Quoted in Saveur No. 67, Daniel Bolud explains the Michel Guérard's cooking as "understanding the connecting wire of the recipe and being sensitive to how each ingredient ingredient hangs off of that wire." Inspiring.

10:19:38 PM      

Salon.com: The mystery-meat lobby bites back.

1:15:35 AM      

From the home page of the New York Times: Humble Paddlefish Fulfills Southerners' Caviar Dreams.

1:11:38 AM      

Last week in the Boston Globe: Exotic meat imports feared for disease link.

12:20:42 AM      

Last week, the New York Times Technology section covered an FTC study on the odd state laws that complicate online wine sales.

12:13:53 AM