Executive Dining: Boston's Green Dining Scene The Wall Street Journal, July 2008 Conversations about product-packaging reduction or your company's pending LEED certification may be harder to swallow over a plate of bluefin tuna or at a restaurant that serves imported bottled water. For those closing eco-deals – or just keen on being "green" – Boston is among the more eco-friendly dining destinations. (read more)
		Behind the Green Chef ChewsWise.com, July 2008 While menu-boasting of shade grown organic coffee or juicy grass-fed burgers topped with local artisanal cheese is often the easiest way to identify a restaurant that's going green, the real impact comes from changes in the back of the house. (read more) Should I Order the Salmon? ChewsWise.com, June 2008 When a hungry kid is tugging on your t-shirt, it's hard to explain that farmed-raised salmon is not the same kind of salmon he was dreaming about. So true confession? I gave in, and in a few greedy mouthfuls he had polished the plate, while my own appetite diminished and a load of guilt set in. I tried not to think about the sea lice. (read more) Urban Fishing ChewsWise.com, June 2008 Talk about angling for a view. Who knew New York Harbor was home to striped bass, bluefish, fluke and the occasional albacore tuna? Apparently, plenty of New Yorkers did. There are now nearly 120 fishing spots within the city's five boroughs, and state officials say the fish caught there is safe for consumption too. (read more)
		The Popular Crowd Where Boston, July 2008 Whether you're sightseeing at some of the most compelling historic spots in the country, or are here to catch a glimpse of our powerhouse Red Sox, one thing is certain—you're gonna need to eat, and we're pretty sure we know where your hotel concierge is going to send you. So we've investigated our city's beloved tourist traps to give you the scoop on what you really shouldn't miss.
		Dehydrators Deemed Worthy Sante, June 2008 The kitchen at Tony Maws' Cambridge, Mass. restaurant, Craigie Street Bistrot, is best described as tightly controlled and efficient. Try to squeeze more than four kitchen crew in the space, and they'll be bumping more than elbows. So when Maws decides to dedicate some valuable countertop real estate to an appliance, you know it has to be one that pulls its weight. In this case, it's his dehydrator that's been deemed worthy. (read more)
		A 'Tapanese' Twist, Japanese Cuisine Gets the Tapas Treatment Wall Street Journal, April 2008 Arizona chef Nobu Fukuda serves small plates that are his twist on Japanese kaiseki – the formal multi-course meal, where attention is paid to the smallest of details with the goal of creating harmony. (read more)
		Environmental Eats: NYC's Green Concessionaires Parks & Recreation Magazine, May 2008 For the popular, ivy-covered Shake Shack, being green meant far more than just being located within New York City's Madison Square Park. It meant the hamburger joint was willing to take a fine-toothed comb approach to their operations, and they're not alone. NYC's Department of Parks & Recreation wants to lighten the carbon footprint of their nearly 600 concessions.
		Local Wines in Massachusetts? You Bet! edibleBoston, Spring 2008 For many Massachusetts consumers, wine simply isn't the first thing that comes to mind when they're seeking out locally-grown – a reality local wine makers are actively trying to change. (read more)
		Skin Deep — Dan Lachman Wants To Pimp Your PC Geek Monthly, April 2008 At the jammed Boston Bazaar Bizarre, this 21-year old fit right in with the crafterbater crowd. Only instead of stuffed felt monsters or groovy handmade bags, Lachman's booth was swarming with customers trying to snatch-up one of his hipster laptop skins.
		Cleaning Up The Kitchen Where Boston, March 2008 We know being environmentally conscious is easier on your home turf than it is on the road, but when it comes to dining, Boston's hearty selection of green-friendly restaurants mean getting a side order of sustainability is easier than ever before.
		Divine Providence NewEngland.com, March 2008 Serendipity may have brought Louella Hill to artisan cheesemaking, but this Arizona transplant may just be the littlest state's most remarkable food activist. (read more) The Root That Ate Roger Williams NewEngland.com, February 2008 Wander around New England long enough, and sooner or later you trip on a story that's so bizarre you'll feel compelled to share it. Though, with this gem, we suggest a flashlight pressed up against your chin for better effect. (read more)
		Take A Chowder edibleBoston, Winter 2008 No other food may be more connected to New England than chowder. Its flexibility has ensured its role as a staple dish – part of our collective common experience. And while its roots stretch back to the late 1600s, there's plenty of evidence of our modern love for the meal. (read more)
		Power Tables - Caucus Cuisine: Where Obama, Romney, Edwards and local big-shots eat in Des Moines. The Wall Street Journal, December 2007 During campaign season, as long as hungry customers and political staffers keep arriving, chef and owner George Formaro keeps the kitchen humming well past closing time at this see-and-be-seen restaurant. (read more)
		Chefs At Home: Braising For A Better Bird The Wall Street Journal, November 2007 Cleveland-based Douglas Katz, known for using local ingredients, makes chicken with a comfort-food twist. (read more)
		Is That Fish On Your Dish Really What You Think It Is? Sante, December 2007 Mislabeled fish, either by accident or through unscrupulous practices isn't a new phenomenon, but those in the industry say they are noticing a rise in occurrences. Part of the reason is a combination of diminishing fish supplies and rising prices. Mind Over Matter: Smart Restaurant Remodeling Sante, December 2007 It's complicated, expensive, filled with important details, and make no mistake about it – missteps are going to cost you. But do it right, and you can reduce the time your operation is closed; come in close to budget, and have spectacular results that will likely jam the house.
		Eat Yourself A Merry Little Christmas Misstropolis, December 2007 We like to think that we're the thoughtful types here, and of course you've been on our minds. So our little gift to you is to jettison that pre-holiday panic. We've hand-picked a half-dozen tasty local tidbits that are practically guaranteed to make your food-obsessed loved one swoon with joy and delight. (read more)
		Whey-In Misstropolis, November 2007 File this one under weird, but true. Jasper Hill Farm's Bayley Hazen - a raw cow's milk blue cheese is fabulous with a hunk of chocolate. And it's not bad with a strongly flavored buckwheat honey from Washington state, either. How do we know this? We talked cheese-and-food pairings with some of the top cheese whizzes around. (read more)
		Managing the Empire Sante, September 2007 Operating a single restaurant is challenging in its own right – but multiply that by numerous locations, plus perhaps a catering company, a launch of consumer products, or television stardom, and management efforts can get downright heroic.
		Dining Out Safely Pregnancy Magazine, September 2007 Regular news reports about food scares are enough to make anyone queasy, but when nibbling for one becomes nourishing two, dining out quickly gets complicated.
		Just a Taste: Huitlacoche The Boston Globe Magazine, September 2007 A subtly flavored Mexican delicacy makes its way into Northern kitchens.
		Just a Taste: Go Fish The Boston Globe Magazine, July 2007 Lean, light, melt-in-your-mouth Copper River coho salmon is a late-summer delight. (read more)
		Celebrity Chef With A Conscience Misstropolis, June 2007 This chef has long embraced the notion that local food is better, and that fishing and farming methods should be in synch with good environmental practices — check out how he was recently honored for his commitment to those principles. (read more)
		Hog Wild: Play Tastemaker With Niman Ranch's New Bacon Flavors The Boston Phoenix, August 2007 Smoky Niman Ranch bacon may have been on the menu at Elton John’s big 60th-birthday bash, but we’d bet a whole slab that the Rocket Man didn’t have the fab new flavors that the folks at Niman just launched. (read more) Caliterra's Copper River King Salmon The Boston Phoenix, June 2007 For just the briefest window this time each year, the mighty wild king salmon tussles its way up the 300-mile stretch of Alaska's glacier-fed Copper River. Catch it while you can. (read more) Fish Without Fear: Henry & Lisa's Natural Seafood The Boston Phoenix, April 2007 Knowing your safe seafood levels won't feel like a game of "Go Fish" anymore. (read more)
		Urban Curators Rhode Island Monthly, May 2007 Providence gets framed by a group of RISD students — all in the name of art. A Walk On The Wild Side Rhode Island Monthly, May 2007 Take a trip to a Cumberland farm where the wild (and edible) things grow. Neighbor: Elsie Foy Rhode Island Monthly, June 2007 Elsie Foy, owner of Rhode Island's beloved clam shack, Aunt Carrie's in Charlestown takes home the state's first James Beard Foundation's American Classic Award. Seeing The Light Rhode Island Monthly, August 2007 Rhode Island's own Steven Hamburg is the impetuts behind Wal-Mart's push towards environmentally friendly compact fluorescent bulbs. You Say Oyster, We Say Rhodoyster Rhode Island Monthly, August 2007 A new wrinkled-shell beauty may just ensure that we'll be slurping these local briny-babies for years to come.
		Dog Park Breed Bans: Showing Their Teeth Parks & Recreation Magazine, July 2007 Agencies struggle to find best practices concerning aggressive dogs.
		From Pig Parts to Whole Hog: Charcuterie's Many Forms EdibleBoston, Spring 2007 Local chefs are committed to keeping traditional charcuterie methods alive. (read more)
		Besieged by Requests: The Challenge of Charity Sante, March/April 2007 With pro bono solicitations soaring, restaurants get a grip on giving.
		The Spice of Life: Aleppo, Urfa & Paprika Warm up a Chef's Pantry Chile Pepper Magazine, April 2007 James Beard award-winner Ana Sortun's new cookbook is all about flavor, but when it comes down to her favorite chilies – discover what makes these three stand out.
		For the Allergic, Safe Dining The Boston Globe, February 2007 Celebrity chef Ming Tsai and some local lawmakers are trying to make dining out safer for those with severe allergies, but they're facing some tough opposition. (read more)
		Fat Goes Fit Sante, December 2006 It's turned into a daily deep-fried dilemma: A look at low lin oils in the nation's race to replace trans fats.
		Hell Night Chile Pepper Magazine, August 2006 On certain evenings, this mild-mannered restaurant catches fire. Part Mardi Gras, part Halloween, this is a profile of Chris Schlesinger’s East Coast Grill’s Hell Night tradition.
		Grass-fed Meat: What’s at Steak Sante, March/April 2006 Grass-fed meat is not simply a product. It’s a political and environmental icon, symbolizing the ongoing efforts of sustainable-food advocates. But how’s the stuff to cook with?
		Chefs Spice Up Food Tours The Christian Science Monitor, April 2005 A walking tour through Watertown’s “Little Armenia” with James Beard Award winner, Chef Ana Sortun. (read more)
		Families Choosing Unpasterized Milk The Boston Globe, April 2005 Despite potential risks, a number of Boston area families choose unpasturized milk. (read more)
		Make Way For American Caviar Slammed Magazine, Jan/Feb 2005 Necessity wasn’t the mother of American caviar, but it did precipitate its recent popularity.
		Tomato Squeeze: Shortage Hits Eateries Boston Business Journal, November 2004 – Front Page Dicey weather in tomato country triples prices. (read more)
		Field of Schemes The Boston Globe Sunday Magazine, February 2005 Doug Mientkiewicz is gone, but should he have left the World Series-winning baseball behind?Alan Dershowitz and Bill Nowlin debate. (read more)
		How to Break Up a Dog Fight The Washington Post, July 2005 Teeth-barring, fur-flying dog brawls can break out any place, but the growth of off-leash dog parks creates more opportunities for trouble. (read more)
		From Animal Advocates To Allies Parks & Recreation, January 2006 How to remove the bite from the bark of a dog park advocacy group. (read more)
	Do Right at the Dog Park Family Circle, May 2005 Dog park ettiquette means more than just cleaning up after your pet.
	Untangling Autism Boston Parents’ Paper, March 2006 Local experts continue hunting for answers – what’s the latest on cutting edge research and support in the Boston area.