Good benefits and good healthcare make for better workers -- cows included. Some U.S. dairy farmers have turned to creative options to keep cows comfortable (therefore producing more, better quality milk), including massages, hiring chiropractors and playing classical music.
"It's kind of like how an athlete with a sprained ankle isn't as productive," said Larry Meyer, 36, whose parents own the dairy farm in Chilton, Wis., where Lucky and another 115 dairy cows live. "If you can get a cow healthy and back to normal, it makes a difference in their productivity."
Listen to the survival stories from the Galaydas and Stryk farming families who experienced the 2011 Texas drought. Lack of feed and water forced farmers statewide to slaughter livestock, creating the smallest cattle population in Texas since 1952. These two families persevered despite the drought and thoughtfully used creative business acumen to stay afloat.
First, before the spring of 2011, she looked over the livestock. Cows that weren't pregnant, heifers — or young females — with the smallest deficiency and other any less-than-perfect bovine was sold.
Elaine Khosrova has been working with and around food her entire career, as a culinary student, a recipe developer, a writer, and an editor.
As founding editor-in-chief of culture, her food knowledge came in handy, to say the least, as she delved into the world of cheese. Recent media articles commenting on how the career of food writing has changed over the past decade inspired us to interview Elaine (own editorial veteran!) on the past, present, and future of food writing, particularly as it relates to culture. Plus (even though we work with her everyday) we wanted more specifics on this mysterious cheese magazine editor – like what’s in her fridge right now? Alexandra Howard sat down with her to ask some questions:
What initially got you interested and/or inspired to seek a career as a food writer?
This hearty appetizer, served with Tempranillo or other Spanish red wine, is hearty enough to hold guests while you finish cooking dinner.
Preheat oven to 425.
Heat oil in skillet on medium heat til it smokes.
Season meat generously with sea salt & pepper, sear it in the skillet on both sides, then roast it in the oven for 20 minutes (internal temperature should be around 130 degrees).
Transfer meat to a platter and allow it to “rest” for 10 minutes, then slice thinly.
Add crumbled Cabrales to the pan juices and stir to combine.
Meanwhile, rub garlic over the bread, and toast lightly in the oven if desired.
A second earthquake shook Northern Italy this morning, killing at least 10 more people and taking down buildings previously damaged from the first quake. Many people were injured, including two cheesemakers who were hit by falling wheels of Grana Padano:
The earthquake, which was felt as far away as Austria, was centred 25 miles (40km) north-west of Bologna, near Mirandola, close to where a 6-magnitude quake struck in the early hours of 20 May, killing seven.
The latest quake struck at 9am when many more local factories were open – a likely reason for the higher death toll.
For our summer issue, editor in chief Elaine Khosrova interviewed Fred Chesman, Vice President of Atalanta Corporation, a multinational food importer. These are a few of many notable quotes:
“Fred pioneered the import of countless crucial cheeses, and he let me take credit for every one of them.” — Steven Jenkins
My father was stationed in France during the First World War . . . he spoke several languages, so he was charged with interrogating the prisoners. He noticed that the French had a lot of great things over there that we didn’t have in the States—especially the food—so he got the idea to import specialty products. Charles Chesman & Co. was started in 1915.
"The biggest party crashers ever!" Six young bulls recently crashed a backyard party in Boxford, MA. The bulls wandered out of their pasture after a gate was left open and stumbled upon recent college graduates celebrating in a backyard. The bulls startled the group, who dispersed, and then preceded to drink the left behind beer right off the table!