NYT

The Dining & Wine section of the New York Times continues to impress me with the quality, range and depth of articles they put out. Such topics include not only food and drink, but also urban/home gardening, composting and other issues related to the growing "good food" movement.

Consider the following:

• a 2 acre urban garden supplementing the diets of 10,000 people with fresh, locally grown produce
• the elements of a perfect burger

• beer cocktails--WTF, mate?
• Take beer into your own hands: grow your own hops
• Seal, anyone?
  

And they have some nice photography, as well:

home-made bread & sausage

hand-stuffed sausages & potatoes roasted in goose fat


braised leg of lamb