Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com)
Reported by: http://www.usatoday.com/money/industries/food/2010-12-28-farmersmarkets28_ST_N.htm:
In the past two years, the number of winter farmers markets has increased 17% to nearly 900 nationwide, according to the Agriculture Department.
Reported by: http://www.nytimes.com/2010/12/29/dining/29pigs.html?_r=3&ref=styleIncreasingly, Mangalitsa is becoming available to ordinary pig worshipers, as both fresh cuts of pork and cured ham and other products. D’Artagnan, the foie-gras purveyor, sells Mangalitsa ham cured in Spain at Grace’s Marketplace and other high-end outlets. Eataly offers American Mangalitsa pancetta, guanciale and lardo at the salumi counter. Murray’s Cheese Shop has America’s first commercially cured Mangalitsa hams, from North Carolina. And DeBragga and Spitler, the specialty meat distributor in Manhattan, sells fresh retail cuts of Mangalitsa pork, as well as lard and hams, nationally on its Web site.
Reorted by: http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie:
Every year, I predict the death of the cupcake. I’m always wrong. But this year they’ll have real competition from the humble pie. Trend-spotters are calling pie the food of the year. Texas and New York restaurants offer pie happy hours. Pies are showing up at weddings, and pie shops are opening in a neighborhood near you. Pies come in sweet and savory, maxi and mini, deep dish and deep-fried. If pies are the new cupcakes, New York Magazine says, vegetables are the new meat. No more the supporting actors. Vegetables are stars. Remember food guru Michael Pollan’s mantra? “Eat food. Not too much. Mostly plants.” It’s getting some serious traction. And when Mario Batali — the prince of pork — embraces meatless Mondays, you know the times they are a-changing.
Reported by The New York Times:
A new breed of eaters is emerging that is as concerned about ecology as they are with taste: invasivores. These people eat a diet of invasive species, which are different depending on the area. Anything from lionfish to Canada geese can be on the menu. Jackson Landers, a Virginia resident who calls himself as “the Locavore Hunter,” teaches people how to hunt for and butcher deer. He has chronicled his invasive-species diet in an upcoming book, “Eating Aliens.”
Learning to make salami: www.ediblecommunities.com/frontrange/fall-2010/the-school-of-salumi.htm
John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, and author of a restaurant guide book. As one of America’s foremost pie experts, he urges you to celebrate National Pie Day on January 23.
The 2011 American Salumi Calendar: www.americansalumi.com
Reported by the LA WEEKLY:
“Who needs centerfolds when you have charcuterie? Or salumi, to be more specific and a bit more, well, I don’t know, centerfold-y. Thanks to American Salumi, you can now get a salumi calendar, supposedly the first of its kind. Technically it’s the Year of the Rabbit now, and not the Year of the Pig, although there are many people who would credibly argue that every year is the year of the pig. Whatever. The calendar includes a resource guide for finding locally-made salumi, pretty pictures of proscuitto, etc., a Q & A with Armandino Batali (a terrific salumi maker and Mario’s father, which explains a lot if you think about it) and a pullout centerfold salumi poster. Yes, the perfect wedding present for Hugh Hefner. Although I’m sure he doesn’t need any more calendars. Or centerfolds.”