Food52, 06/20/12

food52.com

Here are our 9 favorite classic party desserts for a barbecue -- cakes, cookies, ice cream and pudding -- with wine pairings provided by Dennis Keohane from invino.

Menuism, 06/20/12

Restaurant reviews, menu aggregator, social network and educational food blog for diners and drinkers!

With June well underway, the radiant sun brings a return of our favorite seasonal fare, seafood. Beat the heat with a cooled shrimp ceviche and an ice-cold cocktail -- it's time to celebrate!

Richard Jennings, 06/20/12

Wine writer and reviewer

The eighth annual Pinot Days grand tasting occupied San Francisco's Fort Mason Festival Pavilion this past Saturday. This was my sixth year attending the event, and I've seen it shrink, particularly over the past couple years.

Lauren Shapiro, 06/20/12

Copywriter and freelance writer based in Chicago

Gail Simmons has quite the packed schedule. As a judge on Top Chef you would think that her days would be full enough. But add her most recent title of author to her resume and you have one of the busiest ladies in the culinary world.

Jean Halloran, 06/20/12

Director, Food Policy Initiatives at Consumers Union

Some 80 percent of all antibiotics sold in this country are used not on people but on animals, to make them grow faster or to prevent disease in crowded and unsanitary growing facilities.

Michelle Young, 06/20/12

Founder of Untapped Cities

The Dîner en Blanc is always set in public with a backdrop of the most legendary Parisian monuments. The location is kept a secret until minutes before the dinner begins. This was my third year in attendance, and it never gets less exciting.

Danielle Nierenberg, 06/20/12

Sustainable Agriculture Expert

There are two ways in which policy can prevent health issues: through changing the food environment or through changing personal behavior.

So Good, 06/20/12

So Good

In advertising, a great catch phrase can make or break a product.

Erin Ruberry, 06/19/12

Deputy blog editor, The Huffington Post

After a morning workout, there's nothing like a refreshing glass of sparkling wine, right?

Sierra, 06/19/12

The magazine of the Sierra Club

You're on the road and parched, your Hydro Flask is empty, and the gas station's drinking fountain looks like a urinal. Good news: You can douse your thirst -- and your guilt -- with these eco-suggestions from our panel of beverage experts.

Robert Lawrence, 06/19/12

Director, Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health

Most of the world's poor and hungry depend on agriculture for their survival -- and yet, they bear a disproportionate burden of the planet's degraded lands.

Jennifer Nielsen, 06/18/12

Senior Program Manager for Nutrition and Health, Hellen Keller International

Julien Schopp, 06/18/12

Director of Humanitarian Practice, Interaction

As we talk about resilience, let's not forget to focus our limited attention on the Sahel drought and the needless number of children at risk of starvation, and on Mali, where innocent civilians are fleeing conflict and persecution.

Rodrigo Ordonez, 06/19/12

Regional communications manager for the Sahel food crisis, CARE

In the last few weeks, as a regional communications manager for the humanitarian organization CARE, I have talked to families in several regions of Niger. Despite the variety of personal circumstances, certain elements appear often in people's stories.

Linda Novick O'Keefe, 06/19/12

Founding Executive Director, Common Threads

My favorite times with Art Smith are in his own kitchen in the morning over bottomless cappuccinos or on a run.

Amie Valpone, 06/18/12

Culinary Nutrition Expert; Editor-in-Chief, The Healthy Apple

With a variety of fresh fruits, herbs and spices -- your taste buds are in for a party without the saturated fat and believe me -- they won't know the difference.

Meathead, 06/18/12

AmazingRibs.com, Barbecue Whisperer, Hedonism Evangelist, Omnivore

Competition barbecue has moved so far from traditional Southern barbecue that it must be considered a style of cooking unto itself, as different from the original as is Korean Barbecue.