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January 2011

Features

	Band Of Buds - The Results InsideColumbia.net
	In The Stillness InsideColumbia.net
	The Survivor InsideColumbia.net
	Heart of a Tiger InsideColumbia.net
	And That’s No Bull InsideColumbia.net

Wine & Food
	Dining Out 01.11 InsideColumbia.net
	Bubbling Over InsideColumbia.net
	Say Cheese InsideColumbia.net
	The Not-So-Humble Polenta Polenta has found its way from peasant food to upscale restaurants. Originating in ancient Rome as pulmentum, polenta was a porridge made from the cheapest ingredient available: millet, chick peas, other ground grains and even chestnuts. Nowadays, we add expensive cheese, butter, truffles and serve it with hearty meats and sauces. Sometimes the companies that make it will throw you off by labeling it course-ground cornmeal, but the end product is the same; a rich, thick mound of delicious gelatinized cooked grain finished with whatever food vice you prefer. InsideColumbia.net