Food
Food Articles
Along with other measures being recommended or instituted to combat the spread of COVID-19, epidemiologists and government officials most strongly highlight the value of social distancing — which...
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Years ago, most packaged supermarket coffee — nearly always pre-ground — was sold under such brand names as Folgers, Maxwell House, Yuban, Hills Bros., Eight O’Clock, and Chock Full o’Nuts....
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While the world struggles to contain the spread of COVID-19, there seem to be few areas of life that aren’t being dramatically — and at times devastatingly — impacted. One area that is being...
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Daylight savings time began on March 8, leaving us one hour less that day. Of course, we have had 24 hours in every day since then, but as the days lengthen and the weather improves, we don’t want...
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When the first colonists arrived in New England in the early 17th century, they started brewing beer — not making wine. Wine grapes didn’t grow well in the Northeast, and, anyway, the colonists...
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Like most countries around the world, America is full of Irish pubs, and in addition to beer and whiskey and the like, they tend to serve what most of us think of as Irish food — fish and chips,...
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The new coronavirus, COVID-19, is affecting many areas of life internationally, with whole regions and even countries closing borders. Italian authorities took drastic measures, imposing a nationwide...
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Everybody talks about craft beer these days, but what people mostly drink is the mass-produced, distinctly non-craft stuff. Sales of specialty brews are definitely rising: The nation’s 7,500-plus...
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“America runs on Dunkin’,” goes the slogan of the widespread chain formerly called Dunkin’ Donuts (it dropped “Donuts” as of January 2019). That might be exaggerating a little, but it is...
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The abundance of wine produced around the world today is truly overwhelming. It’s made in every U.S. state (yes, even in Alaska and Hawaii) and in more than 75 countries around the world. There are...
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Depending on where you live, early spring may be a rough time to try to eat locally. Either the winter storage crops have diminished or the new shoots have yet to emerge. Luckily, fresh, in-season,...
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Working as a fur trader in Labrador, Canada, in the early 20th century, Clarence Birdseye noticed that locals often froze their food to ensure that they’d have plenty to eat when fresh fare...
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Frozen food as we know it today was developed by New York businessman Clarence Birdseye, who was inspired by observing the way locals preserved food while he was working as a fur trader in Labrador,...
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