Food
Why good wine is expensive
According to Wine Business Monthly, bonded wineries in the United States increased by 122 over the last year, bringing the total to 6,223. With this ever-growing number, one wonders how they survive and, more importantly, profit. It is not easy.
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A pantry cleanout yields BLT and Cheese Bread
Cold weather puts me in the mood for baking, and quick bread was my recent choice for a creative moment in the kitchen.
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Girl Scout cookies can transform into pies and puddings
The Thin Mints are in season! Area Girl Scouts are selling eight kinds of cookies through March 6.
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10 items or Less
The Oso Sweet onion is showing up in produce bins previously occupied by sweet Vidalia onions.
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Food rules
by Lisa Davis
Features Editor
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Michael Pollan is carving out a place for himself as the nation's food guru. The author of The Omnivore's Dilemma, Pollan is an advocate of food — real food, simple food, fresh food, local food, pleasurable food. (He's not real big on factory farms.) There was a grassroots effort to have him nominated as President Obama's Secretary of Agriculture, but Pollan prefers to do his advocating from the outside. His newest book is Food Rules (Penguin, $11), a pocket-sized guide full of easy-to-remember rules.
Uncorked: A female winemaking pioneer
by Pat Kettles
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Today, female winemakers are as common as males, but that wasn't always the case — especially not when Merry Edwards, partner in her namesake winery, graduated from UC Davis in 1973 with a masters in food science with a concentration in enology.
The Gourmet Touch: Parmesan-herb seasoning mix can spice up salads
by Prudence Hilburn
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Some of my most enjoyable moments in the kitchen are when I decide to make something different using whatever I find in the pantry. At other times, I am inspired to try to duplicate a product that I can no longer find in the supermarket. Such was the case with an herb seasoning that, after being used for several recipes, seemed to disappear from the supermarket shelves in our area.
10 items or less
by Lisa Davis, Star staff, wire reports
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The Star's food column for Wednesday, January 27, 2009.
New book celebrates the pleasures of cooking for one
by Laura Tutor
Special to The Star
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Anyone who has ever opened a Julia Child cookbook has seen the work of Judith Jones. Jones was Child's editor, and her grace with the written word helped Child's stories come to life. In recent years, Jones' own cookbooks have gained attention as books that are good enough to sit down and read. Her recipes are top-notch, but it is the stories and style that make a Judith Jones book worth reading.
Uncorked: Some of Napa's best coming to Garfrerick's
by Pat Kettles
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A number of years ago, at the New Orleans Wine and Food Event, I attended a seminar entitled "Cabernets from the Silverado Trail," only to learn upon arrival that the seminar had been more aptly named, "Big Ass Cabs." As a visual aid, presenters showed a giant map of Napa over which had been superimposed a Rubenesque rendering of a feminine derrière.
The Gourmet Touch: Come up with your own signature soup
by Prudence Hilburn
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On a cold winter day, it is great to hear someone say, "Soup's on!" because nothing seems to warm us up quite like a bowl of hot soup. In addition to being a good "warm-me-up" food, soup can also open an avenue of creativity in the kitchen. You can add just about anything you want to a pot of soup.

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