Wooden nickels at the gold rush saloon and other food and drink news

Let them Eat Sugar Sculpture! The Getty Celebrates Edible Table Art - Enter a Getty Center gallery in Los Angeles, and you'll be greeted by a nine-foot long sculpture of the Greek sorceress Circe transforming Odysseus's men into swine. What's most remarkable about this piece is that every inch of it – from the ornamental balustrade to the fine pink, yellow and white sands in the miniature garden — is made of sugar.

Radical Chef Achatz Moves Chicago’s Alinea Restaurant to Madrid = Grant Achatz is known for surviving cancer and for inventive dishes such as helium-filled edible balloons at Alinea. Now he's taking his renowned restaurant to Europe.

The Gold Rush Saloon in an old west town - Like so much of the American West, Montana’s Pony Bar mixes fact and legend together with equal aplomb. That sort of thing happens with a 150-year-old saloon in a ghost town during the gold.

[Owner Scott] Lambert is dedicated to preserving tradition and is a staunch supporter of one of Montana’s most curious drinking traditions—the wooden nickel. Long before Fernet coins spun bicoastal digestif nerds into a shot-taking tizzy, bars across Montana adopted a “wooden nickel” system in order to entice patrons to come back for another drink, on the house. “Wooden nickels are good for one free drink! It’s a Montana thing. If someone orders a round for everyone but a person already has a drink in front of them, they get chips instead so their drink doesn’t get watered down. I just keep honoring the tradition. There are over 1,500 wooden nickels out there some place.”

Why use Ratings and Reviews in your Marketing Strategy? Whether or not you believe that awards are worth the extra effort, there is plenty of competition that has come to understand how to limit their costs and maximizing their exposure by using every industry trick available.

Melbourne food swap groups bringing communities together with home-grown produce

In 'The Nordic Cookbook,' An In-Depth Take On Region's Diverse Cuisine - When the idea to write a Nordic cookbook landed on Magnus Nilsson's desk, he was against it. He says it was offensive that someone would think all of Nordic cuisine could fit, let alone belong, in one book. "The Nordic is a geographical region, not really a cultural region," says the author, who's also head chef at the Michelin-starred Faviken restaurant, 400 miles north of Stockholm. "It's too big, and too varied." (It includes Denmark, Finland, Iceland, Norway and Sweden and several groups of autonomous islands.)

He eventually came around. Over 700 pages long, The Nordic Cookbook could have been a series of Nordic cookbooks, and writing it turned into quite a journey for Nilsson.

GMO Salmon That Proponents Call ‘Sustainable’ Has Environmentalists Up In Arms