Food safety inspectors furloughed during the federal government shutdown will be returning to work beginning Tuesday — but still without pay — so that the Food and Drug Administration can begin to resume inspections of some high-risk foods at manufacturing and other processing plants, the agency’s commissioner said on Monday. Food inspections — about 160…
VINALHAVEN, Me. — Vinalhaven is an island that does not want to be found. Getting there requires riding a ferry from the harbor city of Rockland that takes more than an hour and makes its last daily run at 3:15 p.m. The town has no airport, just an open field with a limp windsock. Cellphone…
Wölffer Estate Vineyard has gradually broadened its portfolio beyond wine to include other alcoholic drinks, like distilled spirits. It has a gin on the roster, and now, the winemaker and partner, Roman Roth, has created a brandy for Wölffer, something he has wanted to do for years. The spirit is made in a traditional copper…
The masterful tentacles of advertising and public relations have manipulated the American table for more than a century. Christina Ward, the author of “American Advertising Cookbooks,” describes the promotional cookbooks of the 1930s to ’70s to tell the story, but she covers a longer timeline, giving the history of cookbooks, of branded food products and…
About five years ago, Hitoshi Sagaseki opened J+B Design, a store in a garagelike space that sold mostly Japanese goods for the home, some clothing, jewelry and personal care products, as well as food items. Several months ago, he expanded the food component. Now, there’s a wall of Japanese packaged snacks, soup mixes, teas, spices,…
A slow, gentle poach in an oven isn’t as sexy as a fast cook over the jumping flames of a burner or grill. There’s no caramelization, no glistening black at the edges, no siren song of sizzling. But for perfectly silky chicken breasts, cooked without drying out or turning rubbery, a placid poaching is the…
Flavored butters present no real challenge for a home cook to make. But having several on hand is a convenience that Josh Green, who studied at the Institute of Culinary Education, understands. His company, Brooklyn Buttery, is the result. He uses butter from small farms upstate and in Vermont and seasons them with Sriracha, maple,…
The sommelier Daniel Johnnes — who for many years has run La Paulée, a multifaceted event covering Burgundy wines with tastings, seminars and meals — is doing much the same for Rhône wines with La Tablée. The event, from Jan. 30 to Feb. 2, includes a three-hour walk-around tasting (open to the public for $150)…
Thousands of craft beer brewers across the country have a problem: Sales are slowing, tastes are changing and stiff competition is coming from new directions. Wine and spirits have cut into market share. Cannabis deregulation looms. Despite a dozen years of growth in the industry, some people in the business are wondering aloud if the…
LONDON — Ever since European apothecaries began distilling gin and selling it as a cure-all in the 16th century, the juniper-flavored liquor has been revered as a medicine, vilified for fueling public disorder and consumed in a multitude of every-season cocktails. Now, it is stirring up a specialized tourist trade in the homeland of London…