Seattle-based DRY Soda offers four flavors of "culinary" soda that were created to be paired with food. They're offered in kumquat, rhubarb, lavender, and lemongrass. Hmmm, I think I might like rhubarb soda. I don't really like soda much because it's too sweet, so something fizzy but more tangy could be right up my alley.
Posted on August 1, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around August 1, 2006...
I was also writing about:
In Chicago they're teaching people how to eat when food is no longer scarce
Is French food the best food
Good wine now comes in boxes and tubes
I want a meat cake
There's a reason you only eat oysters in the R months
Making homemade baby food
92nd St Y roundtable on food writing
Wine and War
How to decode wine labels
Check out the Heat comments
