Space Requirements National Culinary Review, April 2010 Caged or cage-free, eggs have become a political lightning rod for chefs and eaters alike. Producers and animal activists use impassioned arguments to support their case in what’s becoming a tense agricultural battle over the egg-laying hen. (read more)
		Sea Change: Environmental Group Gives First-Time Nod to Sustainable Salmon-Farming Method ScientificAmerican.com, January 2010 Farm-raised salmon has long been the poster child of unsustainable aquaculture practices. Issues of escape, pollution and inefficiency have plunged it deeply into the "avoid" territory of environmental groups – until now. The Monterey Bay Aquarium took the unprecedented step of approving a farming method for Pacific Coho salmon. (read more)
		Slashfood.com, on-going Coral Reefs Decline, Impacting Seafood For most seafood eaters, the connection between healthy coral reefs and what's on their dinner plate is pretty much non-existent, but scientists warn coral is worth significantly more alive and healthy than as fancy wall hangings for your guestroom. (read more) Oyster Thieves Oyster poachers (and we're not talking about the cooking method here) have law enforcement officials in several seaside states caught up in late-night patrols and watery stakeouts. (read more) What's in that Fish Sandwich? Plenty of fish sandwiches, fish sticks and fish-'n-chips are made with a fish you probably haven't heard of: Hoki, and environmental groups are at odds over its sustainability rating. (read more) Bluefin Tuna Ban Gets Support from France Environmentalists who have lamented the serious decline of bluefin tuna stocks for decades are being bolstered by a significant move by France. (read more) Lobster Tank Tips For the lobster-bold, part of your Valentine's evening may mean pressing your nose up against the glass of a live lobster tank to choose your entrée while impressing your date. Here are some pointers for snagging just the right dinner. (read more) Oyster Stout We love things that snuggle up and pair beautifully. Champagne and caviar. Eggs and Bacon. Cheese and, well, everything. But a rich, creamy stout didn't naturally come to mind as a match to delicate briny oysters. Boy were we mistaken. (read more) Good Fish. Bad Fish. Red Fish. Blue Fish. The folks that brought us the documentary, The End of the Line, showcasing the complex and often frustrating issues surrounding global overfishing, have launched the U.S. version of their Fish2Fork.com website. An interactive guide designed to publicly praise chefs to toe the sustainable line, while chastising those who don't. (read more) Sweet Nantucket Bay Scallops We're a sucker for the culinary frenzy of seasonal items when they first hit local menus – Chesapeake soft-shell crabs, or wild Alaskan salmon. Here in New England, that happy tidbit of deliciousness comes in the form of sweet, succulent Nantucket bay scallops. (read more)
		One-Hit Wonders National Culinary Review, February 2010 For a few months every four years, chef/owner George Formaro can count on a tidal wave of business flooding his restaurant, Centro, located in the heart of downtown Des Moines, Iowa. A crowd of presidential hopefuls, political staffers and media elite routinely jam the see-and-be-seen restaurant in the months leading up to the Iowa caucuses. But just how does Formaro ride that wave, rather than being caught in the undertow? (read more)
		The Dish on Fish: Steps Towards Sustainability edibleBoston, Winter 2010 When chef Chris Parsons decided to add fresh sardines to the menu at his Winchester-based seafood restaurant Catch, he had to slip them into his tasting menu line-up or send them out as treats from the kitchen to his regular customers. Never mind that sardines are actually tasty, that they're capable of reproducing rapidly, that they are jam-packed with healthy omega-3 fatty acids, or that they would very likely be the most sustainable choice on Parsons' menu that evening. The fact is, the sardines were a hard-sell, while the Norwegian farm-raised salmon was not. (read more)
		Model for Growth: When Growers Network to Bring Sustainably Raised Food to Market, Farmers Become Partners in the Business of Food National Culinary Review, January 2010 By taking a step away from growing commodity products and transitioning to specialized crops, Shepherd's Grain and plenty of groups like them, are bringing an abundance of sustainably raised food into the marketplace. At the same time, their business model helps preserve farmers who are most at risk of being squeezed from the market. (read more)
		Revolutionary Fare Arrive, September/October 2009 Whether it's steak frites, frisee aux lardons or handcrafted fromage, Boston's effervescent food scene means you don't have to look far to get a delicious French meal in nearly any part of the city. (read more)
		Sustainable Farm-Raised Seafood National Culinary Review, Fall 2009 It's projected that 2009 will be the first year that human consumption of farm-raised seafood will surpass that of wild-caught. Plenty of farm-raised fish gets a bad rap, often for good reason, but don't lump all of it in the avoid category. We're taking a closer look of some terrific options that are good for you and won't harm the environment. (read more)
		Not Just Another Pretty Thing edibleBoston, October 2009 Local beer lovers are smitten, and so are we. Dann Paquette's line of Pretty Things small-batch suds has grabbed our attention. From the hand-drawn labels filled with quirky artwork and happy hops; to the notable flavor profiles and offbeat names – these brews have promptly generated a well-deserved local buzz. (read more)
		Guilt-free Sushi: Environmentalist Tout Sustainable Fish for the Dish The Christian Science Monitor, July 2009 While Chef Nobu continues to wrestle with the decision to remove bluefin tuna from his menus, savvy restaurateurs in San Francisco and Portland, Oregon have instead seen opportunity. Customer concern over dwindling fish populations has provided the impetus for chefs to do the heavy moral lifting for us eaters. Here, an order of fauxnagi is something to embrace, and turns out to be surprisingly delicious, even though there's not a flake of eel in it. (read more)
		Good Things, Small Packages Where Boston, August 2009 Boston is a summertime town, but come August, we're restless for a few hours of relief from the rippling heat. The Hub is within driving distance of plenty of special destinations, from quaint New England villages, to forward-thinking art galleries and museums, with some tasty seafood on the side. Here are nine tempting trips to lure you outside the city limits – if only for a few hours.
		Toasting the Coast Where Guestbook, 2009 For those of us who believe that exploring a region through its cuisine is the way to go, when it comes to wine, most still look first to Californian and European producers. So we're here to share a small secret: Southeastern New England has its own official viticultural appellation, and an official Coastal Wine Trail made up of eight unique wineries. (read more)
		Taking Stock in Fish Wall Street Journal, June 2009 The traditional CSA-model has made the evolutionary leap from land to sea. This month, nearly 1,000 Boson-area residents will be collecting their first fish shares through the Gloucester-based Cape Ann Fresh Catch Community Supported Fishery (CSF) program. But a closer look at the details shows the CSF is not without controversy. (read more)
		Sip Into Summer edibleBoston, Summer 2009 It doesn't take long before I'm able to spot Tom Schlesinger-Guidelli, the bar manager at Craigie on Main, mixing a classic old-school cocktail – the Pimm's Cup. He's is just one of several Boston bartenders at the vanguard of the city's cocktail renaissance. That's right, in case you hadn't noticed – we're in the midst of a vigorous revival, and we're being wooed with well-made classics like Manhattans, Negronis or Sazeracs made by mixologists that know it's cool to measure ingredients to ensure the right proportions. (read more)
		Good Things, Small Packages Where Boston, June 2009 While we like to say it's because we're inherently generous, the real reason we dig sharing dishes with our dining companions is because we don't want to miss a single mouthwatering morsel. Boston's bustling small-plate scene means we've got an array of bold flavors to tap – whether it's Spanish-style tapas, Italian stuzzis or Middle Eastern mezze plates.
		Boston's Bounty: Discover the City's Choice Cheese Selection Culture, Spring 2009 New England is in the midst of an artisan cheese rebirth, and no city is better poised to take advantage of all that hand-crafted goodness than Boston. From farmstead gems like raw-milk blues to award-winning goat cheeses made less than 30-miles from downtown, here's where you can find the very best our sophisticated dining scene has to offer. (read more)
		One on One: Ken Oringer SeaFood Business, March 2009 Show Issue Unlike New York, Boston is not overrun by hotshot celebrity chefs, so the handful the city is home to are able to shine a little brighter. In this Q&A interview, Oringer dishes on the current challenges of sourcing and serving fish; steering customers away from tuna, shrimp and salmon, and what it was like to cook for Chef Ferran Adria of El Bulli. (read more)
		Sunday Blues: A Cheese Club Ripens edibleBoston, Spring 2009 For two years, a stalwart group of cheese lovers have been meeting the third Sunday of (nearly) every month at the Middlesex Lounge in Cambridge to satisfy their inner need-to-know about the taste, texture and terroir of all that lovely fermented milk out there. This Bueno Queso Social Club is armchair culinary tourism at its best. (read more)
		A Chocolate-Infused Dinner Wall Street Journal, February 2009 Chocolatier Andrew Shotts of Garrison Confections is raising the standard for American confectionaries. He places an intense focus on pairing seasonal ingredients with chocolate. Before placing pan to stove, Mr. Shotts conceptually develops each dish by stringing together a line of taste combinations. (read more)
		What's In Your Wallet? edibleBoston, Winter 2009 I don't know about you, but lately I'm finding my wallet is getting harder to snap shut. Unfortunately, the sputtering economy has ensured that my problem is not being caused by a billfold that's stuffed with cash. Rather, it's bloated from the variety of wallet cards being issued by organizations with a food agenda. Here are the pros and cons of each. (read more)
		Serve You Right – Boston Chefs Show Off Their Talents With Creative Tasting Menus Where Boston, January 2009 If you're anything like us, then taking a trip means plenty of prep work for selecting just the right places to eat. We admit we might be a little obsessive, but we're convinced that one of the best ways to explore a city's flavor is through its tasting menus. To really get a feel for what Boston's top toques can do, let them show you – however they see fit.
		Christmas Tamales The Christian Science Monitor, December 2009 If the first image that comes to mind when you think of a tamale is a flavorless, corn-meal heavy brick that's too far on the dry side, wrap that image back up in the corn husk it came in. Those typical to San Antonio and southern Texas are full of flavor, shaped like a thick cigar and the masa is moist and delicate. In this region, it's the filling that's the star. (read more)
		A Fish On Your Dish: How To Make An Ethical Pick edibleNation, 2009 There's no argument that fish is complex and confusing. Before taking the first bite, we encourage you—the consumer—to ask questions. Why kind of fish is it? How and where was it caught? Was it farmed in a closed circulating system or in open-net ocean pens? While the questions can seem straightforward, there are plenty of opportunities for confusion. (read more)
		Believing in Providence National Geographic Traveler, November/December 2008 A buzzing food scene and a new splashy art space have revived visitors' faith in Rhode Island's capital. A prosperous New England port town grown gritty in the wake of big industry's decline, Providence had few cheerleaders. But thanks to a downtown revitalization effort launched in the early 1980s, Rhode Island's capital city now has a lot to shout about. (read more)
		Sweet Tarts — Local Chefs Harvest New England's Native Berry Where Boston, November 2008 To put this right on the platter: Massachusetts is the granddaddy of all things Thanksgiving. After all, this is where it all began and we've got Plymouth Rock bragging rights to prove it. Around the November holiday, mouths may water first for turkey, but in these parts, an unsung side dish also has historic status.
		Hunt for Edible Treasure at the Beach The Christian Science Monitor, October 2008 Frederick Thurber, my guide, swore me to secrecy. So while I'd like to tell you the location of the seaside spot where we foraged for ripened beach plums amid New England sand dunes...uh, I can't. But what I can tell you is this... (read more)
		An Autumn of Abundance edibleBoston, Fall 2008 Listed as an invasive species by the state of Massachusetts, it's illegal to sell or transplant Autumn Olives. Luckily what won't make you an outlaw is foraging the tiny ruby berries for consumption. This fall, you'll be able to spot it on the menu at some of Boston's best restaurants, appearing in everything from chilled cocktails to roasted venison dishes. (read more)
		City Shorts: A Spoonful of News National Geographic Traveler, September 2008 Salt is what's shaking at The Meadow, a gourmet food shop in Portland's Mississippi Avenue neighborhood. In the tasting room, owner and selmelier (that's fancy for salt expert) Mark Bitterman might introduce you to exotic Japanese Kamebishi Soy Salt or Himalayan Pink Salt – just two of the 90 or so different kinds he carries.
		Executive Dining: Boston's Green Dining Scene The Wall Street Journal, July 2008 Conversations about product-packaging reduction or your company's pending LEED certification may be harder to swallow over a plate of bluefin tuna or at a restaurant that serves imported bottled water. For those closing eco-deals – or just keen on being "green" – Boston is among the more eco-friendly dining destinations. (read more)
		Occasional Guest Blogger ChewsWise.com 2008-2009 A 75th Anniversary: I'll Drink To That Talking Texas Shrimp Clare Whacks a Chef with a Fish Farm Aid, Farmers and Fires And the Winning Tomato Is... Restaurateurs Dig Out After Cedar Rapids Flood Behind the Green Chef Should I Order the Salmon? Urban Fishing
		The Popular Crowd Where Boston, July 2008 Whether you're sightseeing at some of the most compelling historic spots in the country, or are here to catch a glimpse of our powerhouse Red Sox, one thing is certain—you're gonna need to eat, and we're pretty sure we know where your hotel concierge is going to send you. So we've investigated our city's beloved tourist traps to give you the scoop on what you really shouldn't miss.
		Dehydrators Deemed Worthy Sante, June 2008 The kitchen at Tony Maws' Cambridge, Mass. restaurant, Craigie Street Bistrot, is best described as tightly controlled and efficient. Try to squeeze more than four kitchen crew in the space, and they'll be bumping more than elbows. So when Maws decides to dedicate some valuable countertop real estate to an appliance, you know it has to be one that pulls its weight. In this case, it's his dehydrator that's been deemed worthy.
		A 'Tapanese' Twist, Japanese Cuisine Gets the Tapas Treatment Wall Street Journal, April 2008 Arizona chef Nobu Fukuda serves small plates that are his twist on Japanese kaiseki – the formal multi-course meal, where attention is paid to the smallest of details with the goal of creating harmony. (read more)
		Environmental Eats: NYC's Green Concessionaires Parks & Recreation Magazine, May 2008 For the popular, ivy-covered Shake Shack, being green meant far more than just being located within New York City's Madison Square Park. It meant the hamburger joint was willing to take a fine-toothed comb approach to their operations, and they're not alone. NYC's Department of Parks & Recreation wants to lighten the carbon footprint of their nearly 600 concessions.
		Divine Providence NewEngland.com, March 2008 Serendipity may have brought Louella Hill to artisan cheesemaking, but this Arizona transplant may just be the littlest state's most remarkable food activist. (read more) The Root That Ate Roger Williams NewEngland.com, February 2008 Wander around New England long enough, and sooner or later you trip on a story that's so bizarre you'll feel compelled to share it. Though, with this gem, we suggest a flashlight pressed up against your chin for better effect. (read more)
		Power Tables - Caucus Cuisine: Where Obama, Romney, Edwards and local big-shots eat in Des Moines. The Wall Street Journal, December 2007 During campaign season, as long as hungry customers and political staffers keep arriving, chef and owner George Formaro keeps the kitchen humming well past closing time at this see-and-be-seen restaurant. (read more)
		Chefs At Home: Braising For A Better Bird The Wall Street Journal, November 2007 Cleveland-based Douglas Katz, known for using local ingredients, makes chicken with a comfort-food twist. (read more)
		Is That Fish On Your Dish Really What You Think It Is? Sante, December 2007 Mislabeled fish, either by accident or through unscrupulous practices isn't a new phenomenon, but those in the industry say they are noticing a rise in occurrences. Part of the reason is a combination of diminishing fish supplies and rising prices.
		Eat Yourself A Merry Little Christmas Misstropolis, December 2007 We like to think that we're the thoughtful types here, and of course you've been on our minds. So our little gift to you is to jettison that pre-holiday panic. We've hand-picked a half-dozen tasty local tidbits that are practically guaranteed to make your food-obsessed loved one swoon with joy and delight. (read more)
		Whey-In Misstropolis, November 2007 File this one under weird, but true. Jasper Hill Farm's Bayley Hazen - a raw cow's milk blue cheese is fabulous with a hunk of chocolate. And it's not bad with a strongly flavored buckwheat honey from Washington state, either. How do we know this? We talked cheese-and-food pairings with some of the top cheese whizzes around. (read more)
		Dining Out Safely Pregnancy Magazine, September 2007 Regular news reports about food scares are enough to make anyone queasy, but when nibbling for one becomes nourishing two, dining out quickly gets complicated.
		Just a Taste: Huitlacoche The Boston Globe Magazine, September 2007 A subtly flavored Mexican delicacy makes its way into Northern kitchens.
		Just a Taste: Go Fish The Boston Globe Magazine, July 2007 Lean, light, melt-in-your-mouth Copper River coho salmon is a late-summer delight. (read more)
		Celebrity Chef With A Conscience Misstropolis, June 2007 This chef has long embraced the notion that local food is better, and that fishing and farming methods should be in synch with good environmental practices — check out how he was recently honored for his commitment to those principles. (read more)
		Hog Wild: Play Tastemaker With Niman Ranch's New Bacon Flavors The Boston Phoenix, August 2007 Smoky Niman Ranch bacon may have been on the menu at Elton John’s big 60th-birthday bash, but we’d bet a whole slab that the Rocket Man didn’t have the fab new flavors that the folks at Niman just launched. (read more) Caliterra's Copper River King Salmon The Boston Phoenix, June 2007 For just the briefest window this time each year, the mighty wild king salmon tussles its way up the 300-mile stretch of Alaska's glacier-fed Copper River. Catch it while you can. (read more) Fish Without Fear: Henry & Lisa's Natural Seafood The Boston Phoenix, April 2007 Knowing your safe seafood levels won't feel like a game of "Go Fish" anymore. (read more)
		The Spice of Life: Aleppo, Urfa & Paprika Warm up a Chef's Pantry Chile Pepper Magazine, April 2007 James Beard award-winner Ana Sortun's new cookbook is all about flavor, but when it comes down to her favorite chilies – discover what makes these three stand out.
		For the Allergic, Safe Dining The Boston Globe, February 2007 Celebrity chef Ming Tsai and some local lawmakers are trying to make dining out safer for those with severe allergies, but they're facing some tough opposition. (read more)
		Fat Goes Fit Sante, December 2006 It's turned into a daily deep-fried dilemma: A look at low lin oils in the nation's race to replace trans fats.
		Hell Night Chile Pepper Magazine, August 2006 On certain evenings, this mild-mannered restaurant catches fire. Part Mardi Gras, part Halloween, this is a profile of Chris Schlesinger’s East Coast Grill’s Hell Night tradition.
		Grass-fed Meat: What’s at Steak Sante, March/April 2006 Grass-fed meat is not simply a product. It’s a political and environmental icon, symbolizing the ongoing efforts of sustainable-food advocates. But how’s the stuff to cook with?
		Chefs Spice Up Food Tours The Christian Science Monitor, April 2005 A walking tour through Watertown’s “Little Armenia” with James Beard Award winner, Chef Ana Sortun. (read more)
	Families Choosing Unpasterized Milk The Boston Globe, April 2005 Despite potential risks, a number of Boston area families choose unpasturized milk. (read more)
	Make Way For American Caviar Slammed Magazine, Jan/Feb 2005 Necessity wasn’t the mother of American caviar, but it did precipitate its recent popularity.
	Field of Schemes The Boston Globe Sunday Magazine, February 2005 Doug Mientkiewicz is gone, but should he have left the World Series-winning baseball behind?Alan Dershowitz and Bill Nowlin debate. (read more)
	How to Break Up a Dog Fight The Washington Post, July 2005 Teeth-barring, fur-flying dog brawls can break out any place, but the growth of off-leash dog parks creates more opportunities for trouble. (read more)
	Do Right at the Dog Park Family Circle, May 2005 Dog park ettiquette means more than just cleaning up after your pet.