Originally published on Thu August 9, 2012 8:52 am
By Ted Burnham
Credit GSL Photo / Mobile Canning
Beer snobs and craft brewers alike have rediscovered beer cans in recent years, defying the old stereotype that quality beer comes only in bottles, or that cans are just for mass market stuff. But for the smallest microbreweries, the question wasn't "can or bottle," it was whether they could afford the equipment and storage space to package their beer at all. Many could not.
This map is disturbing, once you understand it. It's a new attempt to visualize an old problem — the shrinking of underground water reserves, in most cases because farmers are pumping out water to irrigate their crops.
There's always a line at the Boulangerie Cauvet on the corner of rue St. Charles in Paris's 15th district. In their family owned bakery, Esmeralda Cauvet and her husband Cyril sell around 800 croissants and 3,500 baguettes a day.
In the kitchen, head pastry maker Pierre Gibert still rolls his croissants from triangular strips of dough. "The key to a good croissant is good ingredients and a high quality dough. You have to knead it, let it rise and roll it a second time in butter. That's what gives a croissant its flaky quality," Gibert says.
The paleolithic diet has sparked plenty of discussion in the nutrition world (and on this web site) in the last few months. Lots of people are looking for advice on how to get in on this meat and vegetable-centric way of eating that claims inspiration from the simple wild foods a hunter-gatherer might have been lucky to find.