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  • Post #991 - October 15th, 2013, 8:22 am
    Post #991 - October 15th, 2013, 8:22 am Post #991 - October 15th, 2013, 8:22 am
    Katie wrote:Yeah, what the hey?

    As they say in Monopoly, "It's an error in your favor." Plus you started the thread, which is what the producer picked up.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #992 - October 15th, 2013, 1:44 pm
    Post #992 - October 15th, 2013, 1:44 pm Post #992 - October 15th, 2013, 1:44 pm
    Reading the coverage of this BYOB story offers a depressing glimpse into the current state of Chicago journalism (though, it has to be said, there are plenty of encouraging exceptions). First, a major newspaper prints an article giving a generally misleading impression of the issue, then a major broadcast outlet airs a story with a misattributed source. The latter isn't terribly uncommon and I could hardly care less FOX didn't mention my pseudonym but it simply shouldn't happen.

    Cathy2 wrote:Could not find anywhere, "Bring your own backlash."

    That seems to be something FOX 32 "borrowed" from the Sun-Times.

    On October 11 (updated Oct 13, 10:43am), David Roeder in the Sun-Times wrote:In some parts of Chicago, BYOB — bring your own bottle — threatens to take on a new meaning.

    A proposed ordinance could more aptly be called "bring your own backlash." It would prevent restaurants and other businesses in areas voted dry from letting patrons drink alcohol, even if they bring it themselves.

    On October 13, 2:38pm (updated 8:27pm) Tisha Lewis for FOX 32 wrote:In some parts of Chicago, BYOB — bring your own bottle — threatens to take on a new meaning.

    A proposed ordinance could more appropriately be called "bring your own backlash." The culinary chat site LTHForum.com is already heating up about a proposed ban on BYOB in Chicago's dry neighborhoods, where merchants are prohibited from serving alcohol.
  • Post #993 - October 16th, 2013, 10:23 am
    Post #993 - October 16th, 2013, 10:23 am Post #993 - October 16th, 2013, 10:23 am
    I was delighted to hear Louisa, Monica [the "Chu-Eng" team], and Tony Sarabia's very well-informed producer (I can't find her name immediately) on WBEZ this morning talking about places off the beaten path and worth the effort. LTH was affectionately acknowledged several times for its quirky reliability and interconnectivity. Nice segment.
  • Post #994 - October 16th, 2013, 5:38 pm
    Post #994 - October 16th, 2013, 5:38 pm Post #994 - October 16th, 2013, 5:38 pm
    It was a great segment--Robin Linn was the other contributor and she was the 1st to give huge props to LTH for leading her to her choice-- Marie's. It was especially fun to hear her say that she was a fan even though she doesn't participate the way Monica and Louisa do. Good stuff--almost makes me forget the recently concluded, excessively annoying pledge drive :)
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #995 - January 24th, 2014, 3:37 pm
  • Post #996 - January 29th, 2014, 10:11 am
    Post #996 - January 29th, 2014, 10:11 am Post #996 - January 29th, 2014, 10:11 am
    Hello LTH, Antonius's publicist here:

    Antonius will be giving a paper this weekend at the Atlantic World Foodways conference in Greensboro, NC: "Un vrai jambalaia 'A true mess': The complex etymologies of jambalaia and hoppin' John in their transatlantic historical context"

    I believe there's a chance that he may repeat the performance locally in the near future...
  • Post #997 - January 29th, 2014, 10:25 am
    Post #997 - January 29th, 2014, 10:25 am Post #997 - January 29th, 2014, 10:25 am
    Wow, Amata! What a *great* topic—Leave it to Antonius to wrestle with The Big One. Does he plan to publish it? I certainly hope we can access it in some form in the near future.

    Pls tell Antonius to "break a leg!"

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #998 - January 30th, 2014, 12:02 pm
    Post #998 - January 30th, 2014, 12:02 pm Post #998 - January 30th, 2014, 12:02 pm
    Amata wrote:Hello LTH, Antonius's publicist here:

    Antonius will be giving a paper this weekend at the Atlantic World Foodways conference in Greensboro, NC: "Un vrai jambalaia 'A true mess': The complex etymologies of jambalaia and hoppin' John in their transatlantic historical context"

    I believe there's a chance that he may repeat the performance locally in the near future...


    Definitely hope we get to hear this in Chicago at some time. Laizzez rouler les bons temps.
    Last edited by Cynthia on January 30th, 2014, 1:43 pm, edited 1 time in total.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #999 - January 30th, 2014, 12:09 pm
    Post #999 - January 30th, 2014, 12:09 pm Post #999 - January 30th, 2014, 12:09 pm
    If talking counts, my talking about food, especially as related to history and travel, is picking up pretty significantly. My presentation on the history of rum was picked up by the Illinois Humanities Council for their "Road Scholar" program. However, even outside the "Road Scholar" program, it's quickly becoming a local favorite among libraries and continuing education programs. I'll be rolling out "Seeking Spiceland" next week, and have already gotten a fair number of bookings for that. And word is spreading -- the Geographic Society of Philadelphia has asked to bring me to Philly for one of my food history presentations. So people are definitely interested in where our food came from. :)
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1000 - January 30th, 2014, 1:17 pm
    Post #1000 - January 30th, 2014, 1:17 pm Post #1000 - January 30th, 2014, 1:17 pm
    Cynthia,

    Looked all over the box for a "Like" button, couldn't find it, so instead I'll just say: LIKE! Bien fait, keep up the good work!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1001 - January 30th, 2014, 1:44 pm
    Post #1001 - January 30th, 2014, 1:44 pm Post #1001 - January 30th, 2014, 1:44 pm
    Geo wrote:Cynthia,

    Looked all over the box for a "Like" button, couldn't find it, so instead I'll just say: LIKE! Bien fait, keep up the good work!

    Geo


    Thanks so much, Geo.

    And maybe I should mention -- in case someone here needs a speaker at some point -- you can find info on all my presentations on my website -- program descriptions and fees -- plus where I'm speaking next, should you simply be interested in some of the topics. http://www.worldplate.com -- link for speaking is near the bottom on the left.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1002 - January 30th, 2014, 1:49 pm
    Post #1002 - January 30th, 2014, 1:49 pm Post #1002 - January 30th, 2014, 1:49 pm
    Geo wrote:Cynthia,

    Looked all over the box for a "Like" button, couldn't find it, so instead I'll just say: LIKE! Bien fait, keep up the good work!

    Geo


    Thanks so much, Geo.

    And maybe I should mention -- in case someone here needs a speaker at some point -- you can find info on all my presentations on my website -- program descriptions and fees -- plus where I'm speaking next, should you simply be interested in some of the topics. World Plate -- link for speaking is near the bottom on the left.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1003 - February 27th, 2014, 9:11 pm
    Post #1003 - February 27th, 2014, 9:11 pm Post #1003 - February 27th, 2014, 9:11 pm
    Ron Kaplan, a contributor to one of the best foodie blogs in the world, the famed lthforum.com, met the peppernegg while in his teens, as a Jewish kid working in a warehouse with Italians.

    "It was like a thing," he said of the workers and their sanguiches. "It was new to me. Each one of their families had different recipes, used different traditions. They would bring them for lunch. I'm Jewish and I grew up in a Jewish home and pepper and eggs was not a thing for me. We had a lot of things and this was not one of them. It was just amazing to me — it was delicious and this thing that I had never heard about before."

    http://www.chicagotribune.com/news/colu ... 023.column
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #1004 - March 1st, 2014, 5:27 pm
    Post #1004 - March 1st, 2014, 5:27 pm Post #1004 - March 1st, 2014, 5:27 pm
    Trib won't let me in unless I sacrifice my first-born.... :(

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1005 - March 2nd, 2014, 1:17 am
    Post #1005 - March 2nd, 2014, 1:17 am Post #1005 - March 2nd, 2014, 1:17 am
    Dave148 wrote:
    Ron Kaplan, a contributor to one of the best foodie blogs in the world, the famed lthforum.com, met the peppernegg while in his teens, as a Jewish kid working in a warehouse with Italians.

    "It was like a thing," he said of the workers and their sanguiches. "It was new to me. Each one of their families had different recipes, used different traditions. They would bring them for lunch. I'm Jewish and I grew up in a Jewish home and pepper and eggs was not a thing for me. We had a lot of things and this was not one of them. It was just amazing to me — it was delicious and this thing that I had never heard about before."

    http://www.chicagotribune.com/news/colu ... 023.column

    I was just happy I didn't get a Moutza! :lol:

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1006 - March 2nd, 2014, 7:38 am
    Post #1006 - March 2nd, 2014, 7:38 am Post #1006 - March 2nd, 2014, 7:38 am
    Geo wrote:Trib won't let me in unless I sacrifice my first-born.... :(

    Geo

    Google some of the text. It will get you behind the Tribune paywall.
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #1007 - March 3rd, 2014, 5:08 pm
    Post #1007 - March 3rd, 2014, 5:08 pm Post #1007 - March 3rd, 2014, 5:08 pm
    Tnx Dave, but Ronnie helped me out.

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #1008 - March 3rd, 2014, 5:23 pm
    Post #1008 - March 3rd, 2014, 5:23 pm Post #1008 - March 3rd, 2014, 5:23 pm
    I just saw Cookie Monster making Paczkis on the NBC Channel 5 news. Tomorrow's the day, eh?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #1009 - March 11th, 2014, 8:31 pm
    Post #1009 - March 11th, 2014, 8:31 pm Post #1009 - March 11th, 2014, 8:31 pm
    Congratulations to Melissa McEwen on her new position as Chicagoist's Food and Drink Editor. http://chicagoist.com/2014/03/11/staff_ ... ssa_mc.php Hope you still have time to post here.
  • Post #1010 - March 11th, 2014, 8:42 pm
    Post #1010 - March 11th, 2014, 8:42 pm Post #1010 - March 11th, 2014, 8:42 pm
    ^^ +1--congrats!!!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1011 - March 12th, 2014, 10:30 am
    Post #1011 - March 12th, 2014, 10:30 am Post #1011 - March 12th, 2014, 10:30 am
    Nice, I'm sure she'll do a great job.
  • Post #1012 - March 16th, 2014, 2:53 pm
    Post #1012 - March 16th, 2014, 2:53 pm Post #1012 - March 16th, 2014, 2:53 pm
    Thanks guys!
  • Post #1013 - March 24th, 2014, 8:36 am
    Post #1013 - March 24th, 2014, 8:36 am Post #1013 - March 24th, 2014, 8:36 am
    LTH GNRs plugged in today's Crain's - http://www.chicagobusiness.com/article/ ... ois-closes
    Hors D'oeuvre: A ham sandwich cut into forty pieces.
    - Jack Benny
  • Post #1014 - April 27th, 2014, 2:53 pm
    Post #1014 - April 27th, 2014, 2:53 pm Post #1014 - April 27th, 2014, 2:53 pm
    Ladies and gentlemen, Chef Alan Lake . . . :D

    http://tv.suntimes.com/video/chicago-re ... -alan-lake

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #1015 - May 5th, 2014, 3:37 pm
    Post #1015 - May 5th, 2014, 3:37 pm Post #1015 - May 5th, 2014, 3:37 pm
    My annotated translation--the first in English--of "The Restaurants of Paris," a chapter from Eugène Briffault’s, Paris à Table (1846) is now available in the Spring 2014 issue of Gastronomica: The Journal of Critical Food Studies. More here:
    http://www.gastronomica.org/spring-2014/
    "The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
  • Post #1016 - May 7th, 2014, 12:43 pm
    Post #1016 - May 7th, 2014, 12:43 pm Post #1016 - May 7th, 2014, 12:43 pm
    jbw wrote:My annotated translation--the first in English--of "The Restaurants of Paris," a chapter from Eugène Briffault’s, Paris à Table (1846) is now available in the Spring 2014 issue of Gastronomica: The Journal of Critical Food Studies. More here:
    http://www.gastronomica.org/spring-2014/

    Hi,

    I'm sure it was a labor of love. Quite a prestigious journal to have your work published.

    Congratulations!

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1017 - June 5th, 2014, 2:16 pm
    Post #1017 - June 5th, 2014, 2:16 pm Post #1017 - June 5th, 2014, 2:16 pm
    Cathy2 wrote:HI,

    Chicago Tribune food section today featured Forgotten Thailand on:
    Unknown to foreigners and neglected by many countrymen, the northern region of Lanna bursts with bold flavors


    This article was written by Robyn Eckhardt and photographed by her husband David Hagerman, who produce the Web site Eating Asia (eatingasia.typepad.com).

    Robyn posts occasionally on LTH and long ago extensively on CH as FoodFirst/Robyn. Robyn is an American living in SE Asia due to her husband's job. They have lived in Thailand, Vietnam and currently in Kuala Lumpur.

    Robyn will be a guest speaker for the Chicago Foodways Roundtable on Sunday April 15th. She will be in town for the International Association of Culinary Professional's meeting. She will discuss palm sugars with information on how they are processed in various countries and their use. If there are no issues with border control, then there will be tastings of these different palm sugars.

    FoodFirst's article in the Wall Street Journal - Asian edition:

    The Cooling Power of Sour Food

    Robyn writes about food and travel. She’s lived in Hong Kong, Shanghai, Bangkok, Ho Chi Minh City and Kuala Lumpur. Two years ago she moved to Penang — for the hawker food, of course. Follow her on Twitter @EatingAsia
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1018 - July 30th, 2014, 9:39 pm
    Post #1018 - July 30th, 2014, 9:39 pm Post #1018 - July 30th, 2014, 9:39 pm
    Hello all,

    as some of you know, Antonius (Anthony Buccini) has been working on the history of pasta, presented in talks to Culinary Historians in Chicago and in New York, plus presentations at the annual Oxford Symposium on Food and Cookery and recently also at a food history conference in Perugia last month.

    In Perugia Jeremy Cherfas, an English food writer, interviewed Antonius and made a podcast, which is now available on Cherfas's Eat This website: http://www.eatthispodcast.com/who-invented-dried-pasta/
  • Post #1019 - December 29th, 2014, 7:35 pm
    Post #1019 - December 29th, 2014, 7:35 pm Post #1019 - December 29th, 2014, 7:35 pm
    If anyone on LTH is interested in corn, U.S. history, the Midwest, agriculture, or culinary history, I have a book being released by the University of Illinois Press. It's on Amazon now, for pre-order, and ships in February. The title is Midwest Maize: How Corn Shaped the U.S. Heartland. I actually think the topic is more interesting than the title might suggest -- pretty important grain, corn. What other topic/crop could link together vampires, the Chicago Bears, Cracker Jack, the Wizard of Oz, Henry Ford, and the Chicago Board of Trade? http://www.amazon.com/Midwest-Maize-Sha ... 252080572/
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #1020 - January 20th, 2015, 5:32 pm
    Post #1020 - January 20th, 2015, 5:32 pm Post #1020 - January 20th, 2015, 5:32 pm
    Nice shout out for Da Beef in todays DNA, The Chicago Taco Tour is an invaluable resource.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"

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