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Diet and Nutrition

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‘Junk Food’ Improvement

Don’t give up the sweets
Portland native and healthful-cookie entrepreneur Laura Trice has based her career on building a better sweet tooth.
By SARA DONNELLY  |  May 12, 2010

By  |  January 01, 0001

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North 26

A Jasper White protégé branches out with great success
I never call chefs before writing a review, but if I did speak with Brian Flagg of North 26, I'd ask him if Jasper White has ever paid a visit.
By ROBERT NADEAU  |  September 30, 2009

Go Gourmet

Eat well this semester without leaving your dorm
College can be a harrowing experience for budding foodies, picky eaters, and dieters. While the dining hall's gleaming buffets of kids'-menu fare send some students into a feeding frenzy, others flinch.
By ASHLEY RIGAZIO  |  September 04, 2009
mac list

No stove necessary

Eat well this semester without leaving your dorm
Eat well this semester without leaving your dorm
By ASHLEY RIGAZIO  |  September 04, 2009

Factory food

Why the cheap, mass-produced food we eat is killing our environment, our economy — and us
Since Squanto taught the Pilgrims to plant maize, no food has been more emblematic of the evolution of American eating habits than corn. That's been true from the sepia-tinged golden age of the Midwestern breadbasket to the present day, where those yellow kernels are lab-engineered and recombinated into a dizzying array of futuristic foodstuffs.
By MIKE MILIARD  |  June 25, 2009

Letters to the Portland editor: June 19, 2009

Warning: Salad may kill you
In a recent issue, Brian Duff reviewed GRO Grassroots Organic Café, in Portland (see  "In the Raw,"  May 22). I've never read anything on the topic of food and nutrition more arrogant or opinionated.
By PHOENIX STAFF  |  June 17, 2009

Jack and the Bean Bowl

A tasty vegetarian/vegan cart sneaks past the Back Bay’s guardians of dullness
A tasty vegetarian/vegan cart sneaks past the Back Bay's guardians of dullness
By MC SLIM JB  |  June 10, 2009

Last biscuit in the oven

Nuestra's culinary misadventure
On that next trip to Whole Foods or the farmers' market, your favorite small-batch cookies, jams, and jellies might be hard to find.
By CHRIS FARAONE  |  May 20, 2009

A good kind of corny

Loco Pollo gets tamales right
To have been stuck with corn was the great curse of this continent.
By BRIAN DUFF  |  January 28, 2009

Freegans raid Whole Foods

A group of freegans took what they say are hundreds of eggs, hundreds of pounds of butter and cheese, soy milk and other soy products, and packaged frozen foods from Dumpsters outside the Marginal Way Whole Foods store in the aftermath of last week's ice storm.
By JEFF INGLIS  |  December 17, 2008

Review: My Vocabulary Did This to Me: The Collected Poems of Jack Spicer

Strong spirits
Spicer believed that words are magic, that they have the power to "do" good and harm to people.
By WILLIAM CORBETT  |  December 19, 2008

Mangia Pizza

Hanging tough with a featherweight crust
Mangia channels a little bit of Naples with a thin crust and simple sauce of San Marzano tomatoes, but it doesn’t hew to the canon the way Gran Gusto does.  
By MC SLIM JB  |  October 24, 2008

Escape clause

Don’t bail out — dine out at Steve & Renee’s!
A visit to Steve and Renee’s diner for the Saturday night all-you-can-eat turkey dinner (for $8.50!) is enough to convince you that things will be all right while we wait this one out.  
By BRIAN DUFF  |  October 02, 2008

Why? so serious?

Social norms and musical tropes are shunned on the excellent Alopecia
The lines between avant-garde hip-hop, pop, and indie rock continue to blur with defiance on Alopecia, the third album by the Anticon trio Why?.
By CHRISTOPHER GRAY  |  September 10, 2008

Twelve patties, no cake

A burger safari
Can one revive something that is, unlike barbecue, universally American, and steeped in personal nostalgia?
By ROBERT NADEAU  |  August 13, 2008

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Tashi Delek

Fine Tibetan cuisine — freed from Chinese influences
The total Tashi Delek experience is larger than the food or the room, or even the caring service from the lone mid-week waitress.
By ROBERT NADEAU  |  July 09, 2008

Origami appetizers

Otherwise known as Somalian samboosas
Welcome to a tasty morsel of Somalian life.
By LINDSAY STERLING  |  June 04, 2008

The wonders of olive oil

The Italians, French, and Greeks are on to something
Many of us may think about increasing our intake of olive oil just by pouring a bit more on our salads.
By JOHNETTE RODRIGUEZ  |  April 02, 2008

Soy what?

Going green
Sausage! Bacon! How can I resist these savory treats?
By DEIRDRE FULTON  |  January 23, 2008

Rice Valley

Old school meets new — with mixed results
Rice Valley is shiny and large.
By ROBERT NADEAU  |  January 09, 2008

Eating, my words

Going green
In 2008, I’m going to eat less meat.
By DEIRDRE FULTON  |  December 26, 2007

Every conceivable food

Women's health
You are what you eat. So, as it turns out, is the theoretical baby that you may or may not conceive in the near future.
By SARA FAITH ALTERMAN  |  December 19, 2007

October 19, 2007

By SYMBOLINE DAI  |  October 17, 2007

Blue Wave Pizza Café

What, no pineapples and macadamia nuts?
I hadn’t realized it before, but pizza can be exciting.
By BY BILL RODRIGUEZ  |  September 12, 2007

Keep yourself alive

How to avoid the Freshman 15, cure a hangover, get some sleep — and still have fun
I’ll admit that my college years weren’t my healthiest.
By DEIRDRE FULTON  |  August 29, 2007

It affects urbanites, too

Ninety-eight cents a meal ain’t much.
By DEIRFRE FULTON  |  August 15, 2007

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