Word: wine
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...WINE WITH YOUR PORK? Washington Representative Doc Hastings (R) earmarked $250,000 for the Walter Clore Wine and Culinary Center, which promotes the state's wine industry...
That's the philosophy behind Sidwell's new middle school, where science teachers like Jennifer Mitchell have incorporated lessons on solar panels, double-glazed windows and other green features into their curriculums. When students discover that the wood beneath their feet comes from recycled wine casks or that carbon dioxide sensors in the classrooms can automatically adjust temperature by detecting how many people are inside, they're living a daily lesson in what green really means. "It becomes a standard they take with them," says Mitchell...
...harvest season to the Bekaa Valley. The fertile basin just over Lebanon's coastal mountain range may be well known as a hotbed of Shi'ite militancy that has at various times hosted some of the world's most notorious terrorists, but it is also home to Lebanon's wine industry. It's a very Lebanese experience to watch Bedouin farm workers in the early morning light that illuminates distant mosques, as they carry crateloads of grapes to be pressed into a liquid that Islamic law forbids them, and most of their neighbors, from consuming. Alcohol production might seem incongruous...
...whole existence of wine-making is a contradiction to most of the preconceived notions people have Lebanon," said Ramzi Ghosn, who along with his older brother Sami founded Massaya, one of Lebanon's newer wine-makers, near the Bekaa town of Chtaura. The Ghosn brothers are part of the generation that left Lebanon during the country's brutal 15-year civil war, and who began returning in the 1990s to rebuild the country with skills they learned abroad. For Ramzi, who studied marketing in the United States, wine is a perfect vehicle for changing the perception that Lebanon is haven...
...Admittedly, Lebanon - which makes about 6 million bottles of wine a year - is one of the world's smallest producers. But its wines are smooth and tasty, and a few of the country's dozen or so commercial labels are internationally renowned. For a recent dinner of frogs legs, thick yogurt, and saut?ed liver, Ramzi invited a TIME correspondent to drink a Massaya classic red, not one of his fanciest, but one that best reflects the region, with a peppery taste and smells of mint and thyme. The humble cinsualt grape he uses doesn't have a strong personality...