Monday, February 28, 2011

Maine Mid-Winter Round Up

Restaurant Week, Chef Awards, Comfort Food, Local Eating & Maine Food Producers


Why spend time in 2011 celebrating our state's edible bounty? The answer is obvious. Between good food, talented chefs, indigenous food harvesters and innovative food producers, the state is rich with opportunities to enliven your plate and palate. Sure, it's winter, but no month of the year is an exception. This month, a best chef nominee, the best blueberry cake recipe (ever) and a late winter culinary pick-me-up known as Restaurant Week is making Maine praiseworthy in the culinary arena.


Restaurant Week & The Art of the Dessert

A two-week celebration of Maine's restaurant scene is underway. For a town teeming with opportunities to eat out, it might seem every week is Restaurant Week. But this one's official, and it continues through March 12 with events, specially priced three-course menus, and a showcase of Maine food in every corner of the state's own foodiest town. There are approximately 80 participating restaurants to try out this year, making it as difficult as always to choose where to hang your napkin for the evening.

As part of this auspicious food occasion, Maine’s pastry chefs, confectionery makers and bakers are invited to participate in Maine Restaurant Week’s The Signature Event™ How Sweet It Is Dessert Competition. The contest is open to professionals currently employed in Maine as a baker, pastry chef or confectioner. Act fast—it’s tonight from 5-8 pm in Portland. Wild blueberry grunt, anyone?

Maine Comfort Food Uncovered

In March, all Mainers desire a little comfort, and the March issue of Down East magazine has a timely spread devoted to comfort food. Maine reigns when it comes to those foods that make us feel like we're back in grandma's kitchen and allow us to partake of the best of the state at the same time. This month, they spark ideas for adding Maine lobster to your morning eggs. They've also sourced the state's heartiest pub food, (again, a Maine area of expertise) and given special attention to the quintessential comfort food (and wild blueberry delivery system), pie. Also highlighted, along with the coveted recipe, is a Melt-in-Your-Mouth Blueberry Cake from Maine's own Marjorie Standish (ask your mother), arguably as the best known to man or woman.

Eating Local - A Maine Mission

Further up the coast in Belfast, the Eat Local Challenge is in full force during the month of March. If you're local, you'd know it as the semi-annual challenge that is sponsored by the Belfast Co-op and its co-sponsors. It was created to encourage Maine residents to buy and eat Maine-grown, raised and harvested food. Make a purchase at the co-op and check your receipt to see what you've spent on local food. (Spend at least $15 on locally grown food, and be eligible to enter a drawing for a basket of local food worth $100.)

If you are looking for more local food information, get it at Eat Local Foods. They are working to change the way we eat and what we buy by urging a shift toward locally-based food systems. Find food events, classes and winter markets.

Best New Chef? Oui!

There is a long history of excellence when it comes to chefs in Maine. This year, count Chef Geoffroy Deconinck of Natalie’s at the Camden Harbour Inn as going for the culinary gold. The Camden chef has been selected to compete for the title of 2011 People’s Best New Chef, a new national award from Food & Wine magazine in partnership with CNN's food blog Eatocracy.

According to press, he was recognized for his "innovative approach to traditional French cuisine, honoring the principles of local and seasonal availability." Deconinck would be one of 100 fab chefs across the US taking the honor. There's still time to vote, if you've got first-hand knowledge of his expertise: vote at Food & Wine through March 1.

Support from Kitchen to Grocery Store Shelf

Maine food production is a robust arena of gourmet malt balls and lobster dog treats.  Luckily, there's The Maine Food Producers Alliance, a resource for those seeking great food products from the state and for food producers seeking support by way of member workshops, networking opportunities, marketing channels and strategic partnerships. Sure, they help provide visibility for dried wild blueberries manufacturers and wild blueberry chutney producers but we're not biased. That's just the tip of the iceberg. Members are currently preparing for nation-wide trade shows such as The 27th Annual New England Products Trade Show is taking place in March, a gathering of manufacturers and specialty food producers. Be a member, find a member, and sponsor or attend their spring Summit -- it's all on the MFPA website.

Got Maine food news? Share it by e-mailing editor@wildblueberries.com.

Wednesday, February 23, 2011

Double Rainbow: What We Talk About When We Talk About Color


One of the best ways to stay healthy and prevent disease is to eat from the rainbow. That means choosing foods that represent all the colors of the spectrum. Research continues to pile on the evidence to support the color concept. In fact, in tests conducted on rats fed different colored diets, rats fed a strictly white diet not only didn't thrive, but they died—within three months.

The greatest number of healthful compounds can be found in the most colorful foods. Naturally bright hues prevent aging and disease and keeping our brains, our skin, and our hearts healthy. Available to our cavemen counterparts and on colorful, noticeable display to birds and animals, color sends a clear signal: nutrients can be found here. But what are we really taking in when we eat colorful foods? 

Color 101

Plants are colorful because of pigments, which fall into two categories: carotenoids and anthocyanins. Carotenoids are at the yellow-orange-red end of the spectrum. They are found in foods like carrots and tomatoes and are also in leafy greens (they're just covered by the green of chlorophyll). Anthocyanins are at the red-blue end of the color spectrum. There are over 300 types of anthocyanins, and they are found in a lot of the foods we eat, but they are on brightest display in berries and deep blue and purple colored fruits and vegetables.

Pigments serve as a food's own personal SPF. They block the UV light that they are exposed to every day, protecting themselves from the free radicals that are produced by the sun – a result of photosynthesis. Just as they protect the plant, so do they protect us as when we eat them.

Just for Hue

Anthocyanin pigments give blueberries their intense blue color – a hue that is almost black, especially in high skin-to-pulp ratio wild blueberries. Blueberries can have as many as 25-30 different types of anthocyanins, and they have them in large concentrations. In studies, rats fed these colorful blueberries were shown to have better physical performance, better communication, fewer damaged proteins in the brain, and better cognitive function.

Recently, new Parkinson's research has determined a connection between anthocyanin and Parkinson's disease. Scientists found in preliminary research that the flavonoids in berries could be a key to prevention. While general flavonoids found across many different foods showed a positive link to prevention in men, anthocyanins found in blueberries protected both men and women from the disease, leading researchers to believe that anthocyanin-rich berries made the difference.

Anthocyanins and Cholesterol

Anthocyanins have been found to prevent a key step in atherogenesis: oxidation of low-density lipoproteins, or LDLs. Red pigments seem to retard the bad cholesterol and reduce platelet clumping, which guards against clots.

Anthocyanins and Blood Vessels

Anthocyanins also act as powerful antioxidants, known to fight aging, cancer and heart disease.  They have been found to prevent oxidation which has implications for vascular disease, and they have also been found to relax blood vessels, reducing chances of heart attack.

Anthocyanins and Cancer

According to cancer prevention research, anthocyanins can inhibit the growth of tumor cells by slowing the growth of pre-malignant cells, and encouraging cancer cells to die off faster. They are also found to have an effect on reducing the precursors that initiate cancerous tumors.

The journal Molecular Cancer found that a special anthocyanin found in the skins of deeply colored vegetables and berries known as Cyanidin-3-glucoside (C3G) can contribute to decreasing the health-damaging free radicals, and new studies have found that anthocyanins found in black raspberries may inhibit colon cancer cells.

Color Your World!

If you are looking to increase your anthocyanin intake, and you should be, look to berries: wild blueberries, black berries, black raspberries and chokeberries top the list. Other great sources include red grapes, blackcurrant, and eggplant.

A surprising source for anthocyanins is black rice rumored to increase in popularity 2011 (along with mobile TV and bolder beer) due to its Mediterranean diet cache combined with its high anthocyanin content. It's just one more way to start embracing color by putting an anthocyanin-rich rainbow on your plate.

Wednesday, February 16, 2011

Fruit Inspired International Fare

Colorful Plates for Every Meal of the Day

We are deep in the mid-winter doldrums and it's the perfect time to check in on your nutrition.

Are you meeting your serving requirements for fruits and vegetables?

Have you been relying on a fruit cup as an afterthought to accompany a meal in an effort to meet your servings?

Worse yet, have you been thinking of blueberries and other fruits as simply a garnish rather than a valuable featured ingredient in your meals?

If you answered yes to any of these questions, it's time to jolt your thinking from same-old to colorful-new.

We've highlighted the unusual and the exotic in recipes that take their inspiration from all over the globe to create nutritious and indulgent meals with an international twist. These recipes, some of which are new arrivals to WildBlueberries.com (recipe-central for unique, nutritious mealtime ideas), will jump start your mid-winter cooking ennui. They feature the powerfully antioxidant-rich wild blueberries (in addition to some other fruits and vegetables) in a way that showcases their versatility, color and palatability.

Starting with an all-American breakfast and ending with a captivating dessert from a country known for its extraordinary cuisine, we've constructed the ideal day of international wonders on a plate. All dishes are easy to make and feature real food, along with some underappreciated tastes. Of course, this is just and example of how you can infuse your meals with a little dynamism – search through other wild blueberry recipes by meal and occasion and fill your days with intercontinental delish.

Have a delicious trip!


Breakfast:  Sweet Wild Blueberry Omelet Rolls

Start the day in the States! This is not your grandmother's egg dish, but they are still quintessentially American. Farm-fresh eggs and wild blueberries from a Maine or Canadian barren come together to appeal to your early AM sweet tooth. It's a unique take on a breakfast roll-up that gets your day going with a serving of fruit right from the starting line.


Lunch: Mini-Naans with Wild Blueberry Pear Marmalade

We love this Indian-inspired dish: Low-fat yogurt and a colorful pear and wild blueberry marmalade makes a wonderful light lunch or snack (perfect to follow a breakfast of satisfying omelet rolls) in conjunction with homemade min-naans (made ahead – there will be rising). It's a perfectly on-trend dish, as naan is a popular side or pizza foundation for those who love it and want to save calories (they can run under 100, depending on the size).

Snack: Kumara Crisps with Wild Blueberry Vanilla Chili Marmalade

Discover New Zealand's sweet potato – a bright yellow gem from down under, it is known to be rich in antioxidants and high in vitamins, and it provides a nutritionally-rich snack in salads and as a side. This unique recipe, which requires peeling, slicing and frying (or baking), satisfies a need for chips in a delicious new way, especially when paired with a yogurt-based dip.


Salad: Quinoa Salad with Wild Blueberries

Quinoa, with its South American origins, is the food of the moment, lauded for its nutritive value. It enlivens this salad recipe which ends in an geographically eclectic mash-up thanks to the inclusion of zucchini and complement of Havarti and baguette. Say si, oui or you betcha to this healthy, hearty, veggie-rich salad with a zing of blue.


Dinner: Tandoori Chicken Sticks with Wild Blueberry Fig Sauce

Figs get there due in this light-fare recipe and make an ideal fruit combo in a dish that takes us East. This is an easy, low-fat entrée that wakes up dull chicken by skewering and bathing it in healthy, vibrant fruit.


Beverage: Wild Blueberry Caipirinha

Looking for a Brazilian kick? Look no further than a Wild Blueberry Caipirinh. Leveraging the health benefits of wild blueberry juice (not to mention the taste) with the exotic cachaça, a Brazilian liquor popular in tropical drinks, this cocktail is a fun, colorful way to start a special meal. At 180 calories, it's a special addition to a diet built on moderation, not deprivation. 

Dessert: Wild Blueberry Mascarpone Semifreddo

For dessert, head to Italy with a gorgeous, indulgent semifreddo awash in bright color. With a hint of chocolate, a generous helping of marscapone, and garnished with pistachios, wild blueberries and mint, this dessert takes fruit to a whole new level of amazing.  What a way to kick off a color-inspired, transnational meal!


Find more recipes for breakfast, snacks, entrées, drinks and desserts that include wild blues and array of colorful fruits and ingredients.

Friday, February 11, 2011

Are You a Victim of the Healthy Snack Trap?


We are surrounded by nutritional food claims. Food labels, with their claims of high nutrients, lowered cholesterol, and healthier hearts are on practically every package in the grocery store aisle. The information provided on labels should help inform us as we make decisions that serve our health. After all, it seems as if more information would be better. But instead, all these food claims seem to be contributing to the confusion. 

When is a bar not a bar?

Even as some products are brought to task for having claims that are misleading, there has been an increase in junk food masquerading as health food, according to SupermarketGuru.com. The report has put bars and sticks – we know them as breakfast bars, power bars, energy bars, granola bars and cereal bars – in the nutritional hot seat, mostly because they are foods that seem like a healthy choice but can sometimes be nothing more than a sugary, chocolatey treat in innocuous bar form.

The truth is, just because something looks like a bar, doesn't mean it's not just a cookie.

What's more, these health claims seem to be effective. SupermarketGuru.com reports an increase in sales of bar-like foods. Double-digit percentage increases in sales have been found for health bars that have fat content, nutritional, calorie and fiber claims. In short, the bar business is booming. We love a rectangular food that sports packaging that says it's healthy.


Treat trickery

It's one of those health conundrums. We want to think we are doing the right thing by choosing a snack that is good for us. But bars are far from the only food to blame. For instance, cereal boxes are notorious for having health claims, but depending on what you choose to eat (or serve your kids) for breakfast, that bowl might be no better than starting the day with a doughnut, says a study from Consumer Reports. According to the study, twenty-three top breakfast cereals marketed to children in the US are more than half sugar by weight, even though they received fair scores based on nutritional values. "Kellogg's Honey Smacks and Post Golden Crisp have more than 50 percent sugar (by weight) and nine others are 40 percent sugar or more," the report says.

Consider the claims that surround us when it comes to chocolate. It's called a superfood and is lauded as being as healthy as fruit. But those claims are limited to dark chocolate. And while the benefits are legit, it doesn't always mean it's the best choice. As a recent article in CalorieLab points out, "A fudge brownie has more fiber than chicken broth; that doesn’t make it just as good for you."

The fraught world of food labeling may be to blame for what the Center for the Science of Public Interest term "food labeling chaos". They call for standardizing labels, realistic serving sizes and more prominent calorie and nutritional information that will facilitate, not obfuscate. Until then, we must navigate these food mazes on our own, and filter the healthy foods from those that just say they are.


To the Rescue: Fruit & Veggie Alternatives to the "Bar"

If you've got a tendency to turn to the less than healthy "snack bar", try some new moves – over to the produce aisle. Let's face it: those foods without packaging don't have nutritional claims, and that means fruits and vegetables are always a positive choice. And, they can fill the urge to snack in a healthier way if you are relying too much on the bar. (Also, frozen fruits and veggies fit the bill, even though they come packaged. They are just as nutritious as fresh, and the ingredients list, if you choose reliable brands, should consist of a single item.)

If you're seeking energy:

Energy bars promise a boost during the mid-day slump, but "energy" often simply means "calories", and any calorie will provide at least a temporary boost. Opt for snacks that are a natural source of energy and provide nutrients that truly keep you going. High energy fruits include bananas, strawberries, and pineapples. Wild blueberries, with their high level of antioxidants, vitamins and nutrients, are known to protect against fatigue and are a reliable "brain food" that can provide a clarifying boost. Cabbage and spinach are thought to rank high in energy creation: try bok choy or a cup of broccoli.

If you need it pre-packaged:

We love the bars—they can be carried easily in a purse or even a back pocket, and they are always in that handy wrapper. But is there a better wrapper on earth than the banana? The apple? The grape? Some fruits that have ease of transport and require a single utensil are the kiwi (snack by slicing in half and dipping in with a spoon, like fuzzy fruit cup) or avocado (also spoonable when cut in half and sprinkled with a little lime – thanks, nature!). 

If you don't have time for a sit-down meal:

If it’s a speedy meal you're in need of, a smoothie could be the answer. If chewing is required, opt for a wrap – snug up your favorite fruits and nuts with schmear of peanut butter, and wrap it all up in a tortilla. Hummus and veggies make a satisfying mini-lunch or snack as well if you are desk-bound.

If you're looking to fill your stomach:

A high-fiber diet can help reduce the risk of heart disease and diabetes, but fiber is also desirable because it's filling. The highest fiber fruits?  Apples, avocado, bananas and berries. When it comes to veggies, fiber stars are beans (yes, they are vegetables), and tomatoes.

If you just like things that taste like cookies:

Sure, we say it’s just convenience, but it may be that we love a granola bar because it resembles a cookie, in more ways than one. If you've decided to cut back on cookies-by-another-name, try making your own trail mix. It's sweet, crunchy, and low fat grains and nuts provide the cookie-like crunch. Or, embrace foods you can love just as much as a cookie. Go for fruit salads made with fruits that seem like indulgences, like pineapple, papaya and melon. Spoil yourself with hummus or Greek yogurt dip for veggies, or bake up some kale chips or baked sweet potato fries for veggie-based snacking.

Livestrong.com has some Healthy Alternatives to Snack Foods.

Step Up to the Bar!

You can always make your own – Eating Well offers up Fruit Pecan Granola Bars, Almond Honey Power Bars and Apricot Walnut Cereal Bars as homemade alternatives to the packaged variety.



Tuesday, February 8, 2011

Campaign Fetes Real Food in Feb, Not Fake

In a month crowded with mixed eating messages, a new campaign is turning up the volume on the message of real food.

In response to "National Snack Food Month", 20ate suggests—that is they urge—OK, they implore you to take a side the in battle of voices promoting unhealthy, processed edibles vs. those promoting real, unprocessed food – and support alternatives to the fattening, nutritionally empty cheese puff and its unhealthy cousins during the month of February.

The baffling thing about the promotion of the dubious "National Snack Food Month" which 20ate outs as being backed by snack food giants, is that it comes on the heels of a desperately important message from the government that The New York Times calls the "bluntest nutritional advice to date".

These new government recommendations include drinking water instead of soda, filling up on fruits and vegetables, and cutting salt to 1,500 milligrams per day. The goal was to make advice to the public unambiguous and eliminate the possibility that recommending eating more veggies meant putting toppings on pizzas and burgers.

Noshing on extra helpings of cheesy, salty, or spicy balls, strips, or squares is not part of the recommendation, and that ironic timing of celebrating snacks in a nation facing dangerous obesity and health data is part of what kicked off 20ate, an effort of Kitchen Gardeners International that recommends "doodle detox" instead of heeding powerful pro-snack messages. KGI, a nonprofit group of gardeners and gastronomes, is devoted to the cause of global kitchen gardening and feeding people healthy food from a healthy planet – a message clearly missing from a month seemingly devoted to promoting the eating of snack food.

You can join the effort to fete fruit, not fakes at 20ate.

Got what it takes to be a Kitchen Gardener? Recent posts from KGI include a recipe for Steamed Snow Pea Greens with Ginger and Garlic, a blog post about School Gardens, and a one about filching crab apples in Portland Maine (for a good cause – cider!).

Wednesday, February 2, 2011

Infatuated with Food in Maine?

The Best Local Bloggers Help You Digest It All

When it comes to food, Maine is an embarrassment of riches.

- We enjoy indigenous foods, including fruits, vegetables, seafood, and local food products used by home cooks and local chefs alike.

- Those who live in and around the "foodiest small town" in America (according to a 2009 article in Bon Appétit) enjoy seemingly endless options in Portland area restaurants with award-winning chefs committed to advancing the state's local food movement.

- We have access to farm fresh foods, thanks to markets and private sellers offering their summer bounty and fall harvests. And, fresh foods and wares are available even now – in the dead of winter – as evidenced by winter farmer's markets in Portland, Brunswick, and other areas of Southern Maine.

If you love food and have a passion for your native or adopted state, you are in good company. The state has a robust online community of food photographers, authors, cooks, reviewers and food observers that range from the spoon-wielding foodinistas to the spatula-challenged.

Want to dig in? We've done the foodie footwork for you. We've unearthed an active crop of local bloggers that provide the recipes, dishes, reviews, and pure food hedonism to give you your food fix. Here are our Top Ten Maine Food Blog picks in alpha-order, and a taste of their offerings – consider it a digital amuse-bouche.

1. Appetite Portland

With unconfirmed local lore holding that Portland has more restaurants and bars per capita than just about any other U.S. city, that's a lot of dining. It's a task handled with aplomb (and occasionally a plum) by Appetite Portland, which has the lock on around-the-town dishes, recipes and oddities. Blogger Dawn Hagin is dedicated to documenting the "delights of this city’s restaurants and food stores" and presenting all that's good in the foodie city.

 Just a Taste...

East End Love Affair catalogues what's to love about Bar Lola, complete with course play-by-play. It's not a love-fest – it gives the delicious as well as the less than perfect.

Portland’s Winter Culinary Wonders offers a nice soul-warming sampling of winter fare from around the city, from Borscht (Karmasouptra) to Baked Beans (Front Room).


2. Baked in Maine 

This blog is strictly personal – that is, it features gourmet dishes from the blogger's kitchen and her experience facing the stove. In the spotlight is a palatable food triumvirate of the usable, the delicious, and the healthy, including no-frills food picks, tidbits, how-to's and recipe guidance.

Just a Taste...

Red Velvet Cupcakes with The BEST Cream Cheese Frosting - A post title that pretty much says it all.

Simple Brick Oven Pizza at Home (Greek Style!) offers all you need to know for a smashing Italian-style evening, brick oven or not (yes, a cookie sheet will do).

3. The Blueberry Files

From salads to comfort foods, blogger Kate keeps her eye on what's delish around the Portland area. Recipe picks mix it up with an appraisal of local fries and burgers. Being less than nutritious doesn't disqualify any dish from being dished about. (Hey, are those blueberries wild?)

Just a Taste...

Shaved Brussels Sprouts Salad - A great mashup of a local restaurant's salad recipe assembled at home with veggies from nearby Snell Family Farm.

IHOP Country Fried Steak - A rave review-slash-gush of a local eatery that slips under the radar on snootier sites.

4. Food for Thought

OK, no rewards for most unique blog name, but John Golden has been around the (butcher) block. His digital missives are part of the MaineToday.com family of blogs, and in his role as a bona fide foodie, he holds forth on the best ingredients, dining experiences and tastes that permeate the city.



Just a Taste...

The Secret to Perfect Macaroni and Cheese Recipes includes an evaluation of a version from a local restaurant that features chunks of lobster and shaved black truffles.

From the Sublime to the Sub Prime - Deep dishing on the top guns of the city's restaurant scene without fear or favor.

5. Food Madam

If you love the first meal of the day, you've hit pay dirt. The Food Madam is also author of The Art of Breakfast published by Down East Books, and is responsible for giving us Chocolate Ricotta Pancakes, complete with Grand Marnier syrup (gasp). She's serious about breakfast, but her blog covers all day parts. Recipes, flanked with plenty of hedonistic photos, complete the coverage. Let the drooling begin.


Just a Taste...

Homemade Gnocchi - Spoiler alert: they were a success.

Maine Blueberry Malted Waffles… We couldn't resist. A piece of art on the page and on the plate.


6. From Away 

 

Adapted recipes, cooking, eating and observing from the relocated and loving it. From Away dedicates an entire section to sandwiches, a household passion, with crazy close ups your inner Dagwood will get lost in.

Just a Taste...

Today’s Sandwich: Egg, Cheese, and Prosciutto (Ohno! Cafe) - In love with the sandwich? Welcome to nirvana on rye.

Homemade Cheez-It Crackers - Possibly the snack discovery of the year.

7. Plating Up

 

This is the "official" blog of Maine Food & Lifestyle, and its writers are advocates of regional cuisine and buying local. The MFL site and newsletter features cuisine-related highlights from all around the state, but the blog is strictly dishes –  recipes of prime delish always with a local angle.

Just a Taste...

Roasted Peaches and Plums with Cookie Crumble - Taste and nutrition in equal helpings.

New England Goulash - Geographically on message and culinarily delightful.

8. Portland Town

More visual documentary than reading material, this blog is penned and sanpped by a local Portland photographer. If you like to peruse original shots of food in its natural habitat and want to feel like you're part of the local scene, DoDa! (so called) is your man.

Just a Taste...

 Vignola, Beer & Cheese Event, What A Concept! - Case in point from a downtown dining destination.

Maine Lobster Chef of the Year - A visual delight for those who love lobsters and the sorts of dishes that they can turn into.

9. Starting to Cook
 

This humbly titled blog has a photography focus. Think "Thirteen Ways of Looking at A Blackbird" as seen through the lens of someone hungry. Desserts, main dishes, breads…it’s all here.

Just a Taste...

Maine Blueberry Muffins - They had us at blueberry: the secret to a better blueberry muffin revealed.

Zucchini Grinders -Vegetarians, rejoice.


10. Sweeter Salt

Our final entry, this inclusion is kind of irresistible. Local resident sweetersalt muses on the food and fashion life, while proclaiming a commitment to being anti-lettuce. She's forgiven, due in large part to her zest for life and her ability to extol the virtues of banana smoothies and white tanks equally. 

Just a Taste...

Quinoa Salad with Squash, Basil and Almonds - A breezy take on a tasty recipe.

What Kind of Plaid is That? - Pure anecdote accompanied by a full length snap in tartan. Did I say this was irresistible?

Finally, while not a blog, the newsletter from the town's authoritative food and book source Rabelais is a fantastic way to stay on top of local cuisine, cookbooks, food writing and local food events in the state and everywhere. Sign up directly on their site.

Got a favorite blog that speaks to your foodie side? We're listening - post a comment!