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In Print: Clips from Food Sections

5. – The Chicago Sun-Times Tips for Hosting an At-Home Election Night Party “You’ve decided to host an at-home Election Night party over Tuesday’s stressful shindig at your favorite political party’s headquarters so you can sweat, cheer, curse or cry while watching election returns with intimate friends of similar political persuasion.  What to serve? Political correctness aside, you could settle on nuts as the appetizer, bologna sandwiches for dinner and Ding Dongs for dessert. Therein — given the present economic climate — is the perfect menu for Election Night.”

4. – The Chicago Tribune Gruesomely Good “What we’re talking about here is produce that’s scary looking, not scary tasting (like that time you popped a tablespoon of wasabi in your mouth because you thought it was guacamole?). In reality, many of these fearsome foodstuffs are teddy bears, tastewise, with pleasant flavors masked behind the lumps and bumps and creases. And we all know that produce delivers buckets of nutrition–a fact that can frighten some kids more than Freddy Krueger.”

3. – The LA Times Day of the Dead is a High-Spirited Affair “A mug of warm champurrado, a soul-satisfying chocolate drink thickened with masa. Tamales like cornhusk offerings, wrapped gifts for the hungry guests. Sugar-dusted loaves of pan de muerto, the bread decorated with “bones” formed of dough. A plate of turkey smothered in a spicy black mole, as dense and dark and mysterious as the coming night.”

2. – The NY Times Calories Do Count “When you’re young and tap dance for a living, you don’t have to think much about the caloric impact of your next meal. But when three performers who spent the day rehearsing for “Shrek the Musical” walked into a restaurant on 42nd Street recently, they saw on the menu that a Japanese-style beef bowl had 1,090 calories. They decided to head down the street for a salad.”

1. – The Washington Post A Culinary Proposal for Election Night Parties “Just about everybody has been swept up in the drama of Campaign 2008. Unfortunately, that includes the PR masterminds at restaurants, bars, bakeries and convenience stores. · I’ve had the chance to “cast my vote” by ordering Obamalettes or McCainlettes at Silver Diner; Jager Bamas (a combo of Red Bull and Jagermeister) or McHitos (basically a mojito) at Degrees, the bar at the Georgetown Ritz-Carlton. Bethesda’s Burger Joint invited me to “go with my gut” as I chose between the McCain Burger, topped with “South-west influences like poblano chili and chipotle peppers,” and the Obama Burger, stacked with — wait for it — “authentic Vienna beef hot dog imported from Chicago.””

photo from The Chicago Tribune

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In Print: Clips from Food Sections

5. – The Boston Globe Corner the Market “It’s late July and the farmers’ markets are flush. For a month or more, growers have been picking a ripe cherry tomato here and a green bean there, but only for their own tables. Now there’s finally enough to pack the bushel baskets and drive them to market. From now on, the produce just gets better and better – until the frost.”

4. – The Chicago Tribune Hold the Mayo – And don’t let go! “In a nation that is waging war against childhood obesity, and where good and bad cholesterol numbers are bantered about at cocktail parties with the same excitement as celebrity gossip, one condiment defies today’s health-conscious trend. Mayonnaise: It’s the glue of salads and celebrations. Whether you prefer full-throttle mayo, fat-free, lower-fat, soy-based, organic, trans-fat-free or subtly flavored, supermarket shelves are stacked with mayonnaise choices, and consumers are snapping them up.”

3. – The LA Times Los Angeles Chefs are Happy to be in a Pickle “Pickles might be scarcer in contemporary home kitchens than they were a century ago, but scan a brasserie menu, or order a bar special at a gastropub or a charcuterie plate at an urban steakhouse, and everywhere: pickles.”

2. – The NY TImes Slow Food Savors Its Big Moment “Slow Food’s leaders, the chef Alice Waters chief among them, bristle at the criticism. But most acknowledge that the organization did not translate well to an American audience. As a result, it has never had as much cultural or political impact as its parent group in Europe…. Its philosophy — that food is about much more than cooking and eating — is often hammered home by Mr. Petrini on his frequent trips around the world.”

1. – The San Francisco Chronicle Global Food Crisis Comes Back to Calories “Calories are at the root of today’s most important nutritional problems. Those of us in the Western world get far too many. Much of the rest of the world doesn’t get nearly enough. And for everyone, calories are suddenly getting very expensive. Calories measure the energy value of food. They are a quick way of talking about the amount of food we eat and how much that food costs. Eat too many calories for the number you use, and on come the pounds. Food tempts us everywhere, even in places like business supply stores, bookstores and libraries. It comes in larger and larger portions. And we are expected to snack all day long.”

Photo from The Boston Globe

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