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    <description>Stay informed with the latest breaking news, local stories, sports, business, weather, and community events from Durango, Southwest Colorado, and the Four Corners region.</description>
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        <link>https://www.durangoherald.com/articles/lifestyle/durango-farmers-market-to-return-for-25th-year/</link>
        <title>Durango Farmers Market to return for 25th year</title>
        <description>COVID-19 protocols returning, but so is live music</description>
        <pubDate>Tue, 04 May 2021 22:54:46 -0600</pubDate>
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        <content:encoded><![CDATA[COVID-19 protocols returning, but so is live musicCustomers and vendors socially distance themselves at the Durango Farmers Market in 2020.Courtesy of Durango Farmers Market It’s May, which means it’s time for the Durango Farmers Market, now in its 25th year, to return. The first market will be held Saturday in the parking lot of TBK Bank. The farmers market will look a lot like it did last year, with COVID-19 protocols including mask-wearing, wash stations and 6-foot spacing between vendor stalls and market-goers. “It should go a little bit smoother than last year,” said market manager Tom Little. “We’re a little more optimistic this year because we were going in totally blind last year.” The fact that the market serves multiple functions complicates things when it comes to COVID-19 regulations. “We have to go by what the state regulations are for restaurants, for outdoor live-entertainment venues and for grocery stores,” he said. Little is optimistic, though, that the situation will ease up before the market season ends in October. “It’s possible we’ll get rid of the masks before the year is over,” he said.Two market attendees take advantage of the washing station at the end of a row at the Durango Farmers Market in 2020. Behind them, market-goers distance themselves from each other.Courtesy of Durango Farmers Market On a more positive note, DFM will bring back something it was missing in 2020: live music and performing artists. Little said the first market will feature a performance by the Durango Shimmy Mob from 10 a.m. to noon, and subsequent markets will feature musical acts. On July 24, the market will feature classical music from Music in the Mountains to celebrate DFM’s 25th anniversary. This season will also bring an increase in the availability of certain foods at the market. “We’ve got four mushroom cultivators, and we haven’t had any the last couple of years,” he said. “That’s a big change because there’s always been a real high demand for that. Also, we’ve got I think three or four honey producers. The market always sells every jar of honey any of our farmers can come up with.” Local farmers typically aren’t necessarily ready for the markets early in the season, Little said, and as a result, DFM starts out a bit more artisan-heavy. He said the farmers market would also have more artisans than normal throughout the year. “We have more artisan vendors this time, and we also have more of ... the chefs that take the farmers’ food and then make it into ready-to-eat meals there at the market,” he said. “We have quite a bit more in those two categories this year.” Products sold by artisans at the Durango Farmers market include wool, paintings, ceramics, wood items, clothes, jewelry, soap, herbal tinctures and CBD products. The Durango Farmers Market is located in the parking lot of TBK Bank, 259 West Ninth St. It runs from 8 a.m. to noon (9 a.m. to noon in October) Saturdays through October. ngonzales@durangoherald.com]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/oh-hi-ups-the-cbd-dosage-in-its-seltzers/</link>
        <title>Oh Hi ups the CBD dosage in its seltzers</title>
        <description>As of mid-April, Oh Hi Beverage’s have 5 mg more of CBD, bringing the total up to 20 mg per can.Courtesy of Oh Hi Beverages Each of the canned seltzers, which debuted in December 2019, previously came with a 15...</description>
        <pubDate>Tue, 04 May 2021 22:53:44 -0600</pubDate>
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        <content:encoded><![CDATA[As of mid-April, Oh Hi Beverage’s have 5 mg more of CBD, bringing the total up to 20 mg per can.Courtesy of Oh Hi Beverages Changing the formula doesn’t always turn out well for beverage companies, but it’s doubtful Oh Hi Beverages’ decision to include a third more CBD in its CBD seltzers will have the same effect as New Coke. Each of the canned seltzers, which debuted in December 2019, previously came with a 15 mg dose of cannabidiol, an active – but not psychoactive – compound in cannabis. As of mid-April, Oh Hi has bumped the CBD content per can up to 20 mg. Oh Hi head of operations John Lynch said the change brings the seltzers more in line with Oh Hi’s competitors. “The technology has improved where we can keep the same flavor profile and give people more CBD while keeping it a good, high-quality product,” he said. “We noticed that it’s what people want.” The cannabinoid content in the seltzers comes from Caliper, a flavorless CBD isolate. Oh Hi’s CBD seltzers include Pomegranate, Grapefruit, Lemon Lime, and Ginger Basil Limeade flavors. They are distributed in Colorado, Southern California and Michigan. ngonzales@durangoherald.com]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/in-new-book-farmer-reveals-deep-vegetable-knowledge/</link>
        <title>In new book, farmer reveals deep vegetable knowledge</title>
        <description>“The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables — with Recipes” by Farmer Lee Jones. The 640-page book is equal parts vegetable reference bible, family memoir and recipe collection.Courtesy of Avery via AP The Ohio-based farmer had...</description>
        <pubDate>Tue, 27 Apr 2021 19:03:57 -0600</pubDate>
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        <content:encoded><![CDATA[“The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables — with Recipes” by Farmer Lee Jones. The 640-page book is equal parts vegetable reference bible, family memoir and recipe collection.Courtesy of Avery via AP NEW YORK – Despite thousands of years of humans working the soil, there are still things to learn. Just ask Farmer Lee Jones about the beet leaves. The Ohio-based farmer had planted too many beets and the surplus was dumped in a pile in a cooler. He returned later to find that when he dug below the first layer, to where the beets got no light exposure, beautiful leaves were growing out of the vegetable in the dark. “It’s a yellow leaf with red veins. And it’s one of the sexiest things that you can imagine,” he says. “We’re like, ‘Holy smokes, this is nicer than anything we grew on purpose!’” You might not find plants particularly sexy until you speak to Jones and catch his infectious enthusiasm for farming. He’s a relentless experimenter, willing to try new techniques, new ideas and new flavors. “There are literally thousands of plants and vegetables to be explored,” he says. “We have a saying that we try and work in harmony with Mother Nature rather than trying to outsmart her.” Jones’ deep knowledge about vegetables and growing them is soon available in “The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables – with Recipes.” The 640-page handsome book is equal parts vegetable reference bible, family memoir and recipe collection. It came out Tuesday. “We try in the book to really look for different ways to be able to utilize plants in America. We kind of think one-dimensionally,” he says. “We do bone marrow. Why can’t we do vegetable marrow?” Jones is the face of The Chef’s Garden, a sustainable, 350-acre family farm in Huron that provides chefs worldwide with seasonal specialty vegetables, microgreens, herbs and edible flowers. Name a starry chef and there’s a good chance they’ve done business with The Chef’s Garden: José Andrés, Alain Ducasse, Daniel Boulud, Thomas Keller and Ferran Adrià, among them. With his welcoming air and signature denim bib overalls and red bow tie, Jones has become something of a celebrity, too. The Chef’s Garden grows 700 kinds of vegetables, with 150 to 200 more in trials. There’s a lab where scientists analyze the soil and seeds, and there’s also the Culinary Vegetable Institute, which attracts 600 visiting chefs a year to share their knowledge and cook together. Readers of the book will find new ways to prepare vegetables, from celery root to cauliflower, and learn about more unusual ingredients like carrot seeds, knotweed and radish seed pods. “For several thousand years, we always ate only the top of the carrot plant. It’s only been in the last few hundred years that we started eating the bottom of the carrot. Now nobody eats the top,” Jones says. Jones’ farm is surrounded by 5,000-acre commercial farms, and he does things differently: Instead of chemicals, he uses 15 species of cover crop to replenish the soil. He argues that American farmers have lost their way regarding food and health. “I don’t knock the other farmers. They’re following the model that exists and that’s to keep the costs as low as possible and the tons per acre as high as possible. It’s not about the integrity of the plant. It’s about the tons per acre,” he says. “We’re a bunch of odd ducks out here, for sure.” Above all, Jones emphasizes taste and minimizing waste. He looks to Europeans, who learned over centuries of struggle with food insecurity to use every part of their animals. Take oxtail, a peasant food for years. “They figured out great ways to make good dishes with the flavor of the oxtail,” he says. “And then Thomas Keller comes over here and puts an oxtail on a plate and it’s 90 bucks.” Jones wants to showcase vegetables, and the book offers attractive and tasty options, from Butter-Poached Squash with Hemp Seed and Coriander to Potato Pierogi with Caramelized Onion Chips. The book has a forward written by Andrés and is co-written with Kristin Donnelly, with recipes by Jamie Simpson. Lucia Watson, the book’s editor for Avery, says it is timely. “Vegetables are the center of our plate more and more. And it is kind of where all of the exciting cooking is coming from – experimenting with vegetables,” she says. “This gives home cooks an incredible window into that and an incredible resource. It introduces them to vegetables that they may not have heard of before, but they see at their farmer’s market and think, ‘What if I brought that home? What would I do with it?’ And it also makes them look at vegetables that they’ve taken for granted.” Jones got his love of farming from his dad and keeps a foot in the past – he admires what farmers before him accomplished and reveres old farm machinery – as well as embracing modern technology for things like crop analysis and distribution. “My dad had a saying that the only thing we’re trying to do is get as good as the growers were 100 years ago. It was pre-chemical, pre-synthetic fertilizer, rotating the land, rebuilding the soil,” he says. COVID-19 was a wake-up call for Jones to diversify because The Chef’s Kitchen found its links to chefs and cruise lines severed when those business shuttered. The farm has since pivoted to nationwide home delivery and opened a farmers market while it waits for restaurants to rebound. But Jones, ever the optimist, sees a silver lining even in a pandemic: There has been a surge of people interested in growing their own food and planting vegetables. “Kids emulate parents’ behavior. And guess what? Parents planted gardens and kids wanted to go help. And when a kid grows a carrot and they pull it out, even if they didn’t like it before, they’re more interested in trying a carrot,” he says. “So I think out of the ashes of this we have to find those good things.”]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/navigating-the-varied-world-of-olive-oils/</link>
        <title>Navigating the varied world of olive oils</title>
        <description>A variety of olive oils are displayed at a grocery store March 12 in New Milford, Conn. There is a lot of confusion about which olives oils to buy and how to use them.Courtesy of Katie Workman via AP For...</description>
        <pubDate>Tue, 20 Apr 2021 22:40:11 -0600</pubDate>
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        <content:encoded><![CDATA[A variety of olive oils are displayed at a grocery store March 12 in New Milford, Conn. There is a lot of confusion about which olives oils to buy and how to use them.Courtesy of Katie Workman via AP If you’ve been in the olive oil section of the grocery store lately, you’ve likely been confronted with a lot of choices. Possibly even a wall of olive oils, with different symbols on the bottles and a whole lot of brands to choose from. For most of us, the world of olive oil is a bit of a mystery, and you may find yourself with the same kind of uncertainty you feel in a wine store when contemplating the plethora of bottles lined up. My friend Ted called me up a while back and asked, “Should I buy the extra virgin olive oil, or should I go with something more experienced?” Yes, the jokes about extra virgin olive oil (EVOO) are easy, but the fact remains: There is a lot of confusion about which olives oils to buy and how to use them. So let’s get into it. What kind of olive oils should you keep on hand, and which should you use when? First, let’s dive into the meaning of extra virgin, virgin and pure olive oil. The term extra virgin, which also might be labeled cold-pressed, refers to oil made from the first pressing or milling of fresh, young, green olives. According to Vincent Ricchiuti, a fourth-generation farmer in Fresno, California, who founded Enzo Olive Oil, “One of the most important things for quality and freshness is how fast you get the olives from the tree to the mill.” His organic olives go from the tree to bottle within 24 hours. The flavor of extra virgin olive oils can range widely. Grapes, regions, weather – all affect the taste and quality, just like wine. Good-quality extra virgin olive oils usually have pleasant notes of bitterness, and different oils will have more specific flavor nuances: You may hear yourself using words like peppery, grassy, vegetal, sweet or almondy. The intensity of flavor varies from delicate to assertive, though good extra virgin olive oil should always taste fresh and clean. The color may range from a rich glowing green to golden yellow. Pure olive oil is made from the paste or pomace that remains after the first pressing. Usually there are chemicals involved in this process, and this oil is best used for cooking and frying, as its flavor tends to be blander and less nuanced than extra virgin olive oils. Virgin olive oil is usually a blend of extra virgin and pure olive oils. Very good extra virgin olive oil is best used in cold preparations, rather than cooked, to get the most out of its singular flavor. Think about salad dressings, and drizzling over any finished dish, from soups to fish to crostini. If there is a harvest date on the bottle, check that it is from the previous fall’s harvest. Some cooks hesitate about using good olive oil because of its lower smoke point, the temperature at which it begins to burn. Francesca van Soest, technical sales and marketing manager for Australian-based Cobram Estate, studied olive oil in college and says, “There has been this unsubstantiated rumor that you cannot cook with EVOO because of its smoke point for far too long. If you go to Europe, everyone has been cooking with extra virgin olive oil for millennia, so why do we believe that we can’t here?” Rolando Beramendi, founder of the California-based Italian food importer Manicaretti, adds, “you just need to be very good friends with your flames” when you cook with olive oil and make sure the temperature doesn’t get too high. You may have noticed a large discrepancy in olive oil prices. Where to splurge and where to economize?A variety of olive oils are displayed at a grocery store March 26 in Waterbury, Vt. There is a lot of confusion about which olives oils to buy and how to use them. For most of us, the world of olive oil is a bit of a mystery, and you may find yourself with an uncertainty similar to the one you feel in a wine store when you are contemplating the plethora of bottles lined up for the choosing.Carolyn Lessard/Associated Press Shop for olive oil at stores with high turnover, so it hasn’t been sitting on the shelf for months. Besides local grocery stores, there are of course online and specialty shops that sell a wide variety of artisanal, small-batch extra virgin olive oils that can be pricy but worth the splurge. “As far as the money you are spending, think about that we are quick to buy a $35 bottle of wine, and drink it in the same meal. But a $35 dollar bottle of olive oil (stored properly), can last for months, so you’re getting more than a good bang for your buck,” Beramendi says. If you use a lot of olive oil (and dear reader, that would be me), proper storage is less of an issue because you will use it up before its quality really declines. The best way to store olive oil is sealed, in a cool, dark place (if you store your olive oil by the stove, don’t!). Some manufacturers bottle their olive oil in dark or even opaque bottles to prevent light from accelerating oxidation of the oil. Light, heat and air are the enemies of stored olive oil. Stored properly, good extra virgin olive oil will last for months, and a more commercially produced one should last for at least a year. If it smells or tastes rancid, toss it. Quality olive oils come from all over. Italy is one of the most famous producers, but so are Greece, Spain and, in recent decades, California. Good olive oil is also produced in countries as diverse as Australia, Tunisia, Turkey, Morocco and Croatia. In Italy alone, Sardinia, Sicily, Umbria, Tuscany, Apulia and Liguria are among the regions revered for their distinctive oils. Most olive oil-producing regions have third-party verification and accreditation, and van Soest urges buyers to look for those seals on the bottle. She says there is a “regretfully large level of adulteration and mislabeling” around the world. The world of flavored olive oils is also robust. Enzo makes two lines of flavored olive oils. Infused ones are made on a larger scale from a combination of extra virgin olive oil mixed with organic essential oils such as garlic, basil and Meyer Lemon. Then there is the pricier “crush” series, where raw ingredients, such as locally grown clementines and Fresno chilies, are crushed with the olives. Of course, like wine, like cheese, like chocolate, to start to learn about olive oil is to scratch the surface of a deep and ancient food tradition. But just by experimenting a bit, and maybe spending a few extra dollars, you’ll see the delicious results right away.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/cuban-cooks-overcome-shortages-with-ingenuity-on-facebook/</link>
        <title>Cuban cooks overcome shortages with ingenuity on Facebook</title>
        <description>Can’t find the ingredients you want? No problem: Yuliet Colón will help you whip up a dessert using the eggs you ran across, swap pork for the ground chicken in that recipe, even peanuts for beans in your Cuban-style rice....</description>
        <pubDate>Tue, 13 Apr 2021 15:49:59 -0600</pubDate>
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        <content:encoded><![CDATA[HAVANA –If you don’t have potato, use malanga root. If you can’t find zucchini, replace it with cucumber. Can’t find the ingredients you want? No problem: Yuliet Colón will help you whip up a dessert using the eggs you ran across, swap pork for the ground chicken in that recipe, even peanuts for beans in your Cuban-style rice. She’s among a number of Cubans who, with more ingenuity than resources, help their compatriots cope with shortages exacerbated by the new coronavirus pandemic with Facebook posts of culinary creations designed around what they’re actually likely to find at the market or with government rations. “I love Master Chef Spain, but where do I get liquid nitrogen in this country?” joked Colón, a 39-year-old mother of two and one of the creators of the Facebook page, “Recipes from the Heart.” The site, launched in June, how has more than 12,000 members – many of them on an island just becoming accustomed to social media through recently improved internet access. The combination of COVID-19, which shut off income from tourism on the island, local economic productivity woes and sharpened U.S. sanctions imposed by former President Donald Trump has led to increased scarcities in Cuba, where gross domestic product decreased by 11% in 2020. Long lines became noticeable last year, and 2021 opened with government economic reforms that effectively raised both prices and pay – though not always at the same rate. Colón last week visited an agricultural market near her house and, after standing in lines for about 40 minutes, bought the few vegetables she found. She used them to create something that she called “Cuban-style pisto manchego” which includes onion, peppers, tomato, eggplant and cucumber – winning admiring comments from other group members. These days, Cuban household staples come and go without warning. When toothpaste appears, deodorant disappears, and when it returns, soap and toilet paper have vanished. The same is true for rice, beans, milk, cheese, onions, tomato and garlic. Fruit has not been seen for weeks. Sometimes potato disappears, prompting Cubans to turn to other tubers popular in the region, yuca or rough-skinned malanga. The Facebook site has become a home for proposals about how to prepare chicken when it’s available or create artisanal cheeses with others aren’t available. “There are a lot of shortages”, lamented Colón in the small kitchen of her house while she prepared her “pisto manchego,” chopping the vegetables and photographing the process before uploading the images. She added a bit of fresh basil and oregano she took from a small flowerbed that a relative grows at the side of her house. “What I like the most is making desserts, but now it’s hard to get eggs, milk or flour,” Colón said. The Facebook page is an internet-era democratization of earlier efforts to help Cubans make due in hard times, notably after the collapse of the Soviet Union, which devastated the economy of its Caribbean ally in the early 1990s. A TV cooking show at that time once offered suggestions for cooking grapefruit rind steaks. Thanks to arrival of internet access, services to manage food or deliver merchandise have proliferated and relatives abroad can even directly pay telephone bills for those on the island. Cubans can share tips on WhatsApp or Twitter about which stores are stocked with which products. They’ve also helped make authorities more accountable in some cases – as when a state factory distributed croquettes that cooks complained seemed to explode when put in oil and authorities responded with explanations in the local press. Colón relies on the internet to communicate with her mother, whose deposits help pay for web access that keeps her on Facebook. Colón usually adds a few family anecdotes in her posts. “The kitchen is my happy place, where I am calmer and I feel better,” she said.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/oklahoma-town-eases-pandemic-one-restaurant-meal-at-a-time/</link>
        <title>Oklahoma town eases pandemic, one restaurant meal at a time</title>
        <description>Cafes in and around the close-knit town in the state’s northeastern corner have put up “receipt walls,” allowing diners to pre-pay for meals and the needy to grab what they like, have a seat and refuel – judgment-free, no questions...</description>
        <pubDate>Thu, 01 Apr 2021 14:15:31 -0600</pubDate>
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        <content:encoded><![CDATA[NEW YORK – In Miami, Oklahoma, restaurants and their customers are doing their part to ease pandemic heartache, one meal at a time. Cafes in and around the close-knit town in the state’s northeastern corner have put up “receipt walls,” allowing diners to pre-pay for meals and the needy to grab what they like, have a seat and refuel – judgment-free, no questions asked. The idea of providing free, pre-paid meals spread from restaurant to restaurant a few months ago. Many recipients are homeless or have otherwise hit hard times since the pandemic rolled into Miami (pronounced my-AM-uh), population about 13,000. Two February blizzards brought even more trouble. Jennifer White, a Miami native who owns the gourmet hot dog spot The Dawg House, transitioned from food truck to brick and mortar last September, a bold move in the middle of a pandemic. She was the first to put up a giving wall. Within eight hours, she had a wall full of meal receipts. So far, customers at The Dawg House have provided more than 600 meals. “And we have only eight tables in our restaurant, so that says a lot about how amazing our community is,” White said. Some who have peeled off a taped-up receipt have paid it forward, returning to add receipts of their own. She’s had regulars purchase 10 to 50 giveaway meals at a time. Lasay Castellano, a nursing student who recently left her job as manager of Zack’s Cafe, said the diner serves about 600 people a day. She’s been taping up receipts for nearly two months. “We have a lot of homeless people here. A lot. Within a day we had almost $600 in meals on the wall,” she said. “We’re having a hard time keeping tickets on the wall.” Among White’s donors is 32-year-old Derrick Hayworth, who owns a food delivery company that services The Dawg House and other restaurants and retailers. “It’s the whole community behind it,” he said. “It wasn’t forced. It was just meant to happen.” When the blizzards hit, everybody pitched in to help those without places to stay. Mayor Bless Parker helped ease homeless into hotels and supply them food from the restaurant walls, some delivered by Hawthorne. Life in Miami, in an area where lead and zinc mines ruled more than 100 years ago, inches closer to something that looks like the old normal every day. The area’s plentiful casinos have reopened, and restaurants like The Dawg House have welcomed back in-person dining, with fewer tables to provide for social distancing. White said a couple and their four young daughters stand out among the beneficiaries of the free meals. “They were just so sweet, and their parents were beyond grateful and thankful,” she said. “They seemed like they had a lot going on and got to sit for an hour and a half or so to just have a meal, have fun and laugh, and not worry about how much they were having to spend.” Associated Press religion coverage receives support from the Lilly Endowment through The Conversation U.S. The AP is solely responsible for this content.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/cosmic-mouthful-tasters-savor-fine-wine-that-orbited-earth/</link>
        <title>Cosmic mouthful: Tasters savor fine wine that orbited Earth</title>
        <description>Philippe Darriet, Président of the Institute for wine and vine research and head oenologist fills glasses with wine for a blind tasting March 1 at the ISVV Institue in Villenave-d’Ornon, southwestern France. Researchers in Bordeaux are carefully studying a dozen...</description>
        <pubDate>Thu, 25 Mar 2021 22:34:19 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=BBDD8D26-5FE5-4BD8-88F1-3EE68380E5D1&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Philippe Darriet, Président of the Institute for wine and vine research and head oenologist fills glasses with wine for a blind tasting March 1 at the ISVV Institue in Villenave-d’Ornon, southwestern France. Researchers in Bordeaux are carefully studying a dozen bottles of French wine that returned to Earth after a stay aboard the International Space Station. They’re releasing preliminary results Wednesday. At a one-of-a-kind tasting this month, 12 connoisseurs sampled one of the space-traveled wines, blindly tasting it alongside a bottle from the same vintage that had stayed in a cellar.Christophe Ena/Associated Press BORDEAUX, France – It tastes like rose petals. It smells like a campfire. It glistens with a burnt-orange hue. What is it? A 5,000-euro bottle of Petrus Pomerol wine that spent a year in space. Researchers in Bordeaux are analyzing a dozen bottles of the precious liquid – along with 320 snippets of Merlot and Cabernet Sauvignon grapevines – that returned to Earth in January after a sojourn aboard the International Space Station. They announced their preliminary impressions Wednesday – mainly, that weightlessness didn’t ruin the wine and it seemed to energize the vines. Organizers say it’s part of a longer-term effort to make plants on Earth more resilient to climate change and disease by exposing them to new stresses, and to better understand the aging process, fermentation and bubbles in wine.Chief Operating Officer of French National Centre for Space Studies Lionel Suchet takes a picture of glasses of red wine during a tasting of regular bottles and others that spent a year orbiting the world in the International Space Station.Christophe Ena/Associated Press At a one-of-a-kind tasting this month, 12 connoisseurs sampled one of the space-traveled wines, blindly tasting it alongside a bottle from the same vintage that had stayed in a cellar. A special pressurized device delicately uncorked the bottles at the Institute for Wine and Vine Research in Bordeaux. The tasters solemnly sniffed, stared and eventually, sipped. “I have tears in my eyes,” Nicolas Gaume, CEO and co-founder of the company that arranged the experiment, Space Cargo Unlimited, told The Associated Press. Alcohol and glass are normally prohibited on the International Space Station, so each bottle was packed inside a special steel cylinder during the journey. At a news conference Wednesday, Gaume said the experiment focused on studying the lack of gravity – which “creates tremendous stress on any living species” – on the wine and vines. “We are only at the beginning,” he said, calling the preliminary results “encouraging.”Philippe Darriet, president of the Institute for Wine and Vine Research and chief oenologist holds a bottle of Petrus red wine that spent a year orbiting the world in the International Space Station.Christophe Ena/Associated Press Jane Anson, a wine expert and writer with the wine publication Decanter, said the wine that remained on Earth tasted “a little younger than the one that had been to space.” Chemical and biological analysis of the wine’s aging process could allow scientists to find a way to artificially age fine vintages, said Dr. Michael Lebert, a biologist at Germany’s Friedrich-Alexander-University who was consulted on the project. The vine snippets – known as canes in the grape-growing world – not only survived the journey but also grew faster than vines on Earth, despite limited light and water. Once the researchers determine why, Lebert said that could help scientists develop sturdier vines on Earth – and pave the way for grape-growing and wine-making in space. Christophe Chateau of the Bordeaux Wine-Makers’ Council welcomed the research as “a good thing for the industry,” but predicted it would take a decade or more to lead to practical applications. Chateau, who was not involved in the project, described ongoing efforts to adjust grape choices and techniques to adapt to ever-warmer temperatures.Stephanie Cluzet, head of the Vine Researcher Institute for wine and vine research, holds snippets of grapevines that spent a year orbiting the world in the International Space Station.Christophe Ena/Associated Press “The wine of Bordeaux is a wine that gets its singularity from its history but also from its innovations,” he told The AP. “And we should never stop innovating.” Private investors helped fund the project, which the researchers hope to continue on further space missions. The cost wasn’t disclosed. For the average earthling, the main question is: What does cosmic wine taste like? “For me, the difference between the space and earth wine ... it wasn’t easy to define,” said Franck Dubourdieu, a Bordeaux-based agronomist and oenologist, an expert in the study of wine and wine-making. Researchers said each of the 12 panelists had an individual reaction. Some observed “burnt-orange reflections.” Others evoked aromas of cured leather or a campfire. “The one that had remained on Earth, for me, was still a bit more closed, a bit more tannic, a bit younger. And the one that had been up into space, the tannins had softened, the side of more floral aromatics came out,” Anson said. But whether the vintage was space-flying or earthbound, she said, “They were both beautiful.” Charlton reported from Paris. Nicolas Garriga in Bordeaux contributed.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/underappreciated-cacao-shines-in-dark-chocolate-tahini-cups/</link>
        <title>Underappreciated cacao shines in Dark Chocolate Tahini Cups</title>
        <description>Brenner left that venture in 2012, and a few years later began exploring a different side of chocolate. A trip to Jamaica in 2015 ignited a passion for cacao, which is more than just the beans that are turned into...</description>
        <pubDate>Wed, 24 Mar 2021 22:40:03 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=6F638D8A-5451-4FE4-A36A-23EE3F2B9B17&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Oded Brenner is a modern-day Willy Wonka. In the 1990s, he co-created an international chocolate empire, Max Brenner Chocolate, that includes a 7,000-square-foot emporium on Broadway in New York City. Brenner left that venture in 2012, and a few years later began exploring a different side of chocolate. A trip to Jamaica in 2015 ignited a passion for cacao, which is more than just the beans that are turned into chocolate. Brenner saw people making juice, liquor and flour from the cacao fruit and using the whole pod instead of just the beans. He was amazed at how little he knew about cacao, despite having worked in chocolate for 20 years. “It is the most unknown fruit behind the most known fruit,” summed up Brenner. Brenner told me that traditional chocolate production wastes most of the fruit. By contrast, he said, in Ecuador, they drink cacao water and eat the dried fruit of the pods. “In fact, the entire pod is edible, but in our quest for the traditional chocolate, all of the other parts of the fruit are wasted,” he said. Brenner now promotes the unsweetened fruit as having high antioxidant properties. The cacao fruit, he says, is packed with potassium, magnesium, iron and thiamine B1, among other things. The water is full of natural electrolytes. Brenner has created Blue Stripes Urban Cacao, with an online shop and a store in New York’s Union Square neighborhood, to tell both sides of the chocolate story. On one hand, you have the decadent, luxurious, refined experience of chocolate truffles and bonbons from fine chocolatiers. On the other hand, you have the rustic, unrefined, jungle experience of the colorful cacao fruit. When I first met Brenner and was introduced to his line of sustainable and farmer-equitable cacao products, I started with the fruit itself. It was the first time I had ever held a cacao pod. It was deep red, about 10 inches long and shaped like a football with ridges. I cracked it open and tasted it. It is full of white sacks that hold cacao seeds, and around the seeds is the pulp or fruit. The fruit is slightly sweet and slightly sour, and has a pleasing, thick texture kind of like passionfruit. The seed inside, of course, is the cacao bean, which is traditionally fermented and roasted to make chocolate. Next, I drank the cacao water, and I was in; I felt hydrated and refreshed. I fell in love with Blue Stripes’ Cacao and Tahini Bars. With Brenner’s help, I created my own recipe for Dark Chocolate Tahini Cups, inspired by his focus on the whole cacao fruit: Dark Chocolate Tahini Cups Servings: Makes 24 small “cups” These homemade chocolates were inspired by Oded Brenner and his focus on the whole cacao fruit. They are satisfying and delicious like a good cup of espresso. Slightly bitter, creamy and exploding with dark, dark chocolate flavor. Remember to have all your ingredients are at room temperature before mixing, or the chocolate will cool down too quickly and you won’t be able to pour it.INGREDIENTS: 1 cup Blue Stripes Urban Cacao 100% Cacao Chocolate Chips1/2 cup plus 2 tablespoons room temperature tahini (not salted)3 tablespoons date syrup (to sweeten)1 teaspoon pure vanilla bean paste, like Nielsen-Massey1/8 teaspoon ground cardamomFresh grated nutmeg, about 1/16th teaspoonPinch of fine-grain sea saltFor the topping:Maldon sea saltCandied ginger, cut into slivers (optional)Unsalted pistachios (optional)Method: Set a mini-cupcake tin with mini-cupcake papers. Melt the chocolate in a double boiler or on the chocolate-melting setting of a microwave. Meanwhile, mix the tahini, date syrup, vanilla paste, cardamom, nutmeg and salt. Add the melted chocolate slowly, and mix well until completely combined. Divide mixture among the 24 mini-cupcake papers. Immediately sprinkle each with a bit of Maldon sea salt. You can stop there or add the candied ginger and nuts. If adding, place a couple of pistachio nuts on top of each chocolate cup, and then a sliver or two of the candied ginger. Place the cups uncovered in the refrigerator to set. Remove when hard, and place in an airtight container, separating the layers with parchment paper. I like these cups both cold and at room temperature. Enjoy!]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/fried-tortillas-piled-high-with-spicy-roasted-squash-make-for-a-crunchy-fun-dinner/</link>
        <title>Fried tortillas piled high with spicy roasted squash make for a crunchy, fun dinner</title>
        <description>Chorizo-Spiced Squash Tostadas.Laura Chase de Formigny/Washington Post I rarely fry flour tortillas, but I think of Hamilton’s description every time I drop a corn tortilla into oil, which is something I do at least once a week. I adore tacos...</description>
        <pubDate>Wed, 24 Mar 2021 19:18:09 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=2DCC6E59-8DFE-470D-B0A7-1AEB392CB5FF&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Chorizo-Spiced Squash Tostadas.Laura Chase de Formigny/Washington Post Something special happens when you fry tortillas, one at a time, in a pot filled with oil. As Gabrielle Hamilton wrote in one of the most memorable similes of her 2011 memoir, “Blood, Bones & Butter,” the tortilla will “float and sizzle on the surface for a moment like a lily pad on a pond.” When Hamilton was forming them into edible salad bowls as a teenager at a Pennsylvania restaurant, she writes, the flour tortilla “came up around the bowl like the long dress and underskirts of a Victorian woman who had fallen, fully clothed, into a lake, her skirts billowing up around her heavy sinking body.” I rarely fry flour tortillas, but I think of Hamilton’s description every time I drop a corn tortilla into oil, which is something I do at least once a week. I adore tacos in soft corn tortillas, too, but when you turn them deep golden brown and crispy in the frying, they become even more compelling to eat. You can pile them high with your favorite toppings and pick them up for eating – sometimes causing some spillage, but what’s more fun than something a little messy? Those toppings can be just about anything you like: I usually go for some combination of beans, avocado, cilantro and salsa on mine (and sometimes chicken or shrimp for my husband’s), adding leftover roasted vegetables or greens as I see fit. A recent cookbook, Esteban Castillo’s “Chicano Eats” (Harper Design, 2020), gave me another inspiration: Castillo tosses roasted squash with a combination of the spices that typically flavor Mexican chorizo. As someone who has explored multiple vegan twists on chorizo, I was hooked immediately. Castillo suggests sandwiching the squash in buns for tortas or folding it into tacos. But even before I tasted the tangy, spicy squash, I knew I’d be frying up some tortillas for this and that I’d first smear on some refried beans (either out of a can or mashed from leftovers). To me, they’re a must for the bottom layer, not just for their flavor and protein but for their stickiness, which will help hold the tostadas and their other toppings in place as you take bite after bite. Chorizo-Spiced Squash Tostadas Time: 35 minutes Servings: 4 Roasted squash rings get tossed in chorizo spices and piled onto tostadas for a fun, crunchy meal. You can also serve them on buns to make tortas, or stuff them into fried shells or soft tortillas to make tacos. With proper frying temperature, all eight tortillas absorb barely 1 tablespoon of sunflower oil total; to save time, you can use store-bought tostada shells. Note: With proper frying temperature, all eight tortillas absorb barely 1 tablespoon of sunflower oil total; to save time, you can use store-bought tostada shells. Storage: The spice-coated roasted squash can be refrigerated for up to 1 week or frozen for up to 3 months. Defrost, if needed, and rewarm in the microwave or in a 300-degree oven. The fried tortillas can be cooled and stored at room temperature in a zip-top bag for up to 3 days. INGREDIENTS:1-1/2 pounds acorn squash2 tablespoons extra-virgin olive oil, divided2 cups sunflower oil8 (6-inch) corn tortillas2 tablespoons fresh lime juice1-1/2 teaspoons ground ancho chiles (may substitute chili powder)1 teaspoon garlic powder1 teaspoon onion powder3/4 teaspoon fine sea salt1/2 teaspoon smoked paprika1/2 teaspoon ground cumin1/8 teaspoon ground allspice1/8 teaspoon ground cinnamon1/8 teaspoon ground cloves1 (15-ounce) can no-salt-added refried beans, warmed (may substitute 1-1/2 cups mashed or pureed cooked beans)Flesh of 2 avocados, sliced1/2 cup homemade or store-bought salsa of your choice (such as Frontera brand)Cilantro leaves or sprigs, for garnish (optional)Method:Position a rack in the middle of the oven and preheat to 400 degrees. Line a plate with a clean dish towel. Halve the squash lengthwise, scoop out and discard the seeds (or save for another use), and cut the unpeeled squash into ½-inch half-rings. In a large bowl, toss the squash with 1 tablespoon of olive oil. Arrange on a large rimmed baking sheet in a single layer, and roast for 10 minutes. Flip the pieces and continue roasting for about 5 minutes, or until the squash is cooked through and golden brown. Let the squash cool in the pan. Meanwhile, in a 4-quart saucepan over medium-high heat, heat the sunflower oil until it reaches 375 degrees on an instant-read thermometer. Fry the corn tortillas, one at a time, until deep golden brown and crisp, 1 to 2 minutes. Use tongs to keep each tortilla submerged as it fries, and flip it as needed. When the tortilla is ready, lift it out of the oil and gently shake to let as much excess oil drip off as possible. Drain on the towel-lined plate, and repeat with the remaining tortillas. In the same bowl you used for the squash, whisk together the remaining olive oil, lime juice, ground ancho, garlic powder, onion powder, salt, smoked paprika, cumin, allspice, cinnamon and cloves. Return the squash to the bowl and gently toss to coat the squash in the spice mixture. Smear 3 tablespoons of refried beans on each tostada. Divide the squash pieces among the tostadas and top with avocado slices, salsa and cilantro. Serve warm. Nutrition: Calories: 514; Total Fat: 25 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 655 mg; Carbohydrates: 67 g; Dietary Fiber: 15 g; Sugar: 4 g; Protein: 12 g. Source: Based on a recipe in “Chicano Eats” by Esteban Castillo (Harper Design, 2020).]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/meet-analiese-gregory-a-chef-who-fishes-forages-and-hunts/</link>
        <title>Meet Analiese Gregory, a chef who fishes, forages and hunts</title>
        <description>Living on the wild and biodiverse Australian island of Tasmania, Gregory might be found diving for abalone one day or hunting deer the next. “To be able to just go into the ocean and get a sea urchin out and...</description>
        <pubDate>Tue, 23 Mar 2021 15:22:44 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=D6E72CA8-0ECE-4BE9-86A8-E1F1D99F7459&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[NEW YORK – Analiese Gregory is a chef who knows first-hand where her ingredients come from. Usually, it’s her hand. Living on the wild and biodiverse Australian island of Tasmania, Gregory might be found diving for abalone one day or hunting deer the next. “To be able to just go into the ocean and get a sea urchin out and then just eat it, it’s like, why would we even try to do anything else here? It’s just what makes sense,” she says. Gregory is offering a view of rugged life at the bottom of the world with “How Wild Things Are,” a cookbook loaded with striking images of the chef herself cooking dishes at a campsite or a rocky shoreline. The recipes reflect Gregory’s fascinating mix of refined, European-trained fine-dining skills and her knack for marrying them with the freshest ingredients of New Zealand and Australia. “I kind of came finally to a place where I can bring a lot of the different influences together, I suppose, which I’d never used to be able to do,” she says. One page might be instructions on how to make a possum sausage and the next might be a recipe for potato gnocchi with lap cheong and kombu butter. Unable to source a decent piece of wallaby where you are? No problem: Gregory says everything in the book is interchangeable. Use venison or pork instead. For items she can’t hunt or forage, she prefers to buy directly from farmers. “Take a really nice thing that you really like and then stick with things that you think will be complementary. Do kind of as little as you can to it,” she says. Gregory was born in Auckland, New Zealand, to a Welsh father and Chinese-Dutch mother. She moved to London to work for her father, an executive chef, which led to stints in London’s The Ledbury and Paris’ Le Meurice. She worked at the celebrated Sydney restaurant Quay and at Michel Bras’ eponymous Michelin-starred restaurant in the South of France, where she honed her foraging skills, like climbing trees to gather fresh hazelnuts for that night’s special. “I definitely am a bit of a nomad. And then every time you go places, there’s always a couple of things that really stick with you.” There’s more than a touch of Lara Croft to Gregory, who is proficient with liquid nitrogen and molecular gastronomy, but also able to kill and poach a rooster or pull a trout out of river and smoke it on the riverbank. “I went from doing things with induction and steam and everything being super-precise to just like throwing stuff into a giant fire and seeing what happens,” she says. She relocated to Tasmania to an old farmhouse on a 2-acre block in the Huon Valley with goats and chickens and buckets of things fermenting. There’s a mad scientist feel to her: When she finds Jerusalem artichokes, she turns them into ice cream. “I moved to Tasmania and kind of started cooking in an entirely different way. But all those other recipes I really love are still kind of part of the story,” she says. “There’s things that I make now with strange, maybe unique little twists.” When she has a hankering for flounder, she goes and gets it. Finding the fish requires standing waist-high in freezing water in the middle of the night with a spear and a flashlight. “It can be a really beautiful activity or it can be like really just wet and cold and horrible. It can go either way.” If she spears any, she serves it with miso and dill pickles in a split beurre noisette sauce. One of her fans is Jane Willson, publishing director at Hardie Grant Publishing. The two first met for breakfast and Willson found Gregory compelling, not least because Gregory casually noted that she was curing meats in a closet at home. “It’s about minimal intervention and working with ingredients at their prime, being true to them, and I guess being true to herself in a way, not following someone else’s rules,” said Willson. “You might not dive for abalone, but it doesn’t mean you can’t take joy from this book.” When COVID-19 stretched into Tasmania, Gregory did what came naturally: She cooked. She made meals for neighbors and repaired strained relationships after some farmers grew irritated that her goats sometimes escaped and ate their roses. “I can’t cook for one person. It feels kind of pointless to me. So I just started giving food to the whole street and we made this really great community,” she says. She had been planning to return to restaurant work, but now is making a TV show and has hatched a scheme to open a 10-seat restaurant for lunch in a nearby abandoned veterinary clinic. “I was on the couch after a Netflix marathon. I was just like, ‘You know, what if I didn’t drive to work for like an hour and a half every day and waste all that time?’” she recalls. “I told some friends and they were like, ‘This is not the worst idea you’ve ever had. It actually might be quite a good one.’ I am one of those people with lots of ideas. Not all of them are good.”]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/southwest-colorado-responds-to-meatout-day-by-celebrating-meat/</link>
        <title>Southwest Colorado responds to MeatOut Day by celebrating meat</title>
        <description>Durango barbecue just one of many celebrations of livestock industry</description>
        <pubDate>Sun, 21 Mar 2021 00:04:13 -0600</pubDate>
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        <content:encoded><![CDATA[Durango barbecue just one of many celebrations of livestock industryHundreds of people showed up Saturday for the Southwest Colorado’s Eat Meat BBQ at the Durango Harley-Davidson dealership. The event was held in response to Gov. Jared Polis’ proclamation making it MeatOut Day.Jerry McBride/Durango Herald Fans of Colorado’s livestock industry gathered around the state Saturday to eat and promote meat in defiance of Gov. Jared Polis’ proclamation that made Saturday a statewide MeatOut Day. In Durango, carnivorous community members gathered outside the Harley-Davidson dealership for Southwest Colorado’s Eat Meat BBQ. The barbecue, hosted by the La Plata-Archuleta Cattlemen’s Association, featured free hamburgers, hot dogs and bratwurst, along with coleslaw and bacon and beans. “We’re celebrating agriculture today,” said Veronica Lasater, a member of the La Plata County Farm Bureau board. “It’s the second-largest industry in Colorado, at $47 billion, and employs just under 200,000 people in the state. So we feel it’s important to come together to just kind of celebrate meat and the industry.”Tom Arthur, left, and Jesse Lasater grill burgers, brats and hot dogs Saturday during Southwest Colorado&#x2019;s Eat Meat BBQ.Jerry McBride/Durango Herald She said event organizers were collecting donations that would go to her organization or to one all involved parties could agree on. The event was also sponsored by La Plata/Archuleta County Cattlemen, La Plata County Cowbelles, Colorado Independent CattleGrowers Association, Durango Harley-Davidson, Million Dollar Highway Saloon, Colorado Farm Bureau, Colorado Cattlemen’s Association, the Beef Council and Hi Country Cattle Auction, among others. Lasater said the livestock industry “is a huge contributor to our economy, and I think it’s important that we voice our support.” She said that it was one of at least 115 similar barbecues being held across the state. Davin Montoya, a cattle rancher with a family ranch west of Hesperus, said he and longtime Ignacio sheep rancher J. Paul Brown came up with the idea for the barbecue shortly after hearing about Polis’ proclamation. Montoya said another purpose of the event was to highlight the role of meat in a healthy diet.Sandy Cooper brought her chuckwagon to the barbecue Saturday at the Harley-Davidson dealership.Jerry McBride/Durango Herald “Our emphasis is on the healthy diet of protein and fats. The low-carb diet is more healthy than the high-carb we’ve been told to eat for the last 50 years,” Montoya said. “The high-carb has lots of fruits and vegetables and grains that they’ve said we need to eat, and it’s like, ‘OK. Well, we’ve got an obese society, we’ve got high incidence of diabetes and high blood pressure.’ By going with more meat and less carbs, they can fix all of those problems.” He said displays at the event were put together to spotlight other nonmeat products that come from animal byproducts. Elsewhere in Durango, restaurants including the Strater Hotel, CJ’s Diner, Zia Taqueria, Fur Trappers, Brenda’s Old West Cafe, Porky’s Smokehouse and Hi-Country Sale Barn Cafe offered “Meat in the Menu” meals Saturday. In Cortez, the Montezuma County Board of County Commissioners passed a resolution proclaiming Saturday to be Cattlemen’s Day. The county resolution highlights economic benefits of the livestock industry, which provides 1,013 local jobs, or 8% of total jobs in the county, representing the fifth-highest job creator, according to 2018 data compiled by Region 9 Economic Development District of Southwest Colorado. The resolution says that in 2017, the sale value of Montezuma County cattle, calves, poultry and hogs exceeded $16 million. On Saturday, community members led a cattle drive and “freedom ride” along Main Street in Cortez. Supporters met at the Ute Coffee Shop on Saturday morning to give speeches and coordinate their route along Main Street.Community members organized a freedom ride along Main Street in Cortez on Saturday morning in support of the livestock industry.Anthony Nicotera/The Journal Ranchers and farmers also were joined by the Montezuma County Patriots, who gained public attention last summer for their weekly rallies and demonstrations on Cortez’s Main Street. The demonstrations began as a way to support reopening businesses in town during coronavirus restrictions, then shifted to support first responders, the Second Amendment right to bear arms and then-President Donald Trump. The rallies displayed American, Christian, Confederate, Trump and Three-Percenter flags and were held across the street from a weekly Walk for Justice and Peace, which included supporters of the Black Lives Matter movement . On Saturday, Montezuma County Commissioner Joel Stevenson spoke in support of the “MeatIn” demonstration. “What they’re after is your Constitution,” said local rancher Odis Sikes. “They are going at it hard and fast. They want your Constitution bad. But we are not going to let them do that.” Tiffany Ghere, a leader of the Montezuma County Patriots, also spoke in front of the Ute Coffee Shop. “The No. 1 one export in Colorado is beef,” Ghere said. “Our water rights have been slowly removed from us. What happens if we can’t feed our cattle? What happens if we can’t water them?” Ghere also alluded to the governor’s sexual orientation during her speech, drawing laughs from the audience. A male demonstrator carried a sign saying he would give up eating beef when Polis, the state’s first openly gay governor, changed his sexual orientation. The ride was led by Buddy, a 3,000-pound steer, who was hauled along Main Street. A line of trucks and trailers followed, displaying signs praising the importance of beef to the local economy. Outside the state, the governors of Wyoming and Nebraska declared Saturday “Hearty Meat Day” and “Meat on the Menu Day,” respectively.Buddy the steer, weighing about 3,000 pounds, stands in front of the Ute Coffee Shop in Cortez before his ride.Anthony Nicotera/The Journal Eric Lindstrom, executive director of Farm Animal Rights Movement – the organization that started the first MeatOut Day in 1985 – said the event began as a response to the Great American Smokeout, a campaign to get people to give up smoking. FARM decided to do the same thing but with meat. The nonprofit FARM promotes veganism and animal rights, and seeks to educate people about how their choices affect human health, the environment and animals through events such as MeatOut Day. “It’s recognized around the world with food-ins, meetups, tabling demonstrations and now proclamations,” he said. “Every year, we secure about half a dozen proclamations from cities, counties and state governments to proclaim MeatOut Day.” Polis’ proclamation encourages people to “explore the benefits and flavors of a wholesome plant-based diet,” citing potential health benefits, such as lowered risk of heart disease, high blood pressure, stroke, cancer and diabetes. The proclamation also describes environmental benefits, including reducing Colorado’s carbon footprint and preserving forests, grasslands and wildlife habitats. However, the proclamation also says, “Colorado is the proud home to farmers and ranchers alike and we recognize the importance of agriculture in the state.” On March 11, Polis signed a proclamation declaring Monday to be Colorado Livestock Proud Day. In it, Polis says, “Farmers and ranchers raise livestock to provide nutritious, affordable protein for families across the state, and throughout the nation, and animal proteins supply the body with essential nutrients, including sources of zinc, vitamins B12 and D, and fatty acids.” Lindstrom said there are typically at least a half-dozen MeatOut Day proclamations every year, but this year’s proclamation by Polis opened a Pandora’s box of defiance and the creation of events attempting to counter the goals of MeatOut Day.Hundreds of people showed up Saturday for Southwest Colorado&#x2019;s Eat Meat BBQ.Jerry McBride/Durango Herald “This one-day proclamation by Gov. Polis has exposed, we think, somewhat of a weakness in food systems,” Lindstrom said. “It shows how sensitive the cattlemen, poultry farmers and other meat processors are to what is really just a one-day event for people to consider a plant-base diet. It’s not a law. It’s not a rule. The proclamation is written very clearly to say, ‘Hey, why don’t you try just one day without meat?’” He points out that most dishes can be made vegan by substituting alternatives for animal-based products, and despite the negative response this year, he said he looks forward to seeing in-person MeatOut Day events in 2022. Journal staff writers Jim Mimiaga and Anthony Nicotera contributed to this report. ngonzales@durangoherald.com]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/how-to-prep-cook-and-enjoy-stuffed-artichokes/</link>
        <title>How to prep, cook and enjoy stuffed artichokes</title>
        <description>She would buy a dozen of them each March, stuff them with seasoned breadcrumbs, Parmesan cheese and olive oil and then pack them inside an oval, blue speckled roaster, add a little water and slip it all into the oven...</description>
        <pubDate>Wed, 17 Mar 2021 06:03:09 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=9713F75B-2B54-4A82-ADD7-D662A517B97D&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[I love artichoke hearts and buy them throughout the year in jars, cans and frozen to slip into dips, salads and stews, but when spring approaches and the lovely classic green globes start showing up in big piles at groceries and farmers markets, I long for a stuffed, steamed one like my mother used to make. She would buy a dozen of them each March, stuff them with seasoned breadcrumbs, Parmesan cheese and olive oil and then pack them inside an oval, blue speckled roaster, add a little water and slip it all into the oven until they were just crisped on top and so tender the petals gave way with just a gentle tug. She’d set aside a couple for us at home, but it was her custom to bring them to her colleagues at the high school where she taught, a way of sharing a bit of her Sicilian heritage around Saint Joseph’s Day. Artichokes are among the sweet and savory foods traditionally placed on Saint Joseph’s Day altars, which Sicilians began building in the Middle Ages as a way to thank San Giuseppe for rescuing the island nation from famine. As Sicilians immigrated to New Orleans, they brought the tradition of building Saint Joseph’s Day altars with them. This spring, as the saint’s feast day approaches on March 19, I started craving my mother’s stuffed artichokes. Maybe more so this year because it is the first since her death in August. As I prepared to make them, however, I realized I had more questions than answers. I can replicate my mother’s turkey giblet stuffing. I know how to make her cassata cake and trifle, but the artichokes seemed so simple I never really dug in deep on this one. Turns out stuffed artichokes are a bit more nuanced than I expected. I read recipe after recipe in cookbooks and online. I tried making my own fresh breadcrumbs and chopping fresh herbs, but it was a lot of work that didn’t deliver enough return on that investment. I tried trimming the artichokes and then boiling them before stuffing them. It does make them steam more quickly, but resulted in softer artichokes that flatten and do not hold their shape once cooked. I wanted that perfect little flower I remembered, that stood up on the plate with the browned crispy top, so I relied on my childhood memory, returning to store-bought Italian breadcrumbs, Parmesan cheese and olive oil and then tweaking just a bit as I experimented with boosting the flavor. First, I had to select the vegetable and get past its considerable defenses. With its tightly packed, thorny-tipped, leathery outer petals, artichokes can, at first, seem like a daunting vegetable to tackle, but they are actually fairly easy to tame. And it is a waste to eat just the heart when the other parts, including the stem, are delicious, too. Other than the thorny tips of the petals, the only other part of the artichoke that should be completely discarded is the hairy choke, which sits atop that meaty heart deep in its center. Once it is steamed, even the tough outer petals feature a little nub of tender flesh at the tip where they attach to the heart. You can drag your teeth across the petal to release that tasty bit as you eat your way into the artichoke, where the center tender petals, or bracts, are completely edible. When selecting artichokes, look for tightly packed petals with fresh green color. A few blemishes on the outer petals are OK. Artichokes dry out quickly, so buy them just before using them. If you must store them, wrap them in a thin towel and tuck them inside a plastic bag. Don’t trim or wash them until you are ready to cook them. You can properly trim an artichoke with just a few steps and common kitchen tools. Using a serrated knife, slice off about 1 to 1½ inches of the petals to create a flat top. Then, using scissors, trim away any remaining thorny tips from the petals, working your way around the vegetable. Trim off the stem at the base so it can stand up by itself. Next, begin gently spreading the petals, starting with the outer ones and working your way toward the center. If your artichoke is mature, it may have purple, thorny petals inside. If it is younger, it may have light greenish-yellow petals. Gently twist and pull away the petals at the very center until the furry choke is revealed. Then, using a spoon (a serrated grapefruit spoon is the perfect tool), scrape away the furry choke until the heart is revealed. You can then run the artichokes under cold water to rinse away any furry bits and clean the petals. If you are ready to stuff or steam at this point, go ahead. If not, place the artichokes in a bowl of lemon water – cut petal side down – to prevent browning. (Some people recommend rubbing the cut edges with lemon, but that never worked very well for me.) If they do brown, don’t worry. It doesn’t affect their flavor. To stuff the artichokes, I turned to my mother’s simple combination of Italian breadcrumbs, minced garlic and olive oil, but tweaked it a bit by adding anchovy paste, lemon zest and crushed red pepper flakes, too. When you’re ready to stuff the artichoke, shake out any water that may have accumulated inside it and place it on a clean plate. Then, using a teaspoon or your fingers, add a bit of stuffing to each leaf, starting on the outside and working your way in. You can lightly fill the center, as well. Now, you’re ready to steam the artichoke. There are two common methods: on the stove top and in the oven. Both require a lidded pot and call for about an inch of water in the pot to create steam. If you have stems, peel them with a vegetable peeler and throw them into the pot, as well. They’re delicious, too. I prefer to steam them in the oven for a moist-on-the-inside, crunchy-on-top result. If you prefer them moister, try the stovetop method. (See the recipe below for descriptions of both methods.) It can be difficult to nail the exact cooking time needed for artichokes because how long you boil, steam or bake depends on the maturity of the vegetable, its size, freshness and even when it was harvested. The telltale sign that it is done? When one of the tough outer petals releases easily when given a gentle tug. If you put a steamed artichoke in front of the uninitiated, they may be hesitant to grab that first petal. It is a messy proposition for even experienced artichoke eaters, so gather napkins. Then, dig in by using your fingers; grab hold of an outer petal and pull it away from the artichoke. Use your bottom teeth to scrape the stuffing and any tender artichoke flesh away. (If the artichoke is steamed and not stuffed, serve it with a dipping sauce, such as a favorite vinaigrette or melted butter and lemon or an aioli, dipping the fat end of the petal before eating.) Discard the petals at the side of your plate or in a separate dish. As you work your way into the center, the petals may become more tender and you can eat them whole. Once you reveal the heart, divide it and eat it with a fork, or save it and the steamed stems to slice and toss into a salad or a frittata. As I made mine, I hesitated to eat the heart for just a second. The heart was always my mother’s to claim. That was just understood. Stuffed Artichokes Time: Active: 50 minutes | Total: 2 hours 15 minutes Servings: 4 (1/2 artichoke per serving as an appetizer) Stuffing and steaming whole fresh artichokes is a great way to dig into a vegetable that can seem a bit forbidding with its tightly closed, thorny petals. Simply slice off those prickly tips, gently remove the furry choke at its center, generously tuck flavorful stuffing into each petal, then steam it until tender. Once you get the vegetable trimming and filling technique down, you can experiment with seasonings. Adding anchovy paste or minced capers to the filling ramps up its flavor, for example. Keep in mind that smaller, fresher artichokes will steam faster.It can be difficult to nail the exact cooking time for artichokes because how long they need to cook depends on the maturity of the vegetable, its size, freshness and even when it is harvested. This recipe is for large artichokes, at least 10 ounces. If you have smaller ones, you will need less stuffing and probably less cooking time, so check smaller artichokes about 15 minutes earlier.To steam on the stove top, see VARIATION, below. Make Ahead: The artichokes can be trimmed up to 1 day in advance and refrigerated, petal side down, partially submerged in a bowl of lemon water. Storage Notes: Stuffed artichokes can be wrapped tightly in plastic wrap and refrigerated for up to 3 days. To freeze a cooked stuffed artichoke, wrap it in plastic wrap and then foil, and freeze for up to 3 months. Defrost in the refrigerator for 24 hours and place on the counter for about 1 hour, then reheat, covered, in a 300-degree oven for about 20 minutes, sprinkling it with 1 teaspoon or so of oil or water after 10 minutes. INGREDIENTS:1 large lemon2 large fresh artichokes (about 10 ounces each)2 cups (about 8½ ounces) Italian breadcrumbs1½ cups (about 7 ounces) finely grated Romano cheese, pecorino Romano cheese or Parmesan cheese or a mixture2 large cloves garlic, minced or grated½ teaspoon crushed red pepper flakes (optional)½ teaspoon table salt, plus more as needed¾ cup extra-virgin olive oil, plus more as needed2 teaspoons anchovy paste, minced (optional)1 bay leaf (optional)Method: Position a rack in the middle of the oven and preheat to 400 degrees. Add water to a bowl large enough to hold the 2 artichokes. Zest the lemon to get about 1 teaspoon. Then, halve the lemon and squeeze the juice into the water. Do not discard the zested halves. Using a serrated knife, cut off 1 to 1½ inches from the top of an artichoke to remove the thorny tips, trimming off any remaining prickly tips on the lower petals with a knife or scissors. Also, remove any tough little petals near the stem. Using a serrated or chef’s knife, cut the stem off the artichoke flush with the base so that the vegetable can stand upright. If the detached stem is 1½ inches or longer, trim away any tough parts and peel it with a vegetable peeler. (You will add the stems to the pot when you steam the stuffed artichokes.) Gently force open the petals of each artichoke, spreading the larger ones out first and then the tighter inner ones. Using your fingers and a spoon (a serrated grapefruit spoon works well), remove any inner thorny or purple petals and then scrape away the fuzzy choke. Place the trimmed artichoke petal side down and the peeled stems in the bowl of lemon water to prevent browning. Repeat to clean the second artichoke. To make the stuffing: In a large bowl, stir together the breadcrumbs, cheese, garlic, pepper flakes, salt and lemon zest until combined. Place olive oil in a measuring cup and add the anchovy paste, if using, stir to combine as best you can. Pour the olive oil mixture over the breadcrumb mixture and stir until it resembles wet sand, adding more oil if needed. Taste, and season with more pepper flakes or salt, if desired. Transfer one of the artichokes to a large plate. Open each petal with your fingers and, using your fingers and/or a small spoon, press the stuffing down toward the base of the artichoke. Once the outside petals are filled, lightly fill the center as well. Keep going around the artichoke, filling every nook and cranny. Gather any crumbs on the plate and add them to the artichoke, as well. Repeat with the second artichoke. In a Dutch oven or heavy-bottomed pot with a lid, pour enough of the lemon water to come about 1 inch up the sides. Add a bay leaf and the zested, juiced lemon halves to the pot. (If you do not have a lidded pot, you can cover with aluminum foil.) Carefully place the artichokes in the water. It’s OK if there is space left in the pot, but the more room you give the artichokes, the more they will expand and flatten as they steam. Cover the pot tightly with the lid, being careful not to press down on the artichokes, and steam in the oven for 1½ hours, or until the outer stuffing is slightly browned and crisping and an outer artichoke petal or two releases easily when tugged. (To test the petals, use tongs to grasp the artichoke and use a kitchen towel to pull on a petal or two. If petals do not pull away easily, steam for an additional 15 minutes and try again.) Uncover the artichokes and let them cool on the stove top for about 10 minutes. Using tongs and/or a slotted spoon, transfer the artichokes to a platter. Slice the stems into rounds and add them to the plates or reserve them to eat later. Serve warm, with a bowl on the side for discarded petals. VARIATION: If you prefer to steam your artichokes on the stove top, stuff them and put them in the Dutch oven or a heavy-bottom pot with the lemon water and bay leaf as directed above. Turn the heat to high and bring the water to a boil, then reduce the heat to medium-low, cover and steam for about 1 hour, checking every 15 minutes or so to add a bit more water as needed to prevent scorching. The artichokes are done when the large outer petals can be easily pulled off. Nutrition: Calories: 816; Total Fat: 56 g; Saturated Fat: 15 g; Cholesterol: 44 mg; Sodium: 1453 mg; Carbohydrates: 48 g; Dietary Fiber: 10 g; Sugar: 4 g; Protein: 28 g. Source: Recipes editor Ann Maloney.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/how-to-care-for-your-wood-cutting-board-so-it-lasts-a-lifetime/</link>
        <title>How to care for your wood cutting board so it lasts a lifetime</title>
        <description>If you’re using your wood cutting board every day, treat it with food-grade mineral oil at least once a month.Scott Suchman/Washington Post You can make a case that all those tools are routinely put through the wringer, but I think...</description>
        <pubDate>Tue, 16 Mar 2021 23:06:14 -0600</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=EF8F9282-7EA1-40EF-8004-D88D0F83CF3E&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[If you’re using your wood cutting board every day, treat it with food-grade mineral oil at least once a month.Scott Suchman/Washington Post It’s easy to take for granted things that are always there for you. As much as this applies to the important people in your life, what I’m talking about here is in the kitchen – the items you use every day, such as knives, skillets, dish towels and cutting boards. You can make a case that all those tools are routinely put through the wringer, but I think the cutting board really takes the most abuse day in, and day out. And I’d wager it’s the one that many of us, me included, don’t give enough attention to in terms of maintenance. “It’s important to understand the why of taking care of the board,” says Evelyn Helminen, who with her husband, TJ Jordon, owns custom woodwork business Tudo Azul, which specializes in cutting boards. Knowing what you should and shouldn’t is important to keeping the board in good shape. In theory, a well-cared-for board should last “forever,” she says. If that sounds like a worthy goal, here’s what you need to know about wood cutting board maintenance: The basics. “Wood is alive,” says Jordon, the woodworker of the couple. “Even after you cut it, it moves.” So, like the trees they come from, wood cutting boards are susceptible to the elements – water, temperature, ambient humidity. They can warp, crack and lose their smooth surface if not properly maintained.Caring for wood cutting boards is mostly the same regardless of the type of wood or type of board. It does help to understand what style of board you own, though. End-grain boards are formed by using pieces of wood cut parallel to the ground, like a cross section. Generally, Helminen says, end-grain boards are considered more high-end and tend to “heal” themselves better from knife cuts as the fibers close back up. They are more sensitive to moisture, Jordon says (think about the orientation of the fibers in the trees, which absorb moisture from the ground up). End-grain boards are also made from more, shorter pieces, requiring more glue, with more opportunity for cracking. So be attentive to the steps below to ensure they don’t get too wet. Edge-grain boards are made from pieces of wood cut perpendicular to the ground. They are made of few, longer planks, in which the grains of wood run parallel to the counter when in use. To reduce the risk of cross-contamination, even with proper washing and maintenance, you should use separate cutting boards for meat and fruits/vegetables/bread. You might even consider a separate board for slicing alliums (onions, garlic, etc.) to prevent other foods from picking up those odors. Washing and drying. Don’t overthink this. All you need to wash your wood board is mild dish soap and hot water. If you worry that’s not sufficient enough to kill off bacteria, take comfort in a test conducted by Cook’s Illustrated, which had a lab colonize boards with salmonella. The boards were cleaned with one of three methods: Washed with hot, soapy water, sprayed with bleach solution or sprayed with undiluted vinegar. There was no difference in the reduction of bacteria among the methods – all were equally effective. If you feel compelled to use bleach, the U.S. Agriculture Department recommends a solution of 1 tablespoon of bleach per gallon of water. “Flood the surface with the bleach solution and allow it to stand for several minutes,” it advises, then rinse and pat dry.Regardless of method, don’t just shove the board in your dish rack to drip dry. Use a dish towel to remove as much surface moisture as you can, as the water can cause the board to crack or warp. Never, ever put your wood board in the dishwasher. EVER. Similarly, be sure not to let your board sit on a wet counter. Regular maintenance. If you’re using the board every day, Helminen recommends treating it with food-grade mineral oil at least once a month. But take a look at it. If the board is looking dull, dry or thirsty (absorbing lots of water), especially if you live in a low-humidity climate, you may need to do it more often. Cook’s Illustrated recommends applying a generous amount of oil, letting it sit for a minute and wiping off excess, redistributing as needed to some of the drier spots. Too much oil can actually start to harm the glue. After 24 hours, buff out any more oil that remains on the surface. Don’t give in to the temptation to use olive or vegetable oil, which can go rancid and impart off-flavors to your food.You can also use wood conditioners, which incorporate ingredients other than oil, such as beeswax. Helminen says the beeswax and oil work in tandem, with the beeswax helping repel surface water and the oil providing extra insurance against the water penetrating the wood. Helminen and Jordon work closely with Bumblechutes brand. Howard is another they like. Jordon recommends scrubbing the board every three months with salt and a cut lemon, which can help eliminate odors. When things are looking fuzzy. Eventually, even a board attentively cared for can take on a slightly fuzzy texture, where the wood fibers have been lifted from the surface. The fix is easy enough. Jordon recommends using sandpaper with a grit of 220 or higher to rub down the board and smooth it back out.Other things not to do. Don’t use your wood cutting board as a trivet. Heat can melt the glue that holds it together, Jordon says. (If your board happens to be one solid piece of wood, you might be OK placing warm dishes on it.) Even keeping the board next to the oven risks damaging the glue or warping the wood as moisture is drawn out of it.You can store the board flush on the counter or standing on its side, either on the counter or in a cabinet. Avoid piling other items on top of it.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/online-wine-sales-continue-to-grow/</link>
        <title>Online wine sales continue to grow</title>
        <description>Will online retailers replace local shops?</description>
        <pubDate>Tue, 16 Mar 2021 23:06:02 -0600</pubDate>
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        <content:encoded><![CDATA[Will online retailers replace local shops? Almost from the start of the pandemic lockdowns nearly a year ago, we heard that U.S. consumers were buying more wine online than ever before. We were purchasing from traditional bricks-and-mortar retailers as well as dedicated online platforms such as Wine.com. Drizly and other home-delivery apps saved us a trip to the store and brought wine, beer and spirits to our doors. Direct shipping – wine sent from producers or retailers straight to your home – has a long, fraught history that is not yet been resolved. Advocates of direct shipping won a major Supreme Court ruling in 2004, but that left some issues unresolved. A consumer’s ability to order wine from an out-of-state retailer and have it shipped to her home is still being litigated in courts and argued in state legislatures. And consumers are not always winning. On the positive side, online sales are up. We bought everything online last year, from hand sanitizer to toilet paper to cabernet. According to Sovos ShipCompliant, a company that helps wineries comply with the myriad laws and regulations states throw in the way of free commerce in wine, the direct-to-consumer (or DtC, in industry parlance) sales channel increased 27% in 2020, the largest yearly increase ever. And it wasn’t just wine fiends buying expensive, hard-to-find bottles. The average bottle price dropped 9.5% to just under $37, and shipments of wines priced under $30 increased by more than 41%. So who are we buying from? Online sales platforms often disappear as quickly as they emerge; Wine.com seems securely established as an online store. Wine “clubs” such as Winc, First Leaf and Bright Cellars use algorithms and short quizzes about whether you like your coffee black or with cream and sugar to point you to obscure labels they think you’ll like. Dry Farm Wines offers organic and natural wines. Sip Wines, an online platform launched in October largely as a response to the pandemic, tags wineries as sustainable or organic, socially responsible, led by women, family-owned and first-generation small business. “We wanted to feature small wineries and help them tell their stories,” says Justine DiPrete, who co-founded Sip Wine with fellow tech entrepreneur Clay Heins. Sip acts as an online sales platform for smaller wineries that are available through traditional retail channels but not available everywhere. So it gives wineries a wider reach to consumers, and consumers who want to support family owned, women-led, socially responsible and organic wineries a path to find them. Sip Wines carries wines from California, Oregon, Washington and New York. Naked Wines saw its sales increase 90% in the first half of 2020, compared with the year before, says CEO Nick Devlin. “You can pinpoint the day when Americans got serious about COVID,” Devlin said. “On March 16, we saw day over day our number of new members doubled, and then on March 17, it doubled again.” The company’s revenue grew 90% from April through September and has continued on a similar rate since, he said. Naked Wines, established in Britain in 2008 and launched in the United States in 2013, has an innovative model similar to crowdfunding. The company also operates in Australia, and has about 800,000 members overall. Those members, who the company calls “angels,” contribute regularly into a fund that’s like a noninterest bank account they can use to buy wine. The company supports winemakers in several countries around the world, helping them with the investment, regulatory compliance and marketing. The winemakers have freedom to make innovative wines, and the “angels” can buy small-production, exclusive wines that are not available through normal retail channels. Daryl Groom, a former winemaker with Penfolds in Australia and Geyser Peak in California, is perhaps Naked Wines’ best-known winemaker, marketing his DRG line of wines through the platform. Ana Diogo-Draper, winemaker at Artesa Vineyards and Winery in California’s Napa Valley, uses Naked Wines to produce her own wines from Spanish and Portuguese grape varieties grown in the Sierra Foothills of California, as well as a rosé from her native Portugal. “The online business model allows us to focus on the winemaking, leaving aside the marketing and sales,” she says. “The hurdle to entry is so high” for individual winemakers, says Matt Parish, who managed several wine brands for beverage behemoths Constellation Brands and Treasury Wine Estates before joining Naked Wines. Parish says he also enjoys interacting online with customers who buy and rate his wines. Will local wine stores disappear like bookstores as online sales grow? I hope not. An algorithm cannot replace a conversation with a retailer who has tasted every wine in their store or remembers what they sold you on your last visit. And I hope we never lose the serendipity of visiting a store and tasting a wine we never would have thought to try. But I’m all for greater choice and selection in what we can buy.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/give-lasagna-a-boost-of-bold-flavors-with-hot-italian-sausage-and-tangy-goat-cheese/</link>
        <title>Give lasagna a boost of bold flavors with hot Italian sausage and tangy goat cheese</title>
        <description>Sausage, Spinach and Goat Cheese Lasagna.Scott Suchman/Washington Post Well, now I can say I have a very good reason to remedy my former neglect, and it’s this recipe for Sausage, Spinach and Goat Cheese Lasagna. My version of the family-friendly...</description>
        <pubDate>Fri, 12 Mar 2021 15:19:39 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=C8883CB6-8E38-4C6A-B2E4-5EF068A43E15&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Sausage, Spinach and Goat Cheese Lasagna.Scott Suchman/Washington Post I can’t think of any good reasons I hadn’t been making lasagna with regularity, until recently, that is. Ingredients I like? Check. Make-ahead potential? Check. Feed a crowd? Check. Lots of leftovers for harried weeknights? Check again. Well, now I can say I have a very good reason to remedy my former neglect, and it’s this recipe for Sausage, Spinach and Goat Cheese Lasagna. My version of the family-friendly dish leans on hot Italian sausage, tangy goat cheese and fresh herbs to brighten the flavors of what can otherwise be a rich but one-note casserole. You’ll still find all the hearty satisfaction, though, with three layers of noodles tucked in between a simple sauce made from canned crushed tomatoes. If you don’t want to make the sauce, you can sub in your favorite marinara. You’ll need 6½ cups. That sounds like a lot, but keep in mind that the no-boil noodles absorb a ton of liquid. The final dish is just the right amount saucy without drowning in it. There’s plenty of room for experimenting here. Use another sausage (even vegan) or ground meat of your choice. Or leave out the meat or meat-alternative entirely, though you may want to kick up the heat in the sauce with some crushed red pepper flakes. If you find yourself with some leftover roasted vegetables, dice them and layer into the casserole along with the sauce and spinach-and-cheese filling. Play around with the herbs. It’s easy to take this in any direction you like. There’s also plenty of built-in flexibility on portions. It can be made as a large casserole or split into two smaller ones, the latter of which is a perfect way to “share” a meal with friends or family (Zoom lasagna, anyone?). Even with the large-format pan, you’ll probably end up with leftovers to enjoy now or later, which helps make up for the hour-long investment in prep. I’ve even found myself assembling the lasagna faster with every test, especially once I realized I could make the filling, shred the cheese and clean up dishes while the sauce simmered. Just another reason to add this recipe to your recurring hits. Sausage, Spinach and Goat Cheese Lasagna Time: Active: 1 hour | Total: 1 hour 45 minutes Servings: 10 to 12 (makes one 9-by-13-inch lasagna or two 8-inch squares) This recipe is easily divided in half to create two 8-inch pans. Follow the same pattern of layering the sauce, pasta and cheese, but use 2 lasagna noodles in each of 3 layers for a total of 6 noodles per tray. Bake for 35 to 40 minutes, uncovered for at least the last 15 minutes, then broil as above, if desired. Make Ahead: The lasagna can be assembled and refrigerated 1 day in advance. Storage Notes: Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month and reheated in the oven or microwave. Freeze the assembled, unbaked lasagna (wrapped in its baking dish in plastic wrap and then in aluminum foil) for up to 1 month. Thaw in the refrigerator before baking. INGREDIENTS:2 tablespoons olive oil, plus more as needed1 pound bulk hot Italian sausage (may use links, but remove the casings)3 cloves garlic, thinly sliced2 (28-ounce) cans crushed tomatoes1 teaspoon kosher salt, plus more as needed1 teaspoon granulated sugar, plus more as needed10 to 12 ounces frozen spinach, defrosted and liquid squeezed out8 ounces whole-milk ricotta8 ounces fresh goat cheese2 tablespoons finely chopped fresh basil1 tablespoon finely chopped fresh oreganoFreshly ground black pepper1 large egg12 no-boil lasagna noodles (from one 9-ounce package)8 ounces part-skim mozzarella cheese, shredded (may substitute whole-milk mozzarella)½ cup (1 ounce) freshly grated Parmigiano-Reggiano cheeseMethod: In a large Dutch oven, heat the 2 tablespoons of oil over medium heat until shimmering. Add the sausage and, using a spatula, break into larger bite-size clumps (or smaller, if you prefer) and cook, stirring occasionally, until the meat is browned with no trace of pink, 6 to 8 minutes. Using a slotted spoon, remove the meat to a plate, leaving behind any fat in the pot. If the pot is dry, add at least 1 more tablespoon of oil, then add the garlic, stirring until golden and fragrant, 30 seconds to 1 minute. Stir in the crushed tomatoes and salt (you may wish to turn down the heat before adding the tomatoes to cut down on sputtering). Increase the heat as needed until the mixture is barely bubbling. Partially cover the pot (it tends to splatter, so just a little bit of open space will do). Cook the sauce until thickened and reduced slightly, about 30 minutes, stirring occasionally and adjusting the heat as needed to maintain a gentle bubbling. Stir in the sugar, taste, and add a little more, if desired. You can add more salt to taste as well. Stir the cooked sausage into the sauce. While the sauce simmers, in a large bowl, combine the spinach, ricotta, goat cheese, basil, oregano and a few grinds of black pepper. Taste, and adjust the seasoning as needed with salt and pepper. Stir in the egg until thoroughly combined. Position the rack in the middle of the oven and preheat to 375 degrees. If you want to brown the top under the broiler, place a rack in the upper third of the oven as well. Have a 9-by-13-inch baking dish at hand. (Don’t use Pyrex or other glass, if you want to leave open the option to broil.) Spread 1-1/2 cups of the sauce evenly over the bottom of the baking dish, then arrange 4 of the lasagna noodles on top of the sauce (the long sides of the noodles should be parallel to the short sides of the dish), slightly overlapping to ensure they all fit. Add 1-2/3 cups sauce and then half of the ricotta mixture. Dollop the ricotta mixture in 8 or 9 mounds around the dish. The heat of the sauce will soften it, and then using the back of a spoon or offset spatula, spread it as evenly as possible. Add another 4 noodles, repeating with another 1-2/3 cups of sauce and the remaining ricotta mixture. Layer on the remaining 4 noodles and 1-2/3 cups of sauce, followed by the mozzarella and Parmigiano-Reggiano. Lightly coat the underside of a piece of aluminum foil with nonstick spray and cover the assembled lasagna. (At this point, the dish can be refrigerated and baked the next day.) Bake, covered with the foil, for 25 minutes. Uncover and bake an additional 20 to 25 minutes, or until the cheese is melted and the sauce is bubbling. If you want additional browning or crispy edges, turn the oven broiler on, move the dish to the upper-middle rack and broil for 1 to 2 minutes until golden brown and crisp in spots. Let the lasagna cool for 15 minutes before cutting and serving. Nutrition: (Based on 12 servings) Calories: 369; Total Fat: 21 g; Saturated Fat: 11 g; Cholesterol: 68 mg; Sodium: 732 mg; Carbohydrates: 28 g; Dietary Fiber: 4 g; Sugar: 9 g; Protein: 19 g. Souce: From Washington Post staff writer Becky Krystal.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/pity-poor-celery-the-last-stalk-standing-when-storms-clear-out-the-supermarket-produce-aisle/</link>
        <title>Pity poor celery, the last stalk standing when storms clear out the supermarket produce aisle</title>
        <description>It was 9 p.m. on the night before the third New York City snowstorm in three weeks, and panic shopping for what would be half a day of mild snowfall was in full effect. Elsewhere in the country – and...</description>
        <pubDate>Wed, 10 Mar 2021 05:03:16 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=1E62DE09-FBBC-4D12-A805-DCA4C0AFB61B&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[NEW YORK – The produce shelves of the Whole Foods Market in Williamsburg, Brooklyn, looked like the aftermath of a robbery. It was 9 p.m. on the night before the third New York City snowstorm in three weeks, and panic shopping for what would be half a day of mild snowfall was in full effect. Elsewhere in the country – and earlier in the supply chain – a polar vortex was walloping Texas and Louisiana with ice storms and catastrophic power outages. Gone were the kiwis, the organic red mangoes. A lone bunch of bananas hung forlornly from a wall. Turnips? Rooted out. The broccoli tray? Headless. The lettuce aisle? Nothing romaining. And yet, there was one lonely, perfectly fresh-looking vegetable still languishing on the shelves in abundance: celery. It was as if hordes, freaking out about inclement weather, had rushed from their homes, seen the celery and decided they’d rather go hungry. Baffled shoppers stopped to laugh and snap photos. Anecdotal reports on Instagram showed similar produce shortages – except for celery! – at Whole Foods locations across the city, from Brooklyn to Harlem and the Upper East Side. Other social media users at a variety of chain groceries in typically produce-rich Los Angeles and San Francisco were reporting the same thing: no greens, and nothing but celery for days. “Poor celery, trying its best,” said the comedian Fred Armisen after I sent him a photo of the scene at Whole Foods. “I mean, can you imagine that people were like, ‘Nope’? It just really made me feel bad for all that celery. I’m like, ‘Sorry, guys.’” He and his comedy partner, Carrie Brownstein, had delved deep into the vegetable’s plight in 2014 for their sketch show “Portlandia.” In “Celery” (spoilers ahead!), Steve Buscemi plays a beleaguered celery salesman struggling to keep his floundering product from being eclipsed by the ascendance of Brussels sprouts and kale. He hasn’t had a new idea since ants on a log (“What is this? 1955?” the Brussels sprouts rep asks), and he’s desperate enough to set up an “Indecent Proposal”-style deal to trade a night with his wife to pair up with the smarmy, billionaire-type Bacon. The sketch had come from seeing crazes rise up around certain vegetables, and wondering what it was like to be left out. “It was like, ‘OK, what’s an uncool vegetable? One that never comes into fashion?’ And celery is just the one that came up,” Armisen said. “It’s not like anyone dislikes it. It’s just never lent itself to that thing where everyone’s like, ‘Oh, there’s a new spin on this.’” After all, once you’ve dipped it in hummus or smeared it with peanut butter or thrown it in tuna salad or put it in a soup because the recipe told you to, really, what’s next? “You can’t feel passionate about celery,” he said. The sketch ends with celery becoming the most consumed vegetable in the world. “This is not based on a true story,” a disclaimer reads. The whole thing rings as true today as it did seven years ago. Celery once had noble life in this gentrified area of New York City, where brunch reigns supreme. It poked tall and proud out of Bloody Marys and cheerily accompanied hot wings, so you could tell yourself you’d eaten something healthy. But in these pandemic times, brunch and sports bars reign here no more. Kids aren’t marching off to school with Ziploc bags of cut veggies in their knapsacks. And, yes, a celery juice craze might have ignited in California in 2018 and 2019, but there aren’t that many New Yorkers right now stuck inside apartments with enough counter space for a juicer. Is celery’s perceived unpopularity a construct or a fact? Or perhaps just a trick of extraordinary circumstances? “It’s actually one of the top 10 purchased vegetables,” said Nichole Towell, senior director of marketing for Duda Farm Fresh Foods, a nationwide produce distributor and the world’s largest celery grower. When the celery juice craze hit three years ago, she said, “I think a lot of people were caught by surprise.” Prices skyrocketed and the supply chain crumbled because farmers couldn’t keep up with demand. Even once the trend passed, though, celery sales have continued to rise. “Celery is continually one of the best-moving products right now, across the board,” said Jeremy Taylor, vice president of sales and marketing at the distributor DNO Produce. (Although according to the Q4 2020 report just released from United Fresh, a trade organization for the industry, celery is a top-10 vegetable only when it’s “value-added,” meaning someone already cut it up for you.) So if celery is steady or increasing in popularity, what the stalk was going on at Whole Foods on St. Valentine’s week? Let’s consider the circumstances. Most of the green vegetables arriving at chain grocery shelves nationwide over the winter come from Texas, Mexico, Arizona or California, according to distributors. Texas was snowed in, and trucks carrying produce from the other three origins had to pass through there, or through the wall of snow and ice in the middle of the country pummeling Arkansas, Oklahoma and Tennessee. A five-day drive to get produce from the West to the East turned into seven to 10 days, Towell said. Trucks that managed to make deliveries couldn’t get back to warehouses in Texas and Arizona to start the process over again. “We have one retailer in Texas who has 100 trucks they can’t get unloaded because they don’t have electricity at their warehouse,” Mark Bassetti, COO of Duda Farm Fresh Foods, said in an interview Thursday. “That’s 100 trucks that should have unloaded, picked up product and maybe brought some back to California. And that’s just one retailer of many.” According to Whole Foods cashiers in Brooklyn – and a company representative, who spoke on the condition of anonymity because they were not authorized to speak publicly – the chain had several nationwide systems fail last Tuesday during power outages in Austin, Texas, where Whole Foods is based. The outage was brief, and the rep said around 98% of orders were being delivered on schedule; any produce shortages were the result of “customers kind of aggressively buying” in anticipation of more bad weather. But Caleb Burgin, co-owner of the distribution company Burgin Farms, said “if they don’t have a supply chain issue, then why are their shelves empty?” The first food items people snatch up when panic shopping are bread, milk, eggs, peanut butter and beer, Burgin said. “Who panic buys zucchini? You have zero-degree weather coming, and first thing you’re like, ‘I’m going to make zucchini bread!’?” In addition, “there’s plenty of product in the market,” said Mike Bonito, co-owner of Gold Medal Produce at Hunts Point Terminal Market in New York, which was fully stocked on everything but cucumbers last week. (Note to self: Buy futures in cucumbers.) The produce issues are only going to get worse. According to Produce News, the unexpected freeze in South Texas is expected to affect up to 40 commodities, and especially greens, ending the growing seasons 2½ months early. Folks in the industry are calling it the “Valentine’s Day massacre for the fruit and vegetable industry of South Texas.” Cabbage, though, has literally weathered the storm. So get pumped for that. As for why celery has been the last vegetable standing on grocery shelves, it’s because celery has the good sense to also grow in Southern California and Florida this time of year. So it’s one of the few vegetables that can still make its way up both coasts when the middle of the country is covered in ice. Still, there’s no denying celery has a perception problem. When I mentioned that everyone seemed to be shunning celery, a wave of jokes poured in. “Celery is only used for certain things, right? You’re making celery sticks, making juice. You’re putting it in soup. You’re not roasting celery in an oven,” said Bonito, a celery juicer himself, who points out that it’s not seen as incredibly versatile or used across cultures around the world like tomatoes, potatoes and corn. To celery-loving chef Joshua McFadden, the vegetable is misunderstood. “Nobody knows what to do with it,” he said in a text message. “I don’t think people think about celery as an ingredient, but more as something that is added to tuna salad, a mirepoix, etc.,” using the French term for diced aromatic vegetables (including garlic and onion) that forms the base of many dishes. At his restaurant, Ava Gene’s in Portland, Oregon, he sells a celery-date salad that he’s so proud of he featured it on the cover of his James Beard Award-winning book, “Six Seasons: A New Way with Vegetables.” “I love it, clearly, because of the flavor and its texture,” he said. “I think it also smells amazing and adds a beautiful perfume to dishes. That’s one of the reasons it has been in mirepoix since Day One. It’s why classic chicken soup tastes the way that it does.” Armisen, for his part, said Buscemi’s soulful portrayal of a beleaguered celery salesman turned the “Portlandia” cast and crew into, if not celery lovers, at least celery sympathizers. “I think we sort of psyched ourselves into thinking it was pretty good,” he said. Still, he’s not surprised that people seemed to be avoiding it. “There are vegetables I dislike more,” he said, “but to me it’s like eating water, with a slight celery taste.”]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/lady-gaga-oreos-are-an-extra-sweet-mystery-wrapped-in-an-enigmatic-pink-wafer/</link>
        <title>Lady Gaga Oreos are an extra-sweet mystery wrapped in an enigmatic pink wafer</title>
        <description>So, here I am, listening to the soundtrack to “A Star Is Born” (2018 version, naturally) in my home office, wolfing down a small stack of cookies that look as if they were swiped from a Tim Burton set, and...</description>
        <pubDate>Tue, 09 Mar 2021 16:26:32 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=FC1844AE-AA4D-45FD-9423-D9873CE5BE08&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Since they were released in late January, Lady Gaga Oreos have generated a lot of words, many of them from writers who want to give us an idea of how the pink-and-green cookies taste. It’s a perfectly logical pursuit, of course, service journalism with a clear eye on Little Monster clicks. So, here I am, listening to the soundtrack to “A Star Is Born” (2018 version, naturally) in my home office, wolfing down a small stack of cookies that look as if they were swiped from a Tim Burton set, and feeling like I have more questions than answers about Lady Gaga Oreos. I’m no Gaga-ologist, but I get the sense that she, as an artist and fellow traveler on this big blue marble, wouldn’t be crass enough to merely endorse a product tie-in, as if her cookies were the equivalent of “Avengers: Infinity War” Ziploc bags. One of the promotions tied to Gaga’s cookies is a Sing It with Oreo feature. You can make personal recordings, transform them into a “musical messages of kindness” and send them to folks you love and support. The pink foil packaging for Gaga Oreos features a QR code, which provides instant access to the recording function. You probably have to give up countless personal information in the process, but go ahead, “Just sing from the heart, and make someone’s day a little brighter.” The kindness is reinforced with Oreo’s support of the Born This Way Foundation, which Gaga co-founded as a way to help young people create a more welcoming world and to provide resources for their mental health. I’ve been listening to “Chromatica,” Lady Gaga’s latest album, and despite its many dance grooves, it is a challenging collection, at least lyrically. The narrators in her songs – it’s probably unwise to assume Gaga is always talking about herself, even though she has all but said the album reflects her personal journey – wrestle with doubts, inner demons and self-destruction. It’s dark, confessional stuff, all set to beats that keep your feet moving, even as your heart aches at the human frailties embedded in the lyrics. What does this have to do with Lady Gaga Oreos, you ask? Maybe nothing. Maybe everything. On perhaps the album’s best song, a pulsating piece of electronic dance music titled “Plastic Doll,” Gaga sings that she’s “lived in a pink box so long.” The imagery is reinforced with the “Chromatica” cover art, in which Gaga looks like a steampunk warrior-goddess pinned down against a sidewalk grate in some post-apocalyptic world. The grate is pink and rectangular, like a box. But the pink box may not even be literal. It may be metaphorical, a box that confines and traps so many women who struggle to live up to the impossible standards of beauty and perfection established for them at a young age, by toys such as Barbie and her tidy pink world of accessories and cars and homes. Pink, in this context, represents something artificial. It represents someone else’s ideal of perfection, which is ultimately unattainable and therefore toxic. As a critic in the New York Times wrote in its dissection of “Chromatic,” the album embraces Gaga’s old dance persona while “retaining the humanity that was stripped from her as she was objectified and jettisoned to the realm of the hyperfamous.” The Lady Gaga Oreo gives you a representation of that artificiality, in cookie wafer form, tinted a shade of pink that you rarely see in commercial foodstuffs. You literally have to bite through the hard wafer to get to the sweet cream inside, which itself is bright green. The color’s connection to nature, not the artificial world, can’t be ignored. Green is associated with harmony, restoration, peace. You could argue, then, that Gaga is taking us on a personal journey not only with her album, but also with her Oreo, which is available for a limited time only. She wants you to see your own journey along the way, too. And how does the Lady Gaga Oreo taste? Well, it’s really sweet, just like learning to live life on your own terms.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/a-guide-to-cornmeal-grits-and-polenta-and-how-to-know-when-to-use-them/</link>
        <title>A guide to cornmeal, grits and polenta – and how to know when to use them</title>
        <description>Four types of ground corn: left to right, polenta, white cornmeal, yellow cornmeal and grits.Scott Suchman/Washington Post In an effort to save you from this pain, I read through all the sources on ground corn that I could get my...</description>
        <pubDate>Tue, 09 Mar 2021 15:50:41 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=60FC29ED-7053-471C-B1D4-D3863BEC55E1&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Four types of ground corn: left to right, polenta, white cornmeal, yellow cornmeal and grits.Scott Suchman/Washington Post If you’ve ever searched for ground corn in the dry goods section of your grocery store, you know: It can be rather confusing. There’s cornmeal and grits and polenta, oh my! Cornmeal is available in white or yellow, and sometimes has no indication about the size of the granules on the packaging. Some packages of grits and polenta have “instant” or “quick” labels (which you should avoid if at all possible). And labeling like “instant polenta cornmeal,” “enriched white hominy” on a canister of old-fashioned grits and “corn grits also known as polenta” just makes my head spin even more. In an effort to save you from this pain, I read through all the sources on ground corn that I could get my hands on (more than 20 in all) to better understand the differences between cornmeal, grits and polenta and help you shop and cook with confidence: What is cornmeal? Technically speaking, “cornmeal” is the umbrella term for any type of “meal” made from grinding down dried corn, ranging in size from fine to coarse and coming from any variety or color of corn. Colloquially, anything labeled cornmeal found in grocery stores is likely finely ground white or yellow corn. This is the stuff you’ll use for making cornbread, to dust a pizza peel to keep the dough from sticking or as a coating for fried seafood or green tomatoes.Grits vs. polenta. Depending on whom you ask, grits and polenta are either just the dishes made from cooking dried ground corn into a mush or also the ingredients themselves. Regarding the dishes, “Theoretically, grits and polenta are the same thing: ground corn cooked into a porridge. But, technically, polenta and grits differ in several ways, including the type of corn used to produce the ground product, as well as in the way they have traditionally been milled,” Erin Bryers Murray writes in her aptly titled book “Grits.”Polenta dates back to Roman times in Northern Italy and was made from a range of grains and legumes before corn was introduced to the region. Since then, the dish is customarily made from eight-row flint (“otto file” in Italian) corn that has been ground via a reduction milling process that helps the corn maintain its flavor better than standard single-process milling and produces a more consistent size than stone grinding. Grits – beloved throughout the American South and among those with connections to it – are traditionally made from dent corn. Dent and flint are both types of field corn, which is a far cry from the sweet corn you eat off the cob. The two varieties have different levels of starch firmness, which are much greater than sweet corn. “Because flint kernels are firmer than dent, cooked polenta firms up into a sturdier porridge with more defined toothiness than grits,” Byers Murray writes. Per artisan grain producer Anson Mills, “Flints also have different basic flavor profiles when compared in similar cookery to dents. Flints possess more mineral and floral notes, dents more ‘corn’ flavor up front, followed by supporting floral and mineral notes.” Though traditionally polenta is made from flint corn, there are no regulations requiring packages labeled “polenta” to be made from it today. I typically think of grits as white corn because that’s what I grew up eating, but yellow grits are common as well. Historically, color preference is said to be based on whether you lived in an urban (white corn) or rural (yellow corn) area, and some heirloom producers also offer them in shades of blue and red. As for the difference between yellow and white corn: Yellow corn is said to have a more robust corn flavor, while white corn is slightly more delicate with more mineral and floral notes. However, the distinction in taste is largely negligible. And what about hominy grits? Hominy itself is corn that has been nixtamalized, meaning that it has been treated with an alkaline solution to remove the kernel’s outer coating. This process softens the corn and is also said to aid in flavor and nutrition. While hominy can be ground to make grits, that process is said to be extinct according to Anson Mills, though other sources say this is still the case. Regardless, per Anson Mills, the use of the word hominy “is a classic Southern take on confusing terms: the popular Southern term for a dish of freshly prepared coarse grits is ‘hominy.’” So while you will still see the term on packages of grits today, it does not necessarily mean that the corn has gone through nixtamalization. (However, finely grinding true hominy produces masa harina, which is used for tortillas and tamales.) Buying and storing. The recommended coarseness of the cornmeal you buy depends on how you intend to use it. Regular “cornmeal” in fine or medium grinds is best for baking and dredging, while medium or coarse grinds (including those labeled polenta or grits) are better suited for porridge. (Some say grits are usually coarser than polenta, others claim it’s the other way around – in my book, any medium- or coarsely ground corn will do for either.)“The most important distinction for cornmeal is whether it’s whole grain or degerminated,” Molly Stevens writes in Fine Cooking. “Like wheat and other grains, corn kernels consist of three parts: the oil-rich and vitamin-packed germ or heart; the fibrous hull; and the starchy endosperm. Whole-grain cornmeal contains parts of all three and thus boasts a fuller, richer taste and twice the nutritional value of the other.” Whole grain varieties of cornmeal tend to be stone-ground from artisanal producers, whereas much of the commercially produced dried ground corn has been partially or fully degerminated. Stone grinding compared with modern milling techniques also preserves more of the “true corn flavor.” While degermination may produce a less flavorful and nutritious product, it does improve convenience. “Because the germ is high in oil, whole grain cornmeal turns rancid quickly,” Stevens writes, so it has a shorter shelf life. As such, it is best stored in an airtight container in a dark, cold place (preferably the refrigerator or freezer) for maximum flavor and longevity. (The same is true even for degerminated corn, along with just about any other milled grain, including all-purpose flour.) How to choose what to use. At the end of the day, all forms of ground corn from dried whole kernels are interchangeable, meaning you can make a porridge with the “cornmeal” you likely have in your cabinet right now or bake “grits” into cornbread (in theory). It’s mostly just a matter of preference and desired texture. (Note: Cornstarch should be treated as a completely different item because it is made from just the starchy part of the corn as opposed to the whole kernel.)]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/new-restaurant-bar-coming-to-durangos-north-main-district/</link>
        <title>New restaurant, bar coming to Durango’s North Main District</title>
        <description>Sage and Zia Cantina both developed by owners of Zia Taqueria</description>
        <pubDate>Mon, 08 Mar 2021 23:45:30 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=95E54A24-B22C-4983-B9B7-715B36FC3B1D&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Sage and Zia Cantina both developed by owners of Zia Taqueria Two food- and beverage-based additions are coming to Durango’s North Main District in the next month, and both are from the people who brought Zia Taqueria to the area. Sage When the north Zia moved to its new location at 2977 Main Ave., it left a vacant space a couple of blocks north at 3101 Main Ave. This spot will become Sage, a fast casual restaurant featuring a rotating menu of soup, salads, sandwiches and grain bowls that are heavily focused on local agriculture, said Carly Van Hof Thomson, co-owner of both Zia and Sage. The restaurant will operate as a sister restaurant to Zia, a distinct entity, but sharing a similar format and style. “The concept is something we’ve been brewing and talking about for a long time,” she said.The former location of the north Zia Taqueria, at 3101 Main Ave., will soon be the home to Sage, a new fast-casual restaurant featuring soups, salads and sandwiches.Nick Gonzales/Durango Herald The location, which Zia called home for 15 years, will feature six soups every day, including vegetarian, vegan and gluten-free options. Sandwiches will include a handful of grilled cheeses that can be paired with soups, as well as a grilled peanut butter and jelly sandwich, which Van Hof Thomson said she is particularly excited about. The menu will largely be based on what is in season near Durango at any given time. “One of the things we’ve seen, and I think the local agriculture community would say the same thing, is the growing season is short in this area. And when crops come up, they’ll often have a lot of it,” Van Hof Thomson said. “It’s like, I have zucchini, and I have tons, right? And there’s only so much the local restaurants can use, right? I mean, maybe they’ve got one dish they’re featuring zucchini in and how much can they really go through. At Zia, we’ve been really heavily focused for a long time on buying local produce and buying really high volume. And this concept plans to do a similar thing, but take it a step further because we’re hoping that we can be nimble and adjust the menu and the offerings in tune to what’s coming out of the fields.” She said that a soup restaurant is well-suited for using local produce that might not sell otherwise. “The nice thing about soup is that you can use seconds on produce,” she said. “It doesn’t have to always look perfect, you can use a you know, a bruised tomato or zucchini or whatever.” Van Hof Thomson said Sage will work with many of the same farms Zia has worked with, including Adobe House Farms, Fields to Plate Produce, Twin Buttes Farm and the newly established Beet Street Farm. Like Zia, Sage will get its corn from the Ute Mountain Ute Tribe’s Bow & Arrow Farm. The restaurant is sourcing its tempeh from Luv Box Foods, another local company. Sage will also feature a retail area where people will be able to buy items such as a quart of soup or a fresh-baked loaf of focaccia bread. Van Hof Thomson said that space will also allow local farmers to sell some of their products in the restaurant. The restaurant is slated to open in late March. Zia Cantina When Zia’s new north Main location opened at 2977 Main Ave. in September, it came with a large upstairs space the restaurant has only used minimally so far. Come April 1, that space will be home to Zia Cantina – Zia’s approach to a bar, featuring local products.Carly Van Hof Thomson, co-owner of Zia Taqueria, said people will be able to book Zia Cantina for parties and events.Courtesy of Zia Taqueria The bar is a result of a partnership with Peach Street Distillery in Palisade, a sister company to Ska Brewing Co. “They’re all about Western Slope pride and local agriculture, which completely fits in with our model,” Van Hof Thomson said. In addition to the standard order-at-the-bar dynamic, Zia Cantina will have technology that allows customers to order and pay at their tables by scanning QR codes. “We hope to provide a really cool venue to enjoy north Main Avenue that’s family friendly, and convenient and accessible, and yet still has kind of a fun hip bar vibe, without having to go downtown or battle the crowds there,” she said. The space will also be available for people to rent for events such as rehearsal dinners, family reunions and the like, she said. Van Hof Thomson said she hopes both Sage and Zia Cantina will contribute to the vibrancy of the neighborhood on north Main Avenue – an area the city has focused on for mixed-use development recently. “I think there’s a great desire for some cool hang outs and things to do and places to eat it on in the North Main District. And we’re excited to be a part of that,” she said. ngonzales@durangoherald.com]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/the-link-between-your-body-pain-and-your-diet/</link>
        <title>The link between your body pain and your diet</title>
        <description>Generally, you experience these types of symptoms when your body is struggling to correct a problem or imbalance within the body’s organs and systems. These problems include, but are not limited to, leaky gut, hypothyroidism, Hashimoto’s, arthritis, and any digestive...</description>
        <pubDate>Wed, 03 Mar 2021 05:00:00 -0700</pubDate>
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        <content:encoded><![CDATA[If you are suffering from body pain and other undesirable symptoms, it may be a sign that the food you are eating needs tweaking ... or even a complete overhaul. Generally, you experience these types of symptoms when your body is struggling to correct a problem or imbalance within the body’s organs and systems. These problems include, but are not limited to, leaky gut, hypothyroidism, Hashimoto’s, arthritis, and any digestive disorder and disease. The human body is strong, and it wants to bring healing and balance. Your body only has you to help it do that, and these symptoms may be your body’s way of asking you for more support. Believe me when I tell you that I’ve seen how healthy eating can drastically transform your health. Here are a few common symptoms you may be experiencing along with nutrition tips to provide more healing and nutrient support so your body can function healthier: If you have achy joints, headaches or migraines: If you suffer from migraines, nobody needs to tell you they have one or more food triggers. However, if you experience achy joints, there are likely one or more food triggers for this as well. Tip: Eat an anti-inflammatory diet. This includes eliminating foods that contain refined sugar, refined flour, gluten, dairy, corn and soy. Take note as to whether your achy body goes away. If you feel better after removing the inflammatory foods, then you know there is deeper work to be done. The next step would be to work with a functional dietitian or practitioner to go deeper into the food you should be eating and potentially determine some antimicrobials and probiotics to balance your healthy intestinal flora. If your energy hits the wall daily between 2 and 4 p.m.: It’s natural to lose energy during this time of day; however, you shouldn’t need a jolt of caffeine or sugar to pull you through your afternoon slump into your evening. If your energy is extremely low between these hours, this is a sign your blood sugar rhythm may be out of whack during the day. Tip: Eating in a rhythm of every four hours is a great place to start to regulate your blood sugar. If you’re too full or ravenous at the four-hour mark, check your portions, if they are too big or too small. The bonus of balancing your insulin during the day is that you should also reduce your nightly 3 a.m. wakeups, too. If you don’t have one to three healthy bowel movements a day: When you are eliminating regularly, that means your body can remove toxins accumulated from your environment, food, medications, hormone production and other sources. Tip: Drink more water. This could be warm or cold filtered water or even herbal tea counts. Water helps you eliminate regularly. Also, eat more greens. Eating a least two cups of vegetables with every meal (yup, breakfast, too) will help you have regular bowel movements. To recap, listen to your body and what the signs and symptoms you are feeling mean. This is the first step to feeling better, and your body and health will thank you! Write down any symptoms you are experiencing and share them with your health professional. Remember, the healing power of eating healthier food can’t be underestimated. It’s more important than you might think when it comes to feeling your best. Fran Sutherlin is a local registered dietitian, health coach, speaker and owner of Sustainable Nutrition, which has offices in Durango and Bayfield and offers virtual-coaching options. She can be reached at 444-2122 or fran@fransutherlin.com.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/this-cauliflower-hater-likes-the-vegetable-one-way-only-pickled/</link>
        <title>This cauliflower hater likes the vegetable one way only: Pickled</title>
        <description>Turmeric Pickled Cauliflower.Scott Suchman/Washington Post If you want to get creative and know I like to cook, some fancy fleur de sel would be thoughtful. Or that I like live music, maybe tickets to see Maggie Rose or the Wallflowers,...</description>
        <pubDate>Thu, 25 Feb 2021 05:03:08 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=C4C20070-84E3-4B6A-A2C0-04E1093463FE&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Turmeric Pickled Cauliflower.Scott Suchman/Washington Post If you want to get me flowers for Valentine’s Day, I like irises and hydrangeas. Bonus points if they’re purple. If you want to get creative and know I like to cook, some fancy fleur de sel would be thoughtful. Or that I like live music, maybe tickets to see Maggie Rose or the Wallflowers, when concerts are a thing again. Until then, we could stream one of my favorite movies, “Stranger Than Fiction,” which I love based strictly on the scene in which Will Ferrell’s character gives Maggie Gyllenhaal’s Ana, a baker, a dozen flours. If you know me at all, you probably already know there’s one “flower” that I don’t want to have anything to do with, whether it’s a gift or not. Cauliflower. In this season of professions of love, I offer mine in a way that may seem incongruous to the sentiment. See, there is one thing I really love about cauliflower: I love how much I hate cauliflower. Even if it’s purple. I’m a pretty mild-mannered guy, but I embrace my long-held disdain for this brash brassica. If you told me I could live to 100 by eating cauliflower every day, I’d ask why I would want to live to 100 if I had to eat cauliflower every day. Depending on whom and when you ask, and how much weight you give such proclamations, cauliflower has overtaken kale as the most trendy (read: overwrought) item at the farmers market. But I think it cheated. It’s always trying to be something it’s not. I rolled my eyes the first time I saw cauliflower “steak” on a menu. When I saw cauliflower “rice” in the store, I felt betrayed on behalf of my favored carb. I saw a pizza with a cauliflower “crust” and considered starting a movement to ban quotation marks from all foodstuff. Then there was the day I saw cauliflower “tots” in the grocery freezer. I can’t talk about that day yet. It’s just too soon. Credit where it’s due, though: Cauliflower clearly knows no one wants to eat it on its own terms. Pretty smart. I guess it’s not an accident that it looks like brains. Even the name is a lie. It’s not a flower, and it smells nothing like any flower you would actually give someone you cared about. You know how you can tell someone nearby is having cauliflower? Take a sniff. There’s no hiding it. If someone was eating cauliflower near a gas leak, people would die before anyone realized they were in danger. But I’d be safe because I would’ve seen the cauliflower and been out the door. A lot of vegetables have the unfortunate side effect of causing gas. You can “heart” cauliflower all you want, but that story ends with you doing something that merely rhymes with heart. As a matter of full disclosure: I actually kind of like pickled cauliflower. Why do I find that acceptable when the myriad other options are so, so terrible? Because it has been soaked in acid. That’s literally what it takes to make it edible. Whoops. Excuse me. See? I think I just hearted cauliflower. Turmeric Pickled Cauliflower Time: Active: 10 minutes | Total: 10 minutes, plus four days to pickle Servings: 8-10; makes 2 pints If you don’t like cauliflower, you might find this recipe a delicious exception. Pickling it tames some of its sulfurous qualities that can be off-putting and turns it into a condiment that’s good on sandwiches, on a charcuterie board or simply for snacking. The spices in the brine evoke Indian cuisine, but you can substitute your favorites. Personalize it with some combination of cinnamon, citrus peel, whole black peppercorns, dried chiles, ginger and/or fennel seed. Make Ahead: The cauliflower needs to be pickled at least 4 days before you plan to serve it. Storage Notes: The pickles can be refrigerated for about 2 months. Where to Buy: Cardamom pods are available at spice stores, Indian grocery stores and well-stocked supermarkets. INGREDIENTS:1 small head cauliflower (about 1½ pounds)1½ cups water, or more as needed2 tablespoons granulated sugar1 tablespoon kosher salt1 cup white wine vinegar1 tablespoon ground turmeric12 green cardamom pods2 tablespoons coriander seed2 Fresno chile peppers, stemmed, seeded and cut into long strips or rings (may substitute jalapeño, preferably red)Method:Break the cauliflower apart, and cut away and discard any stems. Cut the larger florets into small ones, about ¾ inch; you should end up with about 4 loosely packed cups (about 12 ounces). In a small saucepan over medium heat, combine the water with sugar and salt, stirring just until both dissolve. Remove from the heat and stir in the vinegar and turmeric. Divide the cardamom and coriander equally between the jars. Fill each jar about halfway with the florets, then divide the chiles between the jars and fill with the remaining florets. Stir the turmeric brine and pour it into the jars, filling them to submerge the florets. You should have enough brine, but if you don’t, you can top the jars off with more water to cover. Let the brine cool to room temperature, screw on the lids, and refrigerate the jars for at least 4 days before serving. Source: Recipe from Washington Post staff writer Jim Webster.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/cabbage-white-beans-and-spicy-sausage-give-this-hearty-one-pan-dinner-a-little-bit-of-everything/</link>
        <title>Cabbage, white beans and spicy sausage give this hearty one-pan dinner a little bit of everything</title>
        <description>Thanks in large part to its long shelf life during a time when many Americans are grocery shopping less frequently, cabbage has found its way into refrigerators across the country. As such, I wanted to develop a new pantry-friendly recipe...</description>
        <pubDate>Wed, 24 Feb 2021 05:03:23 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=A33DFA2B-D189-4DC5-A63F-A3EE88CE539F&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Over the past year, many of us have (re)discovered the wonders of cabbage. Thanks in large part to its long shelf life during a time when many Americans are grocery shopping less frequently, cabbage has found its way into refrigerators across the country. As such, I wanted to develop a new pantry-friendly recipe to help you make use of the cruciferous vegetable. Fairly neutral with a slight pepperiness when raw, cabbage takes on a subtle sweetness when cooked, which complements the spicy pork and earthy beans in this dish. And when prepared in an oven-safe skillet such as cast iron, this recipe has the added bonus of being a one-pan meal. Hot Italian sausage does the bulk of the heavy lifting when it comes to flavor in this recipe. I used it more as a seasoning and for its fat than as a substantial contributor to the recipe’s bulk. (If you prefer to use a turkey-based sausage, note that you might need to use extra olive oil to compensate for the lack of fat.) And because a fairly small amount of sausage is called for, this dish is an easy entry point for anyone looking to cut down on meat consumption. The cabbage and onion pick up tons of flavor from the sausage’s rendered fat. A couple of cans of white beans – or whatever beans you have on hand – add heft and earthiness, while a bit of cream provides richness. You’ll cover the pan with a mixture of Parmesan cheese and breadcrumbs before baking for a cheesy, crunchy, golden topping. (This recipe calls for plain breadcrumbs, but panko would also work.) It all comes together in about an hour, making for a great weeknight dinner option. Cabbage, Sausage and White Bean Casserole Time: Active: 30 minutes | Total: 1 hour Servings: 4 to 6 Make Ahead: The dish can be made up until the topping part 1 day in advance and refrigerated. To bake, top with the breadcrumb-Parmesan mixture and cook as instructed, adding a few more minutes to the time to account for the cold filling. Storage Notes: Leftovers can be refrigerated for up to 3 days. INGREDIENTS:8 ounces loose hot Italian sausage4 tablespoons extra-virgin olive oil, divided1 small head green cabbage (about 2 pounds), quartered, cored and thinly sliced1 medium yellow onion (about 7 ounces), thinly sliced1 teaspoon kosher salt, plus more to taste½ teaspoon freshly ground black pepper, plus more to taste2 (15.5-ounce) cans white beans, such as cannellini, great Northern or navy, drained and rinsed½ cup heavy cream½ cup (2 ounces) plain breadcrumbs½ cup packed (1 ounce) finely grated Parmesan cheeseChopped fresh parsley leaves, for serving (optional)Method:Position a rack in the middle of the oven and preheat to 425 degrees. In a large skillet, preferably cast-iron, combine the sausage with 2 tablespoons of oil. Set the skillet over medium heat and cook, breaking the meat apart with a spoon until the fat has been rendered and the sausage is no longer pink, 7 to 10 minutes. Transfer to a plate, leaving behind the fat in the skillet. Add the sliced cabbage and onion, in batches if necessary, season with salt and pepper and cook, stirring occasionally, until softened, about 15 minutes. Add the beans, heavy cream and the reserved sausage to the skillet and stir to combine. Taste and add additional salt and pepper if desired. (Transfer to a casserole dish if not using an oven-safe skillet.) In a small bowl combine the breadcrumbs, Parmesan and the remaining 2 tablespoons of oil. Sprinkle evenly over the cabbage mixture. Bake for about 15 minutes until bubbling and lightly golden on top. Let cool slightly, sprinkle with the parsley, if using, and serve. Nutrition: (Based on 6 servings) Calories: 533; Total Fat: 22 g; Saturated Fat: 8 g; Cholesterol: 48 mg; Sodium: 564 mg; Carbohydrates: 61 g; Dietary Fiber: 14 g; Sugar: 7 g; Protein: 25 g. Source: Recipe from staff writer Aaron Hutcherson.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/taco-bell-is-debuting-a-chicken-sandwich-that-looks-a-lot-like-a-taco/</link>
        <title>Taco Bell is debuting a chicken sandwich that looks a lot like a taco</title>
        <description>Taco Bell is debuting a “sandwich taco,” described as marinated chicken coated in a tortilla-chip coating, served with chipotle sauce in a shell of “puffy bread”Courtesy of Taco Bell Taco Bell is known for its mash-ups that merge familiar formats...</description>
        <pubDate>Tue, 23 Feb 2021 19:33:38 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=EBC56FE0-735C-4CA6-8DE8-475F38770122&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Taco Bell is debuting a “sandwich taco,” described as marinated chicken coated in a tortilla-chip coating, served with chipotle sauce in a shell of “puffy bread”Courtesy of Taco Bell Taco Bell is getting into the Great Chicken Sandwich Wars in the most on-brand way possible: The chain is set to debut a “sandwich taco” featuring the crispy chicken patties that have all but taken over the fast food world. Taco Bell is known for its mash-ups that merge familiar formats and popular snacks (think Doritos tacos and nacho fries), and so a chicken sandwich that eats like its namesake menu item feels about right. The company describes its upcoming offering as marinated chicken coated in a tortilla-chip coating, served with chipotle sauce in a shell of “puffy bread” – it also comes in a spicier version with jalapeño slices. The sandwich-slash-taco (what, did “tacowich” not go over well with focus groups? And this from a company whose menu includes a “quesarito.”) will be available March 11 in Nashville, Tennessee, and Charlotte, North Carolina, and nationwide later this year. The announcement comes as other chains are putting their chips on chicken. McDonald’s on Wednesday is set to introduce its long-awaited premium chicken sandwich – one that franchisees have been clamoring for to compete with Chick-fil-A, the viral Popeyes sandwich and other emerging competitors. And KFC, Taco Bell’s chicken-focused sister chain, this month upgraded its own version to keep up. Popeyes’ market-altering sensation of 2019 clearly is the bird to beat, though. The company’s spicy sandwich had customers lined up out the door (and furiously Instagramming) when it debuted. It sold out, was restocked – and clearly, it still has its rivals’ feathers ruffled.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/cabbage-is-always-there-for-you-heres-how-to-give-it-the-respect-it-deserves/</link>
        <title>Cabbage is always there for you. Here’s how to give it the respect it deserves.</title>
        <description>Bok choy, Green Napa, Savoy and Red cabbages.Scott Suchman/Washington Post While cabbage has been consumed for millennia, the vegetable’s popularity has risen recently amid the pandemic, and now it’s time to delve deeper. Whether you’re already quite familiar with cabbage...</description>
        <pubDate>Tue, 23 Feb 2021 17:40:43 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=F28968BE-9DF1-4FBD-974D-985EAD9B72C1&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Bok choy, Green Napa, Savoy and Red cabbages.Scott Suchman/Washington Post All hail the mighty cabbage. Popular all over the world – think Southern-style braised cabbage, spicy fermented kimchi, stuffed cabbage rolls, tart sauerkraut, and creamy and crisp coleslaws – cabbage can just about do it all. In addition to its low cost and lengthy fridge life span, it is packed with vitamin C and other nutrients. Roman historian Cato the Elder (234-149 BC) wrote, “It is the cabbage which surpasses all other vegetables,” in reference to its medicinal value. While cabbage has been consumed for millennia, the vegetable’s popularity has risen recently amid the pandemic, and now it’s time to delve deeper. Whether you’re already quite familiar with cabbage or just becoming acquainted, here’s what you need to know to get the most from this versatile vegetable: Get to know the varieties. One of the earliest text references to cabbage comes from the Greek philosopher Theophrastus (371-287 BC), the “father of botany,” who noted different types. Today, there’s the familiar green cabbage you’ve likely seen in the produce aisle, along with the visually stunning red variety. I adore Savoy for its beautifully textured leaves. Napa cabbage is a delight in its subtlety. And bok choy, sometimes referred to as “Chinese cabbage,” can be found big or small (baby) with loose, deep green leaves. These are perhaps the most common, but there are hundreds of varieties in all manner of shapes, sizes and textures depending on classification.“Cabbage” comes from the French “caboche,” meaning head, and is often used to refer to various forms of Brassica oleracea – the wild plant species from which modern green cabbage originated that first grew along the Mediterranean coast thousands of years ago. However, the term is also applied to members of Brassica rapa, such napa cabbage, and can be used to encompass a wider range of cruciferous vegetables – including broccoli, cauliflower, kale, Brussels sprouts and collard greens. Buying and storing. As with many vegetables, choose cabbages that are firm. Headed cabbages (aka the round ones) should be heavy with tightly bound leaves. Avoid wilted produce, which has lost some of its nutritional content and is one step away from going bad. A little discoloration from bruising is manageable, but avoid cabbage displaying anything other than that for fear of further damage inside. And while cut, partial cabbages wrapped in plastic are enticing to anyone in need of only a small amount, whole heads with outer leaves intact are preferable because they keep the best.In terms of storage, cabbage can last in the refrigerator crisper drawer for a few weeks, but if you intend to eat it raw, do so within a few days. Before refrigerating, suggests the website Harvest to Table, “remove loose leaves and clip the cabbage so a short stem remains, then wrap the head in a damp paper towel, and place it in a perforated plastic bag in the vegetable crisper section.” Cleaning and cooking. Before using, discard any damaged or wilted outer leaves. Looser varieties, such as napa and bok choy, should also be rinsed to get rid of any dirt between leaves. Bok choy can be washed whole, but depending on the preparation, napa cabbage leaves should be separated and rinsed if meant to be kept whole, or split the head in half and run it under the faucet as you would a leek to clean.Cabbage’s flavor can be bitter and/or sweet depending on the variety, often with a hint of pepperiness thrown in. Green cabbage sweetens as it cooks, while red tends to be more pungent. Napa cabbage is also sometimes called celery cabbage, perhaps an indication of a similar flavor profile, and bok choy reminds some people of spinach. When raw, green and red cabbage are very firm with a somewhat rubbery texture. Their signature crunch is the “it” factor in coleslaws. Napa is perhaps the most tender of the commonly available cabbages, making it an excellent choice for salads and other raw preparations. And don’t forget the delicious pickled or fermented dishes cabbage can transform into. When it comes to applying heat, cabbage can be boiled, braised, grilled, roasted, baked in a casserole, stir-fried and more. Green and red cabbage are workhorses and almost always interchangeable in recipes, but red cabbage is firmer, requiring a longer cooking time. Also, you’ll want to add some form of acid (i.e. lemon juice or vinegar) when cooking red cabbage to prevent it from turning an off blue-gray color. (Some believe acid also helps with the dreaded “cabbage smell.”) I love the sweetness of bok choy and how it remains juicy thanks to its thick stems, even after it’s been roasted, steamed or sauteed. Savoy’s pliant leaves make it a great choice for rolling and stuffing. While napa is noted for its tenderness, it can also withstand stir-frying and charring. And that’s just the tip of the iceberg. Americans used to eat 22 pounds of cabbage per capita a century ago, but recent data suggests we consume only about a third of that today. While I’m inclined to say something about making cabbage cool again, deep down we’ve known of its appeal all along.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/have-smore-fun-with-pretzels-caramel-toasted-coconut-and-cookies/</link>
        <title>Have s’more fun with pretzels, caramel, toasted coconut and cookies</title>
        <description>Lately, it’s become my go-to weekend snack thanks to a backyard fire pit and my longtime devotion to homemade marshmallows. My stepfather gathers the wood and builds a fire, my mom brings out blankets and we watch the flames dance...</description>
        <pubDate>Wed, 17 Feb 2021 05:03:06 -0700</pubDate>
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        <content:encoded><![CDATA[Messy, sticky, warm and sweet, s’mores are a treat that needs no recipe. The combination of fire-roasted marshmallow, sturdy graham crackers and melty milk chocolate remains a classic for a reason. Lately, it’s become my go-to weekend snack thanks to a backyard fire pit and my longtime devotion to homemade marshmallows. My stepfather gathers the wood and builds a fire, my mom brings out blankets and we watch the flames dance in the darkness, skewering marshmallow after marshmallow for as many s’mores as our stomachs will allow. But you don’t need a fire pit, and, as Ina would say, store-bought marshmallows are fine. You can make s’mores over a campfire or beach bonfire, in front of a gas fireplace or stove burner, with a candle or microwave or propane torch. (But whatever you do, don’t make s’mores without warming up the marshmallow so it can melt the chocolate a little bit – that’s the best part!) You don’t need to follow the traditional Girl Scout recipe, either. One night, when we ran out of graham crackers, I got creative with a couple of almost-stale chocolate chip cookies. I’ve made s’mores with gingersnaps and dark chocolate; saltines and nougat; cherry jam and gianduja; Oreos and banana slices; white chocolate and fresh raspberries; and an ill-fated, extremely messy affair involving KitKats. Nothing will replace the classic, but here are a few new tried-and-true formulas to help you mix it up, no matter where or when you decide you need s’more. The Classic First printed in a Girl Scouts’ handbook in 1927, the classic s’more has you toast a marshmallow on a stick over a campfire and then slide it off atop a piece of chocolate between two graham crackers. Milk chocolate is standard, as it melts more easily, and large store-bought marshmallows work well, but to make this combination even better, use 2-inch square homemade marshmallows. Salted Caramel S’mores Pretzel Chip + Caramel-Chocolate Candy + Marshmallow: Use salty pretzel chips in place of the graham crackers, a Rolo or other caramel-filled chocolate candy instead of the chocolate bar and a large marshmallow for this riff. If you stick the unwrapped chocolate candy onto the tip of the stick before you slide the toasted marshmallow off, it will end up inside the hot marshmallow and melt just enough to let some of the caramel ooze out. Toasted Coconut S’mores Coconut Wafer Cookie + Dark Chocolate + Coconut Chips + Marshmallow: Lay a thin dark chocolate bar on top of a coconut wafer cookie or flat coconut macaroon and top that with toasted coconut chips. Once the marshmallow is roasted, lay it on the coconut chips and dark chocolate, using another coconut cookie to slide it off the stick. Chocolate Chip Cookie S’mores Chocolate Chip Cookie + Marshmallow: Any two chocolate chip cookies, plus a melty marshmallow, are an easy s’more cheat. A wafer-like chocolate chip cookie like Tate’s works especially well for this as it holds its shape and provides a nice contrasting crunch, but try a homemade cookie recipe, too, for a softer s’more sandwich. Vanilla Marshmallows Time: Active: 35 minutes | Total: 3 hours, 35 minutes Yield: 24 (two-inch) marshmallows Plush and squishy as a stress ball, a homemade marshmallow is pure sweetness and air. Pleasantly chewy, it melts easily on the tongue, a seemingly magical alchemy of sugar and protein.But it’s just candy chemistry at work: Sugars and proteins are heated and whipped before they’re cooled and cut. Modern marshmallows no longer contain sap from their namesake, Althaea officinalis, the marshmallow plant. Whether mass produced or homemade, they rely instead on gelatin for their structure, but there are dozens of ways to make a marshmallow. Some recipes use a combination of egg whites and gelatin, while some depend on agar agar for a vegan product. Granulated sugar is the default sweetener, but glucose, fructose, honey and corn syrup may also be added. The type of sugar and protein, along with the temperature to which the sugars are heated, are variables that alter the texture, melting point, bounciness and shelf stability of the final candy.Regardless, once heated and whipped, the candy sets into a network of sweet, elastic air bubbles, perfect for floating in a mug of hot chocolate, melting in a microwave experiment or roasting over an open fire.For this recipe, you’ll need a stand mixer and an instant-read or candy thermometer. Powdered, unflavored gelatin is bloomed in water while a mixture of sugar and corn syrup is boiled until it reaches 238 degrees, or softball stage on a candy thermometer. The hot syrup is then carefully poured over the gelatin and then whipped until it’s thick and bright white. A touch of salt and vanilla gives the candy some depth. Once set, it’s cut into squares and tossed in confectioners’ sugar.There’s nothing wrong with store-bought marshmallows, but they can’t compete with the homemade variety, which glisten as they toast and melt into soft, sweet puffs of perfect fluff.You will need a 4- to 6-quart stand mixer to make this recipe, but the ingredient list is short and sweet. Homemade marshmallows are sticky little buddies, so be sure to coat them on all sides in confectioners’ sugar before serving or storing.INGREDIENTS:2 teaspoons vegetable oil, for greasing the pan, divided, plus more as needed1 ounce unflavored, powdered gelatin1¼ cups water, divided3 cups granulated sugar1 cup light corn syrup2 teaspoons vanilla extract or paste¼ teaspoon table salt1 cup confectioners’ sugar, divided, plus more as neededMethod:Grease a 9-by-13-inch pan with about 1 teaspoon vegetable oil. Cut a piece of parchment paper long enough to have a generous overhang on the two longer sides of the pan; fit it into the pan and brush with the remaining teaspoon of oil. In the bowl of a stand mixer fitted with a whisk attachment, add ¾ cup water. Sprinkle the gelatin into the water and let stand until it dissolves, whisking briefly to ensure all the gelatin is moistened. In a 4-quart saucepan with high sides, combine the remaining water, the sugar and corn syrup. Using a rubber spatula, gently stir to ensure all the sugar is moistened. Use a wet pastry brush or clean wet cloth to wipe the sides of the pan so there are no sugar crystals clinging to it. Attach a candy thermometer to the side of the pan and bring the sugar mixture to a boil over high heat. Cook it, gently swirling the pan occasionally, until the mixture reaches 238 degrees, 6 to 8 minutes. Turn the mixer to medium-low speed and slowly pour the sugar syrup in a steady stream into the gelatin, avoiding the whisk, aiming for the space between the bowl and the whisk. As soon as all of the sugar syrup is incorporated, gradually increase the speed to medium-high, taking care not to raise the speed too quickly, or some of the hot syrup may splash out. Continue beating until the mixture begins to turn white, about 4 minutes. Add the vanilla extract or paste and salt, and increase the speed to high. Whip until the fluff is glossy and quite thick, an additional 4 to 6 minutes. Lightly grease a rubber spatula with oil and use it to transfer the marshmallow mixture to the greased pan, spreading it evenly but quickly, as it will start to set. Cover with a lightly greased sheet of parchment paper. Let the marshmallows cool completely, at least 3 hours and up to overnight, before cutting. To cut: Evenly sift about ½ cup of the confectioners’ sugar over a large cutting board. Remove the parchment covering the marshmallows. Lightly grease a chefs’ knife with oil and use it to loosen the marshmallow from the sides of the pan. Using the parchment overhang, pull marshmallow mass out of the pan and gently invert it onto the confectioners’ sugar. Peel off the parchment and discard. Sift about ¼ cup of the confectioners’ sugar over the top of the marshmallow. Using the chefs’ knife, greasing lightly between cuts, cut the marshmallow into individual squares. For 24 (2-inch) marshmallows, cut the slab widthwise into 6 strips and lengthwise in 4, or cut as desired. Coat each marshmallow in confectioners’ sugar before serving or storing. Nutrition: Calories: 326; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 70mg; Carbohydrates: 81g; Dietary Fiber: 0g; Sugar: 67g; Protein: 2g. Source: Recipe by G. Daniela Galarza.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/i-just-want-someone-to-spill-a-beer-on-me/</link>
        <title>‘I just want someone to spill a beer on me’</title>
        <description>I’m in a dimly lit steakhouse with a crowd of fellow diners around me, their voices and the clinks of glassware harmonizing into a convivial hum, no masks to be seen or six feet of social distance observed. There’s jazz...</description>
        <pubDate>Tue, 16 Feb 2021 16:51:47 -0700</pubDate>
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        <content:encoded><![CDATA[As I sit at the dining table that is also my desk, considering what I can unearth from the nearby freezer to serve for dinner (on this very table), I have been indulging in a persistent daydream. I’m in a dimly lit steakhouse with a crowd of fellow diners around me, their voices and the clinks of glassware harmonizing into a convivial hum, no masks to be seen or six feet of social distance observed. There’s jazz playing softly in the background, or maybe a piano player – yes, that’s it! – and I’m wearing red lipstick from a tube that’s currently gathering dust in the bathroom cabinet. It’s the kind of place where the waiter prepares things tableside, like mixing a Manhattan so cold a layer of ice floats on its surface, or tossing a Caesar salad with silver tongs. I’m not alone in such fantasizing. With the vaccine going into arms, many of us are finally letting ourselves look forward to the end of coronavirus sequestering and a return to normal times. It’s still a long way off, with new variants of the virus emerging and worry about distribution of the vaccine. But for now, there’s enough of a glimmer of hope on the horizon that we are daydreaming about what it might be like on the other side – and many of these fantasies, it seems, center on dining out again. Rachael Narins, a cooking instructor in Los Angeles, has been conjuring up the image of a buffet of Indian food stretching before her. “Sometimes, the idea of the abundance of a buffet can be overwhelming, but now I think that would be just the dream,” she says. She imagines piles of pillowy idli bread and pans of fish curry with noodles, dishes she wouldn’t make herself that she has missed in these seemingly endless months of cooking at home. “You pick anything you want – you don’t have to cook it, order it, wait two hours or pay a delivery fee – you just take a plate and step up.” Of course, many people haven’t been able to remain at home, with jobs that require them to be out in the world. And some have dined in restaurants; those eateries that still offer indoor dining are operating under various constraints of diminished capacity and mask-wearing. Our fantasies, though, are of the restaurant experience returned to normal. Some people are even craving things that had previously seemed unappealing: Crowds, noise, wait times for a table. As a caterer I recently interviewed said wistfully, “I just want someone to spill a beer on me.” Channing Pejic, a fundraiser for a trade association in Washington, D.C., craves the din. “I miss being grumpy that the person at the next table is talking too loud,” he says. He understands the restrictions that restaurants have in place now, including limiting party sizes and requiring reservations. But he sometimes thinks about things that used to seem commonplace: pulling up a chair for a friend who joined the party late, or crossing the dining room to greet another table. In Narins’ fantasy about the buffet, she’s on her lunch hour and having to rush a bit to get errands done, a feeling that used to bother her. “I miss having places to be,” she says. Some of these post-COVID-19 dining dreams are about the food: The stuff we don’t make at home because we don’t have the skills or ingredients or patience. But mostly it’s about the ritual of it all, and the other humans with whom we share space. It’s the other-people-ness of the dining experience. And in some of our post-COVID-19 fantasies, we are not ourselves. For instance, I’m not normally a fancy-steakhouse person, and I certainly don’t dine like a modern-day oil baron. I typically like cozy-casual neighborhood places, and a pricey slab of beef with a vat of bearnaise sauce isn’t my usual jam. Vanessa Santos, too, doesn’t recognize herself in her post-COVID-19 imaginings. Normally, the publicist from Bethesda hates crowds. Concerts make her nervous, and she and her husband often make reservations for 4 p.m. to avoid the crush that so often happens in trendy, close-packed restaurants. “I love privacy, and I like literal elbow room,” she says. But recently, she spied an old flyer for a salsa-dancing night at Cuba Libre, a rum bar and restaurant in Chinatown, and something clicked. It suddenly occurred to her that she wanted a rum drink, and plantain chips, and to lose herself on a sweaty, packed dance floor. “I’m thinking, ‘I just want rum, and I do not care how it’s served,’” says Santos, who says she and her husband have never been dancers and that she has “two left feet.” No matter, the fantasy persists. Often, what we miss about dining out doesn’t make much sense to us. Patrick Nolan, a law student in St. Louis, doesn’t understand exactly why, but he longs for something seemingly mundane: getting and signing his bill at the end of a happy hour or a meal. “It’s totally dumb, and if you had asked me two years ago would I miss this thing, I would be like, ‘no way,’” he says. He thinks maybe it’s just such a familiar rite – one he’s done hundreds or thousands of times, because he really enjoys dining and drinking out. He fondly recalls the dance: The check arrives, often in a black plastic book; you calculate the tip, then sign. He laughs thinking about how he sometimes signs the wrong copy. “There’s just something about it that’s nice.” It turns out these daydreams aren’t just distractions. They’re an “emotional bandage” that can temporarily lift your mood, says Gabriele Oettingen, a psychology professor at New York University and the author of “Rethinking Positive Thinking.” She says it’s fine to indulge in these fantasies for a bit, but she cautions that research about daydreams shows that the more we imagine something – losing weight, say, or landing a plum job – the less likely it is that we will take action to get it. And fantasizing about something that’s out of our control, like your team winning the Super Bowl or the end of the pandemic, can create frustration, she says. Because it could be a while before we get to those packed dining rooms, Oettingen suggests that maybe we also try to daydream about food experiences we can achieve in the near term. “You could imagine setting a nice table for dinner or trying a new recipe,” she says. “It’s important to find daydreams for your daily life because on those, you can act.”]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/sauce-gravy-or-stew-too-thin-weve-got-3-ways-to-fix-that/</link>
        <title>Sauce, gravy or stew too thin? We’ve got 3 ways to fix that</title>
        <description>Here are three ways to thicken sauces, stews and gravies.Laura Chase de Formigny/Washington Post Well, fret no more. Here is a road map with three paths for how to salvage overly thin sauces, gravies and stews: Reduction Too much liquid?...</description>
        <pubDate>Tue, 16 Feb 2021 16:47:07 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=54B8F8F8-0C40-4F5D-9BAD-A141C28D8828&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[Here are three ways to thicken sauces, stews and gravies.Laura Chase de Formigny/Washington Post We’ve all been there. There being left with a thin, watery sauce when instead we’re in want of one that is thick, luscious and full of body. While a roux is a common thickener that we should all master for dishes such as gravy and gumbo, it is of no use once we’ve already reached the end of a recipe’s instructions and don’t want to bring out another pot. Well, fret no more. Here is a road map with three paths for how to salvage overly thin sauces, gravies and stews: Reduction Too much liquid? Get rid of it with science! Let the excess liquid evaporate away by bringing the substance to a boil or a simmer until the desired consistency is reached. This method is great for sauces – including a quick pan sauce created after cooking a protein – and gravies that are only marginally looser than desired. Reduction is not the best choice when you want a major change in consistency or for stews where there is risk of overcooking its components. One note of caution is to be aware of salt, as reduction concentrates the flavors and could cause a once perfectly seasoned dish to turn too saline. Once reduced, I like to swirl in a pat or two of butter off heat to add sheen and give the sauce a velvety texture. Beurre manie Beurre manie is equal parts (by volume) softened butter and flour that have been mixed together to form a loose dough (of sorts). The butter coating the particles of flour prevents clumps from forming compared with adding flour by itself. To use, whisk some of the beurre manie into the pot and simmer for a few minutes until thickened. (Time is also needed to cook off the taste of raw flour.) Exactly how much you’ll need is often a bit of trial and error. To that end, start with 1 tablespoon each of butter and flour, and remember that you can always add more if needed. I tend to use this method when working with far too thin gravies and rich, hearty stews where I’ve probably already used some flour earlier in the cooking process but want to thicken it further. Cornstarch slurry Cornstarch slurries are popular in certain stir-fry recipes because they lend a glossy sheen to the sauce, whereas flour will make it more cloudy. To form a slurry, mix equal parts cornstarch and water until smooth. One advantage it has over beurre manie is that it’s easier to make in that you don’t have to travel back in time to take butter out of the fridge to let it soften. While you can also make a slurry with flour, there are certain differences between the two starches that one must take into consideration. The first is that cornstarch is gluten free, making it the obvious choice for anyone with such dietary restrictions. Compared with flour, cornstarch has a higher gelatinization temperature, meaning that it requires a higher heat to start thickening. To use, bring to a boil for maximum thickening power and cook for only a minute or two as prolonged heat can cause the starch to break down and thin out the sauce again. Another thing to note is that cornstarch has twice the thickening power of flour, meaning that you only need 1 tablespoon of cornstarch to get the same results as 2 tablespoons of flour, but it also doesn’t work as well with very acidic liquids, such as tomato sauces.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/believe-it-or-not-you-can-make-great-pizza-without-cheese-heres-how/</link>
        <title>Believe it or not, you can make great pizza without cheese. Here’s how.</title>
        <description>My fifth birthday was the stuff pizza dreams are made of, at least to a kid living in New York City’s Lower East Side in the early 1970s. Judy, my mom’s artsy friend who ran a day care out of...</description>
        <pubDate>Wed, 10 Feb 2021 05:03:06 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=87C3CE92-D45E-4075-9E7F-E197B852BC08&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[I love pizza – but no longer eat cheese. So, in recent years, I began to think of pizza as more of a memory than a meal. My fifth birthday was the stuff pizza dreams are made of, at least to a kid living in New York City’s Lower East Side in the early 1970s. Judy, my mom’s artsy friend who ran a day care out of her apartment on St. Mark’s Place, marched the half-dozen kids under her care down to the pizza shop on the corner, where we stood on the sidewalk watching, with utter delight, as the Pizza Man spun dough in the air while Judy ordered a large pie. Twenty minutes later, we were sitting in a circle on the floor in the darkened apartment, surrounding a steaming hot pizza festooned with candles while everyone sang “Happy Birthday.” No birthday party has really ever matched it since. When my mother and I moved to New Haven, Conn., a year later, we landed in another city that treats its pizza with the gravity it deserves. Locals will ask whether you are a supporter of Pepe’s or Sally’s, the city’s two nearly century-old pizzerias, and judge you on the response. (My stepdad, a local, is a Pepe’s man, so you know where our family’s loyalties lie.) Years later, I married a guy from Detroit, a city with its own intense pizza tradition. It wasn’t until I started making pizza, first in a shop in Florida when I was 18, where I pushed out pies four nights a week for nearly a year, and later on Friday nights for my family and friends, that I really started thinking about what makes pizza good – and what makes it terrible. Both became more apparent to me when I did what might seem unthinkable to any true pizza-lover: After spending most of my life as a cheese-eating vegetarian, I transitioned to a vegan diet. Pizza suddenly became a problem. Or so I thought. The thing is, America is filled with really bad pizza. We kid ourselves into thinking it’s tasty because we’ve loaded it with cheese and piled on toppings from pineapples to caviar, but the fact that we’re discarding the crusts and scraping off the sauce proves a pizza is truly only as good as its parts. For instance, when folks in New Haven wax poetic about Pepe’s or Sally’s pies, it’s the charred, coal-fired crust that gets the most attention, and for good reason – that crisp base sets the tone for everything on top, filling your nose with smoky intensity with each bite. Even Detroit-style pizza, in which buttery Wisconsin brick cheese is a key ingredient, relies on a malty dough that can take days to properly ferment and a slightly sweet sauce that heightens all the rich flavors. Each component is necessary to its success. I began wondering how I could make pizza that had the right aroma, texture and flavor, but without cheese. Even though commercial plant-based cheese has come a long way over the past few years, it sometimes doesn’t melt or brown quite the way it should, and the result can be, well, less than appealing. While I was happy with the herb-flecked pizza dough I had developed over years of practice, I knew that it wasn’t enough. It was a pizza from chef Michael Schlow’s now-shuttered Casolare in D.C. that gave me a place to start: a thin crust smeared with a tangy tomato sauce and dotted with just a few capers and olives, each offering notes of salt and vinegar that nearly negated the need for cheese. Because I had a time-tested dough recipe already, I began working on the sauce, settling on pureeing sun-dried tomatoes packed in oil into a base of crushed tomatoes and a touch of smoked paprika, providing a deep layer of flavor against the herbaceous crust. Still, I craved cheesiness of some kind – the fat and umami that bring richness to pizza. A conversation years ago with vegan cheesemaker Kale Welch, co-owner of the Herbivorous Butcher in Minneapolis, got me thinking about that umami, because vegan cheese is often flavored with miso, a salty, earthy fermented paste made from beans. I had often made cheese pizza topped with caramelized onions, and it occurred to me that those onions, if cooked in miso, could become a stand-in for the cheese: soft, stretchy, oily and rich. Cook them again on top of a pizza at 500 degrees and you even get a few crispy edges, just as you might with cheese. It was an epiphany. Because, let’s be honest, cheese is about fat and texture. Fat, as a flavor carrier, delivers seasonings straight to our taste buds, while texture is so important to our perception of food that we’ll instantly reject something based on how it feels in our mouths. (Consider soda, which has the same flavor whether carbonated or not.) So, once we’re armed with that knowledge, crafting pizza without cheese becomes an exercise in recognizing what part the crust, sauce and toppings can play in making a perfect pie. After my caramelized-onion breakthrough, I decided to add to my pizza thinly sliced shiitake mushrooms that I pre-bake until they start to get crisp like bacon. And then I started considering how to create a white pizza. I quickly figured out that whipping pureed artichokes, with their meaty depth, into tofu made a satisfyingly luscious ricotta cheese that easily stands in for the dairy version. Can a good cheese enhance a pizza? Sure – but it shouldn’t have to do all the heavy lifting. And a truly great pizza doesn’t need it at all. Herbed Pizza Dough Time: Active: 20 minutes | Total time: 40 minutes (with resting time) Servings: 4-8; makes enough for two 12-inch pizzas Food writer Kristen Hartke often left the bland crust of the pizzas on her plate until she started making this herbed dough. By seasoning the dough with dried herbs and paprika, she found that it made very part of the pizza work together for a brighter, better flavor. Make Ahead: The prepared dough can be wrapped in plastic wrap and refrigerated for up to 3 days before using. The dough also can be shaped into crusts and frozen on a lightly floured baking sheet, then wrapped tightly in freezer-safe plastic wrap for up to 3 months. INGREDIENTS:2½ cups unbleached all-purpose flour, divided, plus more for dusting the work surface1 cup hot water (about 125 degrees)4½ teaspoons fast-acting instant yeast (two ¼-ounce packets)1 cup semolina flour or fine cornmeal, plus more for dusting the work surface2 tablespoons olive oil1 tablespoon dried herbs, such as tarragon, oregano, thyme and/or basil2 teaspoons barley malt syrup, honey or light agave syrup½ teaspoon kosher salt½ teaspoon sweet paprika½ teaspoon freshly ground black pepperMethod:In a bowl of a food processor, combine 1 cup of the all-purpose flour, the hot water and yeast, and pulse until uniform. Add the semolina flour or cornmeal, olive oil, dried herbs, barley malt syrup (or honey or agave syrup), salt, paprika and black pepper, and pulse to combine. Add the remaining 1½ cups of all-purpose flour and blend the dough until it forms a ball, adding more flour as necessary until you get a soft dough that isn’t sticky. If the dough is too dry, you can add 1 teaspoon of hot water at a time until it is pliable. Process the dough for about 30 seconds. (If you don’t have a food processor, use a large bowl and your clean hands to mix the dough – it’ll take about an extra 10 minutes.) Lightly flour a clean countertop and turn the dough out onto it. Knead the dough until smooth, about 30 seconds, then cover with a large bowl and let rest until the dough is slightly puffed and softened, about 20 minutes. Divide the dough in half. You can either prepare the crusts for pizza, or wrap each half in plastic wrap and refrigerate or shape the dough into crusts and freeze until needed (see headnote). To prepare the crusts two for pizzas, position racks in the top third and middle of the oven, and preheat to 500 degrees. If you have pizza stones, place them on a bottom rack while the oven is preheating; otherwise use inverted, large, rimmed baking sheets. In a small bowl, combine 2 tablespoons all-purpose flour with 1 tablespoon semolina flour or cornmeal and use the mixture to dust your work surface. Take half of the pizza dough and loosely form it into a ball in your hands. Place the dough on the floured countertop and gently flatten it into a disk. Pick up the disk and, holding it between your fingertips and leaving about 1 inch around the perimeter, constantly turn the disk in a circular motion, letting the disk to slightly stretch down toward the countertop as you turn it. When the disk is about an 8-inch circle, place it on the countertop and use your fingertips to continue stretching it into a larger circle, making sure to leave the edges a little thicker. Using a rolling pin, gently roll the dough from the center outward until circular, about 14 inches wide. Fold over the edges of the dough, lightly crimping with your fingertips, creating a 1-inch border. Gently slide a large piece of parchment underneath the shaped dough. Repeat with the second half of dough, if using. Top the pizzas as desired. Slide the pizzas with the parchment onto a pizza peel or rimless baking sheet, then transfer to the heated pizza stones or sheet pans. Bake for 10 to 12 minutes, or until the crust is puffed and golden and the surface is bubbling. Using a pizza peel, transfer the pizzas to cutting boards and discard the parchment. Cut the pizzas into wedges with a knife or pizza wheel and serve. Nutrition: (based on 8 servings) Calories: 262; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 150 mg; Carbohydrates: 48 g; Dietary Fiber: 3 g; Sugar: 1 g; Protein: 8 g. Source: Recipe from food writer Kristen Hartke. Vegan White Pizza with Artichoke Tofu Ricotta and Roasted Garlic Time: Active: 45 minutes | Total: 1 hour 45 minutes Servings: 2 to 4 The idea for this pizza comes from spinach artichoke dip – minus the spinach. Blending olive oil-marinated artichokes into firm tofu creates a creamy dairy-free alternative to traditional ricotta, and the roasted garlic adds a touch of smoky sweetness. You will have ricotta left over; save it for another dish, such as lasagna, or use it as a spread or dip for crackers or vegetables. Your favorite fresh or frozen pizza dough can be used, but food writer Kristen Hartke recommends using her Herbed Pizza Dough for this dish. That makes enough dough for two 12-inch pizzas; the other half can be frozen for later use. Make Ahead: Tofu ricotta can be refrigerated in an airtight container for up to 1 week. Storage Notes: Leftover pizza can be refrigerated for up to 4 days. NOTE: The oil from the artichokes is essential to smooth ricotta. If you can’t find artichokes packed in olive oil, substitute 3/4 cup plain cooked artichoke hearts (frozen, fresh or canned) and ¼ cup of good-quality olive oil. INGREDIENTS:For the roasted garlic:1 large head garlic (about 2 ounces), unpeeled1 teaspoon olive oilFor the artichoke tofu ricotta:1 (14-ounce) package firm or extra-firm tofu, drained1 cup (8 ounces) artichoke hearts (packed in olive oil), roughly chopped (retain the oil; see NOTE)1 teaspoon finely grated lemon zest1 teaspoon kosher salt, plus more to taste½ teaspoon freshly ground black pepperFor the pizza:1½ cups Artichoke Tofu Ricotta (see headnote)½ cup fresh flat-leaf parsley, finely chopped2 tablespoons all-purpose flour1 tablespoon semolina flour or cornmeal1 pound pizza dough (or ½ of the related Herbed Pizza Dough recipe)1 teaspoon finely grated lemon zest1 teaspoon crushed red pepper flakes1 teaspoon coarse sea salt½ cup fresh basil leaves, cut into chiffonade1 tablespoon plus 1 teaspoon olive oil, dividedMethod:Make the roasted garlic: Position a rack in the middle of the oven and preheat to 400 degrees. Remove some of the loose papery skin on the garlic, making sure to leave the cloves connected. Use a sharp knife to slice about ¼ inch off the top, to expose the cloves. Place the trimmed garlic on a square of aluminum foil and drizzle with the olive oil, making sure the cloves are well coated. Wrap the foil loosely around the garlic and roast for about 45 minutes, or until the cloves are golden and softened. Remove from the oven to cool, unwrap and gently squeeze the bottom of the cloves to push them out of the skin. Leave the cloves whole or roughly chop them. (Leave the oven on.) Make the artichoke tofu ricotta: While the garlic is roasting, in the bowl of a food processor or blender, combine the tofu, artichokes with their oil, zest, salt and pepper and process until smooth. Taste, and season with more salt, if desired. Use right away or refrigerate until needed. You should get about 3 cups; you’ll use 1½ cups on the pizza. Make the pizza: In a medium bowl, stir together the tofu ricotta and parsley until well combined. Increase the oven temperature to 500 degrees. If you have a pizza stone, place it on the rack while the oven is preheating; otherwise use a large, rimmed baking sheet. In a small bowl, combine the all-purpose flour with semolina flour or cornmeal and use the mixture to dust your work surface. Take the pizza dough and loosely form it into a ball in your hands. Place the dough on the floured countertop and gently flatten it into a disk. Pick up the disk and, holding it between your fingertips and leaving about 1 inch around the perimeter, constantly turn the disk in a circular motion, letting the disk slightly stretch down toward the countertop as you turn it. When the disk is about an 8-inch circle, place it on the countertop and use your fingertips to continue stretching it into a larger circle, making sure to leave the edges a little thicker. Using a rolling pin, gently roll the dough from the center outward until circular, about 14 inches wide. Fold over the edges of the dough, lightly crimping with your fingertips, creating a 1 inch border. Gently slide a large piece of parchment under the shaped dough. Using the back of a spoon or an offset spatula, evenly spread the tofu ricotta over the dough to form a thick layer. Dot with the roasted garlic, then sprinkle with the lemon zest and red pepper flakes. Brush the crimped border with 1 tablespoon of the olive oil then sprinkle it with a little sea salt all around. Drizzle the remaining 1 teaspoon of olive oil across the pizza. Slide the pizza with the parchment onto a pizza peel or rimless baking sheet, then transfer to the heated pizza stone or sheet pan. Bake for 10 to 12 minutes, or until the crust is puffed and golden and the surface is bubbling. Using a pizza peel, transfer the pizza to a cutting board and discard the parchment. Cut the pizza into wedges with a knife or pizza wheel, sprinkle with the basil and serve. Nutrition: (based on 4 servings) Calories: 428; Total Fat: 14 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 1126 mg; Carbohydrates: 65 g; Dietary Fiber: 11 g; Sugar: 2 g; Protein: 19 g. Source: Recipe from food writer Kristen Hartke. Vegan Pizza with Miso-Caramelized Onions and Shiitake Bacon Time: Active: 1 hour 30 minutes | Total: 2 hours, 30 minutes Servings: 4 to 8 (makes two 12-inch pizzas) Food writer Kristen Hartke calls this her “Friday Night Pizza,” the one that is the biggest crowd-pleaser among vegans and omnivores alike, with lots of smoky, rich flavors. Hartke cooks thinly sliced onions in miso until golden brown to add richness. The recipe below makes two 12-inch pizzas. Your favorite or frozen pizza dough can be used, but Hartke recommends using her Herbed Pizza Dough for this dish. That recipe makes enough dough for two pizzas. Each of this pizza’s ingredients can be made ahead and refrigerated or frozen. Make Ahead: Every element of this pizza can be made in advance and refrigerated or frozen. The pizza sauce can be refrigerated for up to 1 week in an airtight container, or frozen for up to 3 months. The shiitake bacon can be refrigerated in an airtight container for up to 1 week. The caramelized onions can be refrigerated in an airtight container for up to 1 week, or frozen for up to 3 months. The recommended dough (see related Herbed Pizza Dough recipe) can be wrapped in plastic wrap and refrigerated for up to 3 days. The dough can also be shaped into crusts and flash-frozen on a lightly floured baking sheet, then wrapped tightly in freezer-safe plastic wrap for up to 3 months. Storage Notes: Leftover pizza can be refrigerated for up to 4 days. INGREDIENTS:For the sun-dried tomato sauce:1 (15-ounce) can no-salt added crushed or diced tomatoes½ cup (3 ounces) sun-dried tomatoes packed in oil (do not drain)1 teaspoon dried oregano½ teaspoon smoked paprikaKosher salt, to tasteFor the miso-caramelized onions:¼ cup olive oil3 tablespoons yellow or red miso paste4 to 5 large yellow onions (3½ pounds total), thinly slicedFor the shiitake bacon:1½ pounds fresh shiitake mushrooms, stems removed, caps thinly sliced2 tablespoons olive oil2 tablespoons low-sodium soy sauce1 teaspoon smoked paprikaVegetable cooking spray or olive oilFor assembling the pizzas:2 tablespoons all-purpose flour1 tablespoon semolina flour or fine cornmeal2 pounds pizza dough (or the related Herbed Pizza Dough recipe), divided2 cups sun-dried tomato sauce (recipe above), divided2 cups miso-caramelized onions (recipe above), divided2 cups shiitake bacon, divided2 tablespoons dried oregano, divided2 teaspoons crushed red pepper flakes, divided2 tablespoons plus 2 teaspoons olive oil, divided1 teaspoon coarse sea salt, dividedMethod:Make the sun-dried tomato sauce: In the bowl of a food processor or blender, combine the canned and sun-dried tomatoes, oregano and paprika, and process until fairly smooth. Taste, and season with salt, if desired. Use right away or refrigerate until needed. You should get about 2 cups. Make the miso-caramelized onions: In a large skillet over medium heat, heat the oil until shimmering. Add the miso and stir gently into the oil until it begins to dissolve. Add the onions and stir to coat in the oil and miso, then decrease the heat to medium-low. Cook, stirring occasionally, until the miso is completely dissolved and the onions become soft, golden and fragrant, about 45 minutes to 1 hour. Use right away or refrigerate until needed. You should get about 2 cups. Make the shiitake bacon: Position racks in the top third and middle of the oven and preheat to 350 degrees. In a large bowl, combine the mushrooms, olive oil, soy sauce and smoked paprika. Line two large, rimmed baking sheets with parchment paper and spray lightly with vegetable spray or brush with olive oil. Spread the shiitakes in a single layer over the parchment and lightly spray or brush with the spray or oil. Bake for about 45 minutes, or until the slices begin to brown. Remove from the oven and let cool completely. You should get about 2 cups. Make the pizzas: Position two racks in the middle and bottom third of the oven, and preheat to 500 degrees. If you have pizza stones, place one on each rack while the oven is preheating; otherwise use inverted, large, rimmed baking sheets. In a small bowl, combine the all-purpose flour with the semolina flour or cornmeal and use the mixture to dust your work surface. Take the pizza dough and loosely form it into a ball in your hands. Place the dough on the flour countertop and gently flatten it into a disk. Pick up the disk and, holding it between your fingertips and leaving about 1 inch around the perimeter, constantly turn the disk in a circular motion, letting the disk slightly stretch down toward the countertop as you turn it. When the disk is about an 8-inch circle, place it on the countertop and use your fingertips to continue stretching it into a larger circle, making sure to leave the edges a little thicker. Using a rolling pin, gently roll the dough from the center outward until circular, about 14 inches wide. Fold over the edges of the dough, lightly crimping with your fingertips, creating a 1-inch border. Gently slide a large piece of parchment underneath the shaped dough. Using the back of a spoon or an offset spatula, evenly spread 1 cup of the sun-dried tomato sauce on top of the dough. Spread 1 cup of the miso-caramelized onions evenly over the tomato sauce, then top with 1 cup of the shiitake bacon. Sprinkle 1 tablespoon of the oregano and 1 teaspoon of the red pepper flakes over everything, then brush the crimped edges with 1 tablespoon of the olive oil. Sprinkle a little sea salt on the border. Drizzle an additional teaspoon of oil across the pizza. Repeat with the second crust and remaining toppings. Slide the pizza with the parchment onto a pizza peel or a rimless baking sheet, then carefully transfer to one of the heated pizza stones or sheet pans. Repeat with the second pizza. Bake for 10 to 12 minutes, or until the crust is puffed and golden and the surface is bubbling. Using a pizza peel, transfer the pizza to a cutting board and discard the parchment. Using a pizza peel or rimless baking sheet, transfer the pizza from the stone to a cutting board and discard the parchment. Cut the pizza into wedges with a knife or pizza wheel and serve right away. Nutrition: (based on 8 servings) Calories: 488; Total Fat: 19 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 1500 mg; Carbohydrates: 87 g; Dietary Fiber: 16 g; Sugar: 19 g; Protein: 16 g. Source: Recipe from food writer Kristen Hartke.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/cereal-snacks-are-just-bigger-cereal-for-people-too-lazy-to-add-milk/</link>
        <title>‘Cereal snacks’ are just bigger cereal for people too lazy to add milk</title>
        <description>The makers of the sugary stuff that traditionally has fueled American breakfasts are setting their sights far beyond the bowl. You can buy coffee creamer flavored like Fruity Pebbles, ice cream (er, “dairy dessert”) that tastes like Lucky Charms and...</description>
        <pubDate>Tue, 09 Feb 2021 15:33:30 -0700</pubDate>
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        <content:encoded><![CDATA[Big Cereal has big ambitions. The makers of the sugary stuff that traditionally has fueled American breakfasts are setting their sights far beyond the bowl. You can buy coffee creamer flavored like Fruity Pebbles, ice cream (er, “dairy dessert”) that tastes like Lucky Charms and even a Frosted Flakes beverage. Now, you can also buy cereal formatted and packaged specifically for snacking. Akin to potato chips or pretzels, many of the new versions are essentially cereal, sized up or made into wafers, in bags that bring to mind their more familiar, salty counterparts. You can hardly blame the cereal wizards for busting their way past the cereal aisle like so many sugar-dusted conquistadors. People are eating cereal, lots of it, at all times of the day – that’s according to research by Post Consumer Brands, says Tom “TD” Dixon, the company’s chief growth officer. “The underlying theme is the fact that people are falling in love with cereal,” he says, “It brings people together and gives a level of comfort.” He says people are eating cereal at lunch and dinnertime, which suggests that future products could even be aimed at replacing sandwiches or other entrees. And if cereal is everything, it seems everything is cereal: You can eat Twinkies in cereal form thanks to an alliance between Post and the company that makes Hostess snacks. Little Debbie paired up with Kelloggs to cereal-ify its brownies and Oatmeal Creme Pies. One of the biggest food trends on TikTok last year was cereal made up of tiny pancakes (it’s a meta concept, in miniature!). So how do these cereal snacks taste? Well, if you’ve ever stuck your hand into a box of cereal and shoveled a handful into your mouth, you’ve got the basic idea. I started with the Honeycomb Big Bites, which are basically a pumped-up facsimile of the traditional cereal bits, as if someone at the factory just turned up a dial by 30% or so. (Yes, I realize my idea of commercial food production is ridiculously unrealistic and based more on Willy Wonka movies than the real thing.) They tasted exactly, and unsurprisingly, like ... Honeycomb cereal. The regular version had that graham cracker-y note and the cocoa one announced its chocolate-y flavor from the moment I opened the pouch. The Froot Loops snack version was the same, giving me a sort of “Alice In Wonderland” feeling. Had I shrunk, and the pastel-toned loops were regular size? Whatever rabbit hole I had fallen down, the flavor was familiar enough to be grounding. One of the odder sensations came from the Fruity Pebbles version. Rather than those little multihued flakes, the snack version is formed into a wafer that looks like a colorful patchwork quilt. It crunches like a thin rice cake and has a slight savory quality to it. It’s the most unlike its original form of the bunch. And General Mills’ offerings in this category, dubbed “Remix Snacking Mixes,” take a slightly different approach. They’re regularly sized cereals, blended with other regularly sized cereals, into combinations such as a s’mores-inspired mélange of Cocoa Puffs and Golden Grahams with mini marshmallows. I’m ambivalent about these, but that’s because I generally dislike the concept of snack mixes and mixed-nut blends. My issue is that I always have my favorites among the components, and wind up rooting around for the best bits (in this case, I bypass the dry marshmallows for the Golden Grahams), which makes me a bad citizen of Snack Nation. But perhaps if you’re a serial cereal blender, it might save you the hassle of having to pour from different boxes? And ease does seem to be the idea behind this new category. In other words, we’re just really, really lazy. Making cereal 30% bigger means saving a few bag-to-mouth curls per snacking session. Which means we have more energy for our other pandemic pursuits, such as lifting the remote control and doom-scrolling. Or, perhaps, for philosophical pondering. The morning after my tasting, the weird cereal-snack transmogrification I had been thinking about came to a full circle (or was it a loop?). I spotted my husband standing in the kitchen, eating a bowlful of the leftover snacks shaped like Froot Loops – a cereal he loved as a kid – doused with milk. He shrugged as he lifted his spoon. “It’s like big cereal,” he said.]]></content:encoded>
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        <link>https://www.durangoherald.com/articles/lifestyle/whats-the-secret-to-pairing-beer-with-food/</link>
        <title>What’s the secret to pairing beer with food?</title>
        <description>Largely, it’s experimentation</description>
        <pubDate>Wed, 03 Feb 2021 12:03:26 -0700</pubDate>
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        <content:encoded><![CDATA[Largely, it’s experimentation When it comes to pairing beer and food, Durango has a world-class expert. Sean Clark is the chief operations officer and executive chef at Peak Food & Beverage, which runs Bird’s, El Moro Spirits & Tavern and Steamworks Brewing Co. He has also cooked at the James Beard House five times, three of them for beer-pairing dinners celebrating National Beer Week. The James Beard Foundation is like the food equivalent of the Academy of Motion Picture Arts and Sciences, and winning one of its awards is like winning an Oscar. We suppose this makes cooking for the foundation kind of like performing at the Academy Awards. Following this logic, we’re pretty sure this makes Clark the Lady Gaga of beer pairing. Anyway, he’s arguably as good at it as anyone on the planet. So when we wanted to know more about how to do it ourselves – match up beer and food flavors – we gave him a ring. Over a spread at Steamworks, he imparted some sage advice. People have just started appreciating beer as something that can be paired with food over the last 20 years, and there has been a tendency for people to develop hard and fast rules saying certain foods go with certain styles of beer. This is a good starting point, Clark said. But food and beer have too much nuance to just stick to the rules. After all, if you have five different beers of the same style, they’re each going to taste different. To achieve a zen mastery of beer pairing, you have to understand all the ways it affects your palate. Most beer drinkers can recognize the influence of hops and malts on a beer in a few sips. But you also have to be aware of how the yeast affects the flavor. (Does your beer taste a bit like clove or banana? That was the yeast that fermented the alcohol.) Similarly, both the alcohol content of the beer and its carbonation will change your experience. Carbonation will impart a bit more bite, and both elements will scrub any fatty, residual flavors away from your palate. In contrast, a creamy, smooth nitrogenated beer will not. Don’t even get us started on aroma profiles. “You have these really great aha moments when you’ve got a beer that tastes this way, and you’ve got food that tastes this way, but they make a little love child together. And everything tastes better and different together,” Clark said. Finding out what goes well together is mostly just experimentation – trying two flavors and seeing how they feel together in your mouth. Orange juice and toothpaste? Bad. Blueberries and lemon? Good. “When you really start getting into it and dissecting, you’re like, ‘Wow, this is amazing. This is way better than what wine can do.’ And a lot of people pooh-pooh that. Granted, I’ve had some amazing wine variants, but beer in its nature is just so vast,” he said. To demonstrate how a beer can completely change the flavor of food, Clark had us try five Steamworks beers against three of the brewpub’s dishes. The Big Surf Tuna Bowl – sesame-crusted tuna, grains, arugula, mango, edamame and citrus habanero dressing – was surprisingly not great with a Lizard Head Red ale. It transformed the taste of the beer into an almost coffee flavor, something you’re not expecting with fish. But experimentation taught us that it might be great with a citrusy hazy IPA. Speaking of pale ales, the Third Eye P.A. paired well with carrot cake, creating an almost pineapple flavor on the tongue. We wouldn’t necessarily have expected this just based on the spiciness of the beer’s hops. But it works. The greatest revelation, though, was how well the Bangers N’ Curds (blue cheese sausage and buffalo-dusted, breaded Wisconsin cheese curds) and Backside Stout go together. It was eye-opening, especially because it’s not something you’ll necessarily find in a guide to beer pairing. But if you’ve tasted enough things to know that intense blue cheese sausages won’t be overpowered by the stout’s flavor, and the smooth beer won’t wipe away the spicy cheesiness of it all, it just seems natural. If there was one takeaway from our conversation with Clark, it’s that we really ought to experiment with our foods and beers a bit more. A random lager is fine with whatever, but when you discover those ideal flavor combinations, they’re mind-blowing. ngonzales@durangoherald.com]]></content:encoded>
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