Just back from the Left Coast to cover a medical research conference as part of my day job, but there is plenty to report on, some important, some not-so…
An example of the latter? Cindy McCain, the wealthy wife of the Republican Senator and GOP presidential nominee, apparently has a little thing for borrowing other’s recipes without proper attribution. Some of her sources? Rachel Ray and…
Also on Tuesday, the Wonkette site posted a recipe, “Cindy McCain’s 3-Minute No-Bake Cookies,” which appeared in the December 2007 issue of Yankee Magazine and was identical to a recipe from Quaker Oats.
You mean the one from the back of the can?
King Corn is a feature documentary about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. In King Corn, Ian Cheney and Curt Ellis, best friends from college on the east coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, andpowerful herbicides, they plant and grow a bumper crop of
’s most-productive, most-subsidized grain on one acre of America soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat-and how we farm. Iowa
Here’s a little… taste, so to speak:
Next, a fairly new
More important, though, are the views of the Heinz Sensory and Insight Panel, a group of 50 or so part-time expert tasters who work 20 to 30 hours a week tasting and rating the company’s products.
Interested? Watch the newspaper, Matthews recommends. Heinz occasionally runs an advertisement seeking candidates [for the panel].
And, finally, while on my previously mentioned business trip, I took the opportunity to eat at The Linkery. Like
Now, typically, when I go on business travel, I seek out great restaurants and, when I can, I try to order dishes that reflect the local culinary specialties. But, at The Linkery, I ordered the “complete burger.”
I know it’s strange to travel to other side of the country just to order a hamburger. But this was not any regular old hamburger. In fact, it was, hands down, the best burger I’ve ever had. Here’s how my burger broke down:
- house-ground beef from Brandt Farms
- house-cured red oak-smoked bacon from Vande Rose Farms
- medium aged
cheese from Winchester Farms Gouda
- grilled onions
- pastured-chicken fried egg from Wingshadows Hacienda
- house-baked bun
The burger, ordered medium rare (with an emphasis on the rare), was just ridiculously tender. And when combined with the cheese and bacon and the onions and the egg, with a little arugula for some bite, all on a fantastic bun (which is, undoubtedly, the single most overlooked part of the burger in pretty much every restaurant, even those that claim to pride themselves on their burger), it was perfection. Best burger eva’.