Word: citrus
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Dates: during 2000-2009
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...dousing portions of it with more than two feet of rain. And while the Sunshine State dealt with the havoc caused by the steady, heavy rains that almost certainly touched each of its 67 counties, the bad weather increased the woes of Florida's precarious and crucial $9 billion citrus industry...
...water crisis, insurance crisis, environmental crisis and budget crisis to go with our housing crisis. We're first in the nation in mortgage fraud, second in foreclosures, last in high school graduation rates. Our consumer confidence just hit an all-time low, and our icons are in trouble - the citrus industry, battered by freezes and diseases; the Florida panther, displaced by highways and driveways; the space shuttle, approaching its final countdown. New research suggests that the Everglades is collapsing, that our barrier beaches could be under water within decades, that a major hurricane could cost us $150 billion. (See pictures...
...kind of the gourmet-ification of spirits," says Andrew Auwerda, president of Philadelphia Distilleries, which produces the patriotically named Bluecoat gin. "For us it's all about sourcing the best ingredients and aromatics." Handpicked juniper berries and a citrus blend give Bluecoat its distinctively earthy herbal taste. Melkon Khosrovian at California-based Modern Spirits uses pumpkins to make his acclaimed Pumpkin Pie vodka. "I came at this as a foodie," says Allison Evanow of Square One, a California vodka made from certified organic American rye. "And we are trying to do for the bar what Alice Waters"--the pioneering local...
...fatty tuna and a torigai clam on crushed ice. More fresh leaves covered the hassun, a tray containing a medley of elaborate bites peeking out from under the greenery. It was fun discovering each tidbit, ranging from a deep-fried freshwater shrimp to salmon roe in a carved citrus...
...David Myers of Sona in Los Angeles concocted a reception of duck confit eggrolls topped with lime pickle aioli and peekytoe crab beignets, all washed down with Dom Perignon Brut 1999. Then came the main courses. Adria prepared Ostras Con Pistachio Verde y Citricos (oysters with green pistachios and citrus; Wakada presented Ravioli of Asahi Crab with Crab Terrine and Finger Lime; Daniel Boulud (of Restaurant Daniel in New York City) produced Wild Scottish Grouse with Sarawak Pepper Cromesquis; and Thomas Keller came out with Four Story Hill Farm Cuisse de Poularde with King Richard Leeks, Spice-Poached pruneaux...