in Connecticut? If we’re talking about the straight up economics of it, to make the same profit as a function of costs of living, a farmer in Connecticut would have to charge an order of magnitude greater than an Iowa... (7 replies, last updated by danieljdwyer March 18, 2009)

$85 and got six pretty decent bottles, 4 of which we tried on the spot. Only $10 out of pocket, so not bad. However, when I started researching these wines, they were mostly obscure and low quality producers that are not widely... (61 replies, last updated by Leper September 26, 2007)

similarly rude service at RNM? (31 replies, last updated by Regina June 12, 2003)

or anyone else’s for waaay too long. Long enough for us to say all right already, at these prices and with 19% included for service this is unforgivable. Then for me to say whoa, I hate to be a person who gets all bent out... (46 replies, last updated by Steve G April 12, 2005)

is in the worst economic shape since the great depression. Not even the great Peter Lugers charges close to Mr Batali’s prices. Not to mention that you are getting non-certified non-prime USDA beef. Yeah they say their "BBL... (10 replies, last updated by azbirdiemaker December 3, 2008)

. They are very good recommendations. Other good sources of information about food preservation are the home economic extension services from state universities. Lots of info on-line from various state university websites. (13 replies, last updated by Cathy2 September 21, 2004)

these statistics come from the Economic Research Service of the USDA). I"m still mulling this over after reading this morning. I"m not sure if I"m more shocked, saddened or appalled. I do know that I try to throw as little away... (28 replies, last updated by fbf242 March 14, 2009)

throughout Prohibition therewere illegal breweries and stills, and it was always much more profitable to smuggle in liquor than wine . . . According to a paper published by Iowa State University, and citing the USDA Economic... (67 replies, last updated by hitachino May 2, 2007)

at any special order USDA Prime beef website, IF they offer prime rib roasts. I’ve never actually tried any of Neiman’s food simply because i’m afraid of the “I can make it at least this good”... (20 replies, last updated by viperlush November 20, 2008)

I understand the purpose of organic food. I also understand that the term organic, with regard to food labeling, has an actual definition. Organic food, according to our friends at the USDA, "is produced by farmers who emphasize... (15 replies, last updated by FeelingALittleBreadish October 18, 2009)

, going beyond USDA Prime’s limit. The maximum Grade A5 Wagyu Beef from Japan is quite expensive.) Having experienced simple, neighborhood Shabu Shabu restaurants and a variety of economically priced Chinese Hot Pot... (18 replies, last updated by exilekiss November 10, 2009)

, I’d be interested to hear if the economic splatter is felt in quality of food or service. (5 replies, last updated by LVI August 14, 2009)

And that’s the crux of the problem- the government isn’t doing its job. "Dr. Kenneth Petersen, an assistant administrator with the department’s [USDA] Food Safety and Inspection Service, said that the department could... (71 replies, last updated by alanbarnes November 7, 2009)

Carmine’s does have REALLY slow service, and the food is not as good as some people seem to believe. Also, for groups that large, without a reservation, you might wait for quite a while. I’d research some other... (8 replies, last updated by Dan July 2, 2002)

yes, it didn’t seem very interesting but humbly, they are offering an "economic helping" pricing. They have lowered their prices and state that they are accommodating for economic difficult times- wow to do that is one... (11 replies, last updated by SeoulQueen December 28, 2008)