Nice and light over at the New York Times' Dining Section today...
At 190 M.P.H., Who Needs a Spare Tire?: Kim Severson does the best job possible on a topic that I might not put on the cover of the food section: what Nascar drivers eat, and how being on a good nutritional program can lend a winning edge.
Blossom to Table: Honey Grows Up: Honey is the new artisinal food, with subtle flavors to be paired, like wine, with foods.
A Champagne True to Its Roots: Asimov visits one of Bollinger's vineyards where they are growing pinot noir on prephlloxera vines, and creating a magnificent champagne. A very photo of the very joyful Bollinger Presdient, Ghislain de Montgolfie, pulled me in. The article carries the same light bubbley air.
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