Alastair Bland

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About 13 years ago, The Alchemist brewery in Waterbury, Vt. released a new IPA called Heady Topper. The brewer, John Kimmich, had decided to neithe...

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Wild Chinook salmon, probably the most prized seafood item on the West Coast, could all but vanish from California within a hundred years, accordin...

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There is a joke among cider makers when they open a bottle and its contents taste disappointingly sour or flawed: ”We say, ’Oh yeah, this cider wen...

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Every winter, a small fleet of commercial fishing boats sets gillnets in the San Francisco Bay. Their target: Pacific herring, which enter the estu...

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While climate change threatens coastal cities and generates extreme weather, the effects of global warming could bring good news to some of France’...

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Bordeauxs and Burgundys haven’t changed much since the days when famous Thomas Jefferson kept the cellars of his Parisian home with both wines....

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Sardines, herring and other small fish species are the foundation of the marine food web — they’re essential food for birds, marine mammals and ...

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Environmentalists are demanding that one of the most prized fishes on the planet be listed as an endangered species. Last week, about a dozen envir...

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Now, you can love your seafood and eat it, too. But first, you’ll have to catch it. Fisherman Kirk Lombard’s new book, The Sea Forager’s Guide to t...

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Rodents are generally the last things most restaurant owners want in their kitchen. But in the larger cities of Peru, chefs are practically fightin...

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You may best know the guinea pig as a nervous little pet that lives in a cage and eats alfalfa pellets. Now, the rodents are increasingly showing u...

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If you want to feel virtuous the next time you chug a brewski, consider the Long Root Ale. This new beer, mildly fragrant and with a spiciness, i...

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