Mouthing Off

By the Editors of Food & Wine Magazine

News Feed

The next time you’re debating between a side of french fries or green salad with your burger, you can choose the fries with a clean conscience, in the name of the environment.

Wine Intel

Recently, the Sonoma County Winegrape Commission announced that it wants every single vineyard and winery under its purview to be certified sustainable within the next five years. Here, F&W's Ray Isle on what that will mean.


Kate Krader's motto this year is "Don't Throw That Out." Several smart chefs and food professionals are way ahead of her. Check out what they're doing.

Expert Lessons
Chef Fredrik Berselius of Aska. © Jasmin Sun

Chef Fredrik Berselius outside Aska, located inside Williamsburg's Kinfolk Studios. © Jasmin Sun

As one of the hallmarks of New Nordic cuisine, foraged ingredients are now trending in restaurants across America. But Swedish native Fredrik Berselius, chef at Aska in Williamsburg, Brooklyn, has been eating wild produce since he was a kid growing up in Stockholm. This afternoon, as part of Brooklyn’s Food Book Fair (which runs through the weekend), Berselius will take part in the show-and-tell Food + Foraging panel. “There have been a couple of scares, where I’ve been like, ‘Uh-oh, was that not so good to eat?’ But usually I’m more concerned with running into mountain lions.” »

The Hunger Games
Katniss Everdeen in The Hunger Games

Copyright Lionsgate Entertainment

There are so many reasons to anticipate tomorrow's release of The Hunger Games movie, which is based on the first book in a trilogy by Suzanne Collins. Here's what we'd like to know: Will 16-year-old heroine Katniss Everdeen emerge as a poster child for sustainability?



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