Cover Feature
THIS TIME I WILL EAT HAGGIS / a golfer’s commitment to the Scottish national dish
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
On the Inside
HOT OFF THE STOVE / notes, comments, observations and links about any and all things food related
By Larry Levine – JUNE 14, 2018 – Lunch today at Angelini Osterea, probably my favorite L.A. lunch place. I arrived at 11:50 and they were printing the day’s menu.
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,
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
Progress Report – COOKING FOR A BEAUTIFUL WOMAN
The “final” edit for my upcoming food memoir – COOKING FOR A BEAUTIFUL WOMAN / the tastes and tales of a wonderful life – has been returned to the publisher along. Now, we’re on to book design and cover design. I’m waiting for final galleys for my approval and plans for the promotional video. I’ll keep posting these progress reports until we actually reach publication.
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