The Town Crier’s food writers explore food origins, cooking techniques and trends in local beer this week. Did you know that some Los Altos milk-lovers get their dairy straight (yes, raw!) from the cow?
Learn more about the “why” and “how” of those who choose raw in this story about a local delivery service that brings the milkman back to Los Altos.
One of the most persistent trends in craft beer is the progressive cultivation of more “hophead” beer drinkers, who enjoy the intense hop flavors of India pale ales (IPAs), one of the largest segments of craft beer sales in the U.S.
Columnist Derek Wolfgram takes us on a tour of the floral, fruity and bitter tastes to be had from local brewers experimenting with the far reaches of the IPA.
Los Altos food writer and mom Blanche Shaheen chronicles the daily pandemonium that can estrange even an enthusiastic cook from her kitchen, and offers a weeknight dinner option drawn from the Middle East that makes slow cooking a fast fix.
And wine columnist Christine Moore explores the idea of a “sense of place” – the feelings, memories and flavors that can fix a bottle of wine so inextricably in one’s memory. Terroir has a technical meaning that carries over into the human experience, she explains, with a nod to Los Altos’ nearby wine lands.
