Originally published on Fri January 4, 2013 10:40 am
By April Fulton
The holidays are finally wrapping up. So after you repack the twinkly lights, and the tinsel goes into the trash, what should you do with that once beautiful spruce standing in your living room? Why not drink it?
Well, not exactly as is. The needles, shoots, light-green tips and inner bark of the popular conifer have been used for centuries to brew forest-scented tea, soft drinks and beer. And it seems that fresh evergreen flavor may be making a comeback.
Originally published on Fri January 4, 2013 6:19 am
Credit Daniel Acker/Landov; Carnival Film & Television Limited 2011/Masterpiece; Adam Cole/NPR; Robyn Mackenzie/iStockphoto.com; Lass/Getty Images
As the new year begins, we here at The Salt are looking back at the food topics that got you talking in 2012, and pondering which conversations will continue in 2013. (And, like many of you, we're also firmly swearing off the holiday cookies.) So, instead, feast your eyes on this roundup of our top stories from the past 12 months:
Originally published on Fri December 14, 2012 11:50 am
By Sarah Zielinski
Credit Jazz Aldrich / Great Basin Brewing Company
The world isn't going to end next Friday, but Dec. 21, 2012, has come to be known as the Mayan apocalypse because that's when the Mayan calendar ends. As scientists have told us repeatedly, the end of the calendar year was actually a time for celebration and renewal — the equivalent of an ancient New Year's Eve. So breweries around the country have decided to celebrate with — what else? — beer.