Each week on Munch Monster we’re going to feature a fruit, vegetable, herb, and anything else that catches the eye or palette that is in season. We’ll share with you the season each item thrives in, as well as recipes and ideas for using the fruit or vegetable. You’ll even find some items that are in season year round, or for lengthy periods of time, featured here. more…

Each week on Munch Monster we’re going to feature a fruit, vegetable, herb, and anything else that catches the eye or palette that is in season. We’ll share with you the season each item thrives in, as well as recipes and ideas for using the fruit or vegetable. You’ll even find some items that are in season year round, or for lengthy periods of time, featured here. more…

You should know the name Monsanto. It’s one of the few corporations in the world that I feel comfortable saying is evil. Personally I don’t hate corporations, but what Monsanto has done in the past and continues to do now is not only morally questionable but it puts our lives at risk. Monsanto is nearly single handedly ensuring the world eats nutrient poor food and farmers can only make money from government subsidies on soy and corn crops. more…

Recently SlashFood ran some lists of “Dirty Restaurant Tricks” where it was implied that there are common practices restaurants employ to save a buck. Reading through the lists would make any customer, or restaurant worker, disgusted. Not only that, but quite a few of the “tricks” have little to no cost saving effectiveness. They’re just disgusting. more…

The underage drinking debate continues on as a teen at Houlton High School in Maine brought to school a bottle of Fentiman’s Victorian Lemonade, which uses a fermentation process thus producing alcohol. The lemonade as served to the public contains less than 0.5 percent alcohol. Despite the FDA, an often dubious organization to be sure, determining that such low alcohol content is safe for all ages there’s a movement to get the beverage classified as “imitation liquor.” more…

This past Tuesday I was invited to attend a food show. Now before you go thinking this is like a Food and Wine Festival, it’s not. It’s really just a place for purveyors to hock their wares to chefs and restaurant owners. Not only that but one of these shows will really showcase how much processed and packaged products we’re being served at most restaurants. But there are gems to be found in all the madness, and Moody Blue is probably the best food find in recent memory. more…

Dining alone is one of the most solitary experiences a person can have. It’s a lot of “me time.” And if you’ve done a solo dining date then you’ve likely brought along a book or magazine. Something to pass the time. more…

When chefs create those daily specials they often go through the same motions a home cook might, except we may have ready access to ingredients on a daily basis the home cook simply does not. Plus there are small considerations to be made, such as the location of the restaurant. In central NY it’s nearly impossible to sell a feature dish without the tried and true starch, vedge, sauce combination. more…

It’s been a long time, but we’re still here. Why? I hear you asking (all 2 of you that actually still check out the site in hopes I’ll post something…anything). Well, the reason is simple: I still love food, and want to share that with you, readers. The problem quickly became a lack of direction. Then I went to work full time at an upscale restaurant and immersed myself in the professional food world. more…

Quick: What movie are you most looking forward to seeing this summer? I’m going to guess that a few of you threw out some Terminator and Transformers. Perhaps those with kids came up with Up or Night at the Museum 2. And for those foodies out there I’ll bet Julie & Julia was in the forefront of your mind. I don’t blame you, all of those movies look great. more…