moosnsqrl

Maybe I shouldn't start reading the paper before the coffee is finished brewing. Was I just Monday- morning grumpy or does this strike anyone else as questionable? I need a reality check here. The recent Chodrow/Bruni dust-up was one thing; Chodrow spent his own coin to use the same publication that trashed his latest venture for a rebuttal. This morning, a gossip columnist in our local daily used his column to provide a bully pulpit to a local restaurateur who felt wronged by the critic of a semi-monthly glossy. Further, he attempted to "out" said anonymous reviewer and provided an albeit-vague description of the writer. Here are a couple of excerpts from the wounded restaurant owner (full story here). I cannot imagine the converse happening -- i.e. the magazine doing the same to the daily's critic who ostensibly operates anonymously (although I don't believe there is a chef in town who doesn't know and recognize her). Am I being naive? Has "journalistic integrity" become an oxymoron? Please correct my thinking if I'm looking at this entirely wrongly - that's why I'm asking. It just doesn't seem "on" to me but I've been wrong before and likely will be again before the day is out. TIA for your input.

There is a winery near here (NE corner of Kansas) that produces a chardonnel and a chambourcin that are very respectable. They've won awards in tastings on the left coast, so it's not just local pride talking They offer more wines in the sweeter style that seems to be more popular around here - they know their market and have to make a living - but those two varieties are definitely drinkable. Holy-Field Winery

Will they charge corkage if a patron brings their own bottle? That should be good for a few more pages of discussion

http://home.san.rr.com/rj/pmsw/faqs1.htm ← Sorry, I didn't use the right words. I realize most sparkling water is augmented but assume the restaurant-sized equipment (versus a massive bottling plant), coupled with whatever might be going on with the tap water there, might not yield the same results. I have thought of getting a co2 cartridge apparatus for home use but, again, our water is sufficiently bad tasting that I can't imagine it would do that much good. I'm pretty insane about going to great lengths to get the desired result but filtering and then charging water - in the quantities that I consume - would require more waking hours than I'm willing or able to give. If the restaurant-scaled equipment weren't prohibitively expensive, it might be worth finding space for.

We have lamentable tap water. No, it won't poison you but the taste is off-putting and does nothing to enhance a meal. But I am tired of schlepping water and then schlepping the by-products (bottles or cans) to recycling and still feeling guilty about the environment impact of the whole process, so I'm in the market for a filtration system of some sort. In restaurants I order sparkling water because I like the way it cleanses the palate. I am intrigued by the idea of 'charging' regular water. That would certainly work for me and at a lower price both financially and environmentally. So I'm with Catherine . . . has anyone tried the manufactured sparkling water?

KC Media Digest for week of March 22-28 The Kansas City Star Food Section Lauren Chapin on CSAs and this Saturday's Farm Expo; and reviewing Richard Perry's The Good Home Cookbook. Jill Silva recommends a fad-free diet and offers a recipe for fiber-rich barley salad in Eating For Life. Janet Majure is stepping down but leaves us with many memories and a recipe for lemon cookies in Come Into My Kitchen. Mary Pepitone will replace Janet in this capacity; Janet will continue to co-author The Online Epicure with Neil Salkind. Here is this week's Food Calendar. Business Section Joyce Smith: - after months of speculation, plans for the eponymous Michael Smith and Extra Virgin are official - the first restaurant closure at Village West is J.W. McBride's. Elsewhere Lauren Chapin reports on the nomination of Colby Garrelts and Celina Tio for James Beard Foundation's Best Midwest Chef award. Good luck to you both - we're fortunate to have you in KC. Hearne Christopher explains how eating at Grinder's will help long-time Late Night Theater owner and local treasure Ron Megee. If you want to help in a more direct way, Hearne later explains that there is a benefit planned. Preview Section Lauren Chapin checks out the newest Hereford House restaurant, located in Zona Rosa. The Pitch Charles Ferruzza visits David Du's Vinh Hoa in North Kansas City, where he finds the food outshines the lighting (and all other cosmetic features). And in My Big Fat Mouth Ohana Hawaiian Grill loses the styrofoam and plastic and gains a patron. Ingram's Magazine Chris Becica suggests these Irish noshes for St Patrick's Day. (I know, I know - it wasn't available online last week, I swear!) Lawrence Journal-World Terry Rombeck visits with Douglas County participants in Growing Growers. Gwen Mellinger on gardening and basketball and how to win at both. On 710 KCMO (AM) From Jasper's Kitchen, with Jasper Mirabile, 11am-noon Saturday. Go here and click Listen Live.

Belden is a great idea and not just for B44 (although I like it). If you want to feel like you're having an elegant SF dining experience in a beautiful room with a view, without spending big bucks, consider Greens. I know you're an omnivore but it is a lovely space, the food is good but relatively inexpensive, they have decent wines by the glass. And don't worry about transportation - there are few places you can't reach on some form of public transport.

Once again eG steps in to make me feel less weird and alienated. I've always salted grapefruit but most people in the midwest put sugar on it (and not modest amounts, either, blech!). I've been told I am everything ranging from strange to criminal for salting it - although the same people who say that are happy to eat a salad with supremed sections of grapefruit and a salty vinaigrette. I feel exonerated. Sorry to hijack a cocktail thread for a self-help moment To bring it back on-topic, though, I absolutely think salt can play a starring role as well as a supporting one and most drinks will be the better for it, for the same reasons that apply to foods. And that makes me wonder if the same could be said of msg (which I have begun adding to food in small amounts to build up a tolerance and try to get over my adult-onset reactions to). Has anyone played around with that as a cocktail additive? Umami on the rocks?

Do we need a new forum for midwestern conspiracy theorists? I didn't realize we were such a suspicious lot.

This is great - it was high time they split Chicago out from the rest of the midwest. I may be slightly biased but I think KC has two very worthy contenders in Celina Tio and Colby Garrelts. May the best chef win (as long as he/she is from here )!

Jeez, I go to a meeting for an hour, come home and what happens? Ronnie leaves and all the good stuff to say about him has already been said. All that is left, culinarily speaking, is to answer your question: wagyu pastrami. But who could eat at a time like this?

KC Media Digest for week of March 15-21 The Kansas City Star Food Section Lauren Chapin explores the complex world of artisnal beers. Never too late for Mardi Gras, Jill Silva recommends a lean version of Jambalaya in Eating for Life. Janet Majure revisits a kitchen 23 years later and finds fruit cups still in the freezer in Come Into My Kitchen. Anne Brockhoff on the luck and libations of the Irish. Wine meister Doug Frost recommends this 2003 Bordeaux. Here is this week's Food Calendar. Lauren Chapin reviews Rick Bayless' latest publication, Mexican Everyday. Business Section Joyce Smith reports on: - midtown grocery musical chairs - 810 Zone, P&L news and Garrozzo's exit from Wichita, and - some recent area inspection woes. Preview Section Lauren Chapin is rah-rah for Starker's foray into lunch service in Good & Cheap but she didn't find much to cheer about at City Tavern. The Pitch Charles Ferruzza banks on tradition, including table-side preparation of two classics, at the recently renovated EBT Restaurant And in My Big Fat Mouth laments the closing of yet another area institution, Clem's Drive-In in Independence. Lawrence Journal-World HyVee's Jan Hornberger joins Jayni Carey on "Jayni's Kitchen." A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday. Terry Rombeck encourages us to hurry to the KU Museum of Natural History - there are only 9 days left to Play With Your Food. Extension Agent Susan Krumm tests your Fad IQ. eKC Online Lisa Waterman Gray travels far east (ok, not really) to Chien Dynasty. On KCUR FM 89.3 The Food Critics join Walt Bodine and Kelly Weiss Friday morning to discuss KC Irish food and drink offerings. To listen online, go here and click Listen Live. On 710 KCMO (AM) From Jasper's Kitchen, with Jasper Mirabile, 11am-noon Saturday. Go here and click Listen Live.

I'm not certain I can add anything of substance to Aaron's account. I've eaten Thai in purportedly authentic restaurants in various other cities but have grown to accept that it is unlikely to occur here. This meal was a treat for that reason, but it wasn't as far-off the regular menu as I had expected (with some concern, since the SO doesn't have an asbestos palate). Still all very flavorful, fresh and well prepared by a staff that seemed somewhat amazed that "gringos" were lapping it up. Wiliai went around the table asking for impressions, always throwing in "that's not too hot?" or "not too strong?" as if in disbelief. I think if we went there again in the not too distant future, we'd get more adventurous dishes having proven ourselves up to the task. And, Aaron, I'm not sure any of us would have anticipated getting everything simultaneously, so don't beat yourself up about that. It will remain an amusing anecdote in the lore of KC events Thanks for taking the initiative to set this up. I have heard from Lucky Danny already and he is anxious to join us at the table next time around, so I'm sure we have a new addition to the group (and an expert at that). And a good time was had by all. Edited to remove non-word.

Yes, Michael and Debbie divorced and he has some new projects in the works. Debbie is sole proprietor of 40 Sards now.

KC Media Digest for week of March 8-14, 2007 The Kansas City Star Food Section Jill Silva suggests a nutrition-packed Fiesta Salad in Eating for Life. Janet Majure and Neil Salkind seek comfort in Online Epicure; and Janet visits with Ann Volin who gets some recipes from her husband's contacts in the restaurant business in Come Into My Kitchen. Doug Frost highlights a proven pinot producer in Grape Escapes. Lauren Chapin reviews the NYT Dessert Cookbook in Books for Cooks. Here is this week's Food Calendar. Business Section Joyce Smith: -on who is, and isn't, coming to Corbin Park, the new "Main Street" Johnson County project; -tells us that Dos Hombres is now serving Sunday brunch in the River Market area; -and Park Place (another JoCo mixed-use development at 117th and Nall in Leawood) announces several new tenants, two of which are new concepts from the folks at PB&J. Elsewhere Hearne Christopher introduces us to the "Jared" of Lawrence, whose weight loss program centers around eating at Hilary Brown's Local Burger. Preview Section Lauren Chapin says the chicken is "like buttah" at 39th Street's Taj Palace. [Digester's Note: good call, maftoul ] The Pitch Charles Ferruzza hits Crown Center to tell us about The Brasserie. I don't think I'll race down there but I'm sure waxing nostalgic about Trader Vic's. And in My Big Fat Mouth he takes comfort and solace in the old-timey Village Inn in Mission. In Present Magazine Pete Dulin and his colleagues show once again that they "get it" when it comes to food. Read Michael Poppa's interview with Jennifer Maloney of Cafe Sebastienne on Cauliflower; but don't stop there. They have a new farm to market feature profiling local farms and farmers that will highlight currently available products and familiarize us with the hardworking folks who bring them to us. Ingram's Magazine This isn't the restaurant review I was looking for but interesting, nonetheless . . . did you know KC is home to the "the world’s largest manufacturer of industrial meat and cheese slicing systems"? Doug Worgul continues his Made in KC series. Lawrence Journal-World Terry Rombeck has some good news for those who aren't into college hoops - there is another kind of March Madnesss going on at Free State Brewing Co. Laura McHugh offers an expanded version of the Local Burger weight loss plan. Lynda Canaday visits Jayni Carey on In Jayni's Kitchen and shares these favorite recipes. A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday. On 710 KCMO (AM) From Jasper's Kitchen, with Jasper Mirabile, 11am-noon Saturday. Go here and click Listen Live. This week Jasper proves he's definitely not lactose intolerant with Paul Deen (caution: probable high butter fat content) and award-winning cheese maker Kerry Hennings, who will also be visiting area Hen House markets (his schedule is on their weekly sale circular here).

Well, we went to Jun's last Wednesday for the SO's bday. It was not the Jun's of yore - the service was less-refined and more-hurried and the other patrons at the sushi bar were not on a par with those of old, either. Sigh. But we did miss the worst of the storms and the food wasn't horrible - just not remarkable. Oh and, although uni was on the whiteboard, by the time SO was ready to order it "for dessert," it was still on the board but he was told they had just sold the final portion but we could "come back tomorrow and we will have some fresh." Kind of a downer, like if your birthday cake isn't ready on the day of. I kept thinking how much I would rather be at Cafe Beautiful where life is, well, beautiful. Next time. The place on Westport Rd - I've had mixed results. I wouldn't order "serious" sushi there but have had really reliable basics and their seaweed salad is really nice, as is the bonito crusted tofu steak. Plus I have always encountered really nice folks there, so it's not off the radar - just not an occasion place. Sadly, neither is Jun's any longer, IMHO.

With all due respect, the fact that others in the world haven't enough to eat, or any choice of what they eat, is not a reason to eat bad, nutritionally questionable or distasteful food. In fact, quite the contrary. That "there are people starving in . . ." mentality is, ironically and sadly, the reason many people in the US develop eating disorders. Really.

So, I choose to "spend" my calories and appetite NOT at Applebees, while I am willing to sit there with you, converse and have a cup of tea, makes me rude and pompous? I am there, ready able and willing to socialize with you, but the fact I choose (again, for any multitude of reasons) not to actually eat, makes me rude and/or pompous? Mon dieu, I hope no member of your family or inner circle ever hooks-up with anyone "different" than you. One of the primary rules of any behavior-modification programs is that you are empowered to choose what you ingest and it is OK to (need I say it again?) politely but firmly decline to eat anything. A club sandwich or a cobb salad may appear innocuous to the majority but they are far from desirable from many dietary standpoints.

Rather she was just trying to waste less money and food and the opportunity was denied her. Honestly, I would FAR rather enjoy the company of anyone (family, friends, even the apparently-dreaded MIL) than to get in a snit about: a) if I am hungry at the moment b) if the restaurant of their choosing is amenable to me (either because if my taste, religion, dietary preference, or physical limitations) I really think this compulsion (discounting cultural issues, as raised upthread) to insist one eat is unhealthy and absurd. There could be SO MANY reasons for someone not to order food at any given time (diet/weight-loss program), fasting (for medical or religious reasons), taste, preference, socio-economic, politico/economic), simple lack of appetite due to timing that it is absurd to insist someone eat something. While the orginal poster (who is probably in a witness protection program somewhere by now) did say that her decision not to order was based on a relatively recently more-cultivated palate, the social implications at the table at that time were no different than if she had been recently found to be allergic to something or converted to (fill in the blank) or simply discovered that transfats, or processed grains or whatever were to be avoided. Why is that anyone else's decision but hers? What can possibly be more of a basic human right that to indulge - or not - in something?

Exactly. She didn't jump up and run out of the place OR refuse to go. Since when does eating food you don't want to eat equate with love, manners or anything else? Have a cuppa, relax, visit. If spending time together is the whole point, that should do it. I find it more telling (and egregious) that someone is interested in controlling someone else to the point of insisting they eat something. Edited to make some sense (one would hope).

I imagine she's dug a hole somewhere are crawled in it. Really, all of this invective in the interest of good manners?

What was wrong wasn't not eating, the error was allowing one's food snobbery to make an elderly relative feel bad. Polite excuses that should have been made were not made. ← Having been absent and unable to interview the relatives in question, but on the 'older generation' theme . . . my depression-survivor grandparents would have been far more appalled at the waste of food and money than at someone politely stating that nothing on the menu really 'hit the spot' at the moment. I guess it's all in context, depending on upbringing, etc. Unless we can get the other participants in the meal to join us and present their perspective, we can only read between the lines and speculate within our own frame of reference. I can hear Jerry Seinfeld's parents - "what, this place isn't good enough for you?"

#89 is Grey Gardens - Jerry loved big Edith's corn on the cob almost as much as the raccoons loved wonder bread ETC - "grey" not "gray"

Um, no. Saying "just tea for me, thanks" and continuing on with a convivial conversation is hardly on a par with sashaying around holding your nose and scrutinizing an individual's chosen meal, saying (ad alta voce) "how can you eat that!" If it is, color me boorish. Edited to fix quotes.

I just received this from a regional food group. It's not specific to the article but it does speak to WF taking steps to 'do the right thing'. Local Producer Loan Program Whole Foods Market aims to: • To work with local producers to expand the availability of quality, local, differentiated products for our customers • Support the communities in which Whole Foods Market does business • Strengthen the partnership between Whole Foods Market and local producers • Reinforce the Whole Foods Market value of environmental sustainability How: • Loan up to $10 million annually to independent local producers • Minimize fees, interest rates and paperwork • Begin with a Pilot Program and refine the process over time Eligibility: • Must meet Whole Foods Market’s Quality Standards • Use funds for expansion and capital expenditures, not operating expenses (e.g., buy more animals, invest in new equipment/infrastructure, or expand crops) • All meat or dairy producers must meet Whole Foods Market’s Animal Compassionate standards • Have adequate cash flow to service debt and a viable business plan • An existing relationship with Whole Foods Market is a plus Loan Terms: • Loan amounts targeted between $1,000 and $50,000 • Loan amount not greater than 80% of total project cost • Interest rate based on Prime Rate (currently 8.25%) with current range of 5% to 9%, fixed or variable with annual re-sets • Term and repayment of loan tied to life of asset financed • Whole Foods maintains first lien position on asset financed • Monthly payments required after termination of any grace period • No penalty for early repayment • $65 processing fee to cover administrative expenses, including obtaining a credit report • Approval and terms dependent primarily on risk assessment, type of product, and use of proceeds • May require simultaneous execution of a purchase agreement • Producer may apply for additional financing if initial loan in good standing after one year Contacts: For more information, please contact your Whole Foods Market Regional representatives: If you do not know your representative, please email lplp@wholefoods.com or call (512) 477-4455 for more information