In a town dominated by cheese and brats, Milwaukee boasts incredible vegan options. These ten local restaurants offer vegan dishes you won’t want to miss! (more…)
by Brian Stechschulte, Executive Director, San Francisco Brewers Guild
If you’re thirsty for a beer tonight, satisfying that urge is pretty simple. Your corner store, watering hole, or even better yet, local brewery, should offer a range of great choices. Unfortunately, depending on where you live, that’s not always the case. The creation, delivery, and your access to beer is highly regulated. Many laws serve an important purpose, while others stifle economic growth and limit choices for beer fans. The groups confronting these issues around the country are brewers’ guilds, and the benefits of their collaboration extend far beyond the legal landscape. (more…)
by John Verive, Beer of Tomorrow
As craft beer gains popularity, tap lists grow longer, and beers become more creative and extreme it sometimes seems that a craft beer fan can have too many options. It may be a wonderful problem to face, but if you’d rather not struggle deciding what beer to try there’s a simple solution. If you just want a satisfying and restorative beer, try a pilsner. The classic golden lager makes for an excellent start to a session, is great before a meal, and pilsners pair wonderfully with many foods. It’s an easy call; try one and see why the pilsner is considered by many brewers to be “the brewer’s beer.” (more…)
According to a recent study published in the Proceedings of the National Academy of Sciences, the menace of climate change could threaten many wine-growing regions. Alongside the ice caps melting and the Gulf Stream halting, losing a few vineyards does seem rather trivial, but that does not make it any less interesting.
Growing quality wine grapes is difficult; they are a sensitive crop that react badly to even modest changes in weather. The best grapes are grown in temperate climates — regions with hot dry summers that complement a cool winter. (more…)
by John Verive, Beer of Tomorrow
We all know beer is delicious. But what you may not know is this wonderful beverage is inexorably tied to the human experience. The history of beer is long, and its earliest records are as fascinating as the changes that are happening in the beer world today.
The history of fermented beverages is a riveting, if fragmented, tale. The earliest recorded recipe was a hymn to the Sumerian goddess of brewing dated to 3000 B.C. The hymn lyrically explained how to brew a beer known as kas, which means “what the mouth desires.” Sounds about right. (more…)
Traveling with kids is not easy. Any parent can tell you this. Navigating the restaurant scene can be daunting for even the most seasoned travelers, but throw a kid or two into the mix and the task of finding the perfect place to eat can become mission impossible. Even if you have the perfect kid (I, like many other parents out there, like to think that I do), dining out with a small child poses quite a difficult challenge.
I still remember the conversations I had with my fiancé, Daniel, before we got married. “We’re still going to travel,” we said. “We’re still going to go out to eat. We’re not going to stop just because we have kids.”
Before we had our daughter Dhalia, my husband and I loved to get away from the harsh Northeastern winters and travel to Florida to get some much needed sunshine and seek out the best seafood restaurants. We continued the tradition once Dhalia came into our lives, and luckily as an infant, she would often sleep peacefully next to us in a car seat at the restaurant. “We’re doing it!” we’d whisper happily, clinking glasses of margarita. Then she got a little older and we had to work a little harder at it. And things changed. Dramatically. (more…)
by John Verive, Beer of Tomorrow
Today’s beer drinkers demand more than the thin, yellow lagers from the giant multi-national breweries. They are better informed and have a more developed palate than ever before, and the craft beer industry has been happy to grow along with the surging ranks of beer fans. However, there are many pervasive myths and misconceptions about every aspect of beer that refuse to go away. Let’s take a look at some of the most heinous falsities and set the record straight on dark beers, proper serving and storage temperature, and the damage done by years of beer advertisements. (more…)
by Roger Myers
Our love for almighty chocolate often borders on devotional, using words like dreamy, to die for, and divine, with eyes drifting up to heaven. For the ancient Mayans, however, chocolate really was a religious experience. Theobroma cacao, meaning “food of the gods,” figured prominently in their religious ceremonies, burial rites, and even their creation story.
Local Nectar of the Gods
The Mayans cultivated and propagated their sacred cacao trees in the fertile soils of Mesoamerica. And even if they didn’t know it, when they tasted the fruits of their labor, they were experiencing terroir: that distinct sense of place exhibited in a particular region’s agricultural products, a direct result of the soil (terre) and climate in which those products were grown. (more…)
Many restaurants these days are reverting back to local farms to gather the freshest ingredients. Seasonal menus, based on what is available at peak harvest, are offered at more and more places – connecting how we eat with what is locally grown. Certainly, this is not something new, but an emerging trend taking hold in places from big city restaurants to your neighborhood favorite. Finding out how to choose a restaurant that supports local farmers will help you start thinking globally and sourcing locally.
Why is it important?
Food that has to travel to your plate does not contain the same nutrients as fresh vegetables grown closer to home. To keep food from deteriorating during transit time, some produce must be picked before it has the chance to fully ripen. This means that it can miss out on absorbing vital nutrients from its surroundings during this critical period. The average travel time for the 16 most common fruits and vegetables is just under 1,500 miles. Aside from this, 39% of fruits and 12% of vegetables were imported from other countries. This travel time can cause produce to lack the nutrients that would be present if it was picked closer to home and allowed that time to spend ripening on the vine. (more…)
by Amy Castle
Professional chefs know that part of the secret of delivering delectable food is the way in which it is presented. As well as being cooked and seasoned properly, food needs to be presented in a way that is appetizing to the eye as well as to the palate. In a smart restaurant, every plate is carefully inspected before it is sent off by the waiter to the diner, to ensure that it fulfills its visual purpose.
Our eyes have been conditioned to see certain foods in a particular way and while some colors stimulate the taste buds, others are capable of killing the appetite. (more…)