The Culture of Food and Drink

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Second graders transplant herbs in one of the raised beds at Walker School. Credit: Copyright Carolyn Wason

The thing about rural Maine is that you're guaranteed to run into someone you know at the grocery store, every time. I remember the day I stood in front of the tortilla chips, debating the best vehicle for guacamole, when Julia saw me. "Hi Miss Carolyn!" burst the 9-year-old, "That's my

Chef Massimo Spigaroli and his team show off their prized culatello. Credit: Copyright 2016 Antica Corte Pallavicina

There is prosciutto and then there is culatello. Proscuitto is ubiquitous. It's draped over melon or paired with figs or mozzarella in restaurants everywhere. You can buy imported Proscuitto di Parma at Whole Foods at $31 a pound for a bone-in leg or on Amazon for $15. Massimo Bottura serves culatello. At

This spring, be kind to the bats, bees, birds and toads that help your garden. Credit: Copyright 2016 David Jensen

The garden is bursting just now with unopened blooms, with thousands of peonies, irises and poppies, all swelling in their bloom buds on the eve of spring's main riot. And the gardener's mind is teeming with thoughts of what needs to be done in the vegetable garden to get ready

In Italy, there's a move to protect olive oil. Credit: Copyright 2016 Julia della Croce

Between revelations by Italian police in December linking organized crime to 7,000 tons of counterfeit olive oil, and an estimated four-fold increase in adulterated extra virgin following the dismal 2014 olive harvest, there is no denying that fraud remains rampant. With 72 percent worldwide sales of olive oil at stake

Consumers globally are willing to pay more for foods with health attributes, according to a recent study. Credit: Courtesy of Oldways

With ubiquitous food porn and hyped health headlines, 2015 was the year of sizzle over substance. At Oldways, a 25-year-old nonprofit celebrating cultural food traditions, we predict 2016 will reverse that formula with these six food trends for the new year that will affect what we put on our plates. Our

Zengoula are infinitely more wonderful when infused with a tangy lemon syrup. Credit: Copyright 2015 Staci Valentine.

When it comes to Hanukkah, are you of the latke persuasion or are you in the fried pastry camp: sufganiyot, buñuelos, zengoula? [aside-b]Did you know there's an alternate fried-food universe beyond potato pancakes? Not only is there a whole new/old world of Hanukkah foods to dive into, there is a hidden

Suddenly, Grenache grown in California is coming back into favor. Credit: Copyright 2013 Tablas Creek Vineyard

Grenache is in the midst of a renaissance in California, proving that decades of abuse can’t keep a great wine grape down. Two decades ago, it was being pulled out of California vineyards at an alarming rate. An increasingly sophisticated American wine-drinking public was giving up the simple, fruity jug

Cod are hung out to dry in Norway. Credit: Copyright 2014 Stefan Wettainen

My husband and I spent our first year of marriage in Stockholm. As newlyweds we were deliriously happy, but as grad students we were broke. Our best entertainment consisted of visiting the city's beautiful food hall, where we longingly eyed all the seafood we couldn't afford. After a while, a