Extractions: By Alexander Cockburn The Invisible Man commentary about the "President." But what has he done? The commentators have been quarrying industriously, but it’s slim pickings: the China imbroglio, now preposterously inflated to the status of a Cuban missile crisis; denial of U.S. funds to abortions overseas, sundry favors to the banks (rewriting of the bankruptcy laws), UPS (nixing the late-Clinton ergonomic rules) and the coal industry. No tax bill yet, no education bill yet. What else? The Star published in its May 1 issue an old photo of the crossroads where the 17-year-old Laura in her late model Chevy ran a stop sign and struck the 1962 Corvair sedan (actually a great car, despite what Ralph Nader said) of her 17-year-old boyfriend Michael Douglas, breaking his neck and killing him on the spot. His car was hurled nearly 50 feet according to the Star The Wall Street Journal about the moral fallout of the 1960s.
The Food Section The San Francisco Chronicle was named Best newspaper food Section (with by The BaumForum on food Farming 7. cooking in Provence, a conversation with authors http://www.thefoodsection.com/
Extractions: Behold New York City's first gastropub. Archives by Category Agenda (47) Announcements (9) Books (5) Diner's Journal (1) Dining In (27) Dining Out (8) Drink (16) Guest Editors (7) History (3) Media (10) Moveable Feast (7) PaninoLog (6) Places (4) Report (3) Shopping List (19) Source (1) Street Fare (28) Taste (2) Travel (3) Archives by Month June 2004 May 2004 April 2004 March 2004 February 2004 January 2004 December 2003 November 2003 October 2003 September 2003 August 2003 July 2003 We knew we were getting close to our destination when, exactly 156 miles south of New York City, we heard the distinct thud of a cicada that flew into the windshield of our car. We were just over the Maryland/Delaware border when the flying insects appeared, their wings fluttering, dive bombing into automobiles on Interstate 95. Pulling over at a nearby rest stop, you could hear the whirring, humming call of
DixieDining.com :: The Newspaper Column Archive s longtime matriarch of home cooking) may have Athens, Georgias resident Professorof Soul food? THE COMFORT BEVERAGE A recent newspaper column by my http://www.dixiedining.com/column/columnarchive.htm
Extractions: Spring has truly sprung in the land of Dixie and I had the itch to put on my traveling shoes. Taking advantage of the long Easter weekend, we loaded up the family and pointed the car southward. The Magnolia State offers many interesting sights, sounds and flavors this time of year and we were determined to get our share. The first stop along our way was Tunica, the Gaming Capital of the South. Just last week I made my first weekend trip into the heart of Arkansas, The Natural State. And naturally my objective was to seek out the finest BBQ joints the state had to offer. Armed with a good map, a few solid tips, and tank full of gas, we eased onto Interstate 40 and crossed the mighty Mississippi River in a quest for nirvana of the swine variety.
DixieDining.com :: The Newspaper Column to host her own program (Paulas Home cooking) on the information on greatSouthern restaurants and food sources, please DixieDining Column Archive . http://www.dixiedining.com/column/column_june2003.htm
Extractions: JUNE 2003 PAULA DEEN, SAVANNAHS NEW FIRST LADY OF FOOD Paula Deens heartwarming story begins in 1989, when Deen was a freshly divorced mother of two, unemployed, with a mere $200 to her name. Relying on what she knew best (home cooking), Paula started a small catering business (known as The Bag Lady) with her sons. Paula cooked up a storm, the boys helped out wherever they could, and together they slowly built a loyal following in the Georgia Low Country. The operation soon expanded to a full-fledged sit down restaurant on Savannahs south side as The Bag Lady morphed into The Lady and Sons. A few years later and flush with more modest success, the eatery relocated to its current home in Savannahs Historic City Market. One regular who became hooked on Paulas divine creations was John Berendt, the author of the later to be wildly profitable, Midnight in the Garden of Good and Evil. The book not only brought wealth and fame to Berendt, it also invigorated the tourism business in Savannah and developed into something of a cottage industry within itself. Yes, Paula found herself in the right place at the right time. Paula Deens culinary reputation leapt to the next level of fame when a New York publishing house released The Lady and Sons Savannah Country Cookbook. The cookbooks notoriety landed Deen a guest spot on ABCs Good Morning America, where Paula was admittedly scared to death. The stage fright slowly waned with each successive TV appearance and the cotton-topped Deen now feels comfortable enough to host her own program (Paulas Home Cooking) on the Food Network.
Channelcincinnati.com - Food - One Shell Of A Question go into the pot and cook while everything else is cooking. affixed to a wooden handle,to fish out your food. on a picnic table covered with newspaper, cups of http://www.channelcincinnati.com/food/3288943/detail.html
Extractions: Got a question of your own? Just drop me a line and I'll get right to work! A quick reminder: if you're asking about a recipe you saw on-air, please don't forget to include the station and/or Web site in your e-mail. If you're asking about a Mr. Food recipe, it can most likely be found at www.mrfood.com.
Encyclopedia Of Cajun Culture - Editor's Choice - Books - CUISINE Bienvenu writes a syndicated newspaper food column and has authored noncookbooksabout Cajun food C. Paige Acadiana Profiles Cajun cooking Click here for http://www.cajunculture.com/Bookstore/cuisine.htm
Extractions: The Encyclopedia of Cajun Culture is pleased to offer this select choice of Cajun cookbooks. It includes works by renowned Cajun chef Paul Prudhomme, whose "blackened redfish" became a worldwide culinary phenomenon in the 1980s. We also offer a popular book by Enola, another accomplished Prudhomme family chef. The Prudhommes arguably have done more than any family to introduce Cajun food outside its homeland. Justin Wilson deserves credit, too he's been at it for decades, promoting south Louisiana food on television and through several cookbooks (the first of which he published in the 1960s). By the way, don't believe those rumors about Wilson not being a Cajun . . . he insists that he is a Cajun, and a proud one, too! We also include books by John Folse and Marcelle Bienvenu. Bienvenu writes a syndicated newspaper food column and has authored several cookbooks (the most popular of which we offer here), and Folse not only operates his own restaurant, but appears often on radio and television. Don't overlook the Tabasco brand pepper sauce cookbook, which, of course, includes in every recipe at least a dash or two of this famous condiment made in the heart of Cajun country at Avery Island. We also offer
Boston.com / A&E / Dining/Food / Filling Her Plate With The '50s She delved into 50s magazines and newspaper food sections at Schlesinger that womenstill did much of their cooking from scratch It was real food, Shapiro says http://www.boston.com/ae/food/articles/2004/04/21/filling_her_plate_with_the_50s
Extractions: Movies Dining/Food Local events Music ... Dining/Food April 21, 2004 Laura Shapiro set out to write a book about funny 1950s food canned soup in every dish, flambeed cocktail franks, Reddi-wip piled into high peaks on Jell-O introduced by the food industry to a post-World War II public. ADVERTISEMENT "Well, we all know about it," says Shapiro, a tiny woman whose hands keep up a lively counterpoint during a conversation about the decade when many think real cooking went out of style. A former Newsweek writer and an author and food historian, Shapiro knew where to begin. She delved into '50s magazines and newspaper food sections at Schlesinger Library in Cambridge and at the New York Public Library. As she read, something began to dawn on her. "I find myself saying `Where is the funny food?' " Shapiro recalls. "I'm seeing very traditional American food, some fancy foods," along with packaged foods, which virtually flooded the marketplace. Though her research revealed interest in everything from cake mixes to Cheez Whiz, it was also apparent that women still did much of their cooking from scratch. There was obviously more going on than can be perceived through the haze of nostalgia, Shapiro decided. What emerged is "Something From the Oven: Reinventing Dinner in 1950s America" (Viking 2004). Instead of a treatise on "funny food," Shapiro concentrated on a little-discussed dynamic: While food industry giants such as
OCRegister.com Food A gem of a diner Doug Cavanaugh, founder and chief executive officer of Ruby sDiners, loves classic American comfort food, red wine and cooking at home. http://www.ocregister.com/wine_food/columns/cathy.shtml
Extractions: The print edition online E-REGISTER ARCHIVE E-COMMUNITIES ... Community news Select an area Aliso Viejo Anaheim Anaheim Hills Brea Buena Park Corona del Mar Costa Mesa Coto de Caza Cypress Dana Point Dove Canyon Fountain Valley Fullerton Garden Grove Huntington Beach Irvine Ladera Ranch Laguna Beach Laguna Hills Laguna Niguel Laguna Woods La Habra Las Flores La Palma Lake Forest Los Alamitos Midway City Mission Viejo
Container Page Her useful pointers will definitely make cooking all the more enriching and She isthe author of the immensely popular newspaper food column, From Betty Saw s http://www.timesone.com.sg/TE/container.asp?element=display.asp&viewby=Title&sku
The Jerusalem Post Newspaper : Online News From Israel - Food Article Assi never dreamed of cooking or being an owner of a restaurant, even though hehad often observed his mother and her sisters preparing all the food for the http://www.jpost.com/Editions/2000/10/23/Food/Food.14173.html
Extractions: The restaurant used to be a house with three rooms, a kitchen, a terrace and a small garden. The whole place was decorated by Assi himself, who wandered through the Jaffa flea market to purchase the chairs and accessories. The tables were bought from a carpenter who had gone out of business. Assi designed a stained glass window and installed it as an inset in the middle of each heavy wood table, with Iraqi spices on view through the glass.
Extractions: (April 3) - 'Just remember - dirt ain't hametz," a friend lectured me sternly many years ago, when I panicked over my Pessah cleaning. Since then I've been repeating this mantra regularly in the weeks between Purim and Pessah, and it does help keep The Great Purge in proportion and me this side of sanity. This year, back in our amazingly renovated home, I've changed it to "Sawdust ain't hametz." I'm treating with disdain any little crumb-like piles inside cupboards and drawers, where my carpenter had a field day sawing shelves and fitting handles, vacuuming them up when I please, leaving them for later when I don't.
Extractions: By EMILY GREEN, Times Staff Writer Britain, like California, enjoyed a food boom in the 1980s and '90s. British cookery became "modern British cooking." Newspapers that once had mere food columns suddenly had food pages. Television companies threw rare characters into the soup: the Two Fat Ladies, the Naked Chef and the shimmying Ainsley Harriot. But for all the exuberance, the same period brought a profound erosion of substance. Traditional butchers, bakers and fishmongers were replaced by supermarkets. A generation of home cooks who routinely saw whole carcasses carried into butcher shops were replaced by food fanciers who never even saw a trotter. Grandmothers who made stock each week have been replaced by granddaughters who make restaurant reservations. Today, most Britons live so far from farms that a school child could be forgiven for thinking chickens come in polystyrene trays and consist of six legs.
Extractions: Where are the best restaurants for spicy foods in different cities? Which celebrities share your love of the chile? Here's where you'll find out. America's premier hot and spicy food magazine features the latest in fiery food destinations, hot chef profiles, sizzling recipes, and even gardening tips, to the most on-fire fan of this hottest of peppers. Delaware Today is the First State's first choice for informative articles about the people, places and issues that make Delaware so special. Every issue celebrates Delaware, with an emphasis on Greater Wilmington. Each issue features a comprehensive calendar of events and restaurant reviews to make your mouth water.
Extractions: This book belongs to a special class of cookbooks where you get a whole lot of recipes for a low price per recipe. These books are not like The Joy of Cooking or James Beards American Cookery where you get a lot of advice on cuts of meat, types of potatoes, and techniques for making an especially good pie crust. This type of book contains mostly bare bones recipes. They are one of the most common to find on the discount pile in the Borders foyer. But, this book is a little different from most books of this class.
Chefs He has a weekly food column in Norway s Dagbladet newspaper and is the host ofthe American public television series New Scandinavian cooking with Andreas http://www.ecookbooks.com/chefs.html
GREENSEEK restaurant reviews, catering, cooking classes and cooking tips. » Fave foods ofthe Famous Weekly newspaper column which features a food-related interview http://www.greenseek.de/internet/index.php/Home/Cooking/Recipe_Collections/Media
Cookbook Publisher - Author Profiles From Callawind Publications for New Jersey s Courier Post newspaper and the Association of Culinary Professionals(IACP) food Forum newsletter. has been involved in Jamaican cooking as a http://www.callawind.com/author_profiles.html
Extractions: Monica Bhide Sue Carroll Marcy Claman Laurel Keser ... Michael Smith Monica Bhide Cooking has been a lifelong passion for Monica Bhide , who began experimenting in the kitchen at age ten and specializes in Indian cuisine . A graduate of several cooking courses in her native India , Bhide is a n accomplished caterer and freelance food writer with several regular columns to her credit, including DeliciousIndia.com. A second Indian cookbook is also in the works. Born in India, thirty-t hree -year-old Bhide has been living in the United States since 1991 , which has helped her to understand how to adapt Indian cooking to North American preferences. Sue Carroll Sue Carroll chef since 1971 Bon Appétit and numerous travel magazines. She has demonstrated menu highlights and shared cooking tips on local and national television, including the popular PBS series Inn Country USA and HGTV's At Home with Kitty Bartholomew Marcy Claman A writer, graphic designer, and true breakfast lover
