The libertarian shill for industrial food, Jayson Lusk, is back with a new book, this time defending “pink slime”, the meat filler made from beef
Wine Review: Hahn GSM Central Coast 2014
This blend of 65% Grenache, 31% Syrah, 4% Mourvèdre shows ripe blueberry and red raspberry with raisin undertones and black pepper top notes. Freshly turned
Soul-Stirring Chili
Chili has a very interesting aesthetic purpose and a dark phenomenology. Read about the aesthetics of chili at Mindful Eating2.
Budget Wine: Beringer Founder’s Estate Cabernet Sauvignon California 2013
Black cherry, straightforward grapey notes, and licorice with raisin undercurrents, this is a ripe, fruity nose, with some gentle, dusty earth notes and slight oak
Terroir is Not a Myth
I haven’t had the chance to read Mark A. Mathews’ book Terroir and Other Myths of Winegrowing. But if Tom Wark’s summary of the argument
The Family Winemaking Lie
Earlier this week I linked approvingly to a story about a young winemaker who pointed out how conventional and boring California wine is becoming. I
Exploring the Philosophy of Food and Wine 