Cover Feature
BEST LAID PLANS / a look at fast food egg products
By Larry Sheingold What’s in an egg? Seems like a simple question. Yolk and white, right? Right. Unless the egg is part of a fast food meal. Then you’ll probably
On the Inside
HOT OFF THE STOVE / notes, comments, observations and links about any and all things food related
By Larry Levine – MAY 20, 2018 – I made chicken legs and thighs with sliced onions and baby red skinned potatoes in parchment paper for dinner tonight. It was
IN A WORLD WHERE PACKAGING OVERWHELMS TRUTH / a look behind those healthy food labels
By Larry Sheingold – I generally give health enticements on processed food packaging the same credibility I do a politician who calls himself a genius. I assume both the packager
EATING OUR WAY THROUGH BELLAGIO / Italy, not Las Vegas
By Barry and Bev Wellman – Bellagio, Italy, must be the only village that has a Las Vegas hotel named after it. No wonder! Its setting is spectacular, and its
THE MUD OVEN AND THE SOUS VIDE COOKER / co-existence after 29,000 years
By Larry Levine – Some 29,000 years ago, give or take a century, someone came up with an idea that set culinary evolution on an important new path. Archeologists can’t
AN 18-DAY COMMITMENT TO LOCALLY-OWNED AND OPERATED RESTRAURANTS / no chains on a west coast road trip
By Larry Levine – (I shot this photo from an on shore observation deck right on U.S. 101 at Depoe Bay, OR ) – We’re off again. This time it’s 18 days,
THE CEREAL PROCESS / Why you may not want to feel your oats
By Larry Sheingold – Modern life is full of why-didn’t-I-know-that moments, part of what Donna Leon calls “living in a world in constant discovery of its own ignorance.” Even at
BEARS, EAGLES, WHALES, A WOLF, A CRAB AND A BRAND NEW WORD / all in a roundtrip to Vancouver Island
By Larry Levine – A new word has entered the lexicon of the hospitality industry. It’s “forya,” a contraction of “for” and “you” and it’s turning up in restaurants and
CHARCUTERIE, SALUMI, COLD CUTS / unlock the mystery of all those deli meats
By Larry Levine – Charcuterie, salumi, cold cuts … call ‘em what you want. They all add up to the same thing – salt-cured, brined, fermented, or otherwise processed meats.
AN AMERICAN ABROAD AT A STRANGE TIME
By Larry Levine – PART ONE – DEPARTURE I should be brimming with excitement and anticipation as I wait to board our flight to Paris. Instead, what I’m feeling about
Progress Report – COOKING FOR A BEAUTIFUL WOMAN
My upcoming food memoir – COOKING FOR A BEAUTIFUL WOMAN / the tastes and tales of a wonderful life – has cleared “legal” at the publisher. I just need to substitute for one photo. We’re on to “content evaluation”. No release date yet. It will be published in hard-bound, paperback and electronically.
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