Raw Milk Prohibition and the Rise of “Moo-Shine”: In the 1920s, alcohol was the prohibited drink du jour. Now? It’s raw milk. State laws in Wisconsin forbid selling milk to the public without pasteurizing it first. But some farmers in the dairy-laden state are setting up clubs that provide raw milk, also known as “moo-shine,” to members. These organizations don’t always flourish: Vernon Hershberger, a farmer who set up one such club, was recently put on trial after inspectors raided his farm and destroyed the milk they found. Meanwhile, raw milk advocates came to Hershberger’s defense.
National Parks Offering Healthier Food Options This Summer: Just because you’re on vacation doesn’t mean you need to take a vacation from eating well. Today, the National Park Service announced their Healthy and Sustainable Food Program, an initiative to offer healthy food and drink options at parks’ restaurants, snack bars, and stores. This doesn’t mean you can’t get a good, old-fashioned hot dog, however. It just means that you’ve got the choice of a salad to go with your fresh air and historic landmarks.
The Intricacies of Tipping for Food Delivery: We’ve all felt the panic in the moment when, standing at the door after the food has been handed off, it’s time to tip the delivery guy. Does the amount of money you give depend upon the mode of delivery? On whether the food is overpriced? On the time of day? Find the answers to all your questions in this helpful post about how to show your gratitude with gratuities.
The Greatest Fictional Bartenders: Some of the greatest characters of fiction have been bartenders, so First We Feast put together a list of their favorites. From the bartender of the “a guy walks into a bar jokes” to the girls of Coyote Ugly, these drink-pouring, not-real people know a thing or two about how to serve with style.
Assistant special issues test cook Cecelia Jenkins transfers cut-out shapes of sugar cookie dough to a baking sheet while working on a recipe for this year’s Christmas Cookies issue. Yes, we’re perfectly aware that it’s early June, but in order to meet our publication deadlines, we’ve got to start working on our recipes months in advance, no matter what the season. (Besides, is it ever really a bad time for cookies? We think not.) See more behind-the-scenes photos at: http://bit.ly/o0qi36
Infographic: What Colors Your Food?: The brightness in your Wild Berry Pop-Tart is due to food coloring, a $1.5 billion industry previously comprised of mostly petroleum-based, synthetic colors. Recently, however, due to a 2007 study that linked six artificial colors to hyperactivity in children, natural coloring options have gained ground: Right now the overall split of artificial and natural colors in North America is about 50-50.
4 Reasons to Put Eggs in Your Cocktails: The thought of drinking raw eggs isn’t too appealing, but when mixed correctly into cocktails they can be delightful. Take a Ramos gin fizz, for example, which is a refreshing drink due to the egg white that is dry-shaken to produce a frothy foam. Mixed with fresh lime juice, gin, and orange flower water, the drink is perfect for brunches or hot summer nights. Take a look at these three other drinks featuring the humble egg.
The New Menu Star in New Orleans: Salads: The food of New Orleans conjures up thoughts of beignets, po’ boys, and other fried and fatty (and delicious) offerings. But a change may be brewing in the Big Easy, as many chefs have been featuring innovative salads at their establishments. Chef Phillip Lopez has begun to serve “Living Terrarium” salads at his restaurant Root, dishes that are mixes of flowers, foie gras, and dozens of other ingredients served in a deep glass bowl. And even at Megan Roen Forman’s Gracious Bakery and Cafe, the menu always features at least one salad. “For me,” she says, “after a day of working with bread, a salad is a great alternative meal.”
Wal-Mart to Source Produce Straight from Farms: Wal-Mart is aiming to offer consumers fresher produce by cutting out the middleman: The company plans to source 80% of of its fresh produce directly from local farms for area stores, according to Jack Sinclair, the executive vice president of the food business for Wal-Mart U.S. The move comes after a New York Times article in April stating that internal Wal-Mart memos showed the company was having issues due to “low customer confidence in its produce and poor quality.”