Marcia Simmons writes about food & drink, tech, travel, business and other topics. She also has worked as a content strategist for national brands and as managing editor of a business journal.
The Dutch don't fuss over breakfast. As complicated variations on avocado toast take over American breakfast tables, people in the Netherlands start each day with a simple, open-faced sandwich made with butter and one other topping. Sometimes that topping is cheese or ham. But just as often it's candy sprinkles called hagelslag.
Your bar may feature a dozen rare bourbons and a housemade tonic clarified in a centrifuge. But if the non-alcoholic options boil down to seltzer and a virgin Rum & Coke, there's still room to up your game.
Because of its health benefits, yogurt has taken over the dairy section. Greek, Icelandic, whole fat, non-fat, goat, cow or sheep — there are more varieties of yogurt at most markets than all other milk products combined. But the next frontier for cultured dairy is behind the bar.
Mike and Jenny Griffo are crafting spirits in Petaluma that are impossible to make any other place. That’s because one of the key ingredients doesn’t come from a supply company or farm — it floats into distillery with the breeze..
Jeannette Rankin was elected to the U.S. House of Representatives in 1916—four years before women were guaranteed the right to vote.
Talk about a pioneer for women’s rights. This is her incredible story.
San Francisco is a great city for cyclists. Sure, you’ll encounter hills, but San Francisco has more bike paths, multi-use paths and on-street lanes per square mile than any other large city in the country...
Don't toss those odds and ends! They just might be the tastiest parts of your produce.
Holiday cocktails often call for delicate ingredients and labor-intensive techniques. But whipping, frothing and boiling a cup of cheer on the spot isn't possible when you're deep in the weeds. So what's a bartender to do during this season of bigger crowds and complicated drinks? In a word: Batch.
Four Roses Bourbon is in the middle of an expansion that will eventually double production. A tour of the still-growing distillery shows a company keeping up with increased demand for bourbon while holding on to the craftsmanship that created the demand in the first place.
With space-saving designs, innovative gardening products and some DIY ingenuity, you, city dweller, can grow your own vegetables and herbs in your apartment or even on the smallest patch of outdoor space.
Vermouth was a crucial building block of the American bar scene. Early versions of the Manhattan and martini were made with twice as much vermouth as either whiskey or gin. But World War II cut off access to imports and squelched demand for European brands. More than 50 years later, the classic cocktail revival inspired bartenders to seek out high quality European vermouth once again. And when they couldn't find it, bartenders turned to Haus Alpenz.
Visiting Stillwater Spirits on a Friday afternoon feels like walking into a party in progress. Blues music booms from wall-mounted speakers. Local brewers wander in to grab a drink and share their latest beer. The distillery dogs greet people who walk by and wonder what they’re missing. But there’s serious business happening inside those barrels.
Looking for a cocktail made with organic, small-batch ingredients? If you live in Denver, you can now find it at your local Chipotle. On the heels of Taco Bell's venture into serving mixed drinks, Chipotle has teamed up with master sommelier and distiller Richard Betts on a pilot program that expands the Chipotle's "food with integrity" ethos into its drink menu.
Hundreds of years before the Old Fashioned, sailors were swigging concoctions that would shape the cocktail scene for generations to come. Everything from the gin and tonic to tiki drinks like the flaming skull punch owe their existence to the seafaring men of yore.
You don’t have to be a whiz in the kitchen to turn healthy ingredients into a tasty snack. Here are 10 foods that are transformed from good to great simply by popping them in the freezer. Whether you’re indulging your sweet tooth or looking to add excitement to your diet, you can do so while still eating foods that are nutritious.