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Boston Globe – March 10, 2004 The corner on Latin flavor By Galen Moore, Globe Correspondent Jamaica Plain's Hyde Square offers Latin-American cuisine at every corner. Recipe for Picadillo --------------- It may be organic, but it isn't maple syrup By Peggy Grodinsky, Globe Correspondent Maple syrup maker Elliott Morse questions the new “organic” labels on syrup since maple syrup is a natural and organic product. Pancake syrup, on the other hand, might be organic—but it’s not the same thing. When flavor matters, be sure to read labels. --------------- SHORT ORDERS Out of their shell Get all the dirt Don’t have a cow Plum crazy --------------- At Dave's, they've fine-tuned the art of fresh pasta By Denise Dube, Globe Correspondent Text Recipes for Linguine with cherry tomatoes and herbs --------------- Part grated, part mashed, boxty is potato perfection Recipe for Boxty

Toronto Star – March 10, 2004 A greasy spoonful One glass of wine too many and a lawyer, writer and cashier agree to run their village diner for seven very long days Since the townspeople of Warkworth, Ontario depend on their diner for food and conversation, a group of friends gathered together to keep it open during the owner’s recent vacation. These diner misfits had their share of mishaps, but they (and the diner) survived. Recipes for Jeannine's Toasted Western Sandwich and Jeannine's Salmon with Lemon Butter Sauce. --------------- Gord on Grapes Gordon Stimmell reviews affordable wine selections to pair with meat stews, ravioli, butterflied barbecue lamb and mussels in white wine broth. --------------- Musings on farmers' markets Recipes for Triple C Salad and Garlic Bacon Bowties. --------------- Where to turn If you live in Toronto, this page has shopping suggestions for gluten-free foods. If you don’t live near the city, you still can benefit from the website and cookbook suggestions. --------------- Goodbye, Mr. Poutine Maybe there is a connection between cheese-covered gravy fries and long life... --------------- Slow down please Food editor Jennifer Bain reviews Delicious & Dependable Slow Cooker Recipes: Created For Canada's Kitchens and includes recipes for Pulled Turkey and Lentil Soup with Wilted Spinach. --------------- Low-carb café opens

Boston Globe – March 3, 2004 The lush life, plus a restaurant New condo projects add eateries, with room service, as an owner perk By Alison Arnett, Globe Staff Condo owners already get to let someone else take care of the mowing, the shoveling, and other maintenance outside of their condo. Now some condo owners may get to let someone else take care of an inside duty – cooking. --------------- Throw her a lemon creme brulee After seeing the movie Adaptations, it’s hard to think of Susan Orlean as anything except Meryl Streep. But her obsession with orchids has been replaced by an obsession with food; in this case, lemon creme brulee. --------------- Mmmmm, beer Frozen asset --------------- Slow and steady wins the raves By Lisa Zwirn, Globe Correspondent Slow cookers provide one very simple pleasure in life – allowing you to walk through the door after a long day and smell a meal that’s hot and ready to eat. Recipes: * Beef short ribs braised in red wine * Mediterranean vegetable stew --------------- Three sides and many flavors By Andrea Pyenson, Globe Correspondent Recipes for Hamantaschen --------------- Chilaquiles are comfort food, Mexican style By Christine Merlo, Globe Correspondent Recipe for Chilaquiles

Toronto Star – March 3, 2004 It's Canadian bacon Star readers weigh in on whether Toronto needs a signature dish and, if so, what it should be Toronto residents are divided at whether or not a group of citizens name its own signature dish. --------------- Chicken Tinola recipe incomplete If you tried to make last week’s recipe for Chicken Tinola, you may have noticed a missing ingredient – chicken. The corrected recipe was reprinted this week. --------------- Wine's boy wonder Gordon Stimmell discusses what makes a wine truly great, then gives a few picks ranging from $21 to $450 a bottle. --------------- The scent of gin From a fragrance created by those who make Bombay Sapphire gin to Gene Ford’s book on the healthy virtues of drinking, Jon Filson packs a lot into this week’s “Suck It Back” column. --------------- Chef stirs up interest in duck Susan Sampson reports that Lino Collevecchio, chef at Via Allegro, is the new risotto king of Toronto. Sampson includes a recipe inspired by Collevecchio’s creation: Duck Risotto. --------------- Everything's good in America Jennifer Bain reviews The Best American Recipes 2003-2004: The Year's Top Picks From Books, Magazines, Newspapers, And The Internet, and includes a recipe for Eggs with Crunchy Bread Crumbs. --------------- A healthy dessert? Pamela Steel reviews The Enlightened Eater's Whole Foods Guide: Harvest The Power Of Phyto Foods and includes recipes for Taboo's Green Tea Custard and Chocolate Angel Food Cake with Raspberry Coulis.

Boston Globe – February 25, 2004 Wrap it up, we'll take it By David L. Harris, Globe Correspondent David Harris explores the popularity of takeout items like comfort foods and ethnic meals. While I’m happy to occasionally get a delicious home-cooked meal from a takeout restaurant or store, the trend of choosing convenience over health when it comes to dinner concerns me. --------------- SHORT ORDERS Root for these Mardi animals Something to chew on Watch what you eat --------------- Like they make it in Milan * Recipe for Chicken cutlet Milanese --------------- Funny, it doesn't look like health food By David Schoetz, Globe Correspondent I have eaten at O'Natural's, and I found the food to be fast, affordable and delicious. --------------- Eating with friends * Recipe for Fiery peppered feta with pita --------------- Barley wine has strong appeal By Ann Cortissoz, Globe Staff

Toronto Star – February 26, 2004 Fiesta Fridays: During the week, thousands of Filipina nannies tend to the needs of Toronto-area children Unwinding takes on a whole new meaning when colleagues share a history of culture and cuisine. Recipes include Chicken Adobo, Chicken Tinola and Lychees with Ice Cream. --------------- Old cuisine gets new life Food writer Susan Sampson caught up to New York chef Marcus Samuelsson during his recent visit to Toronto. --------------- Gord on Grapes Gordon Stimmell reviews some affordable wines to pair with game stews, venison, Thai chicken in cream pasta, pot roast and prime rib roast. --------------- Dining at the Lenten table Guest columnist Jil McIntosh Recipes for Lent include Caldo De Pescado and Capirotada

From the AdAge article: Okay, that explains a lot. IMO Quizno's ad can't hold a candle to Blockbuster's Carl and Ray. "Shake what your mama gave you!" (Of course, I am not a 14- to 24-year-old male.)

Boston Globe – February 18, 2004 Miami serves up a new sizzle: Restaurant explosion gives star status to city's dining scene By Necee Regis, Globe Correspondent Necee Regis is based and Boston and Miami, so who better to describe new Miami restaurants to Bostonians? --------------- An efficient renovation By Andrea Pyenson, Globe Correspondent Pyenson details the eight-week kitchen renovation of a Somerville kitchen right down to the drawers and plumbing. The only thing missing is the “before” pictures. Recipe: Shrimp with rum and mint --------------- Baked beans with brown bread: a venerable tradition that never gets old By Christine Merlo, Globe Correspondent Here in New England, Recipes: * Baked beans * Brown bread --------------- Recipes: * Rise and shine souffles * Hearty breakfast bake --------------- A space age take on cooking comes straight from Spain By Alison Arnett, Globe Staff Clio chef Kenneth Oringer went to an international conference in Madrid to learn some really new ways to cook. --------------- SHORT ORDERS Wine can make winter warmer Ale together now Queen of hearts The Key to flavor Cuban surf and turf --------------- Flavors of Florida Sure, I might be able to get one of the ingredients described and make a meal that tastes like Florida, but one look at my outside thermometer and I’d rather take the geographical experience.

Toronto Star – February 18, 2004 Chilling, thrilling vodka: The icy age of vodka is upon us, but you already know that if you're a young, downtown professional The only thing standing between poor sales and success is a good PR campaign aimed at the right demographic. --------------- It’s Oscar time for our wine Gordon Stimmell sipped 66 wines on behalf of Toronto Star readers. He lists over 25 of his top picks. It’s a tough job, but someone had to do it. --------------- Chilly hospitality: At Canada's only ice hotel, vodka is the drink of choice Why drink vodka over ice when you can drink vodka in a glass made of ice, on a bed made of ice? --------------- It's beer brawl time in Canada Canadian’s don’t just care about their beer, they care about where their beer comes from. --------------- Serious stove time Recipes include Charro Beans, Sweet Potato Smash and Scotch-A-Roos. --------------- What makes a great pita? Food editor Jennifer Bain seems eager to report that Pita Break pitas are now available in stores in the Toronto area. Recipes include Pita Break's Middle Eastern Eggs and Pita Break's Baba Ghanouj.

I would add that some editors are more concerned with advertisers than readers. Also writing is part ability and part being able to sell yourself to the editors. Not everyone is good at both, and those that are get the column space -- even if they aren't the best writers out there.

Boston Globe – February 11, 2004 When love is on the menu By Alison Arnett, Globe Staff When your schedule is rough and you have very little time for a personal life, why not find that special someone at work? --------------- Food, music are key ingredients in the new show 'Dweezil & Lisa' By Devra First, Globe Staff The Food Network searched for ways to appeal to that coveted young demographic, and became a little bit MTV. --------------- A meal that leaves time for romance: Cook your valentine something that's simple and elegant By Tony Rosenfeld, Globe Correspondent Recipes include: Spicy New England cioppino Warm spinach salad and beet chips with goat cheese Chocolate-espresso mousse --------------- SHORT ORDERS FOR YOUR VALENTINE For your little pork chop Doubly sweet treats Hello, darling Chocolatier thinks inside the box --------------- Flavor pulses through this Indian dish Recipe for Curried red-lentil soup --------------- Same grape can yield many unique blends --------------- NECCO still gets its heartfelt message across By Bridget Samburg, Globe Correspondent Ah, what would Valentine’s Day be without sugary hearts proclaiming "Be Mine," "Be True" and more.

Toronto Start – February 11, 2004 Dozen questions for rose seller: It's one of the most awkward, and feared, restaurant moments. You're enjoying a night out when a rose seller appears. Check out Jennifer Bain’s Q&A with Joan Newyear -- "the wandering florist" for the past 20 years. --------------- Gord on Grapes Gordon Stimmell has some inexpensive wine suggestions for pizza with black olives, Chinese orange-glazed chicken and porterhouse steak. --------------- The hottest chocolate If you prefer hot cocoa to wine, Margo Varadi rates different hot cocoa mixes with descriptions like “tastes like a chocolate bar.” Varadi includes a recipe for Peppermint Hot Chocolate By Fresh. --------------- A `clean' Canadian fish Daniel Elliott operates Daniel's Ark Fish and Wildlife Preserve in Caledon. In the 34-acre preserve, Elliot raises ‘clean’ fish without pesticides and pellets. Includes a recipe for Daniel Elliott's Way With Trout. --------------- Cook, eat and be happy Jennifer Bain offers up recipes for romantic foods from the test kitchen. * Sweet Corn Blinis * Garlicky Rapini with Sausage And Peppers * Cauliflower and Kale Soup * Mint Fried Rice * Maple Bananas --------------- MP waging war on trans fat --------------- Less meat, more fruit: Doctor trims cholesterol: U of T researcher David Jenkins makes nutrition his life work; Study proved his diet plan worked as well as medication Medical reporter Elaine Carey spoke with Dr. David Jenkins, Canada Research Chair in nutrition and metabolism at the University of Toronto.

Boston Globe – February 4, 2004 Pasta is full of carbs, but that doesn't matter Tomatoes or cream? Here's your guide By Debra Samuels, Globe Correspondent If you’re confused about what shape of pasta to serve with which sauce, Debra Samuels has help. Make sure you check out the pasta guide with photos. Recipes: Spaghetti with garlic and anchovy sauce Tagliatelle in mushroom cream sauce --------------- Grab a can opener; then make the sauce By Julie Riven, Globe Correspondent Salvatore Sanzo opens cans instead of peeling and seeding fresh tomatoes. This is good advice when time is short – or when summer tomatoes still are months away. Recipes: Tomato sauce Zuppa di crostone --------------- At area restaurants, change is on the menu By Alison Arnett, Globe Staff Things are changing so quickly, our favorite restaurant might change in the time it takes you to drive over there. --------------- SHORT ORDERS Hot pot Hooked on caviar Quick, healthy baby food From books to beans --------------- Move over, Cotes du Rhone --------------- Low-carb fight swirls around pasta makers By David L. Harris, Globe Correspondent Some pasta makers are rushing to meet the low-carb demand, while other are trying to fight back against the low-carb craze. --------------- After 30 years of good taste, Maison Robert says au revoir By Sheryl Julian, Globe Staff A 30-year era will come to an end next week when French restaurant Maison Robert closes its doors. ---------------

The Toronto Star – February 4, 2004 Please Pamper me Food editor Jennifer Bain went on a binge, and it didn’t have to do with food. Well, it sort of had to do with food. She spent a pile of money on Pampered Chef gear for the Toronto Star test kitchen. Includes recipe for Chicken and Broccoli Braid --------------- Go with the flow Olive oils are proliferating as fast as questions about them Here's a primer to guide you Food writer Susan Sampson discusses the different grades of olive oil, the difference (or lack thereof) between cold-pressed and first cold-pressed olive oil, the four categories of olive oil as defined by oil expert Deborah Krasner in The Flavors Of Olive Oil: A Tasting Guide And Cookbook and more. Recipes for Fish with Garlic, Tunisian Potatoes and Orange, Almond and Caraway Cake --------------- The many fats of the land Food writer Jenny Koniuk tackles other cooking and flavoring oils, including grapeseed oil, coconut oil, hazelnut oil, sesame oil and more. Recipes for Swiss Chard with Raisins and Pine Nuts and Hazelnut and Asian Pear Salad with Gorgonzola ---------------

This is a great quote. Can just imagine Mr. Light (heh), Chief Marketing Officer, sitting in his office one day and looking through his marketing research, and realizes that research says that he, Larry Light, should have choices at the restaurant for which he is Chief Marketing Officer. "Well, I'll be damned," he says. "Who woulda thunk it?" He must have not realized that salads and bottles of water are already available at his restaurants, either. I think the difference from a kid's Happy Meal is that kids would order a burger and fries whether or not there was a free toy. But adults who won't buy a salad and a bottle of water now probably aren't going to do it just for the pedometer. And even if they did, how many pedometers would one person need? I wonder what other "adult" gifts they have in mind...

Boston Globe, January 28, 2004 Buying fine wines has brought him a lifetime of stories By Stephen Meuse, Globe Correspondent In 1953, Robert Haas fell in love with France and made wine buying his life’s work. --------------- A young cook takes his place in a tony hotel kitchen By Galen Moore, Globe Correspondent This article describes the high school students who benefit from the Culinary Apprenticeship Program offered by the Anthony Spinazzola Foundation as well as the program itself. --------------- Fueling a party to watch the big game By Alison Arnett, Globe Staff With the New England Patriots and the Carolina Panthers in the Super Bowl, it can be difficult to decide which regional foods to serve. Jasper White's fish chowder Braised chicken Steven Raichlen's beer can chicken --------------- SHORT ORDERS Fragrance and finesse at the last minute Recipe for Cod cooked in its own juices with ginger and tomatoes Swine of scrimmage Glass up your act Full of Beans Pure popping pleasure Leave room for a Bossche Bol --------------- Ben's chili and hot dogs have time-tested appeal By Mara Vorhees, Globe Correspondent In 1958, Ben and Virginia Ali started Ben’s Chili Bowl. --------------- New hot chocolates mix taste, tradition By Andrea Pyenson, Globe Correspondent ---------------

Toronto Star, January 28, 2004 Good to the last dropping: Two Canadian food sleuths set out on the trail of rare, wildly expensive coffee beans At $500 a pound, Kopi Luwak beans are a rare treat desired by serious coffee aficionados like Massimo Marcone, who traveled to Ethiopia in search of these beans. Where these beans come from, however, is not for the faint at heart. --------------- It’s our wine county Gordon Stimmell talks about wine from Prince Edward Island, and reviews a few of his favorites. --------------- India's big cheese: Paneer is protein; It soaks up flavour Toronto-based freelance writer Aparita Bhandari talks about paneer, from New Delhi, India to Toronto. Recipes for Tawa Paneer and Matter Paneer --------------- How strudel became chic Chef David Bouley has opened his second restaurant in Manhattan, and he’s redefining strudel. Fortunately, the recipe for Chic Apple Strudel is made with store-bought phyllo. --------------- Experienced cook has recipe for longevity Food writer Susan Sampson wonders if a recipe can be considered lost if it was never written down in the first place. Includes a recipe for Poppyseed Cookies, fleshed out from an outline provided by Berofsky. --------------- Eater’s choice Just a reminder for Toronto-area restaurants to email your votes for the second annual Eaters' Choice awards. ---------------

I think a lot of those calories came from beverages. A super-sized Coke has 410 calories -- it doesn't take too many of those to put on some pounds. I'm sure he didn't feel like eating a big meal three times a day every day, but then if he ate only when he was hungry, he wouldn't have a documentary. Of course, this was never intended to be a serious documentary. His website describes it as satrical and tongue-in-cheek.

Burger King is the "special orders don't upset us" fast-food restaurant. I'm sure for decades you could order a whopper without the bun. This is just an excuse to spend more marketing money trying to get Atkins dieters to choose Burger King over Subway or another place.

Boston Globe -- January 21, 2004 A recipe for luck: Chinese families dine on foods that will bring good fortune By Alison Arnett, Globe Staff When it comes to the Chinese New Year, preparations start early and food items have a purpose. Pan fried noodle cake with beef recipe adapted from “China Express.” --------------- Her success has been easy as pie: A bright, little Somerville shop showcases Renee McLeod's specialties By Clea Simon, Globe Correspondent Renee McLeod started making pies when she was nine years old and never stopped. Chai-spiced apple pie recipe adapted from Petsi Pies. --------------- A couple's gourmet dreams put on hold: Legislative hurdles delay store opening By Erica Noonan, Globe Staff Winchester, Massachusetts is the future home of The Spirited Gourmet -- neighborhood wine and specialty food store – if owners Chris and Elena Benoit can jump over one big hurdle. --------------- SHORT ORDERS FOR THE YEAR OF THE MONKEY 'Dim Sum' makes Chinese food kids' stuff I want my baby bok, baby bok Ravioli raves Wok this way ---------------

January 21, 2004 The icewine cometh: Our 'liquid gold' has spawned imitators around the world. Here's a guide to the real thing Canadians don’t complain about their cold weather—they use it to their advantage. When nature gives them frozen grapes they, of course, make wine. Wine writer Gordon Stimmell tells us what Canadian winemakers offer, and what others do to mimic them. Stimmell also gives a brief paragraph or two about a variety of icewine makers as well as what to look for when selecting icewine. --------------- All the tea (?) in China Food editor Jennifer Bain just returned from two weeks in China, and her taste buds may never be the same. She offers her Chinese perspective, as well as recipes for Ginger and Egg Fried Rice and Yunnan-Style Pork Soup with Vegetables. --------------- The flavour of breakfast --------------- Eaters' Choice If you live in the Toronto area, here’s your chance to cast your food-related vote on what’s happening around Toronto and in your kitchen. --------------- Guinness redefines `party' In between electing a Prime Minister in Canada and a President in the United States, there’s another election. --------------- The trouble with buying tri tip To clarify the confusion that came from last week’s tri tip article, the Toronto Star offers additional information and tips. --------------- Gord on Grapes Gordon Stimmell offers inexpensive wine choices to pair with steak au poivre, coq au vin, and roast chicken with gravy. ---------------

I would give them a counteroffer to do an advetorial without the review. Why bother to eat at a restaurant if you cannot review the food? Instead, treat it more like a restaurant profile. Get a couple of glowing quotes from an owner, worker, or customer. If someone says it's the best steak dinner they've ever had, use it. But since it's not coming from you, it's not your review. Then describe what the menu offers, the convenient location, things like that. It would still give the restaurant the publicity it wants without putting you in a position of recommending a place you wouldn't send your worse enemy to. Either way, I would use a different name or, preferably, no byline at all. You can always tell an editor that you wrote something, but once your name is permanently attached you can't take it back.

January 14, 2004 Testing: 1, 2, 3: Form, function, and fine food come together in the newly built America's Test Kitchen By Andrea Pyenson, Globe Correspondent This article is worth checking out for the photos alone. It’s quite a kitchen. I’m hoping for recipes that will utilize my six wall ovens and 223 linear feet of counter space. --------------- In the vanguard at a friendly co-op By JoeAnn Hart, Globe Correspondent They no longer require members to unload produce and now you shop for what you want instead of getting a bag of food, but the heart of this co-op hasn’t changed since it first began in 1974. Recipe for Maggie’s Stuffed Grape Leaves --------------- SHORT ORDERS Sweet on sour Under its spell With fronds like these Under its spell Recipe for Turkey Burgers --------------- An egg in your shrimp soup warms both bowl and soul By Sheryl Julian & Julie Riven, Globe Staff Recipe for Shrimp Broth with Snow Peas and an Egg. --------------- Join the club of those who love these chewy cookies I have been on a quest for a good macaroon recipe for as long as I have been baking. Maybe I’ll give this one a try. Recipe for Mini Macaroons --------------- Fast food moves beyond the burger: Chains look toward health with new items By David L. Harris, Globe Correspondent --------------- Beyond the region's fads, a burst of Yucatan flavors By Patricia Harris and David Lyon, Globe Correspondents ---------------

January 14, 2003 Just tri, tri, try this: The tri tip is an affordable and little-known cut of beef that's sure to grab headlines in 2004 Looks like Canada’s Mad Cow scare had one benefit – Canadians are now able to enjoy a tri tip steak. Food editor Jennifer Bain should plan a trip to California, where this cut of beef embellishes bread slices across the region. Recipes include Basic Tri-Tip Roast, Double Sesame Tri Tip Roast and Chili-Crusted Tri Tip Roast. --------------- Globetrotters promoting flour power Recipes include Banana Coconut Bread and Cardamom Sweet Potato Roti. --------------- Winemaking a noble profession Gordon Stimmell puts away his affordable wines this week and tells an interesting tale about winemakers. --------------- Whet taste buds for 2004 That may be true, but food writer Susan Sampson is willing to give it a try anyway. Her picks include vanilla, avocado and grapeseed oils, tea, grits and beans. She also selected artisan breads. Maybe the Atkins craze hasn’t hit Canada yet. --------------- Green eggs and no ham Recipe for Watercress Omelette, from Moosewood Restaurant Low-Fat Favorites by the Moosewood Collective. --------------- Single malt scotch gets kick in the crotch ---------------

True, but in some instances animals who eat their own kind are subject to diseases as a result. To me, that is nature's way of keeping many species from eating their own. For species do not get diseases from cannibalism, it is likely the result of hundreds or thousands of years of evolution... not a couple of decades of feeding them their own kind when their species simply was not designed to do so. I'm not going to stop eating beef. As it has been said many times before, there are a lot of risks with any food. But I also think we need to know more about vCJD. We have a lot of people diagnosed with Alzheimer's now, and their are scientists out there who say we'll never know how many really have vCJD. Additionally, even if an infected cow is not eaten it can still contaminate others in the slaughterhouse. Tools, machines and surrounding meat can be contaminated when a carcass is processed, especially since they are typically split down the middle right through the spinal column. For this and other reasons, I think that some precautions are warranted and that there is a happy medium between saying there is no problem at all and overreacting.