Category Archives: Articles

Competitive non-Eating

A favorite article that understandably elicited some snarky responses when it ran.  As my smart and spicy friend Marcia Adler once said on the subject of this blog post:  “Of course the women you know are insane on the subject of food.  How could they not be when everyone in this country has an eating disorder?”

Competitive non-Eating among Women

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Show Me the Money: Direct Trade Volume 3

“Does the Direct Trade sales model produce the kind of tangible results Daday calls for? Does it put more money in the pockets of farmers and improve the quality of life in their communities? Looking for concrete answers to these elusive questions, Michaele Weissman follows the money trail in this final installment of her landmark three-part series on Direct Trade in 2017.”

 

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Volume 2: Direct Trade in the Shadows

“In the first entry in this series, author Michaele Weissman explored the promise and problems associated with Direct Trade, the ethical sourcing model for specialty coffee in which producers and roasting work as partners. In her research—for this series and for her book, God In A Cup—more questions were raised than answered. The exploration continues.”   Read Part 2 Here

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Volume 1: Is Direct Trade Fair

In April of 2008, journalist Michaele Weissman released her groundbreaking book God in a Cup: the Obsessive Quest for the Perfect Coffee. Now, in a three part series on Sprudge, Weissman revisits specialty coffee’s effort to alter the relationship between coffee growers and buyers by introducing innovative, relationship-based sales practices 

known collectively as “Direct Trade.”” Read Part 1 Here

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Soul Searcher

Michael Twitty is finding himself through the roots of African and  Southern Cuisines

On Friday, Jan. 22, as Snowzilla bore down on the nation’s capital, peripatetic culinary scholar Michael Twitty was in South Carolina to tape a video, and he found himself in a jam:

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Young Talent

Luca Trabocchi: A 10-year-old with a passion for cooking, and parents who foster it

It’s 8 p.m. on a recent Wednesday in the busy kitchen at Fiola restauran

t downtown. A 101 / 2-year-old boy with blue eyes, large hands and a dimple in his chin skillfully swirls dollops of porcini crema onto shiny porcelain plates.

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Saveur Speaks Bread

Regional Rye Breads

Rye bread is not and never was a single something. Regional variations have always abounded, across Scandinavia, Eastern Europe, and Russia—places where rye grows more easily than wheat.

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