Aged black garlic is sweet and chewy, with savory qualities

Black Garlic, the Next 'It' Ingredient - washingtonpost.com
Inventor Scott Kim began developing the product in South Korea in 2004, with the intention to market aged or fermented black garlic as a super food.Black garlic has high levels of antioxidants and a natural cancer-preventing compound.

Por Que No is as much about people and the planet as it is the food.

Tale of a taqueria - OregonLive.com

Por que no?

Danny Meyer=Blue Smoke=Food Concession=Mets

More Plans for Meals at Mets Games - Diner’s Journal Blog - NYTimes.com
I have been to Blue Smoke, definately good Barbecue.

Mississippi John Hurt

Lately I have been listening to a lot of old Jazz and Blues recordings, one of my favorites is Mississippi John Hurt. Raised in Avalon Mississippi, he learned to play guitar at age 9. He spent much of his youth playing old time music and earning a living as a farm hand in the 1920s. In 1963 a folk musicologist named Tom Hoskins encouraged him to move to Washington DC,and began to perform on a wider stage. Check out some of these recordings from the late 1920s.

The Culinary Institute of America Presents - Rioja: Tradition & Innovation at the Frontiers of Flavor

The Culinary Institute of America Presents - Rioja: Tradition & Innovation at the Frontiers of Flavor
I highly recommend these videos to anyone with iTunes/ipod. They are very informative and inspiring. Narrated by Jonathan Coleman a former producer and correspondent for CBS news, every episode is beautifully done.

Tuthilltown Spirits, New Yorks first legal distillery since Prohibition!

LICENSE TO STILL - New York Post
Tuthilltown is a small-batch producer based in the Hudson River town of Gardiner. They produce high-end whiskey, vodka, rum and other spirits.

Garden Salad Is Turned Into a Culinary Bouquet - NYTimes.com

Garden Salad Is Turned Into a Culinary Bouquet - NYTimes.com
Gargouillou is a dish of fruits, vegetables, leaves and flowers, all prepared differently.The concept comes from French Chef Michel Bras, and as you can see the composition is just fantastic.

Outstanding in the Field - Culinary celebrations at the source

Outstanding in the Field - HOME
Outstanding in the Field is a roving culinary advendture-literally a restaurant without walls.Chef Jim Denevans idea is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.Check out some of the photographs in the gallery, They are truly stunning.

Honest Weight Food Co-op members approve design of new $6M store - The Business Review (Albany):

Honest Weight Food Co-op members approve design of new $6M store - The Business Review (Albany):
Co-op members voted 187-17 on Jan. 25 to approve the design of the new store,according to the Business Review today.The two-story, 31,000-square-foot store should be able to house plenty of fine cheese for gustav! Im excited- congradulations!

New Orleans Chef Donald Link opens Cochon Butcher!

New Orleans Chef Bows to His Roots With New Venture in Cajun Food - NYTimes.com
The 1,000-square foot combination meat market/cafe is inside the same century-old brick warehouse that houses Cochon, the down-home Cajun restaurant that gained chef Donald Link national attention

Chef Waters sees healthier U.S. eating under Obama | Lifestyle | Reuters

Chef Waters sees healthier U.S. eating under Obama | Lifestyle | Reuters
"We have the moral responsibility to see whats good for our children,"Waters said, adding that if local farmers become key sourcees of ingredients to make school lunches it will stimulate local economies.

Culinary Destination of the Year - In Marrakesh, Sampling the Myriad Tastes of Morocco - NYTimes.com

Culinary Destination of the Year - In Marrakesh, Sampling the Myriad Tastes of Morocco - NYTimes.com
"As the fascination with Moroccan cuisine has taken off-both in the United States and around the globe-epicures and chowhounds are flocking to the ancient ochre-hued city of Marrakesh."

Watch Tom Colicchio talk with OPEN FORUMS Seth Godin!

Inside the Entrepreneurial Mind: The Business of Food | OPEN Forum by American Express OPEN
Tom Colicchio talks about finances,managment,success in the restaurant world, and operating in a tough economy.

Self-Taught Chef recieves 2 Michelin Stars

Self-Taught Chef's Hong Kong Eatery Earns Two Michelin Stars - WSJ.com

Absinthe, the anise-flavored spirit derived from wormwood was banned domestically untill 2007!

Absinthe: spirit and mystique - Food & Wine - sacbee.com
Artical from the Sacramento Bee(Absinthe:spirit and mystique)
"Theres a lot of myth-busting going on in contemporary absinthe culture, namely that absinthe isnt like LSD in a glass."

Chris Cosentino shows how to Butcher a Beef Heart

Boccalone - Salumeria
Check it out! Tasty Salty Pig Parts-Boccolone Salumeria in San Francisco is a great place to find handmade artisan meats.

Bobby Flay will be opening 2 restaurants at Mohegan Sun in the summer of 2009!

Iron Chef Bobby Flay To Open 2 Restaurants At Mohegan Sun In 2009 - 12/17/2008 10:53:00 AM - Hotels
"Bobbys Burger Palace in Casino of the Earth, and Bar Americain in Casino of the Sky are both scheduled to open in the summer of 2009.

I have a feeling we will hear more stories like this in the next few months.

3 TGI Friday's restaurants close without notice
These are hard times no doubt about it, and I think it is only going to get worse before it gets better. We will get threw it, We always do.Hearing stories like this during the holidays just suck!

"Pig weekend,actually,my efforts to ensure I never have to buy that crap in the grocery store when I want pork."

ruhlman.com: Pig Day
This is from Michael Ruhlmans site (notes from the food world),I find it very inspiring.

sheet + meat = shmeat!

Checkout Line: Meet shmeat | Gristmill: The environmental news blog | Grist
"People for the Ethical Treatment of Animals announces that it will offer a $1 million x Prize for the creation of affordable, humane, and commercially viable test-tube meat by the year 2012."