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Roger Fillion developed a love for cooking when he began making "fly-off-the-plate" pancakes for his family at an early age. Today, he's a freelance writer and editor … and an accomplished home cook and bread baker, with a special interest in craft beer, wine, and olive oil. Roger also works as a social media specialist for specialty food companies. His project work includes considerable experience with foods, and his travels have taken him to wine and culinary hot spots in Italy, Spain, France, Morocco and Tunisia, as well as the Napa Valley and Oregon. Roger has spent more than two decades as a journalist writing for major media outlets such as Reuters, The Denver Post, MSNBC.com and MSN.com. At the Rocky Mountain News, he spearheaded coverage of Colorado's brewing, distilled spirits and wine industries; he also wrote about high-altitude bread baking, and staged a blind tasting by wine experts of Colorado versus California wines. In his spare time, Roger loves to hike in the mountains in Colorado, where he lives.

A Tunisian woman picks olives in the fields. Credit: Copyright Les Moulins Mahjoub

Ari Weinzweig got a front-row tasting of Tunisian extra virgin olive oil five years ago, while visiting a sun-drenched Tunisian family farm that's been

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Fullsteam Brewery, in Durham, North Carolina, teams with local foragers to gather ingredients such as persimmons for its First Frost Winter Persimmon Ale. Credit: Courtesy of Fullsteam Brewery

Craft brewers are turning to local farmers, foragers and fauna to source their ingredients -- from persimmons and pumpkins to hops and wild yeast.

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A wine lover snaps a photo of a Cinder wine, one of Idaho's new offerings. Credit: Copyright 2015 Matt Green

Idaho is famous for potatoes. Now the state's swelling ranks of winemakers want to put Idaho's wines on the culinary map. So far, they

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Craft brewers are turning to herbs and spices as they look to add exotic ingredients to beers. Credit: Courtesy Deschutes Brewery

Craft brewers increasingly are like chefs. They're sprinkling herbs and spices into their beers much like a chef who wants to complement a dish.

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Cape May Brewing makes a beer with cranberries and lemonade called The Bog. “We have a hard time keeping it in stock,” lead brewer Brian Hink says. Credit: Copyright 2015 Frank Weiss Photo

Maine lobsters. Peanut butter. Graham crackers. Old Bay Seasoning. Citrus fruits. Craft brewers are dumping out-of-the ordinary ingredients into their tanks to create newfangled

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Jeremy Kosmicki, brewmaster at Founders Brewing Co., is a Session IPA pioneer. “I wanted the hop characteristic I crave with the flavors and aroma of an IPA -- all while dialing down the alcohol,” Kosmicki said of the company's All Day IPA, released in February 2012. Credit: Copyright 2015 Founders Brewing Co.

Call it the ideal summer quaff for India Pale Ale lovers: This beer packs hop flavor, yet you can drink a few at a

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