Cover Feature
IS IT LOX, SMOKED SALMON, OR GRAVLAX? / let’s sort out the confusion
By Larry Levine – “Larry, please go to Abie’s and get a half pound of belly lox, sliced thin.” I heard those words often when we lived in Brooklyn, NY
On the Inside
BUT I STILL LOVE TO EAT / a 10th anniversary celebration
Chapter One – Facing the Hangman “Nothing will focus a man’s mind so quickly as the prospect of being hanged at dawn.” – Samuel Johnson My “hanged at dawn” moment came
THIS TIME I WILL EAT HAGGIS / a tale of table and tee in the land where golf was born
By Larry Levine – This time I will eat haggis. I didn’t eat it last time I was in Scotland because of its off-putting reputation. I had long heard haggis
HOT OFF THE STOVE / notes, comments, observations and links about any and all things food related
By Larry Levine – JULY 18 – 2018 – Report today that the Ports O’ Call restaurant at San Pedro harbor has been shut down to make way for
I DON’T WANT TO SEE YOUR BUTT CRACK / and other sartorial transgressions in an America that lost its couth
By Larry Levine – She was wearing a nice dress, dark with a muted floral print. Tasteful ear rings, hair well dressed. Totally appropriate for a Saturday night dinner at
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
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,
COOKING FOR A BEAUTIFUL WOMAN – it’s in the hands of the designers
What could be more appropriate than my mother, Norma Anna Solomon Levine, as the featured woman in chapter one of my forthcoming food memoir COOKING FOR A BEAUTIFUL WOMAN / THE TASTES AND TALES OF A WONDERFUL LIFE. The chapter it titled She Made the Music Start. Here she is during her days as a big band singer in the nightclubs of New York in the 1930s. The manuscript now is in the hands of the book designer and the cover designer.
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