![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
No-Knead Bread: Not Making Itself Yet, but a Lot Quicker
By MARK BITTMAN
Published: October 3, 2008
WHEN I first wrote about Jim Lahey’s no-knead bread almost two years ago, I could not have predicted its immediate and wild popularity. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. More
Masa and Mas Win in New Food Guides
By FLORENCE FABRICANT
Published: October 7, 2008
THE 2009 Michelin and Zagat guides to New York restaurants were published yesterday, and though their reviewing and rating methods are completely different, Zagat and Michelin tend to like the same places — for the most part. More
The Sweet and the Dry: Decoding Alsace Wine
By ERIC ASIMOV
Published: October 7, 2008
WITH excitement and some trepidation, I prepared to open a bottle from Zind Humbrecht, one of the world’s great wine producers and certainly one of the best in Alsace. It was a 2001 pinot gris from Clos Windsbuhl, a legendary terraced vineyard, and I was thrilled to have the opportunity to drink this wine. More
Uniting Around Food to Save an Ailing Town
By MARIAN BURROS
Published: October 7, 2008
HARDWICK, Vt.
THIS town’s granite companies shut down years ago and even the rowdy bars and porno theater that once inspired the nickname “Little Chicago” have gone.
Facing a Main Street dotted with vacant stores, residents of this hardscrabble community of 3,000 are reaching into its past to secure its future, betting on farming to make Hardwick the town that was saved by food.
With the fervor of Internet pioneers, young artisans and agricultural entrepreneurs are expanding aggressively, reaching out to investors and working together to create a collective strength never before seen in this seedbed of Yankee individualism. More
