Author: Doc Lawrence

Vidalia’s Golden Glow in Georgia and Onion Tart Recipe

Food Tourism Soars in Georgia  By Doc Lawrence VIDALIA, Georgia— The great journalist Lewis Grizzard described the area as Georgia’s big sky country. In Vidalia, visitors behold a glorious horizon, a stunning panorama of natural beauty. A case can be made that all good plants will grow well in the fertile soil in this Deep South nook with the world famous name. Water is abundant and the clean air and moderate climate supports a comfortable lifestyle. But the magnet that attracts visitors is now and forevermore the great sweet Vidalia onion, arguably the world’s most talked about vegetable. The Vidalia Onion Festival just concluded. Food tourism is a fast growing industry, a fact not lost on Ingrid Varn the high energy Executive Director of the Vidalia Area Convention and Visitors Bureau: “The economic impact each year is about $850,000.  The festival is huge pull for our region.  It is a way for us to showcase our small town.  We are unique because we are a nationally known brand but still a small city of about 12,000 citizens.” Vidalia onions have high profile fans like acclaimed chefs Emeril Lagasse and Georgia native Paula Deen, but also include fast rising star TV chef Lara Lyn Carter of WALB-TV in Albany, Georgia. “We had an onion-farmer from Uruguay visit last year,” said Ms. Varn, “who read about the museum and stopped by on his...

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Kosher Wines Are For Everyone from Doc Lawrence

PRIME TIME FOR KOSHER WINES By Doc Lawrence ATLANTA-Passover is an appropriate time to become more familiar with the delights of Kosher wines. Kosher wine, said Mitch Schneider, who lives in Israel and is well versed in this subject, “is produced according to Jewish dietary laws, called Kashrut. All the appropriate wine making equipment, tools, and storage facilities must be used exclusively for producing Kosher wine. Beginning with harvest, only Sabbath observant Jews are allowed to work in wine production. Only certified Kosher products like yeast can be used.” Schneider, a career wine professional, offered a few Kosher wine nuggets:  “With some Kosher wine,” he observed, “you might see Mevushal on the label. ”  He explained that this literally means boiled or cooked. “Back in history, the Jewish people would boil the wine in order to make it unfit for idolatrous use. Even if an idolater touched it, the wine would still keep the status of Kosher. Today, we use the process of flash pasteurization to make the wine Mevushal. Flash pasteurization is a very, very fast process in which the wine goes through a continuous flow while subjected to temperatures of 160 °F to 165 °F.” I asked if the terms Kosher and organic were related? “I don’t believe they are,” Schneider replied, adding that “in Israel, Yarden Winery produces an organic Chardonnay from their Odem Vineyard. In America, Baron Herzog Winery is not certified organic, but many of their wines...

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