Food and DrinkArchive
Call it the Top Chef effect or the Michael Pollanization of America—a thoroughly modern preoccupation with where our meals come from, how they’re cooked, and who’s cooking them. A happy by-product of this national obsession is food tourism, whether you’re more inclined toward a tasting tour of Oaxaca’s legendary moles…
The Sonora Pass Café—and its chef—takes trail magic to new heights.
The Southern Foodways Alliance searches out the best hidden food personalities in the American South, tells their stories in films and oral histories, and puts their farms and restaurants on the map. We called filmmaker Joe York to find out why he works so hard to raise the profile of out-of-the-way cooks, farmers, and ranchers.
Surefire energy comes with Hobie Call's delicious wheatgrass smoothie
An upper-crust seafood sandwich gets democratic (Plus: How to make your own Baja lobster roll)
What would summer be without access to clean water for swimming, fishing, surfing and paddling? It would probably be about as fun as summer without access to good beer.
My friends and I are always careful to be bear-safe when we camp in bear country. We store our food in bear barrels, and we don’t leave our dirty dishes and open food containers sitting around. But we’ve been known to linger around the fire for a beer or three. Should we be worried about attracting hungry animals with our brews?
Take a page out of new books from Pollan, William McDonough, and Michael Braungart
In the quest to make—and sell—the perfect drink, no one is going further than Scott Lindquist of Alaska Distillery. To concoct his premium vodkas, he hunts down 300-pound icebergs on Prince William Sound, then taps their ancient waters to power mysterious blends that keep winning awards. David Kushner heads north to sail and sip with the intrepid craftsman.
Body fat is just an inert layer of blubber, right? If only. New research shows that it's more like a toxic parasite that doesn't want to let go. The good news: if you exercise and eat right, you can force it to.
Jason Diamond talks with Michael Kiser, the founder of a site that, well, hunts for good beer