(Untitled)- November 30, 2003 More from the Times: 'Steak and Shake' Takes On a Whole New Meaning: "It's tough trying to conduct an interview while at the next table a voluptuous woman in spangles has dropped her top and is treating one happy executive to a lap dance. It was even tougher, I soon discovered, trying to eat a steak dinner while another enterprising gal gyrated her bare buttocks just inches from the entree."http://blogs.salon.com/0001642/2003/11/30.html#a246 (Untitled)- November 30, 2003 NY Times: "The jalapeñoed Thanksgiving menu represents one school of thought in the family. The other school is of the opinion that the menu should be, well, as American as apple pie, and there are some terrific pie bakers in our crowd."http://blogs.salon.com/0001642/2003/11/30.html#a245 (Untitled)- November 30, 2003 NY Times: The Microwave Graduates From Sous-Chef to Star.http://blogs.salon.com/0001642/2003/11/29.html#a244 (Untitled)- November 29, 2003 Fast Company Now: "This article really took the cake: Tyson Creates Office of Animal Well-being."http://blogs.salon.com/0001642/2003/11/29.html#a243 (Untitled)- November 29, 2003 USA Today: "To some extent, Slow Food picks up where the organic food revolt left off. 'It's adding fire to a revolution,' says Patrick Martins, Slow Food USA executive director."http://blogs.salon.com/0001642/2003/11/29.html#a242 (Untitled)- November 29, 2003 Dave Barry: WHY GUYS SHOULD NOT COOK.http://blogs.salon.com/0001642/2003/11/29.html#a241 (Untitled)- November 7, 2003 Meg's Food and Wine Page: "Not that I'm advocating for people to drink Boone's Farm (yuck) but it will be interesting to see if California can come down off its 'Emperor's New Clothes,' 'Fine Wine' high-horse and make something that these adorable twenty-somethings will actually drink. Used to be, they would start with white zinfandel. But that is soooo not cool these days."http://blogs.salon.com/0001642/2003/11/07.html#a240 (Untitled)- November 3, 2003 John Mariani's Virtual Gourmet for November 3 looks at Irish Cream liqueurs (scroll down a little past half-way). According to the article, two new products to look for are Bailey's light, and Briscoe's pareve kosher version. Briscoes hasn't revealed how they achieve the creamy texture without dairy.http://blogs.salon.com/0001642/2003/11/03.html#a239 (Untitled)- November 3, 2003 Salon.com: "Geeks who go low-carb see it as more than just taking off pounds -- they're reengineering the human organism, overclocking their own bodies."http://blogs.salon.com/0001642/2003/11/03.html#a238 (Untitled)- November 3, 2003 I haven't gotten around to reading it all yet, but the Boston Globe ran a series on changes in the New England fishing industry this past week.http://blogs.salon.com/0001642/2003/11/03.html#a237 |