Food and Beverage
Llene sus fiestas navideñas de sabor con uva fresca
Last Updated on July 17, 2024 by Daily News Staff
(Family Features) La elegancia de las fiestas comienza en la mesa con comidas, postres y bebidas compartidas con los seres queridos. Este año, deje que las uvas añadan una elegancia fácil a sus recetas de temporada como un ingrediente exclusivo y perfecto para ocasiones especiales.
Como una adición muy versátil a los aperitivos, refrigerios, platos principales, guarniciones y postres, las uvas son un ingrediente esencial para tener a mano. Gracias a su delicada dulzura y jugosa textura, las uvas de California pueden ser la estrella en el centro de la mesa acompañando comidas especiales y sabrosas, como las chuletas de cerdo estofadas con miel y uvas servidas con sidra de uva con especias para una refrescante bebida para adultos.
Termine la celebración compartiendo una tarta de queso con uvas al estilo vasco, donde se usa un delicioso jugo de uva fresco en la masa de la tarta de queso para darle una dulzura natural que rezalta el sabor. Decore la parte superior con uvas frescas y jugosas para darle un toque final festivo.
Encuentre más ideas dulces para celebrar las fiestas en GrapesfromCalifornia.com.
Un dulce aperitivo para la fiesta
Prepare el ambiente para una reunión deliciosa sirviendo un aperitivo fácil y atractivo como esta bandeja de fiesta de uvas, con uvas frescas, prosciutto, quesos, pistachos y otras delicias favoritas para las fiestas. Las uvas son fáciles de incluir, ya que ofrecen una variedad de diferentes colores, formas, tamaños y texturas, lo que las convierte en un refrigerio ideal y saludable o como ingrediente en sabrosas recetas.
Chuletas de cerdo estofadas con miel especiada y uvas
Porciones: 4
- 4 chuletas de cerdo gruesas (alrededor de 3 libras)
- 4 cucharadas de harina
- 2 cucharadas de mantequilla o margarina, derretida
- 1 1/2 tazas de uvas de California, rojas o negras, enteras
- 1/3 taza de miel de abeja
- 2 palitos de canela pequeños, rotos
- 3-5 clavos de olor
- 1/2 cucharadita de jengibre molido seco
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta negra
- 1 cucharada de menta fresca picada (opcional)
- Precaliente el horno a 325 F.
- Caliente una sartén o cazuela pesada con tapa a fuego medio-alto. Espolvoree las chuletas de cerdo con harina y dórelas lentamente en mantequilla derretida. No deje que la harina se queme.
- Retire la sartén del fuego y agregue las uvas, la miel, la canela, los clavos de olor, el jengibre, la sal y la pimienta. Cubra y coloque en el horno. Estofar lentamente de 50 a 60 minutos, o hasta que el cerdo esté tierno. Retire la carne de cerdo de la sartén y manténgala caliente. Retire la salsa de la sartén del exceso de grasa. Coloque las chuletas de cerdo en una bandeja de servir, vierta la salsa y espolvoree con menta picada, si lo desea.
Información nutricional por ración: 569 calorías; 54 g de proteína; 41 g de carbohidratos; 21 g de grasa (33% de calorías de grasa); 9 g de grasas saturadas (14% de calorías de grasas saturadas); 33% de calorías de grasa; 165 mg de colesterol; 407 mg de sodio; 1,6 g de fibra.
Tarta de queso con uvas al estilo vasco
Tiempo de preparación: 15 minutos, más enfriamiento y refrigeración
Tiempo de cocción: 40 minutos
Porciones: 12
- 2 tazas de uvas verdes de California, divididas
- 1/4 taza, más 2/3 taza, azúcar granulada, dividida
- 2 1/2 cucharadas de maicena
- 2 pizcas grandes de sal kosher
- 21 onzas de queso crema, a temperatura ambiente
- 1 taza de crema espesa o crema de leche, fría
- 4 huevos grandes, a temperatura ambiente
- 2 cucharadas de licor de naranja (opcional)
- Caliente el horno a 425 F con la rejilla en el centro. Use una hoja de papel pergamino de 12 por 16 pulgadas para forrar un molde desmontable de 9 pulgadas en el centro. Presione el papel en el borde inferior de molde y alise las arrugas alrededor de los lados. Coloque el molde en una bandeja para hornear poco profunda.
- En una mini licuadora o procesador de alimentos, mezcle 1 taza de uvas, 1/4 taza de azúcar, maicena y sal a velocidad alta hasta que quede suave, aproximadamente por 1 minuto.
- En un tazón de una batidora eléctrica equipada con paleta, bata el queso crema y el azúcar restante hasta que quede esponjoso, 1-2 minutos. Con la batidora a velocidad media, vierta gradualmente la crema espesa; raspar los lados y batir a alta velocidad hasta que la mezcla parezca crema batida suave, aproximadamente 1 minuto. Batir los huevos, uno a la vez, raspando cada vez que incorporas uno. A velocidad media, agregue gradualmente la mezcla de puré de uva; raspe y mezcle hasta que esté bien mezclado, por 1 minuto.
- Vierta la masa en el molde preparado, llévelo al horno y hornee de 38 a 40 minutos hasta que la tarta esté inflada y la parte superior esté dorada como caramelo. Aparecerán grietas alrededor de los bordes y la tarta se tambaleará cuando se toque suavemente con el dedo. Coloque el molde para tartas en una bandeja para hornear sobre una rejilla para que se enfríe. La tarta se hundirá a la mitad de su altura. Enfríe a temperatura ambiente, 1-2 horas, luego refrigere sin tapar. No saque la tarta del molde hasta que esté bien fría, al menos 5 horas o toda la noche.
- Corte las uvas restantes en mitades o en rodajas. En un tazón pequeño, combine las uvas con el licor de naranja, si lo desea, y reserve.
- Cuando esté listo para servir, retire el lado de la sartén. Retire con cuidado el papel pergamino arrugado del costado de la tarta de queso y luego pásela a un plato para servir quitando el papel del fondo de la tarta y debajo del molde mientras tira suavemente de la tarta hacia el plato y fuera del papel.
- Adorne la parte superior de la tarta de queso con la mezcla de licor de uva, si lo desea, o con uvas frescas. Corte la tarta en triángulos con un cuchillo delgado y afilado.
Nota: La tarta de queso se puede preparar hasta con 2 días de anticipación. Una vez que la tarta esté bien fría, cubra el recipiente con una envoltura de plástico hasta que esté lista para servir.
Información nutricional por ración: 350 calorías; 6 g de proteína; 25 g de carbohidratos; 26 g de grasa (67% de calorías de grasa); 15 g de grasas saturadas (39 % de calorías de grasas saturadas); 135 mg de colesterol; 200 mg de sodio; 0 g de fibra.
Sidra caliente de uva con especias
Tiempo de preparación: 20 minutos
Tiempo de cocción: alrededor de 1 hora
Porciones: 4
- 5 tazas de uvas rojas de California, más adicionales para decorar, cantidad dividida
- 3 tazas de agua
- 1 cucharada de miel de abeja
- 1 canela en rama
- 2 anís estrellado (opcional)
- 1 naranja grande
- 6 onzas de ron ámbar
- En una cacerola grande, mezcle 5 tazas de uvas con agua, miel, canela y anís estrellado, si lo desea. Lleve la mezcla a ebullición a fuego medio-alto, reduzca el fuego a medio-bajo, cubra y cocine a fuego lento hasta que las uvas estén tiernas, 50-60 minutos. Deje enfriar por 15 minutos.
- Coloque un colador de malla mediana sobre el tazón y vierta la mezcla de uvas. Presione suavemente sobre los sólidos para extraer el jugo de la fruta de aproximadamente 2 tazas de sidra de uva.
- Con el pelador, pelar una tira grande de cáscara de naranja y añadirla al zumo caliente. Dejar enfriar, tapar y refrigerar.
- Cuando esté listo para servir, caliente suavemente la sidra a fuego medio. Vierta 1/2 taza de sidra en cada taza. Agregue 1 1/2 onzas de ron y decore con un toque de naranja y una brocheta pequeña de uvas.
Información nutricional por ración: 170 calorías; 0 g de proteína; 18 g de carbohidratos; 0 g de grasa (0% de calorías de grasa); 0 g de grasas saturadas (0% de calorías de grasas saturadas); 0 mg de colesterol; 5 mg de sodio; 0 g de fibra.
SOURCE:
California Table Grape Commission
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How beef became a marker of American identity
Beef is central to American identity, history, and culture, leading to significant consumption and environmental impacts, while efforts to promote sustainable practices and alternative diets are emerging.
Last Updated on April 24, 2026 by Daily News Staff
Hannah Cutting-Jones, University of Oregon
Beef is one of America’s most beloved foods. In fact, today’s average American eats three hamburgers per week.
American diets have long revolved around beef. On an 1861 trip to the United States, the English novelist Anthony Trollope marveled that Americans consumed twice as much beef as Englishmen. Through war, industry, development and settlement, America’s love of beef continued. In 2022, the U.S. as a whole consumed almost 30 billion pounds (13.6 billion kilograms) of it, or 21% of the world’s beef supply.
Beef has also reached iconic status in American culture. As “Slaughterhouse-Five” author Kurt Vonnegut once penned, “Being American is to eat a lot of beef, and boy, we’ve got a lot more beef steak than any other country, and that’s why you ought to be glad you’re an American.”
In part, the dominance of beef in American cuisine can be traced to settler colonialism, a form of colonization in which settlers claim – and then transform – lands inhabited by Indigenous people. In America, this process centered on the systemic and often violent displacement of Native Americans. Settlers brought with them new cultural norms, including beef-heavy diets that required massive swaths of land for grazing cattle.
As a food historian, I am interested in how, in the 19th century, the beef industry both propelled and benefited from colonialism, and how these intertwined forces continue to affect our diets, culture and environment today.
Cattle and cowboys
Beginning in the 16th century, the first Europeans to settle across the Americas – and later, Australia and New Zealand – brought their livestock with them. A global economy built on appropriated Indigenous territories allowed these nations to become among the highest consumers and producers of meat in the world.
The United States in particular tied its burgeoning national identity and westward expansion to the settlement and acquisition of cattle-ranching lands. Until 1848, Arizona, California, Texas, Nevada, Utah, western Colorado and New Mexico were part of Mexico and inhabited by numerous tribes, Indigenous cowboys and Mexican ranchers.
The Mexican-American War, which lasted from 1846-48, led to 525,000 square miles being ceded to the United States – land that became central to American beef production. Gold, discovered in the northern Sierra by 1849, drew hundreds of thousands more settlers to the region.
The desire for cattle-supporting land played an integral role in the systematic decimation of bison populations, as well. For thousands of years, Native Americans relied on bison for physical and cultural survival. At least 30 million roamed the western United States in 1800; by 1890, 60 million head of cattle had taken their place.
Beef replaces bison
It is no coincidence that the rise of an extensive and powerful American beef industry coincided with the near-elimination of bison across the United States.
Bison populations were already in steep decline by the mid-1800s, but after the Civil War, as industrialization transformed transportation, communication and mass production, the U.S. Army actively encouraged the wholesale slaughter of bison herds.
In 1875, Philip Sheridan, a general in the U.S. Army, applauded the impact bison hunters could have on the beef industry. Hunters “have done more in the last two years, and will do more in the next year, to settle the vexed Indian question, than the entire regular army has done in the last forty years,” Sheridan said. “They are destroying the Indians’ commissary … (and so) for a lasting peace, let them kill, skin and sell until the buffaloes are exterminated. Then your prairies can be covered with speckled cattle.”
In 1884, with no hint of irony, the U.S. Department of Indian Affairs constructed a slaughterhouse on the Blackfeet Reservation in Montana and required tribal members to provide the factory’s labor in exchange for its beef.
By 1888, New York politician and sometimes rancher Theodore Roosevelt described Western stockmen as “the pioneers of civilization,” who with “their daring and adventurousness make the after settlement of the region possible.” Later, during Roosevelt’s presidency – from 1900 to 1908 – the U.S. claimed another 230 million acres of Indigenous lands for public use, further opening the West to ranching and settlement.
The Union Stock Yards in Chicago, the most modern slaughterhouse of the era, opened on Christmas Day in 1865 and marked a turning point for industrial beef production. No longer delivered “on the hoof” to cities, cattle were now slaughtered in Chicago and sent East as tinned meat or, after the 1870s, in refrigerated railcars.
Processing over 1 million head of cattle annually at its height, the Union Stock Yards, a global technological marvel and international tourist attraction, symbolized industrial progress and inspired national pride.
Where’s the beef?
By the turn of the 20th century, beef was solidly linked to American identity both at home and globally. In 1900, the average American consumed over 100 pounds of beef per year, almost twice the amount eaten by Americans today.
Canadian food writer Marta Zaraska argues in her 2021 book “Meathooked” that beef became a key part of the American origin myth of rugged individualism that was emerging at this time. And cowboys, working the grueling cattle drives, came to embody values linked to the frontier: self-reliance, strength and independence.
Popular for decades as a street food, America’s proudest culinary invention – the hamburger – debuted at the St. Louis World’s Fair in 1904 alongside other novelties such as Dr. Pepper and ice cream.
After World War II, suburban markets and fast-food chains dominated the American foodscape, where beef burgers reigned supreme. By the end of the century, more people around the globe recognized the golden arches of McDonald’s than the Christian cross.
At the same time, national programs reinforced food insecurity for Native Americans. In efforts to eventually dissolve reservations and open these lands to private development, for example, in 1952 the U.S. government launched the Voluntary Relocation Program, in which the Bureau of Indian Affairs persuaded many living on reservations to move to cities. The promised well-paying jobs did not materialize, and most of those who relocated traded rural for urban poverty.
The true cost of a burger
Policies encouraging settler colonialism ultimately led to more sedentary lifestyles and a dependence on fast, convenient and processed foods – such as hamburgers – regardless of the individual or environmental costs.
In recent decades, scientists have warned that industrial meat production, and beef in particular, fuels climate change and leads to deforestation, soil erosion, species extinction, ocean dead zones and high levels of methane emissions. It is also a threat to biodiversity. Nutritionist Diego Rose believes the best way “to reduce your carbon footprint (is to) eat less beef,” a view shared by other sustainability experts.
As of January 2022, about 10% of Americans over the age of 18 considered themselves vegetarian or vegan. Another recent study found that 47% of American adults are “flexitarians” who eat primarily, but not wholly, plant-based diets.
At the same time, small-scale farmers and cooperatives are working to restore soil health by reintegrating cows and other grazing animals into sustainable farming practices to produce more high-quality, environmentally friendly meat.
More encouraging still, tribes in Montana – Blackfeet Nation, Fort Belknap Indian Community, Fort Peck Assiniboine and Sioux Tribes, and South Dakota’s Rosebud Sioux – have reintroduced bison to the northern Great Plains to revive the prairie ecosystem, tackle food insecurity and lessen the impacts of climate change.
Even so, in the summer of 2024, Americans consumed 375 million hamburgers in celebration of Independence Day – more than any other food.
Hannah Cutting-Jones, Assistant Professor, Department of Global Studies; Director of Food Studies, University of Oregon
This article is republished from The Conversation under a Creative Commons license. Read the original article.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
Last Updated on April 22, 2026 by Daily News Staff
SAN DIEGO, CA — The award-winning JOEY Restaurant Group is continuing its U.S. expansion with the debut of its first San Diego location, JOEY La Jolla, opening April 23, 2026. The new restaurant will be located at Westfield UTC, one of Southern California’s premier retail and lifestyle destinations.
A New Dining Destination for La Jolla
Set in the heart of La Jolla, the 10,600-square-foot restaurant is designed to deliver a vibrant, upscale-yet-approachable experience. Guests can expect a seamless blend of indoor and outdoor dining, complete with a welcoming fire feature, lush landscaping, and a covered patio that opens into an expansive, modern interior.
Inside, the space features a lively bar and lounge area, complete with a DJ booth for select evenings, a curated wine wall, and contemporary art installations. The dining room centers around a striking olive tree beneath a wood canopy, creating a warm and immersive atmosphere ideal for everything from casual lunches to late-night gatherings.
Elevated Cuisine Meets Global Inspiration
JOEY Restaurants has built its reputation on globally inspired dishes and high-quality ingredients—and JOEY La Jolla is no exception.
The menu will showcase a wide range of offerings, including:
- Premium steak cuts like Bone-In Prime Ribeye and Tomahawk
- Fire-torched sushi and fresh seafood
- Shareable plates and handcrafted bowls
- Signature creations like Truffle Udon Carbonara
The beverage program is equally robust, featuring a curated wine selection and handcrafted cocktails such as the Good Life Margarita and Woodsmoked Old Fashioned. Guests can also explore “JOEY Supers,” a creative take on the classic highball with a refreshing twist.
Leadership Behind the Experience
The culinary and beverage program is led by an award-winning team, including:
- Matthew Stowe, Executive Chef and Top Chef alumnus
- Jay Jones, Bar Development Leader and Hall of Fame inductee
- Jason Yamasaki, Group Sommelier
Their combined expertise is expected to elevate JOEY La Jolla into one of San Diego’s standout dining destinations.
Soft Opening and Reservations
Diners eager to get an early look can reserve a table during the restaurant’s limited preview period from April 18–22, ahead of its official grand opening on April 23. Once open, JOEY La Jolla will offer full-service dining daily, including lunch, happy hour, dinner, and late-night service.
Hours of Operation:
- Sunday–Thursday: 11 AM – 12 AM
- Friday–Saturday: 11 AM – 1 AM
Location:
4489 La Jolla Village Drive, Suite 1600
San Diego, CA 92122
A Strategic Expansion into Southern California
According to company leadership, the move into San Diego marks a significant milestone in JOEY’s broader growth strategy. With its strong culinary culture and coastal lifestyle, La Jolla provides an ideal backdrop for the brand’s signature blend of hospitality, design, and globally influenced cuisine.
As San Diego’s dining scene continues to evolve, JOEY La Jolla is positioned to become a go-to destination for locals and visitors seeking a dynamic and elevated dining experience.
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Festivals
Presqu’ile Winery Partners With LAND to Bring Contemporary Art to Santa Maria Valley
Presqu’ile Winery and LAND are partnering to bring free, site-responsive contemporary art to the Santa Maria Valley estate in Santa Barbara Wine Country.
Santa Barbara Wine Country is about to get a fresh reason to linger a little longer. Presqu’ile Winery has announced a new collaboration with Los Angeles Nomadic Division (LAND), the nationally recognized nonprofit known for taking contemporary art out of traditional museums and galleries and placing it directly into the environments that shape it. The result: curated, site-responsive works—some created specifically for the property—installed across Presqu’ile’s Santa Maria Valley estate.
A winery becomes an open-air gallery—at no cost
Under the partnership, Presqu’ile will serve as a host site for LAND programming, opening its estate to the public for free. Visitors can expect contemporary art integrated into the vineyard setting, with select installations shaped by the landscape itself. The goal is simple and ambitious at the same time: expand no-cost access to contemporary art along California’s Central Coast while creating a cultural experience that feels inseparable from the place it inhabits.
LAND’s approach is rooted in the belief that art should be experienced where people actually live, work, and gather. Rather than building exhibitions around white walls and controlled lighting, LAND supports projects driven by place—work that engages the environment, the community, and the lived experience of the artists creating it.
“Nourishing reciprocity” between art, landscape, and community
Laura Hyatt, Director of LAND, emphasized how the Central Coast setting opens new creative possibilities for artists.
Hyatt noted that collaborating with Presqu’ile gives artists the opportunity to engage with the region’s natural beauty and unique ecology—placing artworks in what she described as “nourishing reciprocity” with the landscape and the visitors moving through it. She also highlighted the long-term potential of the partnership, which allows for deeper exploration over time, expands LAND’s geographic reach, and strengthens connections between Southern and Central California.
For Hyatt, the collaboration is personal as well: her family has roots in the area going back five generations, adding another layer of community connection to the work LAND hopes to cultivate.
A shared mindset: tradition, experimentation, and a sense of place
Presqu’ile framed the partnership as a natural extension of what the winery already does—balancing tradition with experimentation. In the same way winemaking can honor time-tested methods while still pushing toward new expressions, contemporary art can offer new ways of seeing familiar processes and landscapes.
Matt Murphy, co-founder of Presqu’ile Winery, said the family’s appreciation for the visual arts made the collaboration an easy “yes.” He pointed to the opportunity to create “fun, compelling and unexpected” ways for the community to engage with both the installations and the estate itself—and to experience Presqu’ile through each artist’s creative lens.
What happens next
In the near term, LAND will install artworks developed through its programming on the Presqu’ile property, with public access remaining free. The collaboration is designed with community benefit at its center, positioning the estate as a cultural and agricultural destination—not just a tasting room.
Looking ahead, Presqu’ile has submitted plans for approval to develop expanded spaces intended to support free public art, cultural programming, and community gathering. If approved, those improvements would signal a long-term commitment to integrating arts and culture into the estate experience and welcoming future partners whose work aligns with Presqu’ile’s values of openness, creativity, and place-based expression.
Additional details—including participating artists and installation timelines—will be announced as the collaboration progresses.
About the partners
Presqu’ile Winery
Presqu’ile (pronounced press-keel) is a family-owned estate winery in Santa Maria Valley on California’s Central Coast. Founded in 2007, the winery produces cool-climate wines from its sustainably farmed estate vineyard and from a select group of growers across Santa Barbara County. The name—French Creole for “almost an island”—reflects the Murphy family’s Gulf Coast heritage and the winery’s deep emphasis on place.
Los Angeles Nomadic Division (LAND)
Founded in 2009, LAND is a nonprofit arts organization dedicated to connecting people and places through site-responsive public art and programs. Over 15 years, LAND has presented more than 500 artists across 300+ programs and exhibitions, ranging from large-scale sculptural commissions to billboards, roadside screenings, workshops, and city-wide video presentations—reaching millions of people.
Why it matters
This collaboration isn’t just about adding art to a winery—it’s about rethinking where art belongs, who gets to access it, and how landscape can become part of the creative process. For the Central Coast, Presqu’ile and LAND are setting the stage for a new kind of cultural destination: one where a walk through the vines can also be a walk through contemporary ideas, made visible in the open air.
Source: Presqu’ile Winery
Organization: Los Angeles Nomadic Division (LAND)
- Presqu’ile media contact: diana@solterrastrategies.com
- LAND media contact: kyle@hellothirdeye.com
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