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Wednesday, Nov. 11, 2009

Tonight @ UWM Union Theatre, 7 p.m.

Thanks to Eric Schlosser’s revelatory 2001 book Fast Food Nation, we know all about the horrors of drive-thru food. It’s in the same spirit that the Schlosser-co-penned documentary Food, Inc. exposes...
Thursday, July 16, 2009

Robert Kenner exposes a toxic chain of consumption

Philip K. Dick, an author of unsettling science fiction, wrote of fearsome systems behind the placid surfaces of our world and mechanisms of control as invisible as ghosts. But even Dick, who died in 1982, never imagined the horror of agribusiness and its hidden influence across the globe. Since the '70s, the food we've been eating isn't the same as before, deceptively similar appearances aside, and the consequences are dire.
Tuesday, July 7, 2009
Every now and then, I go on a bender and need something to comfort me the next day. This grilled cheese sandwich recipe usually does the trick, along with a pint of ice cream, French fries and a half gallon of juice. You can use this recipe when you aren't hung over, too...
Thursday, July 2, 2009
The lights went out this spring on Patty Burger, a short-lived fast food place on a busy corner of Milwaukee's East Side. But the sluggish economy didn't stop all wheels from turning. The storefront was filled June 3 with Sobelman's Tall Grass Grill (1952 N. Farwell Ave.).
Monday, June 22, 2009
This is a simple, delicious way to prepare chicken breasts without drying out the meat. Once prepared, you can refrigerate or freeze and reuse for a while. Although I like to use fresh oregano, you can substitute your favorite herb. The chicken can be used for sandwiches, tacos, burritos, or just by itself with potatoes and veggies or on top of a salad...
Monday, June 15, 2009
I came home from work the other day and my wife and a friend had cooked up some tempura battered shrimp and made tacos. Although relatively simple, they were so satisfying after working a 10 hour shift that I had to have the recipe to pass on to you. You can vary the recipe by adding diced pineapple to the pico de gallo...
Monday, May 25, 2009
One of the founding missions of the Vine was to alleviate "wine anxiety" -- the sinking feeling that comes when presented with either an overwhelming array of wine choices or a "think fast" situation. Not long ago, I was at a conference in Chicago. On successive nights, I found myself out to dinner with groups. Each night, a colleague...
Monday, May 11, 2009
One of the interesting bits about building up an archive of columns is discovering my own little quirks -- whether it's reusing vocabulary, falling back on certain varieties of wine, or just the evolution in tone as I've written more and more entries. For instance, I've likened all sorts...
Monday, April 20, 2009
Quick Quiz: Name the country in the Western Hemisphere with the longest tradition of wine production… Considering I've already given away the answer, if you answered "The United States," "Peru," or "Trinidad & Tobago" - you may stand in the corner for the duration of this installment. Observant readers have already fixed their collective gaze south past the Equator to Chile - the nation stretching thinly...
Monday, March 23, 2009

Online Exclusive

Many of you may have noted that the majority of my recipes are not very low-calorie, low-carb or low-fat. This recipe is no exception; it is what I like to call "high-flavor". The unfortunate result of our evolutionary years and many years of famine, our bodies usually want to store as much fat as possible when they can and for that reason we think that salt, fat, sugar and starches are tasty. We are right. This recipe has it all...

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