Books 'Champagne': The Evolution of Bubbly December 31, 2005 • In Champagne: How the World's Most Glamorous Wine Triumphed Over War and Hard Times, Don and Petie Kladstrup offer the history of a New Year's Eve staple that had rather inauspicious beginnings.
'Taste of Home': Small Focus, Big Magazine December 31, 2005 • Taste of Home's subscription base rivals that of People and Time, but it flies under the radar thanks to its non-urban readership and lack of advertising.
Books 'Alcoholica Esoterica': The Culture of Drinking December 30, 2005 • Renee Montagne talks to Ian Lendler, author of Alcoholica Esoterica, about the culture of booze and the basic groups: whiskey, rum, tequila and more.
Diversions 'Fruits of the Harvest': A Taste of Kwanzaa December 29, 2005 • Author Eric Copage talks about foods that are traditionally served for the African-American inspired Kwanzaa holiday. His book is Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays.
Kitchen Window Scallop Mango Tartlets: Sweet Start to the New Year December 28, 2005 • Scallops' refined taste and pearly whiteness make them a favorite holiday treat, writes food blogger Clotilde Dusoulier. And easy scallop mango tartlets are a perfect way to kick off the new year.
National Teaching Immigrant Women with Community Kitchens December 28, 2005 • A non-profit community kitchen in San Francisco is part of a growing movement to launch small food businesses around the country. Reporter Pauline Bartolone examines La Cocina's focus on poor immigrant women.
Business Wonder Bread Struggles to Stay Afloat December 27, 2005 • Wonder Bread has fallen on hard times. Last year, the company filed for bankruptcy protection. This year, it closed eight bakeries across the country. Next month, you won't be able to buy Wonder Bread in Washington and Oregon. Phyllis Fletcher of member station KUOW reports.
Mysteries of Olive Oil Production Explained December 25, 2005 • Chef Mario Batali provides an explainer on his favorite golden-green liquid: olive oil. Batali hosts the Food Network program Molto Mario, and is author of the cookbook, Molto Italiano: 327 Simple Italian Recipes to Cook at Home.
Diversions Experiencing a Southern Christmas December 23, 2005 • NPR's Farai Chideya gets a crash course on Christmas, Southern style, from David Barnette, author of The Official Guide to Christmas in the South or If You Can't Fry It, Spraypaint It Gold.
News Joan Nathan: An Exotic Holiday Feast December 23, 2005 • In The New American Cooking, cookbook author Joan Nathan showcases some of the more unusual items that are turning up on America's tables — plantains, pomegranates and other once-obscure ingredients.
Kitchen Window Hanukkah Lights and Latkes December 21, 2005 • For no-nonsense foood writer Bonny Wolf, Hanukkah dinner is always the same: latkes and brisket. And no matter much brisket she makes or how many potato pancakes she fries, there are never any leftovers.
Diversions Talking Turkey with Cookbook Author Ted Allen December 20, 2005 • Ted Allen is best known for his role as the food-and-wine specialist on the television show Queer Eye for the Straight Guy. But he is also a journalist and author. The Food You Want to Eat is Allen's current cookbook.
Whole Foods to Sell Exclusive Icelandic Delights December 18, 2005 • "Haute cuisine" and "Icelandic food" are terms not often heard together on these shores, but our perception may be on the verge of change: Whole Foods has been granted exclusive rights to sell Icelandic delicacies including lamb and high-fat butter, and Americans will be able to truly appreciate what the chilly island has to offer. Essayist Bonny Wolf recently sampled Icelandic treats at a luncheon in Washington, D.C.
Endangered List Created for Native Foods December 18, 2005 • A coalition of botanists, farmers, chefs and anthropologists is working to catalog North America's native foods -- from the mule deer to the tepary bean. The goal is to preserve food traditions among local chefs and gardeners.
Stollen: A Tasteful German Fruitcake December 17, 2005 • Dense, much-maligned fruitcake simply won't fly with many folks. But German stollen is another matter entirely. Many Americans are finding it a welcome alternative to our homegrown variety.