food

Edibles & Potables: A horse is a horse of course of course

If you’ve ever patronized the ubiquitous Belgian institution of the frituur/friterie, the key phrase in this headline is not “horse DNA.” Rather, it’s “Belgian takeaway outlets,” which borrow the word “omnivore” and define it as “whatever fits in a deep fryer, animal or vegetable or mineral.” Horse DNA found in 27% of snacks sold in […]

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Edibles & Potables: How do you make change for an eel (pie)?

First published on June 18, 2023.  We visited A. Cooke’s Pie & Mash shop in Shepherd’s Bush, London, during a brief stay in the city in 2013. It was coincidence that D found a hotel owned by the Young’s pub chain in the very neighborhood where members of the Who grew up, just down […]

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Edibles & Potables: Mediterranean food is fine, so leave “diet” out of it (2026)

Let’s follow up. Your faithful digital editor’s pescetarianism has proven to be sustainable, for the most part. My vague culinary objective for the past five years, and probably long before, has been to steer my food intake toward a Mediterranean-style regimen, with vegetables appearing in greater quantities and meat, while permitted, consumed far more rarely […]

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Edibles & Potables: The myriad joys of Vienna’s Tram “D”

During my stay in Rome in 1985, a veteran Australian wanderer taught me a “wedding crasher” trick he claimed to have learned in Greece when not otherwise preoccupied with devouring skewers of souvlaki, cradling drams of ouzo, and ineffectually pursuing love near the Aegean (or was it beer?) beaches. The Australian said that he had […]

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Edibles & Potables: Food fads are not the same as food trends

Merriam-Webster cuts to the quick. fad (noun): : practice or interest followed for a time with exaggerated zeal : craze My deep personal antipathy toward faddishness predates the soullessness-on-demand atrocities of the modern era. However, it is possible that the chip on my shoulder grows heavier when temps are in the nineties, and my patience is tested. […]

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Edibles & Potables: The Portuguese oasis of Madeira (2018 & 2022)

 I head to a traditional eating house in the northern hills (of Funchal) called Casa de Pasto Justiniano. Here, espetada is cooked and served the old-fashioned way. First, the meat is grilled on bay laurel skewers in a hearth in the corner of the room. Then the skewer is brought to the table and hung […]

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Edibles & Potables: Obatzda, a Bavarian riff on beer cheese

It will suffice to say that there is no better way to spend an evening in Prague than to be guided by a native through the city’s warren of ancient alleyways and archaic streets, past numerous watering holes, places where the malodorous Czech beer cheese can, at least in high summer, be smelled a block […]

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Shahar Cafe is nominated for America’s “best vegan fast-casual restaurant”

In our ongoing “man does not live by porterhouse alone” category, Shahar Cafe (1127 Logan St. in Shelby Park) is included among the nominees for “Best Vegan Fast-Casual Restaurant” at the 4th Annual USA VegNews Restaurant Awards, by VegNews magazine. Shahar’s social media text: YOU GUUUUUUUYS we’ve been nominated for best casual vegan spot for […]

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Feasting at the street booths on July 4th in 19th-century New York City (reprise)

This post appeared for the first time in this space on the 4th of July in 2022, proving that we have all been here before, unless of course we haven’t. Happy Independence Day from Food & Dining Magazine.   As Archie Bunker once crooned, “those were the days.” Before microwave ovens, food trucks and UPS-airlifted […]

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Edibles & Potables: Let’s examine Italian s*x worker-style pasta

Headline titillation? That’d be rare. Almost as unlikely as the sight of me downing an ice-cold Miller Blah Life after a Sunday morning bicycle ride. Rather, we’re gathered here today to discuss the ideal edible vehicle for the Mediterranean ingredients I routinely crave: pasta “in the style of a prostitute.” Note that when someone says the […]

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Edibles & Potables: Remembering Mary Jane Rathbun, a.k.a. Brownie Mary (1922 – 1999)

“All human beings are practicing historians. We live our lives; we tell our stories. It is as natural as breathing.” — Gerda Lerner Food as activism? You’d better believe it. One needn’t care a solitary jot about psychoactive drugs like marijuana (it isn’t this beer-centric correspondent’s cup of hallucinogenic-infused tea, you know) to be fascinated […]

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The Foodie’s Guide to The Best Restaurants in NuLu

NuLu is Louisville’s culinary neighborhood, and we’ve spent years eating our way through every corner of it – and leading thousands of guests on our NuLu food and bourbon tours! We’re sharing exactly where to eat, what to order, and why these NuLu restaurants are worth the trip.

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Half-Peach Bakery & Cafe’s Vegan Chikn and Dumplings Soup makes PETA’s list

For those unfamiliar with Half-Peach Bakery & Cafe (170 Sears Avenue in St. Matthews), this introduction comes from the establishment’s web site. Influenced by her Chinese roots, her extensive travel and her time as a Southerner, Sue Zhao offers a unique menu of baked goods and savory meals that combine the bold flavors of international […]

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