All Posts By Amy Reiter

Amy Reiter is a writer and editor based in New York. A regular contributor to The Los Angeles Times, she has also written for The New York Times, The Washington Post, Glamour, Marie Claire and Wine Spectator, among other print publications, as well as for websites including The Daily Beast, MSN, Babble, AOL/Huffington Post and Salon, where she was a longtime editor and senior writer.

People in Which Field Drink the Most Coffee at Work?

by in News, September 24th, 2014

People in Which Field Drink the Most Coffee at Work?Which profession drinks the most coffee? You probably think it’s yours. And if you’re a journalist or media staffer, hoist a mug in your own honor, because you’re right.

According to a survey of professionals conducted by the U.K.-based PR company Pressat, journalists down more cups of joe — upward of four cups a day — than those working in any other profession. Ink-stained wretches are also drenched with java. Blame the long days, late nights and pressing deadlines.

Police officers and teachers, both with high-stress jobs as well, were also found to be big consumers of caffeine, coming in second and third, respectively, on Pressat’s list of the 10 top professions for coffee drinking.

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What Pantone Color Is Your Favorite Beer?

by in News, September 23rd, 2014

What Pantone Color Is Your Favorite Beer?Beer cans are generally awash in a variety of colors: There’s the red, white and blue of Budweiser, PBR and Old Style, and the green, white and red — set against silver or gold — of a Heineken or Miller High Life. The hues on these iconic cans and bottle labels evoke beer brands, not necessarily the beer itself.

The Spanish graphic designer Txaber has taken a different approach with minimal, bright and super-appealing new beer can and bottle designs. The company has matched each of nine types of beer with the Pantone shade that suits it most precisely. Pale ale? That’s yellow: No. 604 C. Pilsner is more orangey, No. 1375 C. Imperial stout is so dark it’s basically black, No. 426 C.

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Restaurant Menus Get Lean and Mean

by in News, September 22nd, 2014

Restaurant Menus Get LeanJust a few years ago, you’d frequently find yourself, after being seated at a restaurant, perusing a menu the length of War and Peace, its pages packed with offerings borrowing from a host of cultures and cuisines, yet customized (not to say watered down) to suit American palates.

Eateries tried give us everything. But what they really gave us, we have since collectively decided, was entirely too much. And as we Americans became more food savvy, we began to suspect that restaurants, in trying to do so many things, were likely not doing any of them particularly well.
According to The Washington Post’s Wonkblog, many chain restaurants, including the International House of Pancakes, Tony Roma’s, Olive Garden, McDonald’s and Burger King, have noted customers’ distaste for epic menus and begun to scale back their offerings.

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You May Be Paying Less for Food Than You Used To

by in News, September 19th, 2014

You May be Paying Less for Food Than You Used ToIt probably seems to most of us like prices go in only one direction: up. But guess what? Though anyone feeding a family on a budget may find it hard to believe, food prices have actually gone down in the past few years. Yup, for real.

According to the United Nations’ Food and Agriculture Organization, the cost of food around the world has fallen to its lowest level since September 2010. In August 2014 the FAO’s food price index declined for the fifth straight month, with every category of food — except meat — heading downward.

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This Week’s Nutrition News Feed

by , September 19th, 2014

bread and butter
In this week’s news: Comfort foods are found to be not so soothing; diet soda gets a gut check; and addiction programs quit with the sweets.

Cold Comfort for Comfort Food Fans
What’s your go-to food when you’re feeling down? Car...

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Now You Can Stick Julia Child and James Beard on Your Envelopes

by in News, September 17th, 2014

James Beard USPS StampsWhat do Edna Lewis, Julia Child, James Beard, Felipe Rojas-Lombardi and Joyce Chen have in common? Well, yes, they were all famous chefs. But what else do they have in common?

They’re all getting their faces on stamps! On Sept. 26, the U.S. Postal Service will launch a new, limited-edition series of Celebrity Chefs “Forever” stamps featuring portraits of five late, lamented kitchen luminaries whom USPS Director of Stamp Services Susan McGowan has called “pioneers.”

While food has been featured on stamps since way back in 1995, when letter senders could plaster peaches on their envelopes, it’s the first time food personalities have been so honored, Today.com notes.

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Don’t Steal Sandwiches, and Other Office-Kitchen Etiquette Tips

by in News, September 13th, 2014

RefrigeratorIf you’ve ever had your sandwich or leftover pasta stolen from the company fridge by some scoundrel without a scrap of morals or shred of sympathy for your growling stomach, you’ll want to check out this hilarious series of photos telling the episodic, presumably satirical story of an office sandwich stealer and his hapless, hungry victim, posted on CollegeHumor.com.

Initially, the Internet seemed unsure that the epic exchange of notes hadn’t actually happened, but one commenter did a fine job summing up the most-likely verdict: “Fake, yet based in reality, which helps make it funny.”

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Prize-Winning Pie Scandal Rocks Kentucky State Fair

by in News, September 10th, 2014

Pie CrustThere’s little with quite the same down-home charm as a lineup of prize-winning pies proudly on display at the local state fair. With one slice removed for the judges to consider, these gleaming, golden-crusted goodies seem to offer a glimpse into a simpler time, when people took it slow and baked things from scratch rather than rushing through their recipes with store-bought shortcuts.

At least, that’s how it’s supposed to be.

This year’s Kentucky State Fair, which ran through last week, was hit with a pie scandal after 67-year-old retired factory worker Linda Horton, who took home the blue ribbon in this year’s buttermilk pie competition, told the Louisville Courier-Journal she used a store-bought crust to make her prize-winning pie, rather than baking her own.

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Hass Anyone Seen These Stolen Avocados?

by in News, September 9th, 2014

Missing Haas AvocadosShopping for avocados at the supermarket can bring on sticker shock. But when the guacamole itch strikes, you’ve just got to scratch it, right?

Some sticky-fingered guac lovers in South Australia have apparently taken matters into their own hands, sidestepping the produce aisles and going straight to the source. Authorities say an estimated 1,500 kilograms of Hass avocados were stolen straight off about 22 trees — stripping them bare — on a property in the town of Barmera in South Australia’s Riverland region.

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With Brisket, the Key Ingredient Is Patience

by in News, September 8th, 2014

Smoked BBQ BrisketBrisket, that slowly cooked, soft-to-slice, sometimes stringy staple of your grandmother’s holiday table, humble and homey as it is, has been known to capture occasional media attention. President Obama serves it every Passover at the White House Seder, after all. Now barbecued brisket, of which the POTUS is also an apparent fan, is enjoying a moment in the spotlight.

New York Times food writer Julia Moskin recently observed that New York food obsessives, currently in the throes of a love affair with barbecued meats like “brisket, beef ribs and spicy beef sausage … turned out in authentic fashion,” are zeroing in “on brisket alone,” and giving it their own city twist by serving it “in untraditional sandwiches or with more up-to-date side dishes.”

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