Dining and Wine Wednesdays

Since you don't have time to read everything in this MOST important section of the paper, I have narrowed it down for you. These are the articles worth your time:

It’s Organic, but Does That Mean It’s Safer?

Basically, 'organic' does not guarantee pathogen free - but really, who thought it did? Maybe it should, but a lot of the organics you buy from the supermarket, although free from many of the bad things found in conventionally grown foods, are still produced on a massive scale and are thus subject to some of the same problems as other mass-produced foods. One more reason to buy from your local farmer's market, where you can talk to the person who produced your food. One other important piece of information from this article - farmers and manufacturers have to PAY hundreds and sometimes thousands of dollars to the USDA to be certified organic, so just because a purveyor at your local market is not 'certified organic' don't assume they do not comply with organic and/or sustainable growing practices. In many cases they just cannot afford the certification.

A Bolder Menu and Room to Explore It

Restaurant review of L’Artusi. Menu is some what uneven, but still good enough to get one star from the NYT.

California Chardonnay Grows Up

Recommendations for the next time you're at the liquor store and in the mood for Chardonnay. All the wines tasted came from Santa Barbara.

From Showpiece to Sustainable Crops, a Farm Shifts

A working farm - just over the river in Queens! And they have a stand at the Union Square Green Market- bonus!

A Divorce for Beets and Goat Cheese

I LOVE Mark Bittman. He always has the best, and most simple, ways to prepare foods already in your kitchen.

Off the Menu

Everything you need to know about restaurant openings and closings.

Dining Calendar

Upcoming dining events including freebies and charity fundraisers that give you an excuse to dine out.