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September 2008
- If You Can't Beat ’Em, Eat ’Em: Chef
  
  Independent (UK) | Sep 28, 08 8:53 PM CDT
  
  (Newser) - Where most Spaniards see the ocean's roadkill, one daring chef sees entree, the Independent reports. Carme Ruscalleda, who has garnered five Michelin stars for her restaurants, wants to serve up jellyfish—16 tons of which washed up on Andalucia beaches last year—at her restaurant near Barcelona. "They really have quite a wonderful flavor and texture, crunchy but tender," she says. More »
- The Costco Effect: Buy Cheap, Spend (and Eat) More
  
  Wall Street Journal | Sep 25, 08 3:30 PM CDT
  
  (Newser) - Sure, warehouse stores are cheap: one exec says Costco marks up product at around 10%, compared to 20% at normal supermarkets. But, Neal Templin wonders in the Wall Street Journal , do bulk purchases actually save you money? “When there are more bagels in my refrigerator, I consume more of them,” he writes. “I think that's human nature. Call it the Costco Effect.” More »
- In Berkeley, Foodie Heaven Comes With Side of Fisticuffs
  
  Los Angeles Times | Sep 22, 08 4:07 PM CDT
  
  (Newser) - No risk, no reward, right? That’s the mentality of those who brave critical, even violent, fellow shoppers and draconian rules to browse the famed produce section at Berkeley Bowl, the most popular grocery store in the colorful California college town. Cart fender-benders are frequent as shoppers bolt down packed aisles, and line-cutters have been the target of punches and unripe avocados, the Los Angeles Times reports. More »
- Say Ciao to Chianti, Sip This Red Instead
  
  New York Times | Sep 17, 08 2:55 PM CDT
  
  (Newser) - It's time to discover the pleasures of aglianico wines, writes Eric Asimov in the New York Times . While many drinkers familiarly sip Chianti and Barolo, aglianico consumption has been largely confined to the diffuse Southern Italian regions where the grape is grown. And while some of the leading aglianicos are unavailable in the United States, there are still winners to be found. More »
- Cured for What Ails You
  
  Details | Sep 10, 08 4:05 PM CDT
  
  (Newser) - Move over, fancy cheese, there's a new kid in town. Cured meat—salumi is the catchall term—is the latest foodie obsession, JJ Goode writes in Details . Salumi ranges from the familiar—think salami and prosciutto—to the more obscure like bresaola, cured beef made by artisans who "rub the lean hind legs of cows with salt and spices and age them in the Alpine breezes." More »

Stories

If You Can't Beat ’Em, Eat ’Em: Chef

The Costco Effect: Buy Cheap, Spend (and Eat) More

In Berkeley, Foodie Heaven Comes With Side of Fisticuffs

Say Ciao to Chianti, Sip This Red Instead

Cured for What Ails You