Food news roundup

Grab the sponge cake and whipped cream – it’s time to pick your own strawberries. Lists of farms that offer PYO for crops all through the spring and summer are in The News & Observer (Raleigh N.C.), here, and the Charlotte (N.C.) Observer, here. Remember to show good PYO etiquette: A farm is not a dog park, so leave the pooch at home; bring your own buckets; and don’t let the kiddies stomp all over the plants.

Read about the idea of Triangle Meatless Mondays in the Independent Weekly (Durham, N.C.) here. There’s a list of restaurants with specials for the occasion.

The Winston-Salem (N.C.) Journal offers an interview with Brian Sonoskus, chef of Tupelo Honey Cafe in Asheville, N.C., and recipes from the restaurant’s new cookbook here.

Over at NestMeg, see the results of a chocolate-chip cookie tasting by carefully selected judges. (Friends and fellow University of North Carolina at Chapel Hill students, with a couple of ringers from Duke. Well, we must be broad-minded.) The cookies are rated by factors including milk dippability and taste of cookie dough.

It’s never late to “green” your kitchen. Although Earth Day was April 22, this post from that day on GreenEatsBlog offers good suggestions for any day.

It’s cheesecakes everywhere at JanNorris. No matter how much we talk about eating healthy, woe be the restaurant that doesn’t offer a cheesecake on the dessert menu. These are some interesting recipes, one including pistachios.

Tofu for a Passover Seder? Gefilte fish looks tofu-like, but a family mentioned in the Miami Herald served a tofu roast. The article here explores the trend to vegan and vegetarian eating (Bill Clinton claims he’s “almost vegan”) and the health aspects.

Sake: It isn’t just for sushi bars anymore. So so says the Seattle Weekly, here.


Food news roundup

It tickles me to see children under double digits in age getting into cooking. The News & Observer (Raleigh, N.C.) has the stories of and recipes from two who won cooking competitions at the recent North Carolina State Fair. One keeps notebooks of potential taste combinations – could this be a future Iron Chef? Read about them here.

Sweet tea is the traditional accompaniment to a plate of North Carolina barbecue, or maybe a beer if your Mama’s not looking. But the Charlotte Observer offers fine wines for the swine. Read about it here.

Y’all don’t realize how tough a food writer’s job is. Read the Winston-Salem (N.C.) Journal article on a sake tasting, and have sympathy. Poor Michael Hastings, having to drink all that sake, and provide information too.

Learn to make no-knead focaccia via a step-by-step video at the Minneapolis Star-Tribune. Couldn’t be easier. Look here.

You can’t get locally grown coffee beans here, but you can locally roast them. The Oregonian (Portland, Ore.) tells how to do it in a skillet. I’ve seen people use a Whirley-Pop popcorn popper, too. Find the technique here.