The dilapidated 1930s Standard Oil gas station was in the perfect spot - a corner not far from the Missouri Botanical Garden, a medical school and a beautiful park.
That was enough to catch Ben Poremba's eye. In November 2012, he decided to turn the vacant St. Louis gas station into a wine bar and eatery, Olio.
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Among the great divides in the world - red states vs. blue states, vegetarians vs. carnivores, the Yankees vs., well, pretty much the world - there is also the great split amongst wine with bubbles. Essentially: There is Champagne, and then there is everything else.
Editor's note: Rep. Louise M. Slaughter (D-NY) is the only microbiologist in Congress and has been a leader on public health issues, particularly on the overuse of antibiotics on the farm. Dr. Robert S. Lawrence is professor of Environmental Health Sciences, Health Policy, and International Health at the Johns Hopkins Bloomberg School of Public Health and the founding director of the Johns Hopkins Center for a Livable Future.
Strep throat should not kill you. Nor should a knee scratch that becomes infected.
For decades, the world has relied upon antibiotics to treat common infections. As bacteria develop resistance to antibiotics, these minor afflictions could soon become life-threatening.
Procedures that place patients at risk of infection, like hip replacements, dental work and open-heart surgery, could become far more dangerous.
The Centers for Disease Control and Prevention reported in October that antibiotic-resistant bacteria - known as "superbugs" - cause at least two million infections and 23,000 deaths in the United States yearly. The cost to the U.S. health care system has been pegged at $17 billion to $26 billion annually.
Feeling a little extra jolly this holiday season? You're in copious - and well-fed - company.
A CNN/ORC International Poll released Friday reveals that the majority of adult Americans opt not to ho-ho-hold back from holiday foods to stave off weight gain, and instead just enjoy the season's treats.
According to the survey, 53% of respondents say they'll indulge and eat what they want because it is a special time of year. That's a gain of 6 percentage points over the 2006 poll, and an exact match to the mindset of respondents in 1996.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
If you had to sum up 2013 in one word, what would it be? Me, I have to say doughnuts. Mostly because of the omnipresent Cronut, the pastry that mashed up croissants and donuts and got people lining up for hours and launched a trazillion knockoffs.
But don’t forget that this was also the year Dunkin' Donuts introduced their Glazed Donut Breakfast Sandwich for those who want a sticky sweet bun for their bacon and egg sammy. And there’s word that Krispy Kreme will soon introduce “Donut Theater” to the US. Basically, that’s a clever name for a make-your-own doughnut situation.
But enough about doughnuts. Let’s discuss a few other things that happened in 2013: the highs and the lows.
It may not fly with those imagining Santa with magical ones on Christmas Day, but a U.S. lawmaker decided to share with the world that one reindeer - in part, anyway - ended up on his plate.
"From Oslo, Merry Christmas season to my Scandinavian friends. 'Enjoyed' a meal of lutefisk, reindeer, & lefse," Rep. Steve King, R-Iowa, tweeted.
Some commenters on Twitter and around the web were less than thrilled.
It seems that McDonald's has finally realized how tone-deaf its internal employee resource website was. It has shut it down.
The final straw? A tip on the site to employees to avoid McDonald's fare.
A graphic on the site shows a meal with a cheeseburger, fries and drink under the caption "Unhealthy choice." Next to it is a picture of a sub, a salad and water under the caption "Healthier choice."
The latest embarrassment is among a string that's cropped up since the McResource Line website went live.
Just in case you still have eggnog to spike or plums to sugar before the gang arrives, consider us Santa's little helpers.
We're sharing our time-tested Christmas tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Christmas with a jolly smile on your face, and seeing you emerge on December 26 with your sanity intact.
Here are a few helpful holiday posts that may make your holiday bright.