There’s a secret menu at Hop Woo BBQ in downtown Los Angeles, and it’s well worth sharing. Eddie Lin, of Deep End Dining and NPR’s “Good Food,” recently asked a group of food bloggers to join him for a special-read more-
Having received a floor model of the Aromaster wine aromas kit from the manufacturer, I played with it a bit at first, and now I’m enjoying delving into it more intensely. The Aromaster kit is a collection of 80 little-read more-
Two Central Coast vintners walked through a pristine-looking vineyard last fall—it had no cover crop, a usual sign of organic or biodynamic farming—explaining why they use herbicides. "We need to do it to keep our business sustainable," one said. The-read more-
In a case that will have enormous ramifications across the internet, particularly for authors and publishers of all kinds, Judge Denny Chin, sitting in the United States District Court in New York City, rejected a class action settlement between Google-read more-
If only it were so simple, to cruise through life smelling roses; but the obstacles blacken the countryside, and we unwittingly crush them beneath our boots. -- author unknown Wine lovers can be forgiven if they interpret this verse to-read more-
“I do like those bigger, lustier Pinots. I know some people around here spike ‘em with Syrah. Maybe I got seduced by them.” –Rex Pickett, author of Sideways and Vertical, in a Palate Press interview “Some wineries add a dash-read more-
An elegant offering from Washington’s Columbia Valley. Alcohol on the nose (14.5%) initially obscures the lovely treats underneath of cedar, anise, and fresh leather. Crisp on the palate, soft tannins, and expressive flavors of dark cherry and blackcurrant. At first-read more-
What's the most delicious way you can contribute to Japan's recovery from the triple whammy of earthquake, tsunami and nuclear crisis? Drink sake. Japanese sake, of course, but that's where all the good stuff is from. Japan's sake industry is-read more-