In the debate of the week, NY Times wine critic Eric Asimov challenges San Francisco restaurants: If you're so devoted to local ingredients, why are your wine lists dominated by European bottles? (The same could be said for many Seattle restaurants.) The response from one sommelier: European wines simply pair better with food. The article is causing a flurry blips and tweets on the internets, with critics like the SF Chronicle's Jon Bonné asking in return: Is the problem local sommeliers or local winemakers?
God bless Slate's "Green Lantern" series for researching the eco-food questions no one thought to ask. Today's article: Given the energy required to make tofu, is it greener to eat soybean curd than chicken or wild seafood? Not as much as you may think.
A serious quandry for beer lovers: Who's going to make Trappist ales in Belgium now that the Trappist monks are aging and dying off? If you've ever wanted to make a pilgrimage to the monasteries that produce your favorite beers, now's the time.
If you were looking for an six-hour side project to do this weekend while you were, you know, sewing your four kids' Halloween costumes and re-sanding your hardwood floors, Russ Parsons' four-pork, slow-cooked ragu sounds absofrickinglutely amazing.