This Issue
What's In
Beautiful Eating
Ready for a beauty makeover? How about a little carotenoid, bioflavonoid, and antioxidant? No, no, not on, but in! This beauty makeover starts from the inside, through nutrition. Fiona Barrett begins her Beautiful Eating column in this issue with a good close look at Beautiful Eyes.
Towards Gourmet Nationhood
...The patron of the wine cooperative poured our wine. He was very animated talking about the wines, but when the conversation
moved on to food he looked down and shook his head. He said he
was distressed over the state of cuisine in France; the French were losing their passion for food and were embracing the American way of eating. He felt that Americans, however, were on the opposite tack. He held up his arms and
made an “X” of them. He said that while the French cuisine was
declining (he wiggled his right elbow), America’s cuisine was ascending
(he wiggled his left hand). What Makes a Gourmet Nation, Gourmet?
Just Added
Video
"The Great Gourmet Cooking Show" 3.28.07
Tips
French Press: Brewing Coffee 3.12.07
Cool Stuff
Portable French Press! 3.16.07
Foodie Khaki Hat 3.16.07
Dean & Deluca Chef's Aprons 3.22.07
Culinary News
Go to Culinary News
News, news, news. A lot happens in the culinary world and now we've given Culinary News Worldwide its own page.
Tips and Tricks
Go to Tips
Bakin' Bacon Standing over the stove with those pork slices spitting up at me almost had me thinking about the soy alternative again.
Spin It, Baby! Wilted, brown, and mushy. This describe your lettuce after a few days?
Well here's a tip to keep your lettuce fresh and crispy for a long time (in lettuce-years anyway).
Previous Tips
Espresso, Brewing the Best Cup, Clean Your Pans with Wine, What's in Your Pantry?, Pan Seared Steaks, Let Meats Rest.
Have some Organic Tee!
It's an Organic T-shirt! It's probably better to wear it than to eat it, but...It's 100% organically-grown cotton and a great looking shirt.
Buy this shirt!
Simple Recipes
Go to Recipes
Dub Spuds Maybe it was partly the no-carb thing, partly the potatoes on every plate in every restaurant I ate at, or maybe I just tired of the whole spud experience. But then, I rediscovered potatoes.
Featured March Events
Go to Events Calendar
Italian cooking event with a native teacher in Tokyo, Japan Date: 3/17/07
Paso Robles Grand Wine Tasting, Boston, Massachusetts, USA Date: 3/29/07
International Fair of Wine, Santiago, Metropolitana, Chile Date: 3/31/07
What We're Reading
Go to Books
Bacchus and Me: Adventures in the Wine Cellar.
Jay Mcinerney Just a hint of rebellion and a finish of good old rock ‘n roll. A whole different take on wine from the author of "Big City, Bright Lights." Buy this book.
Between Meals: An Appetite for Paris A. J. Liebling There are few writers who can make
us want to pack our bags and jump on a plane just so we can lunch in
Paris. Liebling is one of those writers. Buy this book.
Gorgeous! The Sum of All Your Glorious Parts Jorj Morgan with Harry Moon MD and Mary Ellen Clark A great resource of whole foods and nutrition to help you enhance your natural beauty: see Fiona Barrett Beautiful Eyes for more. Buy this book.
The United States of Arugula, How We Became a Gourmet Nation David Kamp's food lover’s guide to the our own culinary history. See Gourmet Nation? for more. Buy this book.
We always appreciate your comments. You can comment here.
– J. Michael Wheeler
In loving memory of my mother, Kitty Heiman Olsher
Food Arts, the lush culinary trade magazine, reports on some of the latest contests for food artists:
Grill or Barbecue? 
Where do you have your first dinner when you've just arrived in a new town? Well, if you're
Elaine Chu, our culinary travel writer, and you're on a flight to Egypt, you ask the Cairo-native sitting next to you about his favorite food. Then you go and find it: 
What are you going to do this weekend? How about a wine-tasting in Beaune, France, or a pumpkin festival in Ohio, or a baking course in Los Angeles, California? Find out what's cooking, around the world, on our 
enjoyment a manifesto is written to “to protect the pleasures of the table.” The Slow Food Movement seems to prefer fresh, seasonal, and regional over prefab, pre-packaged and factory. But what do they know? Find out in