http://www.newser.com/2008 - Newseren-usNewser Feed GeneratorTue, 07 Oct 2008 6:55:12 CDThttp://www.newser.com/story/39081/naked-lunch-maine-town-strips-diner-of-booze.html?refid=rss_all_defaultA Maine restaurant has been denied a liquor license over a promotion that encourages skinny dipping in a nearby lake, the Bangor Daily News reports. The offer promised a free sandwich to any diner intrepid enough to strip and take the plunge behind the Black Frog Restaurant. After numerous complaints and three arrests, the town rejected the establishment's liquor license when it came up for renewal.http://www.newser.com/story/39081/naked-lunch-maine-town-strips-diner-of-booze.html?refid=rss_all_defaultFri, 03 Oct 2008 13:26:33 CDThttp://www.newser.com/story/38827/oktoberfest-brews-gotta-be-poundable.html?refid=rss_all_defaultTo wash down sausages, sauerkraut, and pretzels, Oktoberfest beer must flow like a dinner wine: "Worthy of attention without demanding to be the center of attention," writes Eric Asimov in the New York Times. And with festive consumption measured in liters, it must also be "poundable." Asimov and a tasting panel sampled 24 Oktoberfest beers, judging them on their traditional Bavarian style. Some standouts:http://www.newser.com/story/38827/oktoberfest-brews-gotta-be-poundable.html?refid=rss_all_defaultWed, 01 Oct 2008 9:17:17 CDThttp://www.newser.com/story/38845/wheres-the-beef-being-butchered-in-the-kitchen.html?refid=rss_all_defaultBrooklyn eatery Marlow & Sons gets its pork by the pig and beef by the half-ton steer, and it's not alone in its whole-hog approach. A growing number of restaurants are sidestepping industrial meat all together, instead butchering entire carcasses right on the premises. There's some of the old "if you want something done right" mantra involved, but also a question of convenience, reports the New York Times .http://www.newser.com/story/38845/wheres-the-beef-being-butchered-in-the-kitchen.html?refid=rss_all_defaultWed, 01 Oct 2008 7:48:44 CDThttp://www.newser.com/story/38784/eat-less-or-the-icecaps-melt.html?refid=rss_all_defaultTo avoid catastrophic global warming, people need to cut way down on their meat and dairy consumption, a new report on climate change says. Four modest servings of meat and about a quart of milk a week are all we should be consuming, the Guardian reports. And the report urges government programs to limit emissions, because consumers won’t make these changes voluntarily.http://www.newser.com/story/38784/eat-less-or-the-icecaps-melt.html?refid=rss_all_defaultTue, 30 Sep 2008 13:19:40 CDThttp://www.newser.com/story/38549/if-you-cant-beat-em-eat-em-chef.html?refid=rss_all_defaultWhere most Spaniards see the ocean's roadkill, one daring chef sees entree, the Independent reports. Carme Ruscalleda, who has garnered five Michelin stars for her restaurants, wants to serve up jellyfish—16 tons of which washed up on Andalucia beaches last year—at her restaurant near Barcelona. "They really have quite a wonderful flavor and texture, crunchy but tender," she says.http://www.newser.com/story/38549/if-you-cant-beat-em-eat-em-chef.html?refid=rss_all_defaultSat, 27 Sep 2008 11:12:28 CDThttp://www.newser.com/story/38407/the-costco-effect-buy-cheap-spend-and-eat-more.html?refid=rss_all_defaultSure, warehouse stores are cheap: one exec says Costco marks up product at around 10%, compared to 20% at normal supermarkets. But, Neal Templin wonders in the Wall Street Journal , do bulk purchases actually save you money? “When there are more bagels in my refrigerator, I consume more of them,” he writes. “I think that's human nature. Call it the Costco Effect.”http://www.newser.com/story/38407/the-costco-effect-buy-cheap-spend-and-eat-more.html?refid=rss_all_defaultThu, 25 Sep 2008 13:33:07 CDThttp://www.newser.com/story/38096/in-berkeley-foodie-heaven-comes-with-side-of-fisticuffs.html?refid=rss_all_defaultNo risk, no reward, right? That’s the mentality of those who brave critical, even violent, fellow shoppers and draconian rules to browse the famed produce section at Berkeley Bowl, the most popular grocery store in the colorful California college town. Cart fender-benders are frequent as shoppers bolt down packed aisles, and line-cutters have been the target of punches and unripe avocados, the Los Angeles Times reports.http://www.newser.com/story/38096/in-berkeley-foodie-heaven-comes-with-side-of-fisticuffs.html?refid=rss_all_defaultMon, 22 Sep 2008 15:44:22 CDThttp://www.newser.com/story/37613/say-ciao-to-chianti-sip-this-red-instead.html?refid=rss_all_defaultIt's time to discover the pleasures of aglianico wines, writes Eric Asimov in the New York Times . While many drinkers familiarly sip Chianti and Barolo, aglianico consumption has been largely confined to the diffuse Southern Italian regions where the grape is grown. And while some of the leading aglianicos are unavailable in the United States, there are still winners to be found.http://www.newser.com/story/37613/say-ciao-to-chianti-sip-this-red-instead.html?refid=rss_all_defaultWed, 17 Sep 2008 12:26:02 CDThttp://www.newser.com/story/36943/cured-for-what-ails-you.html?refid=rss_all_defaultMove over, fancy cheese, there's a new kid in town. Cured meat—salumi is the catchall term—is the latest foodie obsession, JJ Goode writes in Details . Salumi ranges from the familiar—think salami and prosciutto—to the more obscure like bresaola, cured beef made by artisans who "rub the lean hind legs of cows with salt and spices and age them in the Alpine breezes."http://www.newser.com/story/36943/cured-for-what-ails-you.html?refid=rss_all_defaultWed, 10 Sep 2008 14:06:21 CDT