A Literary Culinary Journal
From the archives
Listen to the podcast review of the Café Berra in Monthey, Switzerland.
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A film by Marija Jacimovic and Benoit Detalle
[youtube http://youtu.be/WvyV_idFAZA nolink]
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by Alice DeLuca
Many years ago, on a train traveling slowly through the French countryside – I don’t remember exactly where and I refuse to invent a location for the sake of a story — I met a man whose job it was to sell cheese mold. This friendly man was sitting in the same compartment with me. I was naturally apprehensive when he started to speak. Sometimes men traveling on trains want to share stories and sometimes they want to show young women other things whether the women are interested or not, but that is another story.
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NPR’s Losing ‘Virginity’: Olive Oil’s ‘Scandalous’ Fraud gives a good overview of the importance of olive oil labeling and the tricks used to get around the rules, with Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil.
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Swiss television station TSR has just produced a version of Food, Inc. in French.
Click here to watch it.
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I read the Daily Green every day, but today’s slideshow list of 19 tips for saving the earth, improving your diet and health and saving money, all at the same time. Watch it immediately! Just click here.
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by Jonell Galloway
MSNBC Today Show’s nutritionist Joy Bauer says the average trick or treater comes home with the equivalent of 10 cups of sugar and 10 lbs. of butter. When you put it in those terms, you realize if you want to contribute to the health of future generations, there are strategies for choosing healthier options. An easy-to-implement video full of common sense tips for choosing your treats.
Here’s some great Halloween photography to get you in the spirit.
Halloween is Here gives loads of recipes for complete Halloween meals, for both adults and children.
If you’re set on staying green when it comes to Halloween costumes, here are some more creative ideas.
Shine! Yahoo offers lots of healthy savory and sweet Halloween recipes, such as chocolate-covered fruit, as does Family Health and Nutrition.
If you’re planning a Halloween lunch party for your children, here are some simple ideas for giving a ghoulish look to sandwiches, fruit and other ordinary fare.
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by Jonell Galloway
This year’s fashion show at the Salon du Chocolat in Paris was probably the most stunning and creative to date. The fashion designers gave a burlesque atmosphere to the entire show, and there was a full array of top top models to show their creations to their best advantage.
I’m melting! Chocolate catwalk show comes a cropper after model’s dress falls off. The Daily Mail has one of the most complete coverages of the chocolate dress fashion show, with a full photo show, including the several shots of Karine Ferri’s dress as it gradually desconstructed as she walked down the runway.
Trendhunter show a great closeup of the gladiator bikini that 2005 Miss France Cindy Fabre paraded.
Japan was the featured chocolate country this year, and Japanese Susumu Koyama, 47, was even named “Best Foreign Chocolatier” — winning out over top masters from celebrated chocolate-making nations like Belgium and Switzerland.
The Telegraph has a great photo of Anca Radici, with a close-up of her chocolate stockings and shoes.
ShoppingBlog shows some highlights in video, including the deconstructing dress.
Good photos to be seen on Out and About in Paris as well.
The show ends tonight, so if you’re in Paris, you still have time to pay a visit.
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by Jonell Galloway
The Guardian says Ferran and Albert Adrià, the culinary visionaries of El Bulli, will be performing the superstar restaurant’s cocktails at Tickets in Barcelona, paired with a “greatest hits collection” of food: Parmesan ice cream, Iberian ham “airbag-uette,” mango leaves with marigold, yogurt pistachulines, and steamed brioche with mozzarella. So what next, Ferran?
Click here to watch the video.
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Nigel Slater’s classic salsa verde recipe, The Guardian
Is Junk Food Really Cheaper?, The New York Times
Small Factories Take Root in Africa, Wall Street Journal
For Rosh Hashanah, honey, you have options, Los Angeles Times
A new generation of student cooks?, Is the accepted wisdom about students being uninterested in cooking still accurate or is it a myth kept alive by those who graduated years or decades ago?, The Guardian
Asian snack time is all the time, The Seattle Times
Munch ado about Doritos, one man’s iconic snack, The Washington Post
From Polenta to Peach Cobbler, Measure Free Hippie Cook
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
