Food & Food Culture

3:03pm

Tue July 16, 2013
The Salt

Can Oysters With No Sex Life Repopulate The Chesapeake Bay?

Originally published on Tue July 16, 2013 6:00 pm

Young oysters live on old oyster shells and slowly mature while forming a complete shell.
Astrid Riecken Washington Post/Getty Images

The Chesapeake Bay once supplied half the world's oyster market. But pollution, disease and over-harvesting have nearly wiped out the population. It's a dire situation that's united former adversaries to revive the oyster ecosystem and industry.

Scientists and watermen have joined forces to plant underwater farms in the bay with a special oyster bred in a lab. Called triploid oysters, they have been selected for attributes like disease tolerance and fast growth.

Read more

10:45am

Tue July 16, 2013
The Salt

Local Sake: America's Craft Brewers Look East For Inspiration

Originally published on Tue July 16, 2013 11:29 am

Yoed Anis, president of the Texas Sake Company, says "the only constraint holding us back" from faster growth is the absence of a sufficient and consistent rice supply.
Courtesy Texas Sake Company

Most of us are familiar with that hot, musky-smelling, cloudy drink served in teacups at sushi bars and sometimes called, erroneously, "rice wine." In other words, most of us have had bad sake.

But finally, Americans are learning to love the good stuff.

Read more

3:32pm

Mon July 15, 2013
The Salt

In Argentina, Coca-Cola Tests Market For 'Green' Coke

Originally published on Mon July 15, 2013 4:40 pm

3:18pm

Mon July 15, 2013
The Salt

The Secret To Georgian Grilled Meats? Grapevines And Lots Of Wine

Originally published on Tue July 16, 2013 1:27 pm

Shashlik cooks on a hot grill. Kakheti, the easternmost province in the Republic of Georgia, is known for meats grilled over grapevines, which burn quickly, leaving a heap of finger-sized coals.
Nick Grabowski via Flickr

Tucked between Russia and Turkey, the Republic of Georgia is renowned for great food: cheese dishes, pickles, breads and stews. This is a cuisine that you should not miss.

And on summer evenings in the capital, Tbilisi, the air is fragrant with the smells of one of Georgian cookery's highlights: grilled meat, or shashlik.

You can find good shashlik at restaurants with white tablecloths, but the very best in all Tbilisi is said to be at a roadside stop called Mtsvadi Tsalamze. It's an unassuming place with rows of wooden picnic tables in an open yard.

Read more

12:37pm

Mon July 15, 2013
The Salt

The Dog Days Of Summer Lead Drinkers To Shandy

Originally published on Mon July 15, 2013 5:34 pm

A shandy in the summertime
Holly Clark Photo courtesy of Holly Clark Photography

Pages