Food Wednesday @ the NY Times...

[lsanderson]

July 19, 2006
Austrian Wines Have a Voice, and It’s Excited
By R. W. APPLE Jr.
WASHINGTON

MORE than once in the last two decades, Terry Theise confesses, he has felt like Sisyphus as he traveled the country, trying to sell the German wines, especially rieslings, that captivate critics but leave many American consumers cold. More

Korea’s Taste of Summer Is a Long, Cool Slurp
By ELAINE LOUIE

JUNG-HYUN KIM was 3 years old when his mother fed him a dish that changed his life. More

From North Dakota’s Farmers to Washington’s Lobbyists
By BRADFORD McKEE

In Georgetown, a new high-end restaurant with unlikely owners — a group of North Dakota farmers — want urban diners to know exactly who’s growing and raising their food. More

Food Stuff
Nectarines With Some ‘Squash’ in Them
By FLORENCE FABRICANT

There’s a mouthful of honey in every bite of these nectarines, called Flying Saucers for their flattish shape. The fruit is greenish white with a deep, rosy blush; the flesh is white. Slice them into a salad or on a summer tartlet, or serve them with cheese. Except for its shiny skin, the nectarine looks like the doughnut peach, which came to market several years ago. The nectarine is a hybrid developed by Kingsburg Orchards in Kingsburg, Calif., the grower that conjured up the Dinosaur Egg pluot, a plum-apricot combination. The nectarines are $5.99 a pound at Agata & Valentina, and will be available until the end of the month. More