Fresh Crumbs : Andrea Seng
Fresh Crumbs are the tidbits at the table—conversation topics, recent news, upcoming events. In this new addition to our website, we keep abreast of the latest “crumbs” to help you get the most out of your next dining experience. See what crumbs our writers have uncovered lately!
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| Post Type: Web Crumbs | Topic: Food | April 21, 2009 |
Sweet News for Fair Trade Chocolate
Posted by Andrea Seng
There’s good news for the socially and environmentally conscious candy lover. Last month Cadbury announced that by the end of the summer, its Dairy Milk chocolate bars will bear the seal of approval from the Fair Trade Foundation. Companies that boast a Fairtrade seal are committed to only using sources with decent working conditions for their farmers and environmentally conscious farming methods. This month, Mars followed suit by announcing that it has developed a 10-yea
| Post Type: Articles | Topic: Food | April 17, 2009 |
Shark Fin Soup: Savory Delicacy or Gourmet Cruelty?
Posted by Andrea Seng
For many people, shark fin soup probably has a mysterious aura. In certain circles, it is appreciated as an epicurean delight, a rare treat to be savored. But it also pops up in the news from time to time as the subject of an international controversy of concern to ecologists, animal rights activists and fisherman around the globe. So is shark fin soup an exotic delicacy or an unethical and exorbitant indulgence? What is the dish on this dish?
| Post Type: Web Crumbs | Topic: Wine | April 15, 2009 |
The Carbon Footprint of Wine in National Geographic
Posted by Andrea Seng
With everyone trying to tighten their carbon belts these days, it would seem appropriate for Americans to favor a glass of red or white from Napa in an effort to cut down on emissions. But new research suggests that it may be greener to say oui to some Bordeaux.
| Post Type: News | Topic: Food | March 18, 2009 |
Get It While You Can: Roquefort Cheese
Posted by Andrea Seng
Roquefort, a strong blue cheese made from sheep’s milk, has somehow gotten caught in the crosshairs of a Euro-American trade dispute. As a result of a scheduled hike in the import tax, this creamy, pungent food may not be available in the United States for much longer.
| Post Type: Web Crumbs | Topic: Dining Out | March 18, 2009 |
Recession Dining Goes Global
Posted by Andrea Seng
As the economy continues to falter, the word “recession” has become a part of the country’s daily lexicon. It has infiltrated every industry from banking to retail, and now even restaurants have joined in, offering patrons recession specials and even whole menus in order to keep them eating out.
| Post Type: Web Crumbs | Topic: Dining Out | March 18, 2009 |
5 Tips for Handling a Bad Waiter
Posted by Andrea Seng
Anyone who goes to restaurants frequently knows that a rude server can leave a bad taste in your mouth that lasts longer than any over-cooked or under-spiced entrée. Luckily, there are a few things you can do to prevent being caught in a bad service situation.
| Post Type: Web Crumbs | Topic: Wine | March 17, 2009 |
A Rosé by Any Other Method
Posted by Andrea Seng
In an effort to stimulate lagging wine exports and compete with growing Southern Hemisphere markets, the European Union is preparing to modify some laws that regulate the winemaking process. One of these changes will expand the definition of rosé, a modification that is welcomed by some winemakers who are eager to explore new processes, but reviled by some traditionalist French vintners.
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